salty and sweet Recipe
FurmanSkiles
Cuisines [1] Zhejiang Cuisine Dongpo Pork<br /> Dongpo meat has excellent color, aroma and taste, and is deeply loved by people. Dongpo Pork, a famous dish in Hangzhou, is stewed with pork. It is usually a square piece of pork about two inches long, half of which is fat meat and half is lean meat. It is fat but not greasy in the mouth, with the aroma of wine, and is very delicious. Thin skin and tender meat, red and bright color, mellow and juicy taste, crispy but not broken, fragrant but not greasy. <br />Legend has it that it was created by Su Dongpo, a poet of the Northern Song Dynasty (native of Meishan, Sichuan). The earliest birthplace of Dongpo meat was Huanggang, Hubei Province. In 1080, Su Dongpo lived in Huanggang. He came up with this method of eating meat because the local pigs had cheap meat. Zhou Zizhi, a native of the Song Dynasty, recorded in "Zhupo Poetry Notes":"Dongpo was fond of pigs. When he was in Huanggang, he tasted the opera" Poetry on Eating Pork "and wrote it: 'Slow fire, less water, and when the heat is sufficient, he will be beautiful. Get up and make a bowl every day, so you can't care about it." Later, Su Dongpo came back from Huangzhou in 1085 and returned to Kaifeng, the capital, after taking office in Changzhou and Dengzhou. He served in the court. Not long after, he was ostracized. In 1089, he asked to be transferred to Hangzhou to serve as prefect. Only then did his experience in cooking meat in Huangzhou develop into Dongpo pork. As a Han cuisine, it was later popular in Jiangsu and Zhejiang.
EllieHintz
I finally learned to make this cake! I was so excited. I learned for a long time. I was not stupid, but I couldn't learn it. I had to have a clear hierarchy and a thick and sweet taste. It was really difficult for me, who had lived in the south since I was a child. So I would rather go a long way to the chef who made the pie and buy it, but sometimes I couldn't sell it, because the pie maker only opened for business at 4 or 5 p.m., and when he wanted to eat, he boldly thought of cooking it himself, but that was troublesome. I had to mix noodles and prepare ingredients. I still had to endure and stay bored in the kitchen making pancakes. When I thought of the small kitchen being filled with bottles and cans because of making pancakes, I felt my head big. <br />Fortunately, the old lady of the Xiaozhu family came from her hometown. This old lady who was born and raised in the north simply amazes me when making all kinds of pasta food, such as shredded noodles, hand-rolled noodles, wowou, fried dumplings, cold noodles, fried dough sticks, fried buns, steamed buns, dough rolls, butter cakes, etc., I ate them dazzlingly. The conditions at home were limited, and there were few kitchen utensils suitable for making pasta food, so the old lady made a steamed bun. Although the kitchen utensils are terrible, the old lady's craftsmanship is still indescribable. It is golden in color and exudes aroma. It is more fragrant and delicious than what is sold outside. It looks like scallion pancakes, but it has some other flavors than that. Don't be embarrassed. I just finished eating and I took a picture. Let's make it next.
