Dongpo elbow is related to Su Shi.

Dongpo elbow is named after the great writer Su Shi (Su Dongpo). When Su Shi was demoted to Huangzhou (today's Huanggang City, Hubei Province), he found that the price of pork was cheap, but the people did not pay attention to how to eat it, so he introduced the method of stewing pork belly in Meishan, Sichuan, his hometown. Later, people used the traditional folk method of Meishan to stew pork belly. It is called "Dongpo elbow".

The story also shows us the evolution of food culture. Different regions and ethnic groups have their own special dishes, which have evolved over the course of history and gradually formed a food culture with local characteristics. As a traditional famous dish in Meishan, Sichuan, Dongpo elbow has become a beautiful scenery in Chinese food culture with its unique stewing method and taste.

Precautions for making Dongpo Pork Pork

To make Dongpo Pork Pork, you first need to clean the pig's front hooves and knuckles, and then cook them with cooking wine until they are raw. Next, cut the elbow into slices and put it in a soup pot to boil again. Then, depending on the specific method, you can add seasonings such as ginger, green onions, cooking wine, etc., and simmer slowly over low heat to make the elbows tender and delicious. Finally, take the elbow out and let it cool, then add it with unique sauces, such as sweet noodle sauce, minced garlic, etc., to make it more delicious.

The characteristic of Dongpo elbow is that the meat is tender and juicy, fat but not greasy, the mouth is delicate and tender, and the aroma is fragrant. During the firing process, the layered texture of the elbow is mixed with the fresh aroma, making it endlessly memorable. It is not only a delicious delicacy, but also regarded as an important symbol representing Chinese traditional food culture.