Dongpo Pork (Rolled Pork, Braised Pork) is a famous Hangzhou dish made from pork stew. Its color, aroma and taste are all excellent and loved by people. Slow fire, less water, more wine, is the trick to making this dish. Generally is a piece of about two inches of square-shaped pork, half of the fat, half of the lean meat, the entrance to the glutinous, fat and not greasy, with the aroma of wine, red color, taste mellow juice thick, crispy and shape is not broken, very delicious. [1]?

Dongpo meat, also known as rolling meat, braised pork is a traditional Han Chinese dish in the southern region, belonging to the Zhejiang cuisine, with pork as the main ingredient. The dish has thin skin and tender meat, red color, mellow taste and thick juice, crispy and not broken shape, glutinous and not greasy mouth.

Dongpo meat, color, aroma and taste, loved by people. Slow fire, less water, more wine, is the trick to making this dish.

Rolling meat is a well-known dish in Fujian Putian region, Putian rolling meat has a high status in the region, because of the stewing system of rolling, it can be known as rolling meat.

Rolling meat, braised meat, Dongpo meat is a kind of meat, called different, feel the rolling meat is the most relevant to this dish, full of flavor, want to eat meat on the rolling meat.