1, braised pork pays attention to the redness of the meat color, which is fried by frying the sugar color. The skin of braised pork should be slightly hard and sweet outside, and the fat can be seen, but it is not greasy to eat. The more braised pork is, the more delicious it is, the stronger it is.

2. Dongpo meat is stewed and steamed, and the overall taste is smooth. For Dongpo meat that is well-cooked, only a small part of the fat oil has been melted, and these oils penetrate into the meat during steaming, so the more steamed, the more tender it becomes.

Second, the characteristics of the two are different:

1, Dongpo meat features that this dish is cooked with thin-skinned tender meat and famous wine, so it has bright red color, strong mellow juice, crisp and rotten shape, fragrant and glutinous, but not greasy, and its unique "braised fragrance" is the biggest feature. 1956, Dongpo meat is among the 36 famous dishes in Hangzhou.

2. The characteristic of braised pork is that it melts in the mouth, which is in contrast with the "crisp" and "braised" of Dongpo meat. Because the braised pork is stewed with a small fire, and it burns slowly, and it takes time to eat. Therefore, the braised pork is particularly bright in color and has enough taste. The most important thing is that the oil in the meat has definitely been boiled out, fat but not greasy, and the taste is first-class.

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The origin of Dongpo meat:

Dongpo Meat is said to have been created by Su Dongpo, a poet in the Northern Song Dynasty (a native of Meishan, Sichuan), and its earliest birthplace is Meishan, Sichuan. The prototype is Xuzhou giving back meat, which is one of the "four treasures of Dongpo" in Xuzhou. In April, the tenth year of Xining in Song Shenzong (1077), Su Shi went to Xuzhou to be the magistrate. 　

On July 7th, the Yellow River burst in the area around Caocun, Zhuozhou. By August 21st, the flood besieged Xuzhou, and the water level was as high as 20 feet. Su Shi died by himself, joined the Dutch army, led the imperial military camp, and built dikes to protect the city with the people of the whole city. After more than 70 days and nights of hard work, Xuzhou City was finally saved. 　

All the people in the city rejoiced. In order to thank the well-led and well-known Zhizhou, who shared the life and death with Xuzhou people, they slaughtered pigs and sheep in succession, and took wine and food to the government to comfort them. Su Shi couldn't refuse. After accepting it, he personally instructed his family to make braised pork and gave it back to the people who participated in the flood control. 　

After eating it, the people all thought it was fat but not greasy, crisp and delicious, and unanimously called it "gift meat". Later, in memory of Su Dongpo, "gift meat" was also called Dongpo meat.