The origin of Dongpo meat

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".

Su Shi also wrote a doggerel entitled "Ode to Pork", which summed up the cooking method of Dongpo pork: "Clean pot, lack of water, firewood can't afford to smoke. Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt. If you refuse to eat, the poor can't cook. I got up in the morning and played two bowls, so I was too full to care. "

Due to the spread of Su Dongpo's poem Eat Pork, people pay attention to his unique stew method. People named it after him, Dongpo meat has been handed down and is still loved by diners.

Characteristics of dishes:

It is a traditional famous dish of Han nationality in Jiangnan area, belonging to Zhejiang cuisine and Sichuan cuisine, with pork as the main ingredient. When shopping, don't buy stuck pork. Don't buy too many ice crystals in the packaging bag. Don't buy those on the outside of the freezer.

The main components and shapes of Dongpo meat are similar. Generally, half-fat and half-lean pork is selected, cut into square pork of about two inches, and stewed with ingredients. The finished dishes are neatly packed mahjong tiles. After cooking, the skin is thin and tender, the color is red and bright, the taste is rich and mellow, crisp and rotten but not broken, fragrant and waxy but not greasy.