There are different opinions about where Dongpo meat comes from. Su Dongpo's hometown, Meizhou, Sichuan, thinks that this kind of meat comes from Meizhou, while Huangzhou, the birthplace of Ode to Pork, thinks that this kind of meat should be authentic in Huangzhou. Changzhou people silently developed the Dongpo family banquet, and even took Dongpo meat as one of the main dishes.

During the Xining period in Song Shenzong, Su Shi was sent to Xuzhou as the magistrate. During his tenure, there was a flood in the local area. Su Shi fought against the people, built dikes to protect the city, and shared the difficulties with the people. In order to thank this good official, the local people slaughtered pigs and sheep one after another and took wine and vegetables to the government to comfort them. Su Shi can'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, the people feel fat but not greasy, crisp and delicious, and unanimously call it "back meat."

When Su Dongpo violated the emperor and was banished to Huangzhou, he found that the pork here was very cheap, so he used his own skills to cook food himself and taste it with his friends. Su Dongpo's cooking is best matched with braised pork. He once wrote a poem to introduce his cooking experience: "Fire comes down, water is scarce, and it is beautiful when the fire is full." Su Shi also wrote his experience of cooking braised pork in Huangzhou into his poems about eating pork.

These are some statements about the origin of Dongpo meat, but it may be difficult for us to find out where Dongpo meat comes from, but this kind of food can still be enjoyed.