Why is the Song Dynasty poet Su Shi called Su Dongpo again, and what is the relationship between Do

Because Su Shi once called himself a Dongpo monk when he was demoted to Huangzhou, he was also called Su Dongpo. And Dongpo meat is a meat cooking method he invented, that is, braised pork.

This is because Su Dongpo is his name, and the ancient people would give themselves a name, this is because Su Dongpo likes this kind of meat very much, so later people called the name of this delicacy Dongpo meat in order to commemorate him.

Because Su Shi called himself Dongpo layman, others called him Su Dongpo. He likes to eat pork, and the local people know his hobby, so they sent him a lot of pork, and he taught the people how to make pork delicious, and Dongpo meat has been passed on.

In fact, Su Dongpo himself is also an out-and-out gourmet, and there are many delicacies from him that are still popular, and Dongpo meat is said to have come from him.

"Dongpo meat" was invented by Su Shi and is a dish created by Su Shi himself.

According to legend, in April of the tenth year of Xining (1077) of Song Shenzong, Su Shi went to Xuzhou Zhizhou. On July 7, the Yellow River burst in the Caocun area of Lanzhou, and by August 21, the flood besieged Xuzhou, and the water level was as high as 2 zhang and 8 feet. Su Shi died with his body, personally inserted the lotus, led the forbidden army and the military guard battalion, and the people of the city to fight the flood and build embankments to protect the city.

After more than 70 days and nights of hard fighting, Xuzhou City was finally saved. The people of the whole city were all rejoicing, and they thanked the good Zhizhou who led the people of Xuzhou and breathed the same breath and lived and died together, and they slaughtered pigs and sheep, and carried wine and vegetables to the government to comfort them. Su Shi couldn't refuse, and after accepting it, he personally instructed his family to make braised pork and gave it back to the people who participated in the flood fight.

After eating, the people felt that this meat was fat but not greasy, crispy and delicious, and they unanimously called him"Rebate meat"。Since then,"Rebate meat"It is spread in the area of Xuzhou and has become a traditional famous dish in Xuzhou. This is described in "Xuzhou Cultural and Historical Materials", "Xuzhou Scenery", and "Xuzhou Ancient and Modern Dishes".

On February 1 of the third year of Yuanfeng (1080 AD), Su Shi was demoted to Huangzhou as the deputy envoy of the regiment. He cultivated the land himself, and called this place so"Dongpo layman"。Here it is"Dongpo meat"The origin.

During his time in Huangzhou, he cooked braised pork with his own hands and wrote his experience into the "Poems on Eating Pork". The braised pork cooked by Su Shi when he was in Xuzhou and Huangzhou was only influential in the local area and did not have much fame in the country. The braised pork that is really famous and famous all over the country was when Su Shi was in Hangzhou for the second time"Dongpo meat"。

On January 3, the fourth year of Song Zhezong's Yuanyou (1089), Su Shi came to Hangzhou to serve as Zhizhou after a fifteen-year absence. Yuanyou five years.

In May and June, heavy rains continued in western Zhejiang, and Taihu Lake flooded, flooding large areas of crops. As a result of Su Shi's early and effective measures, the people in western Zhejiang went through the most difficult period. He organized migrant workers to dredge the West Lake, build embankments and bridges, and make the old appearance of the West Lake new.

The people of Hangzhou are very grateful to Su Shi for doing this good deed, and everyone praises him as a virtuous parent. I heard that he liked to eat pork most when he was in Xuzhou and Huangzhou, so when it came to the New Year, everyone carried pigs and wine to him to greet the New Year. After Su Shi received it, he instructed his family to cut the meat into cubes, burn it red and crispy, and then distribute it to the migrant workers who participated in the dredging of the West Lake"Dongpo meat"。

"Dongpo meat"The origin.

Su Dongpo of the Song Dynasty (1036-1101), whose composition ranked among the eight masters of the Tang and Song dynasties; Lyrics and Xin renounce illness and are both unique; Calligraphy and painting are also unique. Even in the art of cooking, he also has a hand. When he offended the emperor and was demoted to Huangzhou, he often cooked dishes with his friends to taste, and Su Dongpo's cooking was best at braised pork.

He once wrote poems describing his culinary experience as:"Slow fire, less water, when the fire is enough, it is beautiful. "However, the firing was named after him"Dongpo meat"It is rumored that it was an interesting incident that happened when he returned to Hangzhou for the second time as a magistrate.

At that time, most of the West Lake had been annihilated by the grass. After he took office, he mobilized tens of thousands of migrant workers to remove the fields, dredge the lake port, build a long embankment with the dug mud, and build a bridge to smooth the lake, so that the West Lake can be restored and the water can be stored for irrigation. This long causeway has improved the environment, not only brought water conservancy benefits to the masses, but also added to the scenery of West Lake.

Later, it was listed as the first of the ten scenic spots of West Lake"Spring dawn at Su Causeway. "

At that time, the common people praised Su Dongpo for doing this good thing for the place, and heard that he liked to eat braised pork, and when it came to the Spring Festival, they all sent him pork to express their hearts. Su Dongpo received so much pork that he felt that it should be shared with tens of thousands of migrant workers who dredged the West Lake, so he asked his family to cut the meat into cubes, use his cooking method to burn it, and distribute it to every household according to the roster of migrant workers, along with wine. His family put it when firing"Alcohol is included"Comprehend"Burn it with wine"As a result, the braised pork cooked is more fragrant and crispy, and the eaters praise the meat roasting method sent by Su Dongpo is unique, delicious and delicious.

At that time, among the people who asked Su Dongpo for teachers to teach, in addition to those who came to learn calligraphy and learn to write articles, there were also people who came to learn to burn"Dongpo meat"。The restaurant outside the building imitated his method to cook this dish, which was first in the world, and continued to improve in practice, and has been passed down to this day.

Su Shi is also called Su Dongpo, Su Dongpo is a gourmet, Dongpo meat is cooked when he was in Hangzhou, the meat is oily but not greasy, tender and sweet, very refreshing, everyone loves. Because it was cooked by Su Dongpo, it was called Dongpo meat, which has a history of nearly 1,000 years.

Dongpo meat is said to have been created by Su Shi (a native of Meishan City, Sichuan Province) in the Northern Song Dynasty (one said that Su Shi's concubine Wang Chaoyun was created to improve her diet when Su Shi was demoted to Huangzhou), and the earliest birthplace was Meishan, Sichuan. The prototype is Xuzhou return meat, which is one of the "four treasures of Dongpo" in Xuzhou.

Dongpo meat, a famous dish in Hangzhou, is popular in Jiangsu and Zhejiang. Dongpo meat is a delicacy invented by Su Shi, when Ren Zhizhou in Hangzhou, the water control meritorious, the local people in order to express their gratitude, sent pork to Su Shi, after Su Shi received the pork, instructed the family to cut the meat into cubes, burned red and soft, and then distributed to the people to eat, and Su Shi is known as the Dongpo monk, so people will send the meat affectionately called Dongpo meat. Directions:

Cut the pork belly into large pieces, pad the bottom of the pot with green onion and ginger, add wine, sugar, soy sauce, and simmer with water over a simmer. Dongpo meat is a famous dish in Hangzhou, made with stewed pork. Its color, fragrance and taste are good, and it is deeply loved by people.

Slow heat, less water, and more wine are the tricks to making this dish. Generally, it is a square shaped pork of about two inches, half of which is fatty meat, half of which is lean meat, the entrance is fragrant and glutinous, fat but not greasy, with the aroma of wine, the color is red and bright, the taste is mellow and the juice is thick, crispy and not broken, very delicious.

Dongpo meat is said to have been created by Su Dongpo (a native of Meishan, Sichuan) in the Northern Song Dynasty. One said that it was created by Su Dongpo's concubine Wang Chaoyun, and when Su was demoted to Huangzhou, Wang created it to improve his diet. The earliest birthplace of Dongpo meat is Meishan, Sichuan.

The prototype is Xuzhou return meat, which is one of the "four treasures of Dongpo" in Xuzhou.

In fact, it is because of this kind of meat eating method created by Su Dongpo himself, so he obtained Dongpo meat, because Su Shi is Dongpo.

Su Shi is also known as Su Dongpo, and according to legend, it was Su Shi who made Dongpo meat, so it was later called Dongpo meat.

Su Shi, self-named Dongpo layman, legend has it that Dongpo meat was invented by Su Shi.

Legend has it that this practice was invented by Su Shi.

Legend has it that Su Dongpo likes to cook, and then he went to a place and found that the people here couldn't cook, so he handed it over to them to make braised pork.

Su Shi alias Su Dongpo, Su Dongpo is not only a great poet but also a great gourmet, and Dongpo meat is a dish invented by Su Dongpo.

Dongpo meat includes Huangzhou Dongpo meat, Hangzhou Dongpo meat and Kaifeng Dongpo meat, while Sichuan Meizhou Dongpo meat is named because Su Dongpo was born in Meizhou, and in addition, it has nothing to do with Su Dongpo. If you want to say that Dongpo meat is famous, it has to be Dongpo meat in Kaifeng, Henan, also known as Dongpo meat in clear soup. Su Dongpo uses bamboo shoots and pork belly as the main raw materials, and cooks them by steaming.

This Kaifeng Dongpo meat made Emperor Renzong of the Northern Song Dynasty smile when he ate it, and gave it the name "clear soup Dongpo meat", which spread rapidly in Kaifeng.

Dongpo meat invented and created by Su Dongpo.

So, this dish is named after the originator.

In ancient times, Su Dongpo made a dish with the cooking method he thought of, which is the current Dongpo meat, and after giving it to the people, the people named this dish after him, and it was called Dongpo meat.

Dongpo meat is a traditional famous dish in China, it takes pork as the main ingredient, the dish is thin skin and tender meat, the color is red and bright, the taste is mellow and the juice is strong, the fragrance is glutinous but not greasy, it is quite popular with people.

Su Shi was a famous writer and gourmand in the Northern Song Dynasty of China, and he was very good at cooking dishes, especially braised pork. In 1 077 AD, Su Shi went to Xuzhou to be the governor, less than four months after taking office, the Yellow River burst its banks, he disregarded his personal safety, led the people of the city to devote themselves to the flood control, and finally defeated the flood. In order to thank him, the people slaughtered pigs and cows, and brought wine and vegetables to the house.

He personally instructed the cooks to burn the meat sent by the people into braised pork and give it back to the people. After eating, the people feel that it is fat but not greasy, crispy and fragrant, so it is called Dongpo return meat, which is the predecessor of Dongpo meat. In 1089 AD, Su Shi came to Hangzhou to serve as governor.

The following year. In May and June, heavy rains continued in western Zhejiang, flooding Taihu Lake and flooding crops. Because Su Shi took effective measures as soon as possible, the people in western Zhejiang survived the difficulties. In order to thank Su Shi, everyone carried the pig and the wine to him.

Su Shi instructed his family to cut the meat into cubes, burn it red and crispy, and distribute it to people to eat.

"Dongpo meat" is a dish named after Su Dongpo. Su Dongpo is a famous poet in the Northern Song Dynasty of China, he has a deep attainment in poetry and calligraphy, and he is also very interested in cooking dishes. He can cook his own dishes and is very good at roasting meat, and many of his famous poems have content about food, such as "Eating Pork", "Lao Glutton", "Ding Gongmo Sends Clams", "Bean Porridge", "Soup" and other poems, all of which reflect his strong interest in food and cooking.

"Dongpo meat" was first made by Su Dongpo in Huangzhou, when he wrote the method of roasting meat in the poem "Eating Pork": "Huangzhou good pork, the price is as cheap as dung, the rich refuse to eat, the poor do not know how to cook." Slow fire, less water, when the fire is enough, it is beautiful.

Come to make a bowl every morning, and you can be full of your own family. But there was no name for this dish at that time, and it was named "Dongpo Meat" after him when he went to Hangzhou to be a taishou. At that time, most of the West Lake had been annihilated by the grass, and after he took office, he organized migrant workers to eradicate the grass, dredge the lake lanes, build embankments and bridges, so that the West Lake was restored to its appearance and increased the scenic spots.

The people in Hangzhou are very grateful to him, and I heard that he usually likes to eat braised pork the most, so many people invariably come to deliver pork. After receiving a large amount of pork, he asked his family to cut the meat into cubes, add seasoning and wine, and simmer it in his cooking method to make braised pork and distribute it to the migrant workers who participated in the dredging of the West Lake. After everyone eats it, they praise this meat crispy and fragrant, fat but not greasy, so people named this roast meat "Dongpo meat" after him.

Later, this dish spread and became a well-known traditional delicacy at home and abroad, and has been famous ever since.

The relationship between Dongpo Meat and Su Dongpo: Dongpo Meat is closely related to Huangzhou, the first place where Su Shi was demoted. Su Shi has an article called "Ode to Pork", in which Su Shi describes in great detail the practice of Dongpo meat and the pleasure he enjoyed at that time.

Su Dongpo not only likes to eat pork, but also has his own opinions on the practice of pork, and has developed a unique delicacy, which is the origin of Dongpo meat.

Dongpo meat and Su Dongpo is directly related, the reason why Dongpo meat is called this name, first of all, is because this meat was invented by Su Dongpo, it is said that it was a person under Su Dongpo, when taking rice wine and meat, accidentally spilled rice wine on the meat, Su Donghe was inspired by this, the meat was recooked, and there was Dongpo meat, so fat but not greasy.

Dongpo meat is said to have been created by Su Dongpo, a poet of the Northern Song Dynasty.

Su Dongpo was demoted to Huangzhou because he offended the emperor, and often cooked dishes in person to "taste" with friends. He cultivated his own land, so he was known as the "Dongpo Resident". This is also the origin of the name "Dongpo meat".

After the death of Song Shenzong, Su Dongpo was reinstated, and when he was transferred to Hangzhou as an official, most of the West Lake had been flooded with grass. He mobilized tens of thousands of migrant workers to dredge the West Lake, build embankments and bridges, and built a long causeway from the dug up mud, which was later called Sugong Causeway. In order to praise Su Dongpo's merits, the common people carried pigs and wine to him during the Spring Festival to express their hearts.

After Su Dongpo received it, he instructed his family to cut the meat into cubes, burn it red and crispy, and then distribute it to the migrant workers who participated in the dredging of the West Lake.

The eater praised it and named the meat he sent "Dongpo meat".