Tracing back to the source, "Dongpo Meat" was first created in Xuzhou, and "Xuzhou Ancient and Modern Famous Cuisine" records that when Su Shi was appointed as Xuzhou Zhizhou, the Yellow River burst, Su Shi took the lead and built dikes with the people of the whole city to protect the city.

The people of Xuzhou slaughtered pigs and sheep, and went to the government to comfort them. Su Shi couldn't refuse, so he instructed his family to cook braised pork and give it back to the people. After eating it, the people felt fat but not greasy, crisp and delicious, so they called it "giving back meat." When Su Shi was relegated to Huangzhou, he wrote cook the meat songs, and people began to imitate them, and dubbed them Dongpo Meat.

When Su Shi was 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 be cooked for migrant workers to eat. His family mistakenly thought that rice wine and pork were cooked together, but everyone felt more crisp and delicious after eating. The reputation of "Dongpo Meat" slowly spread throughout the country.

Dongpo meat, also known as boiled meat and braised pork, is a traditional dish with characteristics in the south of the Yangtze River, belonging to Zhejiang cuisine, with pork as the main ingredient. The dishes are thin-skinned and tender, red and bright in color, rich in flavor and juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy. Slow fire, less water and more wine are the keys to making this dish.

Dongpo pork is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and there are different practices in different places, such as cooking first and then burning, cooking first and then steaming, and stewing directly to collect juice. The main ingredients and shapes are similar. The main ingredients are half-fat and half-thin pork, and the finished dishes are neatly packed mahjong pieces, bright red and agate in color, soft but not rotten, fat but not greasy.