Dongpo meat is a traditional dish with characteristics in Meishan and Jiangnan areas. In Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, pork ribs with half lean meat and half fat meat, that is, pork belly, are used in different places, some are cooked first and then burned, some are cooked first and then steamed, and some are stewed directly to collect juice.

The main ingredients and shapes of slope meat are similar. The main ingredients are half-fat and half-thin pork, and the finished dishes are neatly packed mahjong pieces, with thin skin and tender meat, bright red color, strong flavor and mellow juice, crisp and rotten but not broken, fragrant and glutinous but not greasy.

Slow fire, less water and more wine are the keys to making Dongpo meat.

Extended data:

Dongpo Meat is said to have been created by Su Dongpo (a native of Meishan, Sichuan) in the Northern Song Dynasty (actually by his concubine Wang Chaoyun (created by Wang to improve her diet when Su was demoted to Huangzhou)), and its earliest birthplace was Meishan, Sichuan. The prototype is Xuzhou giving back meat, which is one of the "four treasures of Dongpo" in Xuzhou.

1077, during Su Shi's tenure as Xuzhou Zhizhou, he fought floods to protect the city. The people of the whole city brought wine and vegetables to the government to comfort them, and Su Shi personally instructed his family to make braised pork and gave it back to the people. 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.

1080, Su Shi was demoted to Huangzhou as an assistant of Yong ying, and he reclaimed land and called this place "Dongpo lay man". This is the origin of "Dongpo Meat". During his stay in Huangzhou, he personally cooked braised pork and wrote his experience in "Eating Pork Poetry".

1089, Su Shi went to Hangzhou as the state of knowledge, and Taihu Lake was flooded. Su Shi took effective measures to make the West Lake look new. The migrant workers who dredged the West Lake ate the four squares of braised pork sent by Su Shi, which was red and crisp, and they were all surprised. They affectionately called the meat he sent "Dongpo Meat".

Tracing back to the source, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou and became famous all over the country in Hangzhou.

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