Dongpo Meat is said to have been created by Su Dongpo, a poet in the Northern Song Dynasty (a native of Meishan, Sichuan), and its earliest birthplace is Meishan, Sichuan. The prototype is Xuzhou giving back meat, which is one of the "four treasures of Dongpo" in Xuzhou.

In April, the tenth year of Xining in Song Shenzong (1077), Su Shi went to Xuzhou to be the magistrate. On July 7th, the Yellow River burst in the area around Caocun, Zhuozhou. By August 21st, the flood besieged Xuzhou, and the water level was as high as 20 feet. Su Shi died by himself, joined the Dutch army, led the imperial military camp, and built dikes to protect the city with the people of the whole city.

After more than 70 days and nights of hard work, Xuzhou City was finally saved. All the people in the city rejoiced. In order to thank the well-led and well-known Zhizhou, who shared the life and death with Xuzhou people, they slaughtered pigs and sheep in succession, and took wine and food to the government to comfort them. Su Shi couldn't refuse. After accepting it, he personally instructed his family to make braised pork and gave it back to the people who participated in the flood control.

After eating, the people all felt that the meat was fat but not greasy, crisp and delicious, and unanimously called it "giving back meat." Since then, "giving back meat" has spread around Xuzhou and become a traditional dish in Xuzhou. This is recorded in Xuzhou Literature and History Materials, Xuzhou Scenery Records and Xuzhou Ancient and Modern Famous Cuisine.