#苏东坡# #何以东坡# 【“吃货”苏东坡的故事之“螃蟹”】溪边石蟹小如钱，喜见轮囷赤玉盘。半壳含黄宜点酒，两螯斫雪劝加餐。——《丁公默送蝤蛑》，眼下正是吃螃蟹的好时候。900多年前的一个初秋，苏轼便因写诗赠好友而意外收到一份“蟹”礼。元丰二年（1079年），苏轼调任湖州知州，他的好友丁公默此时正在不远的处州（今浙江省丽水市）做官。苏东坡就写了首诗赠给丁公默。丁公默十分高兴，时值初秋，就送来蝤蛑（俗称“青蟹”）作为回礼。诗中提到:“小溪中的石蟹小得像一枚钱币，突然见到团缩着的蝤蛑（青蟹），好像一只赤色的玉盘。看着它澄黄澄黄的背壳，酒兴就来了，斫出大螯雪白雪白的肉，饭量都增加了。”想要了解更多关于东坡美食的故事，请点击链接观看纪录片《何以东坡》：http://t.cn/A6RePJN8

Su Dongpo's Foodie Adventures: Episode 6—Autumn's bounty: Su Shi (1037-1101), also known as Su Dongpo, a towering figure of the Northern Song Dynasty in China, was not only a literary giant but also a renowned gourmand. Over sixty Chinese dishes are said to be connected to him, highlighting his profound influence on culinary culture. Autumn brings the peak season for crab in China. How does one truly appreciate this delicacy? Let's explore Su's own encounters with this seasonal treasure. In 1079, Su sent a poem to his friend Ding Gongmo. In return, Ding Gongmo presented Su with a gift of scylla serrata– a seasonal treat. Su's poem itself alludes to the delight: "The river crabs, small as coins, were overshadowed by the dramatic arrival of a scylla serrata – a type of crab, its shell a rich crimson, like a precious jade disc. The sight of its glowing yellow carapace awakened a thirst for wine, and the anticipation of its delicate, white meat heightened the appetite considerably.