Three kinds. Meizhou Dongpo elbow practice, there are usually three kinds of practice, the first practice is to choose the front bladder of the pig (elbow) a piece of about 2,000 grams, put into the soup pot to cook through, fishing out pick clean bones, and then into the original broth, add snow peas, green onions, Shaoxing wine, etc., placed on the fire simmering stew for about three hours; the second practice is to cook the elbow to six minutes ripe, fishing out, drained. Lard burned to ninety percent heat into the elbow, the skin of the pork elbow fried to golden brown, out of the meat side cut into five points square flower knife block, but not cut the skin; the third practice is the hometown of Dongpo, Sichuan Meishan's practice, the first elbow into the pot boiled into eight cooked, decanting the original broth (which is the first time to degrease), and then into the cage steamed steam, choose the top soybean chili sauce in the frying pan with hot oil for a few seconds, and then add garlic, ginger, pepper, scallions, sugar, vinegar, salt, and then the first time to cook, then the first time to cook, and the second time to cook, and the second time to cook, and the second time to cook. Then add garlic, ginger, pepper, green onion, sugar, vinegar, salt, coriander and broth. Dongpo elbow is a traditional dish made by Su Dongpo, it has fat but not greasy, Po and not rotten characteristics, color, aroma, taste, shape are good, some people call it "beauty food".