Dongpo pork in China belongs to Zhejiang cuisine, which is well-known in Hangzhou, Zhejiang. The main raw material is pork, which is stewed and cooked, and it is fat and thin. This Dongpo meat is most suitable for drinking. It tastes very delicious. The preparation method is simple, but it tastes unique and delicious. There are many rumors about Dongpo meat, most of which are related to Su Dongpo, so it is called Dongpo meat.
The origin of Dongpo meat
In the year of Song Zhezong Yuan _ 4, Su Shi returned to Hangzhou, where he had been away for fifteen years. During May and June of Yuan _ 5, there was heavy rain in the west of Zhejiang, which made the people in the west of Zhejiang spend the most difficult period. He organized migrant workers to dredge the West Lake, build dikes and bridges, and make the West Lake look new. The people in Hangzhou are very grateful to Su Shi for this good deed. Everyone praises him as a wise official.
I heard that he liked pork best when he was in Xuzhou and Huangzhou, so when the Chinese New Year came, everyone carried pigs and carried wine to pay New Year greetings to him. After Su Shi received it, he instructed his family to cut the meat into cubes and burn it red and crisp, and then distributed it to the migrant workers who took part in dredging the West Lake. Everyone was surprised after eating it, and all the meat he sent was affectionately called "Dongpo Meat".
Characteristics of Dongpo meat
Dongpo pork is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and there are different practices in different places, such as cooking first and then burning, cooking first and then steaming, and stewing directly to collect juice. The main ingredients and shapes of Dongpo meat are similar. The main ingredients are half-fat and half-thin pork. The finished dishes are neatly packed mahjong pieces, which are bright red and agate-colored. Pick up a piece and taste it. It is soft but not rotten, fat but not greasy.