Su Dongpo, a literary hero who shines brightly in Chinese history, is not only unique in the fields of literature, calligraphy and painting, but also a foodie with a penchant for food. Although his life has had many ups and downs, he has always maintained an optimistic and open-minded attitude, and food is the bridge for him to reconcile with life.
He loves all kinds of fresh fish, such as carp, bream, blackhead, cuttlefish, mandarin fish, sea bass, abalone, etc., each of which is his respect for ingredients and pursuit of taste. And he boldly tried the highly poisonous puffer fish and cooked it into a delicious dish, which made people marvel at his courage and ingenuity.
When it comes to pork, we have to mention the mouth-watering dish"Dongpo meat"。During his days in Huangzhou, Su Dongpo forgot the pork stewed on the stove during a game of chess, but accidentally discovered the wonderful taste of pork. He cut the pork into cubes and slowly simmered it with wine, sugar, and soy sauce to make it crispy and flavorful, fat but not greasy. This skillful handling of ingredients and unique cooking methods are exactly what he is"Turning the vulgar into elegant"The embodiment of the gastronomic concept.
Except"Dongpo meat", he also created"Dongpo cake"。In the Anguo Temple in Huangzhou, he drank tea with the monks and talked and laughed. The monks there knew that Su Dongpo loved shortbread, so they treated him with mille-feuille shortbread. And Su Dongpo has improved on this basis, so that"Dongpo cake"It has been passed down to this day.
Su Dongpo's food concept is:"The ingredients are easy to obtain, the cooking is not complicated, the coarse is fine, and the vulgar is elegant", his dishes form a unique"Dongpo taste", which has become the only cuisine named after a person in Chinese cuisine"Dongpo cuisine"。
Su Dongpo is not only highly accomplished in literature and art, but also unique in food and cooking. His food works are rich and colorful, which are deeply loved by people, and have left a strong mark on Chinese food culture.