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Dongpo Meat was first created in Xuzhou. "Famous Cuisine in Ancient and Modern Xuzhou" records that when Su Shi became well-known in Xuzhou, the Yellow River burst, and Su Shi took the lead in building dikes to protect the city with the people of the whole city. Xuzhou people slaughtered pigs and sheep and went to the government to comfort them. Unable to refuse, Su Shi instructed his family to cook braised pork and return it to the people. After eating, people feel fat but not greasy, crispy and delicious, so they call it "Sichuan style pork". When Su Shi was relegated to Huangzhou, he wrote the Song of Cooking Meat, and people began to imitate it, calling it Dongpo Meat. When Su Shi was appointed as the second magistrate of Hangzhou, he made great contributions to dredging the West Lake. When everyone gave him wine and meat to celebrate the New Year, Su Shi ordered pork and wine to cook for migrant workers. His family mistakenly thought that rice wine and pork were cooked together, but everyone felt crisper and better after eating. The reputation of "Dongpo Meat" slowly spread all over the country.