Dongpo pork is actually a very famous dish in Meishan area and Jiangnan area, belonging to Zhejiang cuisine, Sichuan cuisine and Hubei cuisine, all of which contain Dongpo pork. Dongpo pork is actually the main ingredient. This kind of pork is half lean and half fat, and it belongs to pork strips. This piece of pork is pork belly. In fact, the practice in many places is different, but it is probably cooked first and then smoldered, or cooked first and then steamed.

On the whole, the materials and shapes of Dongpo meat are similar, the main material is plant flower meat, and the dishes made from other flowers are neatly cut squares, which are about the size of mahjong. Dongpo meat is very red and bright in color, and its meat quality is very rich, and it is crisp and rotten in taste. Many friends will think that fat meat is not delicious, but Dongpo meat does not have such a problem. Dongpo meat is not greasy at all.