Dongpo meat is also known as rolled meat and braised pork. 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. The main ingredients and shapes of Dongpo meat are similar. The main ingredients are half-fat and half-thin pork, which is stewed with ingredients. The finished dishes are neatly packed mahjong pieces, bright red and agate-colored, soft but not rotten, fat but not greasy.

When shopping, don't buy pork that sticks together. Don't buy ice crystals in the packaging bag, and don't buy those placed on the outer layer of the freezer. It is said that when Su Dongpo was an official in Hangzhou, he organized migrant workers to build a dike in the West Lake, which did a good thing for the people. In order to thank Su Dongpo, during the Spring Festival that year, men, women and children in the city carried pigs and carried wine to pay New Year greetings to him.

history and culture

Su Dongpo accepted the pork because of his kindness. Later, he asked people to cut the pork into cubes and burn it red and crisp. Then, according to the roster of migrant workers, the meat was distributed to them from door to door for the New Year. When people saw that Su Dongpo did not forget the migrant workers, they loved him more and more. They called the meat he sent "Dongpo Meat", which made them more delicious.

At that time, there was a big restaurant in Hangzhou. When the owner of the restaurant saw people boasting that Dongpo meat was good, he discussed with the chef and cut the meat into squares, burned it red and crisp, and hung up the brand of "Dongpo meat". As soon as the brand was put up, the business of that restaurant was booming. From morning till night, customers kept coming, and killing ten big fat pigs every day was not enough to sell. Other restaurants are jealous and learn to do it. For a time, Dongpo meat was listed in every restaurant.