honey and ginger drinks, tea, and pawpaw juice. Dairy products, common in the Tang dynasty, became associated with foreign cultures, which explains the absence of cheese and milk in their diet. Beef was also rarely eaten, since the bull was an important draft animal. The main diet of the lower classes remained rice, pork, and salted fish. While restaurant dinner menus show they did not eat dog meat, the rich did consume an array of wild and domestic meats, such as chicken, shellfish, fallow deer, hare, partridge, pheasant, francolin, quail, fox, badger, clam, crab, among others. A claim that human meat was served in Hangzhou restaurants during the Song dynasty has been dismissed as unlikely. Freshwater fish from the nearby lake and river were also brought to market, while the West Lake provided geese and duck as well. Common fruits included melons, pomegranates, lychees, longans, golden oranges, jujube, quince, apricots and pears; in the region around Hangzhou alone, there were eleven kinds of apricots and eight kinds of pears. Special and combination dishes included scented shellfish cooked in rice-wine, geese with apricots, lotus seed soup, spicy soup with mussels and fish cooked with plums, sweet soya soup, baked sesame buns stuffed with either sour bean filling or pork tenderloin, mixed vegetable buns, fragrant candied fruit, strips of ginger and fermented beanpaste, jujube-stuffed steamed dumplings, fried chestnuts, salted fermented bean soup, fruit cooked in scented honey, and 'honey crisps' of kneaded and baked honey, flour, mutton fat and pork lard. Dessert molds of oiled flour and sugared honey were shaped into girls' faces or statuettes of soldiers with full armor like door guards, and were called "likeness foods" (guoshi). Su Shi a famous poet and statesmen at the time wrote extensively on the food and wine of the period. The legacy of his appreciation of food and gastronomy, as well as his later popularity can be seen in Dongpo pork, a dish named after him. An influential work which recorded the cuisine of this period is Shanjia Qinggong () by Lin Hong (). This recipe book accounts the preparation of numerous dishes of common and fine cuisines. The dietary and culinary habits also changed greatly during this period, with many ingredients such as soy sauce and Central Asian influenced foods becoming widespread and the creation of important cookbooks such as the Shanjia Qinggong and the Wushi Zhongkuilu () showing the respective