1: Drinking wine does not exhaust the bottle, and slurping meat does not exhaust the juice. -- "Dongpo made a precept" Ming - Wang Heng

Interpretation: Drinking wine did not have all the fun, and eating meat did not finish the juice.

2. Braised meat is three times leaner, and soybean sprouts are cooked in half a bowl of oil. -- "Mid-Autumn Sending High Travelers" late Republic of China, early contemporary - Nie Konyu

Interpretation: Braised meat with three-thirds lean meat, cooked with soybean sprouts in half a bowl of oil.

3. Eat Dongpo pork, come to visit Xizihu. -- "Bringing Yuk-daughter and grandson Yihong to Tianxianglou to eat Dongpo meat, and then return to visit the West Lake with them" Modern Times - Hong Chuanjing

Interpretation: Eat Dongpo meat, and come to visit the West Lake with your granddaughter.

4. In the past, there was a foolish little child who was dying to think of gravy. - "Five Poems in Second Rhyme and Dongpo Qiting" by Ming Huang Chunyao

Interpretation: There was once a small child who missed the taste of gravy even when he died.

Extended information:

Braised pork, also known as Dongpo pork.

Dongpo Pork is rumored to have been created by the Northern Song Dynasty poet Su Dongpo (a native of Meishan, Sichuan Province) (in fact, it was created by his concubine Wang Wangyun (Wang created it to improve Su's diet when he was relegated to Huangzhou)), and its earliest origin was in Meishan, Sichuan Province. The prototype was Xuzhou's gift meat, one of Xuzhou's "Four Treasures of Dongpo".

On February 1 of the third year of the Yuanfeng era (1080 A.D.), Su Shi was relegated to Huangzhou as a deputy regimental trainer. He opened his own land, and called this place "Dongpo Jushi". This is the origin of "Dongpo meat".

During his stay in Huangzhou, Su Shi cooked braised pork with his own hands and wrote about his experience in a poem called "Poem on Eating Pork". The braised pork cooked by Su Shi in Xuzhou and Huangzhou was only influential locally, but was not very famous nationwide. The real name and national fame of braised pork is Su Shi's second in Hangzhou, "Dongpo Pork".