Jiang Jianghao looked at the hot Remnant Sun and Thirteen, and silently turned his head to look at the thin old man on the side with big eyes, the meaning is very clear, I will eat it for you, you don't eat it, anyway, I received the money, I also made the dishes, and I can't help it if you don't eat it yourself. Pen % fun % Pavilion www.biquge.info

The thin old man was so angry that the roots of his teeth itched, and he directly took out a hundred gold from his pocket and slapped it on the table.

"One more!"

Jiang Jianghao directly replied to him with a roll of his eyes: "You treat me as a restaurant here, just order food when you say it!" ”

The thin old man was so angry that he blew his beard and glared, and kept glaring at the purple eggplant, and the purple eggplant understood, and then looked at Jiang Jianghao in embarrassment, and was shut up by Jiang Jianghao.

Not far away, Su Moqiu twisted the thin waist of the willow and came: "It's not difficult to want my husband to cook another dish for you, the price is two hundred gold." ”

"Two hundred gold?! You're robbing! I didn't eat that dish just now! ”

Su Moqiu spread his hands and said that he couldn't help: "Anyway, I told you the rules, it's up to you whether you like to eat or not, if you don't eat, Ah Qi!" Drop-off! ”

Ah Qi answered on the side, and then put on a posture of sending off guests.

When Jiang Jianghao came out in Su Moqiu, his eyes were already glued to Su Moqiu's body, didn't this woman go to Haitian for a feast? When did you come to Yiyuan?

However, for Su Moqiu's practices and requirements, Jiang Jianghao actually gave 200% approval in his heart, which is a good rule!

The thin old man looked at Jiang Jianghao and ignored him, and Ah Qi kept gesturing to see off the guests on the side, which felt no different from bombing him out, so the thin old man sold two hundred gold with a red face.

"Bring me something I haven't eaten before!"

"Okay, you're please~!"

Su Moqiu put the gold into his purse, and then pushed Jiang Jianghao by the back and retreated to the backyard, just out of the front hall, just when Jiang Jianghao was caught off guard, Su Moqiu pursed his mouth and kissed Jiang Jianghao's cheek, Jiang Jianghao was suddenly shocked, his eyes glared at Su Moqiu, who knew that Su Moqiu didn't care at all, and returned to the front hall with his waist swinged.

Jiang Jianghao was kissed by a strong kiss and was surrounded by clouds and mountains, his head was dizzy, and I didn't even know how he was going, and then he fell on the floor of the bedroom panting, this ancient woman is really open!

Thinking about it, Jiang Jianghao was thinking about what to eat for that thin old man, since people gave him two hundred gold, he had to make a good one for others, otherwise wouldn't he be more discouraged by earning two hundred gold? !

Hey~! Pregnant! Make a Dongpo meat for him!

Dongpo meat belongs to the Zhejiang cuisine, with pork as the main ingredient. The dishes have thin skin and tender meat, red and bright color, mellow and juicy, crispy and not broken, fragrant and glutinous but not greasy.

Dongpo has good meat color, fragrance and taste, and is deeply loved by people. Slow heat, less water, and more wine are the tricks to making this dish. Dongpo meat is stewed with pork, generally a piece of about two inches of square pork, half of the fat, half of the lean, the entrance is fat but not greasy, with the aroma of wine, very delicious.

According to legend, it was created by the Northern Song Dynasty poet Su Dongpo (a native of Meishan, Sichuan). The earliest birthplace of Dongpo meat is Huanggang, Hubei. In 1080, Su Dongpo lived in Huanggang, because the local pigs were meaty, so he came up with this method of eating meat.

Zhou Zizhi, a native of the Song Dynasty, recorded in "Zhupo Poems": "Dongpo likes pigs, and when he was in Huanggang, he tasted the opera and made "Pork Eating Poems": "Slow fire, less water, when the fire is enough, he is beautiful." Get up every day to make a bowl, and you can be full of your own family. ’”

Later, in 1085, Su Dongpo came back from Huangzhou, Changzhou, Dengzhou returned to the capital Kaifeng, served in the imperial court, not long after, was excluded, in 1089 asked to be transferred to Hangzhou as Taishou, which developed the experience of Huangzhou roast meat into the dish of Dongpo meat. As a Han delicacy, it was popular in Jiangsu and Zhejiang.

Dongpo meat is made by people to commemorate Su Dongpo, not created by Su Dongpo himself.

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

In the autumn of the tenth year of Xining (1077), the Yellow River burst, and the flood did not recede for more than 70 days. Su Shi, the governor of Xuzhou, personally led the people of the city to fight the flood, and finally defeated the flood, and built the "Su Causeway" in the following year. The people thanked Su Dongpo for the benefit of the people, slaughtered pigs and sheep, and sent wine and vegetables to the state capital to thank Su Gong. Su Gong couldn't refuse, and gave back the meat to the people after it was processed and matured.

Su Dongpo's method of cooking meat can be seen in his "Song of Stew": "Slow fire, less water, firewood can't smoke, don't urge it when it's ripe, and it's beautiful when the fire is enough." "Rebate meat" is characterized by its mellow flavor and oiliness, but not greasy. Su Dongpo left four famous dishes in Xuzhou, in addition to the return meat, there are also golden toad playing beads, Wuguan chicken, drunk green shrimp, descendants will call these four dishes "Dongpo four treasures". Nowadays, in the restaurants on the streets of Xuzhou, you can still enjoy the mellow aroma of Dongpo meat.

"Dongpo meat" was first created in Xuzhou, "Xuzhou Ancient and Modern Famous Dishes" records that when Su Shi was the governor of Xuzhou, the Yellow River burst, Su Shi took the lead, and the people of the city built embankments to protect the city. The people of Xuzhou slaughtered pigs and sheep, and the government comforted them, Su Shi couldn't excuse himself, so he instructed his family to burn them into braised pork and give it back to the people. When Su Shi belittled Huangzhou, he wrote a boiled meat song: "Huangzhou is good pork, and the price is as cheap as dung." The rich refuse to eat, and the poor do not understand how to cook. Slow fire, less water, when the fire is enough, it is beautiful. People began to compete to imitate it, and jokingly called it "Dongpo meat".

On February 1 of the third year of Yuanfeng, Su Shi was demoted to Huangzhou as the deputy envoy of the regiment. He cultivated the land by himself, and called this place "Dongpo Dweller". This is the origin of "Su Dongpo". 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 is the "Dongpo Meat" when Su Shi was in Hangzhou for the second time.

On July 3, the fourth year of Song Zhezongyuan (right), Su Shi came to Hangzhou to serve as the governor of Hangzhou after a fifteen-year absence. In May and June of the fifth year of the Yuan Dynasty, heavy rain continued in western Zhejiang, Taihu Lake flooded, and large areas of crops were flooded. 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.

Tracing the origins of poverty, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou, and became famous all over the country in Hangzhou.

The reward meat is a braised pork created by Su Shi during his time in Xuzhou. In April of the tenth year of the reign of Emperor Shenzong of the Song Dynasty (1077 AD), Su Shi went to Xuzhou Zhizhou. On August 21, the Yellow River burst at Caocun in Tanzhou, and floodwaters besieged Xuzhou. Su Shi died with his own body, pro-lotus and shovel, and led the army and civilians 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. In order to thank the good Zhizhou who breathed with them and lived and died together, the men and women of the city slaughtered pigs and sheep one after another, and carried wine and food to the mansion 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 the people eat, they all feel that this meat is fat but not greasy, crispy and fragrant, and unanimously praised, calling it "return meat" Since then, it has spread in 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, the third year of Yuanfeng (1080 AD), Su Shi was demoted to Huangzhou as the deputy envoy of the regiment. Su Shi's friend Ma Zhengqing invited him to the old camp located on the eastern slope of Huangzhou, so he opened up wasteland here and called himself "Dongpo Layman". During his stay in Huangzhou, he personally made braised pork and wrote the poem "Ode to Pork": "Huangzhou is good pork, and the price is as cheap as dung." The rich refuse to eat, and the poor do not understand 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. "The braised pork made by Su Shi in Xuzhou and Huangzhou is not very famous. The braised pork that really screamed loudly was Su Shi's "Dongpo Meat" when he was in Hangzhou for the second time.

On January 3, the fourth year of Song Zhezong's reign (1089 AD), Su Shi came to Hangzhou to serve as Zhizhou after a 15-year absence. In May and June of the fifth year of Yuanyou, heavy rain continued in western Zhejiang, Taihu Lake overflowed, and large areas of crops were flooded. As a result of Su Shi's early and effective measures, the people in western Zhejiang went through the most difficult period. He also organized migrant workers to dredge the West Lake, build embankments and bridges, and make the West Lake look new.

The people of Hangzhou are very grateful to Su Dongpo for this good deed, and heard that he liked to eat braised pork most when he was in Xuzhou and Huangzhou, so many people came to deliver pork. After Su Dongpo received it, he instructed his family to cut the meat into cubes, and then roasted the mature meat and distributed it to the migrant workers who participated in the dredging of the West Lake. The braised pork he sent was affectionately called "Dongpo Meat" by the migrant workers. At that time, the owner of a big restaurant in Hangzhou, I heard that people praised "Dongpo meat" for being delicious, and they also fired it according to Su Dongpo's method, and put it on the list with "Dongpo meat" for sale. As soon as this new dish hit the market, the business of that restaurant quickly boomed, and the market was full of people. For a time, no matter how big or small restaurants in Hangzhou, there were "Dongpo meat". Later, the chefs of Hangzhou discussed that "Dongpo meat" was designated as the first famous dish in Hangzhou, which has been passed down to this day.

Tracing the origins of poverty, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou, and was famous all over the country in Hangzhou. Therefore, the "Xuzhou Food Industry Journal" wrote: "'Dongpo Meat' was created in Xuzhou, perfected in Huangzhou, and famous in Hangzhou. ”