The origin of Dongpo Pork:

It is said that Dongpo Pork was created by Su Dongpo, a poet in the Northern Song Dynasty.

Su Dongpo was demoted to Huangzhou because he offended the emperor. He often cooked food himself to "taste" it with his friends. He cleared wasteland and farmed his own land, so he was known as "Dongpo Lay Scholar". This is also the origin of the name "Dongpo Pork". After the death of Emperor Shenzong of the Song Dynasty, Su Dongpo was re-appointed and transferred to Hangzhou as an official. Most of the West Lake had been submerged in medicinal herbs.

He mobilized tens of thousands of migrant workers to dredge the West Lake, build embankments and bridges, and pile the excavated mud into a long embankment, which was later called Sugong Embankment. In order to praise Su Dongpo's merits, the common people would carry pigs and wine to pay him New Year's greetings during the Spring Festival to express their feelings. After Su Dongpo received it, he instructed his family to cut the meat into cubes, cook it until red and crispy, and then distribute it to the migrant workers participating in dredging the West Lake.

Tracing back to its origins, Su Shi’s braised pork was first created in Xuzhou, further improved in Huangzhou, and became famous throughout the country in Hangzhou.

Extended information:

Features of Dongpo Pork:

Dongpo Pork is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and there are also different recipes in various places Different, some are boiled first and then burned, some are boiled first and then steamed, and some are simmered directly to reduce the juice. The main ingredients and shape of Dongpo Pork are similar. The main ingredients are half-fat and half-lean pork. The finished dishes are all neatly arranged mahjong pieces. They are translucent red and the color is like agate. Pick up a piece and taste it. It will be soft. Not rotten, fat but not greasy.