Practical differences

Dongpo braised pork

1. Select pork strips with thin skin and thick meat, remove hair and wash them, put them in a boiling water pot for five minutes, boil bleeding water, wash them and cut them into cubes.

2. Take 1 slice of ginger and put it in a big casserole, peel it and pat it loose, cut it into sections, spread it with minced onion and ginger, put down the pigskin, add sugar, soy sauce and yellow wine, cover it, and boil it over high fire.

3, simmer for about 2 hours, turn the meat over after opening the lid, and continue to cover the seal until it is crisp.

4. Remove the casserole from the fire, open the lid and put the meat in a special small jar. Pay attention to remove the oil slick from the gravy, put the soup in a jar, seal it, and steam it for about half an hour with high fire until the meat becomes crisp.

Braised pork

1. Cut the pork belly into 3cm pieces and put it in cold water until the water boils for 3-5min.

2. Heat the pot with high fire, add a little oil, and stir-fry the pork belly with medium and small fire.

3. Take out the meat, pour the base oil into the pot, add lobster sauce, star anise and cinnamon and stir fry. Stir-fry shallots, ginger slices and dried peppers after fragrant.

4. Stir-fry the fragrance, add the pork belly, and then add Shaoxing wine and mix well. Add soy sauce and stir well, then add water until it is equal to the meat.

5. After adding rock sugar, cover it and simmer for 40 minutes. After the meat is boiled for 40 minutes, pick out the star anise, cinnamon and onion ginger.

6. Heat the juice with high fire and add a little monosodium glutamate before cooking.

Dongpo meat is steamed from the stewing method to the seasoning configuration, without braised pork. Braised pork is very important. Dongpo pork is very different from braised pork.

Differences between two styles

Eating Dongpo meat in Hangzhou is all in small cups. When I opened it, there was a cut square Dongpo meat. It's just right to eat together

The cubes of braised pork are relatively small, neatly stacked on the plate, and a few pieces are swallowed with rice, which is very refreshing!

Three kinds of taste differences

Dongpo meat, delicate and tender, fat but not greasy, can be melted almost in a small bite.

Braised pork is tough, slightly spicy and fragrant, which greatly increases people's appetite.

How much do you know about names and dishes?

Zhaojun duck

Legend has it that Zhao Jun, the king of Chu, was not used to pasta after he left the village, so the chef soaked the vermicelli and oil gluten together and cooked it with duck soup, which was very suitable for Zhao Jun. Later, people made a dish with vermicelli, gluten and fat duck called "Zhaojun Duck", which has been passed down to this day.

2. Cao Cao chicken

According to legend, "medicated diet originated from Cao Cao". When Cao Cao was stationed in xiaoyaojin, Luzhou, he was bedridden because of the military and political busyness. During the treatment, the chef added traditional Chinese medicine to the chicken according to the doctor's instructions and cooked it into medicated chicken. Cao Cao got better and better after eating it, and later he often ate this medicated chicken. This dish is very popular and is called "Cao Cao Chicken".

3. the story of losing heart and tofu

This is a famous dish with traditional flavor from the people-loach and dried bean curd, also known as Tibetan Jiao and Yuhan Mud in the Han Palace. Except for the western and southwestern provinces, most of them are produced in China. The reason why it is called "The Story of Diesim Tofu" is because people compare loach to cunning Dong Zhuo. The loach was so anxious that it had nowhere to hide in the hot soup that it got into the cold tofu. The result can't escape the fate of being cooked. Just as Wang Yunxian used the honey trap when telling the story of Diexin.

4. Song Sao Fish Soup?

According to legend, when visiting the West Lake, I tasted the fish soup made by Song Chaowu's sister-in-law. Song Gaozong was greatly praised, and "Song Sao Zi Tang" was also famous for it.

5. Mapo tofu

Mapo tofu is one of the traditional famous dishes of Han nationality in Sichuan, belonging to Sichuan cuisine. The main raw materials are food and tofu, and the main materials are tofu, minced beef (pork is also acceptable), pepper and pepper.

6. Left Tang Zong Chicken

Also known as the left cock. 1952, Redford, commander of the US Pacific Seventh Fleet, visited Taiwan, and Liang, commander-in-chief of the navy in charge of the reception in Taiwan Province Province, gave a banquet for three consecutive days and invited Peng Changgui to cook. Redford asked about the name of the dish after tasting it, and Peng Changgui casually named it "Zuo Tang Zong Chicken".

7.baogong fish

A famous dish of Anhui Han nationality belongs to cold dish. This dish is red in color, red in sauce, crisp in bones and rotten in meat, which melts in the mouth and tastes crisp and fragrant.

8. Taibai duck

It is a famous traditional dish with a long history and belongs to Sichuan cuisine. This dish is white rot, the soup tastes fresh and mellow, and it has nourishing effect.

9. Wenshan diced meat

A famous dish in Jiangxi is said to be related to Wen Tianxiang. Pork tenderloin and winter bamboo shoots are cut into diced meat. Adding starch and egg white into diced meat; Order a pot and pour the oil. When the oil is hot, slide the diced meat in, take it out after discoloration, and drain it.

10. kung pao chicken

Kung pao chicken is one of the most representative dishes in Sichuan cuisine. It was founded by Ding Baozhen, then Governor of Sichuan and Guizhou Zhijin. It was created when he was the governor of Sichuan, and it has been passed down to this day.