Yes, it was invented by Su Dongpo, a very popular Han cuisine in Jiangsu and Zhejiang provinces. Legend has it that it was created by Su Dongpo, a poet in the Northern Song Dynasty. Production method: cut pork belly into large pieces, put minced onion and ginger at the bottom of the pot, add wine, sugar and soy sauce, and add water to stew slowly. Su Dongpo's poem "Eat Pork" said: "... slow fire, lack of water, full fire, he is beautiful." Dongpo meat has good color, aroma and taste, and is deeply loved by people. Originated from Su Dongpo in the Song Dynasty (1036-101year), and his compositions ranked among the top eight in the Tang and Song Dynasties. Lyrics and Xin Qiji are unique; Calligraphy and painting are also unique. Even in the art of cooking, he is good at it. When he violated the emperor and was demoted to Huangzhou, he often cooked in person and tasted it with his friends. Su Dongpo's best dish is braised pork. He once wrote a poem to introduce his cooking experience: "Slow fire, lack of water, full fire is beautiful." But it is said that it was an interesting thing that happened when he returned to Hangzhou for the second time as a local official cooked Dongpo meat named after him. At that time, the West Lake was basically submerged by weeds. After he took office, he mobilized tens of thousands of migrant workers, cleared farmland, dredged lakes and harbors, piled up dredged silt, built long embankments, and built bridges to dredge the lake, thus reviving the West Lake and getting water irrigation. This piled long dike has improved the environment, not only brought water conservancy benefits to the masses, but also added the scenery of the West Lake. Later, "Su Causeway Xiao Chun" was formed, which was listed as the first of the ten scenic spots in the West Lake. At that time, ordinary people praised Su Dongpo for doing this good thing for the place. I heard that he likes to eat braised pork. During the Spring Festival, they all gave him pork as a token of their appreciation. Su Dongpo collected so much pork that he thought he should share it with tens of thousands of migrant workers dredging the West Lake. He asked his family to cut the meat into cubes, cook it with his cooking method, and distribute it to all households with wine according to the roster of migrant workers. When his family cooked it, he understood "sending it with wine" as "burning it with wine", and braised pork was more crispy and delicious. The foodies praised Su Dongpo for his unique cooking method and delicious taste. Everyone praised and anecdotes spread. At that time, among those who asked Su Dongpo for advice, in addition to learning calligraphy and writing articles, others came to learn to burn Dongpo meat. After the Lunar New Year's Eve, every household in the folk cooked Dongpo meat. Used to express nostalgia for glucoside. Now it has become a traditional dish in Hangzhou. Louwailou restaurant imitated his method to cook this dish, supplied it to the world, and constantly improved it in practice, which has been passed down to this day.