It is said to have been created by the Northern Song poet Su Dongpo (a native of Meishan, Sichuan). The earliest origin of Dongpo Pork is Huanggang, Hubei Province. 1080 years Su Dongpo banished to Huanggang, because of the local pigs are cheap, so he came up with this way of eating meat.

Song dynasty Zhou Zizhi, in the "bamboo slope poetry" recorded: "Dongpo sex like pigs, in Huanggang, tasted play made "eating pork poem" cloud: "slow fire, less water, fire enough when he since the United States. Every day up to play a bowl, full of their own home, Jun do not care.'"

Later, in 1085, Su Dongpo resumed from Huangzhou, often state, Dengzhou term returned to the capital city Kaifeng, serving in the court, not long, sidelined, 1089 asked to be transferred to Hangzhou as a governor, which will be the experience of Huangzhou roasted meat developed into the dish of Dongpo meat. As a Han Chinese delicacy, it was later popularized in Jiangsu and Zhejiang.

Dongpo Pork, a famous Hangzhou dish, is popular in Jiangsu and Zhejiang. It is rumored to have been created by Su Dongpo, a poet of the Northern Song Dynasty. Production method: cut the meat into large pieces, with onion and ginger pad pot bottom, plus wine, sugar, soy sauce, water in the fire on the slow simmer can be.

Dongpo Pork is a famous Hangzhou dish made from pork stew. Its color, aroma and taste are all excellent and loved by people. Slow fire, less water, more wine, is the trick to making this dish. Generally a piece of about two inches of square-shaped pork, half of the fat, half of the lean meat, the entrance to the glutinous, fat and not greasy, with the aroma of wine, red color, taste mellow juice thick, crispy and shape is not broken, very tasty.