Su Dongpo (1036-1101) of the Song Dynasty was one of the eight great masters of the Tang and Song dynasties; he was one of the two great masters of lyrics, along with Xin Qiji; and he was a master of calligraphy and painting.

Even in the art of cooking, he was good at it.

When he offended the emperor was relegated to Huangzhou, he often personally cook with friends to taste, Su Dongpo's cooking, to braised meat is the most skillful.

He once wrote a poem about his cooking experience: "slow fire, less water, when the fire is enough it is beautiful." However, it is rumored that the cooking of Dongpo Pork, which was named after him, was an anecdote that happened when he returned to Hangzhou for his second term as a magistrate.

At that time, the West Lake had been mostly obliterated by turnip grass.

After he took office, he mobilized tens of thousands of workers to get rid of the turnip, dredge the lake and harbor, and built a long embankment with the excavated mud, and built bridges to open up the lake, so that the West Lake can be seen again, and the water can be stored to irrigate the fields.

This pile of long embankment, improve the environment, both for the masses to bring the benefits of water conservancy, but also added to the West Lake scenery.

Later, it formed the "Spring Dawn of Su Causeway", which was listed as the first of the ten scenic spots of the West Lake.

At that time, the people praised Su Dongpo for doing this good thing for the local community, and heard that he liked to eat braised pork, and in the Spring Festival, they all went out of their way to send him pork to show their feelings.

Su Dongpo received so much pork, think should be with tens of thousands of dredging West Lake workers **** enjoy it, and asked his family to cut the meat into square blocks, with his cooking method of firing, even wine, according to the roster of workers sent to each household.

His family in the burning, "even wine together with the send" to understand "even wine together with the burning" The results of the burning out of the braised meat, more crispy flavor, eaters praised Su Dongpo sent the meat burning method is unique, delicious and tasty.

Many people praised, anecdotes spread, then to Su Dongpo teacher to teach people, in addition to learning calligraphy, learning to write articles, but also people to learn to burn "Dongpo meat".

After the Lunar New Year's Eve, every household made Dongpo meat.

It has become a custom to express the nostalgia for him.

Now it is a traditional dish in Hangzhou.

Louwailou Restaurant followed his method of cooking this dish, supplied to the world, and constantly improved in practice, so it has been handed down to this day