Dongpo pork, a well-known dish, is stewed with pork. Generally, it is a square-shaped pork about two inches in size, half of which is fat and half is lean. It is fat but not greasy at the entrance, with a bouquet and is very delicious. The origin of this famous dish can be regarded as an interesting thing in Su Dongpo's life.

It is said that Dongpo Meat was created by Su Dongpo, a poet in the Northern Song Dynasty. The earliest birthplace of Dongpo meat is Huanggang, Hubei. At that time, Su Shi was demoted for writing poems that offended the imperial court and sent to Huangzhou, Hubei Province. After arriving in Huangzhou, he called himself "Dongpo lay man". "Layman" is a name for Buddhists who live at home. The layman believes in Buddhism, but it is not restricted by some Buddhist precepts, so Su Shi, who calls himself "Dongpo layman", can still eat meat although he sees through the world of mortals and enters Buddhism.

As a high official, he still loves food, but he is not in the mood to go to restaurants, so he cooks it himself, thus relieving loneliness and boredom.

Su Dongpo, a scholar, is a gifted scholar who loves painting and calligraphy. He has to cook delicious food as well as write and draw. In order to take care of both, he takes the method of stewing meat with slow fire, so that he can write his article or fiddle with his brush while taking care of the heat.

after many times of practice, he summed up an optimal cooking scheme, which made him enjoy endless fun.

During his stay in Huangzhou, Su Dongpo also wrote a poem "Eating Pork" to illustrate his experience and mood at that time:

Huangzhou is good pork, and the price is like dirt.

the rich refuse to eat, and the poor don't understand cooking.

slow fire, less water, it is beautiful when the fire is full.

get up and play a bowl every day, so full that you can't worry about it.

Due to the spread of Su Dongpo's poem "Eating Pork", his unique method of stewing meat was also valued by people. People named it after him, and Dongpo Meat was handed down, which is still loved by diners today.

in addition to this statement, there is another statement about Dongpo meat. It is said that when Su Dongpo was in Hangzhou, he rectified the West Lake, mobilized tens of thousands of migrant workers to remove weeds, dredge the mud in the lake, and piled it up into a dike, which was later Su Causeway. This not only prevents the West Lake from silting up, but also improves the water quality of the West Lake. In the second year, fishermen and lotus farmers had a bumper harvest, so everyone carried wine and meat to the Taishou Palace. Su Dongpo couldn't refuse, so he cut the piles of pork into pieces, added ginger, onion, sauce and brown sugar with wine, braised it with slow fire until it was fragrant and tender, and then gave it back to each household. Farmers taste the meat sent by Su Fu and feel delicious, fat but not greasy, so they call it "Dongpo meat". Later, major restaurants and restaurants followed suit, and finally became a famous dish in Hangzhou, which has been passed down to this day.