The first is start-ups.
Dongpo pork is said to have been created by Su Dongpo, a poet of the Northern Song Dynasty (a native of Meishan, Sichuan) (it is said that it was created by his concubine (Wang created it to improve Su's diet when she was exiled to Huangzhou), and the earliest place of origin was Meishan, Sichuan. The prototype is Xuzhou huiguorou, which is one of the four treasures of Dongpo in Xuzhou.
According to legend, in April of the tenth year of Xining in Song Shenzong (1077), Su Shi was appointed as the magistrate of Xuzhou. On July 7, the Yellow River burst in Caocun, Zhuozhou. By August 2 1 day, Xuzhou was surrounded by floods with a water level as high as 20 feet. Su Shi committed suicide, joined the Dutch army, led the imperial barracks, and built dikes to protect the city with the people of the whole city. After more than 70 days and nights of hard struggle, Xuzhou City was finally saved. Everyone in the city is very happy. In order to thank the well-known leaders who lived and died with the people of Xuzhou, they slaughtered pigs and sheep one after another and brought 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 all feel that the meat is fat but not greasy, crisp and delicious, and unanimously call it "back meat." Since then, "back meat" has spread all over Xuzhou and become a traditional dish in Xuzhou. This is recorded in Xuzhou literature and history materials, Xuzhou scenery records and Xuzhou ancient and modern famous dishes.
Second, development.
On the first day of February in the third year of Yuanfeng (A.D. 1080), Su Shi was demoted to Huangzhou and served as the deputy envoy of Yong Lian. He cultivated the land himself, so he called this place "Dongpo lay man". This is the origin of "Dongpo Meat". During his stay in Huangzhou, he personally cooked braised pork and wrote his own experience in Eating Pork Poetry. Sushi's braised pork in Xuzhou and Huangzhou has only local influence and is not well-known in the whole country.
Third, become famous.
The really famous braised pork in China is the Dongpo pork when Su Shi came to Hangzhou for the second time.
On January 3rd, the fourth year of Song Zhezong (1089), Su Shi came to Hangzhou, where he had been away for fifteen years.
During May and June of five years in Yuan You, there was heavy rain in western Zhejiang, Taihu Lake flooded and a large number of crops were flooded. Because Su Shi took effective measures as early as possible, the people in western Zhejiang passed through the most difficult period. He organized migrant workers to dredge the West Lake and build dikes and bridges to make it look brand-new. The people of Hangzhou are very grateful to Su Shi for this kind act. Everyone praised him as a wise official. I heard that he liked pork best when he was in Xuzhou and Huangzhou, so when China New Year came, everyone brought pigs and wine to pay a New Year call to him. After receiving it, Su Shi instructed his family to cut the meat into cubes, burn it red and crisp, and then distribute it to the migrant workers who took part in dredging the West Lake. Everyone was surprised after eating it. The meat he sent was affectionately called "Dongpo Meat".
Dongpo meat was first produced in Xuzhou, developed in Huangzhou and famous in Hangzhou. Therefore, Hangzhou braised pork is called "Dongpo pork".