A matter of good taste

The three literary masters left behind a large collection of writings and poems about moral precepts. Their own guiding principles led them to eventually leave their hometown to serve their countrymen. Su Shi refused to fret over possible misfortune and insisted on assisting the people as an official.

But to ordinary people, they know Su Shi best because the poet-gourmet created dishes which are still popular such as the Dongpo meat, Dongpo fish, Dongpo pork knuckle and Dongpo bean curd. Each of his dishes has a story to tell.

Su is known for cooking with local, ordinary and cheap ingredients and basic methods to create dishes which are household names in China.

In 1080, Emperor Shenzong of the Song Dynasty exiled Su Shi to Huanggang in Central China's Hubei province. Dainty morsels were scarce and the poet ventured to create his own.

Mutton and beef were treasured and their prices reflected this. Pork was belittled by the snobbish well-off and its price was as "low as mud", Su Shi wrote.

As an alternative, the poet cut pork into small cubes, stewing and simmering them in water and wine for two hours and heralding the birth of the red-braised pork known as the "Dongpo meat".