1. Dongpo elbow
Dongpo elbow, a specialty of Meishan City, Sichuan Province, is a national geographical indication product. The advantages of Dongpo elbow are soup milk, carrion elbow, tender meat, mellow meat taste, chewy head, fat but not greasy.
2. Dongpo tofu
Rot is a characteristic traditional dish, belonging to Sichuan cuisine. Su Dongpo, a famous poet in the Northern Song Dynasty who is good at cooking, personally cooks. Tofu is rich in nutrition, containing many essential trace elements such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat".
The digestion and absorption rate of tofu is above 95%. Two small pieces of tofu can meet a person's daily calcium requirement. Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever.
3. Dongpo Yuxi
Dongpo jade is full of famous dishes cooked with yam. The name "Yumantang" is very beautiful. It is beautiful because it was named by Su Dongpo, a great writer and gourmet in the Song Dynasty. Besides infiltrating the literary achievements of great writers, it also has a family and a beautiful story.
It is said that Su Shi, a writer in the Song Dynasty, was demoted to Hainan and his life was very difficult. Su Guo, the third son, cooked vegetarian soup for Su Shi with yam. Su Dongpo ate beautifully and improvised poems to praise him, so Dongpo Yuman was handed down.
4. Dongpo leg
In the Hakka mountainous area in the northeast of Guangdong province in the upper reaches of Dongjiang River, the famous dish "Dongpo Leg" is almost a household name, and is known to all women and children? The name "Dongpo Leg" is related to Su Dongpo, a great writer in the Northern Song Dynasty.
Dongpo leg is made of Jinhua ham. According to the Secret Book of Eating Fairy Red, this dish was created by Su Dongpo. Contemporary famous chefs imitated the writer's skill of burning meat and copied this Southern Song cuisine. It has the characteristics of tender bamboo shoots and white shrimp, red and crisp leg meat, delicious taste and incomparable delicacy.
According to the Secret Book of Fresh Hong in the Qing Dynasty, "Jin Chen's leg (that is, Chen Jinhua's ham) weighs about 6 Jin, cut into feet, divided into two squares, washed, boiled in a pot to get rid of greasy, and put away. After that, the water was cooked to a very bad degree. " At first, bamboo shoots and shrimps were used as the points (with cooked dried bamboo shoots and shrimps), which was called' Dongpo leg'.
In the Hakka mountainous area in the northeast of Guangdong province in the upper reaches of Dongjiang River, the famous dish "Dongpo Leg" is almost a household name, and is known to all women and children? The name "Dongpo Leg" is related to Su Dongpo, a great writer in the Northern Song Dynasty.