Dongpo meat is very popular because of its good color, aroma and taste, while Su Dongpo is never tired of eating it, so he is called Dongpo meat.

Dongpo pork belongs to Zhejiang cuisine, with pork as the main ingredient. The dishes are thin-skinned and tender, red and bright in color, rich in flavor and juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy. It is this that makes it a well-known dish. Su Dongpo is even more fascinated by this. He once wrote in the poem "Eating Pork": slow fire, less water, and he is beautiful when the fire is full. Get up and play a bowl every day, so full that you can't worry about it. As Su Dongpo said, "slow fire, less water, more wine" is the secret to making this dish.

Dongpo Meat was created in Xuzhou, perfected in Huangzhou and famous in Hangzhou. When you go up and have a look at the red, bright, slippery, square and steaming Dongpo meat, you will leave a lot of saliva. Smell it, its fragrance is overflowing, as if it can be smelled several blocks away. It tastes very delicious, and it is tender, soft and not sticky at all. Although it has a lot of oil, it is not greasy at all, just like Su Dongpo himself. Although he is proficient in piano, chess, calligraphy and painting, he is not proud at all, and his image has always been so clean and honest. This is the reason why Su Dongpo is immortal, and it is also the reason why Dongpo's meat is fat but not greasy, sweet in fragrance and waxy in crisp ... < P >! Dongpo meat, my favorite delicacy!