Dongpo elbow was named after Su Shi, a great writer. When Su Shi was demoted to Huangzhou (now Huanggang City, Hubei Province), he found that pork was cheap, but ordinary people didn't pay attention to how to eat it, so he introduced the method of stewing pork ribs in Meishan, Sichuan Province. Later, people called the pork ribs stewed by Meishan folk traditional method "Dongpo elbow".

The story also shows us the evolution of food culture. Different regions and nationalities have their own special dishes, which have evolved in the long river of history and gradually formed a gourmet culture with local characteristics. Dongpo elbow, as a traditional dish in Meishan, Sichuan, has become a beautiful landscape in China's food culture with its unique stewing method and taste.

Matters needing attention in making Dongpo elbow

Dongpo elbow first needs to clean the pig's forefoot elbow, and then cook it with cooking wine until it is broken. Next, slice the elbow and put it in the soup pot to boil again. Subsequently, according to different specific practices, spices such as ginger, onion, cooking wine, etc. can be added and stewed slowly with low fire to make the elbow tender and delicious. Finally, fish out the elbow and let it cool, and then add unique sauces, such as sweet noodle sauce and garlic paste, to make it more delicious.

Dongpo elbow is characterized by fresh and juicy meat, fat but not greasy, delicate and tender entrance and fragrant smell. During the firing process, the layered taste of elbow is mixed with fresh fragrance, which makes people memorable. It is not only a delicious food, but also an important symbol representing the traditional food culture in China.