1. Su Dongpo is not only a famous literati scholar, but also a famous gourmet. Therefore, it is said that there are many famous dishes directly related to him, and there are even more dishes named after him, such as "Dongpo Elbow", "Dongpo Tofu", "Dongpo Jade Grits", "Dongpo Legs", "Dongpo Legs" and "Dongpo Legs". "Dongpo Pork", "Dongpo Black Carp", "Dongpo Cake", "Dongpo Crispy", "Dongpo Bean Curd", "Dongpo Meat" and so on. "Dongpo Collection" records: "Sichuan people value celery, buds, spinach, and mixed dove meat for it." Spring dove breast is fried turtle dove breast shreds with celery. Later it was called Dongpo Chunjiu. Su Shi liked mutton soup, so he wrote: "Qin cooks only Yang Geng, while Long delicacies have Xiong wax." He also specially wrote "Ode to Pork": "Wash the pan cleanly, use less water, and the firewood will not smoke. Don't rush it when it is ripe. When the fire is sufficient, it will be beautiful. Huangzhou has good pork, and the price is as low as Soil. The rich refuse to eat it, and the poor don’t know how to cook it. When they get up in the morning, they will have two bowls, and they will not care about it.” Su Dongpo used his favorite bamboo shoots to cook with pork. At a gourmet party, Su Dongpo He wrote a limerick in his own hand: "No bamboo makes you vulgar, no meat makes you thin, vulgar but not thin, braised pork with bamboo shoots." The delicious but poisonous pufferfish has also become his favorite delicacy. "Three or two branches of peach blossoms outside the bamboo are a sign of the warmth of the spring river. The grass sprouts are short and the grass is full of grass, which is when the pufferfish is about to come." This carefree poem The seven-character quatrain also writes about bamboo shoots, fat ducks, wild vegetables, and puffer fish in spring. It is truly a delicacy in one sentence. "When autumn comes, frost and dew cover the east side of the garden, and the reeds bear children and mustards produce grandchildren. I am as full as He hates, and I don't know why I eat chickens and dolphins." In his opinion, these vegetables are more delicious than the chicken, duck, and fish. Fenghu was Su Dongpo's favorite place for picnics. He compared the vines growing by the lake here to the water shields in West Lake in Hangzhou: "There are vines in Fenghu, which seem to be rivaling the water shield soup." Su Dongpo ate a ring cake made by an old woman, and couldn't help but write a poem: "The jade color is uniform when rubbed with delicate hands, and the deep yellow is obtained by frying in green oil. When spring comes, you know the weight when you sleep, and the gold wrapped around the arms of a beautiful woman is flattened." There are only 28 words. , outlining the characteristics of the ring cake, which is thin, fresh and crispy, and resembles the image of a beautiful woman’s ring. "Small cakes are like chewing the moon, with crispy and sweet fillings in them." "When I go around the wheat fields to ask for wild shepherds, I force myself to cook mountain soup for the monks." "When the Yangtze River goes around Guoguo, I know the fish are beautiful, and the mountains with good bamboos feel the fragrance of bamboo shoots." "When will the bright moon come? Ask the blue sky for wine." "I can't finish the cup, and the taste is especially long when I'm half drunk." "I occasionally get the taste of wine, but I always hold the empty cup." "If you eat three hundred lychees a day, you may grow up to be a Lingnan person. "Su Shi loved drinking tea, and he often praised tea in his poems. "The two flags are new under the Baiyun Peak, and the greasy green is long and fresh in the spring of Grain Rain" describes the scenery of tea gardens in the mountains outside Hangzhou. "Good tea has always been like a beautiful woman". Together with "Want to Compare the West Lake to the West" in another poem, it was compiled into a famous couplet of teahouses and teahouses. Su Dongpo's poetry manuscripts include many good articles related to food, such as "Ode on Vegetable Soup" and "Eating Pork". "Poetry", "Bean Porridge", "Whale Walk" and the famous "Lao Tao Fu" 2. Lu You was a famous poet in the Southern Song Dynasty. He was also an expert in cooking. In his poems, he praised the deliciousness of delicious food. There are hundreds of poems. "There is nothing interesting in the world, how can you get jade clams and water shields?" This "jade clams" refers to the "jinyu jade clams" that Emperor Yang of the Sui Dynasty praised as "the delicacy of Southeast Asia". It is thinly sliced ??fish fillets; "鑑" refers to chopped pickles or pickles, which can also be extended to "finely chopped". "Jin鑑馍" is made of frosty white seabass as the main ingredient, mixed with finely chopped fish. The golden-colored cauliflower "Silk Shield" is made from shield flowers, which is also a famous dish in Wu. Noodles are the same as Sutuo (i.e. crisp) in the sky. In the preface of "Mountain Dwelling Food Every Meatless Drama", he recorded the recipe of "sweet soup": "Mixed with spinach, yam, taro and turnip, If you don’t use fermented sauce, it will be cooked with the best of the mountain chef. "The poem goes like this: "I always lived with a handful of thatch by the lake, and talked about the village wine and mountain delicacies. Over the years, the sweet soup method was introduced, which made Wu Suan laugh at it. ""Buy pig bones at Dongmen, minced rice paste and some orange scallions. The steamed chicken is the most famous, and the fish and turtles are even more beautiful. "彘" means "pig", and "齘bone" means pork ribs. The ribs are cooked or dipped in sour sauce mixed with orange peel and other spices. In addition, the poem praises Sichuan's leek, rice dumplings, turtle soup, etc. Food. “The vegetables are light and sweet after the frost, and the seedlings are tender and not wilted as spring approaches. It's ready to be cooked after harvesting. There is no need to add half a baht of salt and cheese. " He concluded that the vegetables should be used without seasoning, and they taste very fresh. "When I first visited Tang'an, I cooked barley, and the cooking was as good as the beautiful ones. "As big as amaranth, white as jade, slippery as a spoon and full of fragrance," the white, smooth, and fragrant characteristics of barley, as big as amaranth (chicken head meat), are vividly described. "Eating Porridge": "Everyone in the world is a senior student. Years, I don’t realize that years are in the present. I learned Wanqiu's (immortal's name) simple method, and only ate porridge to bring immortality to me. "The crispy sauce of seabass and wild rice is delicious, and the freshly made cakes with (Mai Qiao) cooked oil are fragrant." Since ancient times, great people despised wealth and honor, but fell in love with the local flavor and recalled their hometown. "The color is like a jade version of cat head bamboo shoots, and the taste is as good as the hump of an oxtail orangutan." , the elders in my hometown will not suffer from poverty. What day will the light clouds come out of Xiu? The taste will be as mellow as the local flavor. "When I'm full and I'm with you, I'll cook Shi Ming floating chamomile" "There are no plums to break in the warmth of the mountains, but only crabs in Jiangqing can hold." 3. Although Du Fu, a poet of the Tang Dynasty, was not a gourmet, he had many poems about food. In "The Journey of Beauty", there is a line: "The purple camel's peak emerges from the green cauldron, and the water essence is lined with plain scales; the rhinoceros chopsticks have not been put down for a long time. The Luan knife cuts through the air; the yellow gate flies and the flying eagle does not move, and the imperial chef sends the eight delicacies to the poem, which is the "Eight delicacies". "The green bamboo shoots welcome the boat out, and the white and red fish come into the meal."
"The wine of Sichuan is incomparably richer, and the fish in the river are more delicious." "Flying snow fell silently" and "I put down the chopsticks but didn't realize they were all empty" describe the superb knife skills of chefs in the Tang Dynasty in processing fish and the lively scenes of diners competing for food. "Spring plate of thin lettuce" "Fresh crucian carp eat shredded vegetables, parsley and green soup". Questions and answers have not yet reached the children. The night rain cuts the spring leeks in the new kitchen. Huang Liang ("To the Eight Maidens of the Guard") The first class is disgusted with the beam meat. Mr. Guangwen is not enough to eat ("Drunk Song"). The food flies back and forth with two knives. The gold plate is high, the snow is high, Xuzhou's bald tail is not enough to remember the Han Dynasty, the cha head is far away, the bream fish is fat and delicious, and it is the first to know. It is both full and joyful, but also desolate ("Song of Watching Fishing") 4. Zheng Banqiao is not only a famous painter, but also has a certain knowledge of eating. research. Zheng Banqiao has a saying: "Drinking wine in the middle of the night under the moonlight, a beautiful woman is grilling fish heads with her delicate hands." "Peel spring bamboo shoots" "Cabbage with green salt and brown rice, clay pot with Tianshui chrysanthemum tea" There are many others, such as: Zhang Zhihe's "Yu Ge Zi" does not include the poem "Egrets fly in front of Xisai Mountain, peach blossoms flow into the water and mandarin fish are fat". Poet Qin Shaoyou of the Song Dynasty wrote "The beauty is pitiful when the knife cuts the meat, and the fragrance is constantly cooking the dragon". Du Mu, the poet of the Tang and Song Dynasties, once wrote "The yellow tangerines of Yuepu are tender, and the purple crabs of Wuxi are fat" and so on.