Where is Dongpo Pork from? What place does it belong to?

Dongpo Pork is a traditional dish that specializes in Meishan and Jiangnan regions. It is found in Zhejiang cuisine, Sichuan cuisine, E cuisine and other cuisines. Using pork as the main ingredient, it is made from half lean and half fat pork ribs, also known as five-flower meat, and the practices vary from place to place, with boiled and then burned, boiled and then steamed, and directly stewed to collect the juices.

Slope meat and the shape of the main ingredients are much the same, the main ingredients are half-fat and half-lean pork, the finished dish is a neatly yards of mahjong pieces, thin skin and tender meat, red color, taste mellow juice, crispy and shape is not crumbled, fragrant and glutinous and not greasy mouth.

Slow fire,, less water, more wine, is the trick to making Dongpo meat.

Expanded Information:

Dongpo Pork is said to be the most popular meat in China. p>Dongpo Pork is rumored to have been created by the Northern Song Dynasty poet Su Dongpo (a native of Meishan, Sichuan Province) (it was actually created by his concubine Wang Wangyun (Wang created it to improve Su's diet when he was relegated to Huangzhou)), and its earliest origin was Meishan, Sichuan Province. The prototype was Xuzhou's "gift meat", one of Xuzhou's "four treasures of Dongpo".

In 1077, when Su Shi was the governor of Xuzhou, he fought a flood to protect the city. The people of the city brought wine and food to the government to show their appreciation, and Su Shi personally instructed his family to make braised meat and give it back to the people. After the people eat, they all feel that this meat is fat but not greasy, crispy flavor, unanimously called him "back to the meat". Since then, the "gift of meat" in Xuzhou around the circulation, and into the Xuzhou traditional dishes.

In 1080, Su Shi was relegated to Huangzhou as a deputy envoy of the regiment, open up the land, then the place called "Dongpo Jushi". This is the origin of "Dongpo meat". During his stay in Huangzhou, he cooked braised pork with his own hands and wrote about his experience in "Poem on Eating Pork".

In 1089, Su Shi went to Hangzhou as a governor, and when Lake Taihu was flooded, Su Shi took effective measures to change the old West Lake into a new one. Dredging of the West Lake workers ate Su Shi sent four square blocks and burned red crispy braised meat after receiving all the wonder, the meat he sent are affectionately known as "Dongpo meat.

Tracking down the source, Su Shi's braised pork was first created in Xuzhou, Huangzhou, when it was further improved, in Hangzhou, when it is known throughout the country

Baidu Encyclopedia - Dongpo meat