Dongpo elbow, an intangible food in Sichuan Province, is related to Su Shi.

Dongpo elbow is named after Su Shi, a great writer. When Su Shi was demoted to Huangzhou (now Huanggang City, Hubei Province), he found that pork was cheap, but ordinary people didn't pay attention to how to eat it, so he introduced the method of stewing pork ribs in Meishan, Sichuan Province. Later, people called the pork ribs stewed by Meishan folk traditional method "Dongpo elbow".

Su Shi, the hometown of this gourmet, is in Meishan, Sichuan, where the braising skill is very unique. So he taught Meishan's braising method to the local people. After a period of practice and improvement, people found that the pork breast stewed by this method was delicious and crisp, so they named it "Dongpo elbow" to commemorate the contribution of this great writer.

Since then, Dongpo elbow has become a special food in Huangzhou area, which has been passed down to this day. This dish has attracted countless diners for its unique cooking skills and delicious taste. Nowadays, Dongpo elbow has become one of the traditional famous dishes in China, and the story behind it makes people full of respect and love for this dish.

characteristics of Dongpo elbow:

Dongpo elbow is a special product of Meishan city, Sichuan province and a national geographical indication product. Dongpo elbow, a famous Sichuan dish, has the characteristics of fat but not greasy, and it is not rotten. Good color, fragrance, taste and shape.

sensory characteristics: the sauce is red, yellowish brown or milky white, the color is uniform, the surface is shiny, and the soup is brown or oily red. The skin does not fall off, and the meat is moderately soft and hard. It has an inherent taste and smell, and there are no foreign impurities visible to the naked eye. Brown elbow skin is rich in protein collagen, and foreign guests praised it as a world famous dish.

Dongpo elbow was originally named "Wang Fu Jiang Zhi Elbow" by Su Dongpo, so Dongpo elbow is a dish with a very prominent ginger flavor, so you need to prepare more ginger powder. In addition, pickled pepper powder and pickled Jiang Mo are also essential, and then prepare some chopped pepper and chopped green onion.

above content reference: Baidu encyclopedia-Dongpo elbow