Is Dongpo pork braised in brown sauce?
Dongpo pork and braised pork are different, and the difference is mainly manifested in the cooking method, taste and knife work. The similarity between the two is that the raw materials of food are all pork belly.
1, cooking method:
The cooking of Dongpo meat is more complicated, and it has to go through several processes, mainly stewing, which is full of flavor. Braised pork is different. It is usually fried.
2. Knife work:
Dongpo meat is large, and the finished products are basically independent of each other and square; Braised pork is small in size and most of it is put together when it is out of the pot.
3. Edible taste:
Dongpo meat tastes good, with bright red color, high face value, fat but not greasy; The biggest feature of braised pork is that it melts in the mouth.
Dongpo meat has a long history of eating, with the advantages of thin skin, tender meat, rich flavor, mellow juice, fragrant waxy but not greasy. Dongpo meat is a dish in many cuisines, but it is done in different ways. The most authentic dish is Dongpo meat in Zhejiang cuisine. According to legend, Dongpo meat was created by Su Dongpo, a poet in the Northern Song Dynasty, and is one of the "Four Treasures of Dongpo" in Xuzhou, which is deeply loved by people.
Who invented Dongpo meat?
Dongpo meat was invented by Su Dongpo, a poet in the Northern Song Dynasty. At that time, Su Dongpo was demoted to Huangzhou and had a special liking for Huangzhou barbecue. Su Dongpo likes meat very much, but later he went to Hangzhou, where there was no such dish, so Su Dongpo invented Dongpo meat with Huangzhou barbecue. Of course, this name should be named in memory of Su Dongpo.
Where is Dongpo meat famous?
Dongpo pork in Hangzhou is a famous dish in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine. Dongpo pork is a dish named after Su Dongpo. Su Dongpo (Su Shi) was a famous poet in the Northern Song Dynasty in China. He has profound attainments in writing poems and calligraphy, and he also learns to cook dishes. He can cook his own dishes, and he is also good at cooking meat. Many of his famous poems, such as Eat Pork, Gourmet Fu, Ding's Send Goose, Bean Pork Soup, etc., all reflect his keen interest in cooking. Dongpo Meat was originally made by Su Dongpo in Huangzhou.
How old is Dongpo meat?
Dongpo Meat is said to have been created by Su Shi, a poet of the Northern Song Dynasty (a native of Meishan City, Sichuan Province) (it is said that Wang Chaoyun, the concubine of Su Shi, created it to improve her diet when Su Shi was exiled to Huangzhou), and its earliest birthplace was Meishan, Sichuan Province. The prototype is Xuzhou Hui meat, which is one of the four treasures of Dongpo in Xuzhou.
According to legend, in April of the tenth year of Xining in Song Shenzong (1077), Su Shi went to Xuzhou as the magistrate. On July 7, the Yellow River burst in Caocun, Zhuozhou. By August 2 1 day, Xuzhou was surrounded by floods, and the water level was as high as 20 feet. Su Shi died himself, joined the Dutch army, led the imperial barracks, and built dikes to protect the city with the people of the whole city. After more than 70 days and nights of hard work, Xuzhou City was finally saved. Everyone in the city is very happy. In order to thank the well-led and well-known people, they died together with the people of Xuzhou, killing pigs and sheep in succession and bringing wine and vegetables to the government to comfort them. Su Shi can't refuse. After accepting it, he personally instructed his family to cook braised pork and gave it back to those who participated in the flood control. After eating, the people all feel that the meat is fat but not greasy, crispy and delicious, and unanimously call it "back meat". Since then, "back meat" has spread all over Xuzhou and become a traditional dish in Xuzhou. This is recorded in Xuzhou Literature and History Materials, Xuzhou Scenery Records and Xuzhou Ancient and Modern Famous Cuisine.
In the third year of Yuanfeng (A.D. 1080), on February 1st, Su Shi was demoted to Huangzhou, where he served as the deputy envoy. He cultivated the land himself, so he called this place "Dongpo lay man". This is the origin of "Dongpo Meat". During his stay in Huangzhou, he personally cooked braised pork and wrote his own experience as "Eating Meat Poetry". Sushi's braised pork in Xuzhou and Huangzhou has only local influence and is not well-known in the whole country. The braised pork, which is really famous all over the country, is Su Shi's "Dongpo pork" when he was in Hangzhou for the second time.
In the fourth year of Zongyuanyou (1089), on January 3rd, Su Shi came to Hangzhou, where he had been away for fifteen years. During May and June of the fifth year of Yuan You, heavy rain fell in western Zhejiang, Taihu Lake flooded and a large area of crops were flooded. Because Su Shi took effective measures as early as possible, the people in western Zhejiang passed through the most difficult period. He organized migrant workers to dredge the West Lake and build dikes and bridges to make it look brand-new. The people of Hangzhou are very grateful to Su Shi for this kind act. Everyone praised him as a clever official. I heard that he liked pork best when he was in Xuzhou and Huangzhou, so everyone carried pigs and wine to pay New Year greetings to him during the Chinese New Year. After receiving it, Su Shi instructed his family to cut the meat into cubes, burn it red and crisp, and then distribute it to the migrant workers who took part in dredging the West Lake. Everyone was surprised after eating it, and they affectionately called the meat he sent "Dongpo Meat".
Tracing back to the source, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou, and became famous throughout the country in Hangzhou.