这要从头说起。苏东坡,大诗人兼美食家,一生创制出众多美食,至今脍炙人口。苏东坡初到黄州,发现当地猪肉便宜,“黄州好猪肉,价贱如泥土”。但“富者不肯食,贫者不解煮”(《猪肉颂》)。于是他买来肉,洗净切块入锅,炖至肉烂,淋以酱油,拌以姜葱蒜八角红糖等,做出的肉,浓油赤酱,色香味俱佳。这便是名头很响的“东坡肉”。在杭州任上,他见西湖的鲤鱼肥美,便买来做菜。将鱼剔鳞破肚洗净后,外皮擦青盐,内囊塞菜心,然后入油 This should start from scratch. Su Dongpo, a poet and foodie, created a great many delicious dishes in his life and is still popular. Su Dong first arrived in Huangzhou, found that local pork cheaper, “good pork in Huangzhou, price cheap such as soil ”. However, “the rich do not eat, the poor do not cook” (“pork song”). So he bought the meat, washed and cut into the pot, stewed to rotten meat, dipped in soy sauce, ginger and garlic mixed with star anise brown sugar, made of meat, thick red sauce, color and smell are superb. This is the name of very loud “Dongpo meat ”. In Hangzhou any office, he saw the West Lake carp plump, they bought food. After the fish tick scales wash belly wash, the skin rub the green salt, the capsule capsule cabbage, and then into the oil