1, Dongpo meat is also called rolled meat and braised pork. It is a traditional famous dish of Han nationality in Jiangnan area, belonging to Zhejiang cuisine, with pork as the main material. The main components and shapes of Dongpo meat are similar. The main ingredient is half-fat and half-thin pork, which is stewed with ingredients. The finished dishes are neatly packed mahjong tiles, bright red and agate. Pick up a piece and taste it. It's soft but not rotten, fat but not greasy.
2. Dongpo elbow, a specialty of Meishan City, Sichuan Province, is a national geographical indication product. The advantages of Dongpo elbow are soup milk, carrion elbow, tender meat, mellow meat flavor, chewy head, fat but not greasy.
Dongpo leg is made of Jinhua ham. According to the Secret Book of Eating Fairy Red, this dish was created by Su Dongpo. Contemporary famous chefs imitated the writer's skill of burning meat and copied this Southern Song cuisine. It has the characteristics of tender bamboo shoots and white shrimp, red and crisp leg meat, delicious taste and incomparable delicacy.
Dongpo tofu is a traditional famous dish, belonging to Sichuan cuisine. Su Dongpo, a famous poet in the Northern Song Dynasty who is good at cooking, personally cooks.
5. Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a dish in Meishan and Leshan, Sichuan, with fresh cuttlefish as raw material. This dish is characterized by golden color, crisp outside and tender inside, sweet and sour, and rich flavor. Dongpo cuttlefish is a delicacy related to Su Dongpo, a great writer in Sichuan Northern Song Dynasty.