Many people say that Chinese cuisine has a long history and is profound, but they don't know it? How far is it? Where is the depth? In fact, these two points are also the essence of our Chinese culture. Far nature means that many cuisines are old enough, and many times a single dish can be traced back to hundreds of years. As for the profoundness, it is the same ingredients, which can make different cuisines and different flavors. The so-called one material with a hundred flavors is the embodiment of profoundness. Today we are going to talk about this dish, which is known to everyone. It is called Dongpo Meat. As a food blogger, once at the dinner table, my friend asked why Dongpo meat had to be tied with a rope. I was speechless for a while, and then I looked up a lot of information and finally knew why. Today, I will tell you why Dongpo meat has to be tied with a rope. The rope can't be eaten and it's troublesome. Can't it be tied?

In fact, it's definitely not just Xiaobian's friend who has doubts about why Dongpo meat has to be tied with a rope, and many people who have studied food are not clear. Xiaobian saw that someone had consulted some chefs with this question, and their answers were surprisingly consistent, basically? This is a tradition? The statement. In fact, the first reason for tying the rope is related to the way Dongpo meat is eaten. Friends who have eaten Dongpo meat will know that Dongpo meat is served with a whole piece of meat, and its meal is also a whole piece of meat entrance, and they feel the special change of its mouthful of oil and long aroma. Tying the rope can lock more water in the pork and keep it from falling apart during cooking.

Let's talk about the second reason why Dongpo meat is tied with a rope. Friends who know about Dongpo meat will know that the rope tied with Dongpo meat is not just hemp rope, but usually made of straw or other grasses. Why do you want to tie straw? This is going to tell a historical story. In those days, a farmer fixed pork with straw and prepared to give it to Su Dongpo. When the farmer walked to the door, he heard Su Dongpo writing lyrics and said loudly? Grass pearls smell sweet? And farmers listen to it? Boil it with grass and make it smell good? Finally, the farmer made a dish of pork tied with a rope by mistake. After Su Dongpo ate it, he thought that pork with the aroma of grass also had a different taste, and finally he wrote it into the recipe, which led to the habit of making Dongpo meat and tying ropes.

The above two points are basically the reasons for tying the rope when making Dongpo pork. Many friends asked after reading it. It's still troublesome if the rope can't be eaten. Can't it be tied? Xiaobian wants to say this again, no. First of all, Dongpo meat made without rope is definitely not as good as that made with rope, because the water loss is too heavy and the meat quality is no longer tight. Secondly, if traditional cuisines are not cooked according to traditional practices, it will be not authentic or authentic, or even not the same dish. Take Dongpo pork as an example. If you don't tie a rope, in the eyes of many foreigners, this is the same thing. Braised pork? . Only those with ropes? Braised pork? It's called Dongpo pork.