East slope

Song Dynasty and Sodong Poe, the authors of the essays, both written and abandoned, and written and painted in a single step. In cooking art, he's got a hand. When he offended the Emperor and was demeaned to Huangzhou, he often cooked himself with the taste of friends, and Sudong Poe cooked with red meat. He has written a poem about his cooking experience: "Hold on to the fire, water is scarce, and when the fire rises, it is beautiful." However, it is said that the burning of the “east slope” which was named after him was an interesting thing when he returned to Hangzhou for the second time. By that time, the western lake had been flooded with grass. Upon assuming his duties, he launched tens of thousands of civilian workers to remove their fields, to remove the lake port, to build a long embankment of the mud that had been dug up and to build bridges to clear the lake ' s waters, to re-emerge the western lake and to pour water into the fields. This long embankment has improved the environment, bringing water to the population and adding West Lake view. It was later formed as the "Suti Chun-yun" of the Great West Lake. At that time, the people praised Sudong Poe for the good he had done for the place. He was told that he liked to eat red meat, and that he would not give him pork at the spring festival to express his feelings. Sudong Poe received so much pork that he thought he should share it with tens of thousands of local workers in the dredging lake, and asked his family to cut the meat into blocks, burn it with his cooking methods, and distribute it together with alcohol to each household according to the list of the migrant workers. When he was cooking, his family burned red roasted meat out of a chain of wine and wine, and the eaters praised the way the meat came from Sudong Poe. Acclaimed and acclaimed, some of those who sought to teach Sudong Poo at the time, in addition to writing articles and writing articles, came to learn to burn “East Poe”. On the New Year's Eve, private households make Eastside meat. It's common practice to remember him. Now it's the Hangzhou classic."