dongpo meat

Cuisines [1] Zhejiang Cuisine Dongpo Pork
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.
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.