I only remember Dongpo Pork and Sesame Cake

Dongpo Pork

Cuisine: Zhejiang Cuisine

Ingredients: Pork belly, ginger , green onions, soy sauce, Shaoxing rice wine, sugar, etc.

Preparation method: After the pork belly is cooked, cut it into cubes. Put the green onion and ginger pieces on the bottom of the casserole. Place the pork belly skin side down on the green onion and ginger. Add soy sauce, white sugar, and yellow sugar.

Add wine, green onions, cover and bring to a boil over high heat, then simmer over low heat for 2 hours, then put the meat pieces into a clay pot, cover with peach blossom paper, seal with peach blossom paper, and steam thoroughly.

Features: oily, crispy and glutinous, fragrant and fragrant.

Legend: During the Yuanyou period of the Song Dynasty, Su Dongpo took office in Hangzhou and mobilized migrant workers to dredge the West Lake. The work was completed and an extra long embankment was added to the West Lake, which not only brought water conservancy benefits to the people, but also added View of West Lake. In order to thank him for doing this good thing for the local area, the people gave him pork and rice wine. Su Dongpo felt that the West Lake was dredged by migrant workers. The chef was ordered to cook a delicacy to comfort the migrant workers according to his unique experience of cooking meat "slow fire, less water, and when the fire is sufficient, it will be beautiful."

Due to the unique cooking method of the meat delivered, it is crispy but not rotten, oily but not greasy, and extremely delicious, so "Dongpo Pork" became a good story and a delicacy.