"Zhu Men Xiu Hu" Braised pork in the modern world is called Dongpo braised pork.

Dongpo Braised Pork is made from pork as the main ingredient and is slowly stewed. It is characterized by fresh and tender meat, rich taste and bright red color. In the modern world, this dish is still highly regarded and many people even try to make it at home. The origin of braised pork can be traced back to ancient Dongpo pork. It is said that this dish was invented by a writer named Su Dongpo.

In his time, pork was a very cheap ingredient, and Su Dongpo was a very famous gourmet. He found that after slow cooking, the pork became very tender and fragrant. So he named the dish "Dongpo Pork" and it has been passed down to this day.

Characteristics of braised pork

1. Bright red color: After braised pork, the meat is crispy and the soup is rich, showing a bright red color, which is very attractive.

2. Fragrant aroma: During the cooking process of braised pork, a variety of spices and seasonings are added, such as star anise, cinnamon, ginger, etc., to make the dishes exude a rich aroma.

3. Rich taste: The meat of braised pork is crispy and juicy, melts in your mouth, and is charred on the outside and tender on the inside. It tastes chewy yet soft and waxy.

4. Delicious taste: The unique flavor of braised pork comes from the seasoning and sugar color during the stewing process, which makes the meat delicious and delicious.

5. Fine production: The production process of braised pork requires patience and skill, including multiple steps such as material selection, cutting, blanching, stewing, etc., and requires proper control of the heat.