The process of the two is completely different. Braised pork pays attention to the redness of meat color, which is fried with fried 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. 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.