1, braised pork pays attention to flesh-colored red, which is fried in sugar color. The skin of braised pork should be slightly hard outside and sweet inside, with visible fat, but it is not greasy to eat. The more braised pork, the better it tastes and the stronger it is.

2. Dongpo meat is stewed and steamed, and the overall taste is smooth. For the cooked Dongpo meat, only a small part of the fatty oil has melted, and these oils penetrate into the meat during steaming, so the more steamed, the more tender it is.

Second, they have different characteristics:

1, Dongpo meat features, this dish is cooked with thin-skinned tender meat and famous wine, so it is bright red in color, mellow in taste, crisp but not broken, fragrant but not greasy. Its unique "braised incense" is the biggest feature. 1956, Dongpo meat was included in 36 famous dishes in Hangzhou.

2. Braised pork is characterized by instant melting in the mouth, which is in contrast with the "crisp" and "braised" of Dongpo meat. Because braised pork is stewed on a small fire, and it burns slowly, it takes time to eat. Therefore, the braised pork is particularly bright in color and has a good taste. The most important thing is that the oil in the meat is definitely boiled, fat but not greasy, and tastes first-class.

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The origin of Dongpo meat:

Dongpo Meat is said to have been created by Su Dongpo, a poet of the Northern Song Dynasty (a native of Meishan, Sichuan), and its earliest birthplace was Meishan, Sichuan. The prototype is Xuzhou Hui meat, which is one of the four treasures of Dongpo in Xuzhou. Ten years in Xining, Song Shenzong (1077), in April, Su Shi went to Xuzhou.

On July 7, the Yellow River burst in Caocun, Zhuozhou. By August 2 1 day, Xuzhou was surrounded by floods, and the water level was as high as 20 feet. 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.

Everyone in the city is very happy. In order to thank the people of Xuzhou for their well-known leadership, they slaughtered pigs and sheep one after another and brought 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 it, the people feel fat but not greasy, crispy and delicious, and unanimously call it "ritual meat". Later, in memory of Su Dongpo, "gift meat" was also called Dongpo meat.