Xuetang stew, Bianjing cold soup, West Lake shrimps, Mizhou roasted bones, Yellow River crucian carp, Lingnan lamb spine, South China Sea oysters, Chibi raw clams, pine wind wild vegetables, lychee nectar. Ten pots, ten stages of exile.
Each episode contains a dish, a period of life, and a state of mind, which together form a "chronology of Dongpo written with taste." Let readers follow Su Shi and swallow the taste of the human world.
