Dongpo meat has a long history of eating, also known as Dongpo braised meat, which is a famous dish in the south of the Yangtze River, but it is also found in Sichuan cuisine and Hubei cuisine, and the method is completely different.
However, the raw materials of Dongpo meat in these three cuisines are all semi-fat and semi-thin pork, and their shapes are similar, showing a relatively square chunk of meat.
Legend has it that Dongpo pork was created by Su Dongpo, a poet in the Northern Song Dynasty, and it is one of the "four treasures of Dongpo" in Xuzhou, with a salty, sweet and fragrant taste.
The finished Dongpo meat has a thin skin, tender meat quality, bright red color, high face value, and rich flavor and juice, and does not feel greasy when eating.
The taste of Dongpo meat is mainly sweet, with a little salty taste in the sweetness. The sweetness mainly comes from white sugar and the salty taste comes from soy sauce.
Dongpo meat has high nutritional value, and is rich in fat, protein, vitamins, copper, iron, zinc and other nutrients. Eating it in moderation is very good for the body.
However, Dongpo meat should not be eaten with licorice, almond, nourishing liver, turtle, coriander, beef and so on.