Dongpo pork is a famous dish in Suzhou and Hangzhou cuisine. It is made of braised pork belly with soy sauce, rock sugar and Shaoxing wine. According to legend, this dish was invented by Su Shi, a great writer in the Song Dynasty. Dongpo pork was when Su Shi was an official in Suzhou, leading the local people to fight floods together. After the successful flood control, this dish was served with a celebration banquet, hence the name Dongpo Meat.
The origin of Dongpo meat.
According to legend, Su Dongpo was the governor of Hangzhou during the period of Yuan You in the Northern Song Dynasty (about AD 1090), and mobilized people to dredge the West Lake. After the completion of the project, he rewarded the migrant workers and ordered his family to use slow fire and less water to give the pork donated by the people according to his experience. When the fire is full, cook by yourself, and attach yellow wine to entertain migrant workers. But the family burned the wine and meat by mistake, and the finished product was unexpectedly mellow.
People praised Dongpo's contribution, so they named this dish with unique flavor "Dongpo Meat". After the continuous summary and development of the chefs, it has developed into the first famous dish in Hangzhou.