The origin of Dongpo meat

According to legend, in April of the tenth year of Xining in Song Shenzong (1077), Su Shi went to Xuzhou as the magistrate. 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. People all over the city kill pigs and sheep, and bring 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.

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.

Extended data

Generally, half-fat and half-thin pork is selected and cut into square pork of about two inches as ingredients.

After the dish is cooked, the skin is thin and tender, the color is bright red, the taste is rich and mellow, it is crisp and rotten but not broken, and it is fragrant and glutinous but not greasy.

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.