In the third year of Yuanfeng (A.D. 1080), on February 1st, Su Shi was demoted to Huangzhou as an assistant of Yong ying. He cultivated land by himself, so he called this place "Dongpo layman". This is the origin of "Dongpo Meat". During his stay in Huangzhou, he personally cooked braised pork and wrote his experience in "Eating Pork Poetry".

Su Shi also wrote a doggerel titled "Ode to Pork" to summarize the cooking method of Dongpo meat: "Clean the pan, lack water, and firewood can't afford to smoke. Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt. You refuse to eat, and the poor don't understand cooking. Get up in the morning and play two bowls, so full that you can't care about it. "

Due to the spread of Su Dongpo's poem "Eating Pork", his unique method of stewing meat was also valued by people. People named it after him, and Dongpo Meat was handed down, and it is still loved by diners today.

Characteristics of dishes:

It is a traditional famous dish of Han nationality in Jiangnan area, belonging to Zhejiang cuisine and Sichuan cuisine, with pork as the main ingredient. When shopping, don't buy pork that sticks together. Don't buy too many ice crystals in the packaging bag. Don't buy those placed on the outer layer of the freezer.

The main ingredients and shapes of Dongpo pork are similar. Generally, half-fat and half-thin pork is selected, cut into square pork of about two inches, and stewed with ingredients. The finished dishes are neatly packed mahjong pieces. After cooking, they are thin-skinned and tender, with red and bright color, strong flavor and mellow juice, crisp and rotten but not broken, and fragrant and glutinous but not greasy.