1, Dongpo Meat is a traditional and famous dish in Meishan and Jiangnan. In Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, pork ribs with half lean meat and half fat meat, that is, pork belly, are used in different places, some are cooked first and then burned, some are cooked first and then steamed, and some are stewed directly to collect juice.

2. The main ingredients and shapes of Dongpo meat are similar. The main ingredients are half-fat and half-thin pork, and the finished dishes are neatly packed mahjong pieces, with thin skin and tender meat, bright red color, strong flavor and mellow juice, crisp and not broken, fragrant and glutinous but not greasy. Slow fire, less water and more wine are the keys to making Dongpo meat.