Dongpo elbow and Dongpo meat are both famous dishes of Su Dongpo, a writer and gourmet in Song Dynasty, but they belong to different cuisines. Traditionally, Dongpo elbow is classified as Sichuan cuisine, Dongpo pork and Dongpo eggplant as Jiangsu and Zhejiang cuisine.

Dongpo elbow is classified as Sichuan cuisine because of its complicated practice, unique seasoning and unique taste, which is very similar to Sichuan cuisine. At the same time, there are many dishes similar to Dongpo elbow in Sichuan, such as fish-flavored elbow and braised elbow.

Dongpo pork and Dongpo eggplant are classified as Jiangsu and Zhejiang cuisine, because their production methods are more elaborate and their tastes are more tender and delicate, which conforms to the characteristics of Jiangsu and Zhejiang cuisine. In addition, in Jiangsu and Zhejiang, the flavor of fat but not greasy, crisp but not waxy is often praised by people and integrated into local cooking, so Dongpo meat and Dongpo eggplant are more popular in Jiangsu and Zhejiang.