Are both Dongpo Elbow and Dongpo Pork made the same way? Or is there any difference?

When mentioning Su Shi, we can always recall a few lines of his words. "When will the bright moon come, ask the blue sky with wine". In fact, besides being a famous writer and poet, he is also a gourmet. Su Shi wrote in his masterpiece "Lao Tao Fugu" that: Gathering the abortive beauty of things to feed my old gourmets. It means that all these fine foods under the sun are enjoyed by me as an old gourmet. Ode to Pork" and "Vegetable Soup Fugue" are all his culinary masterpieces.

Hangzhou "Dongpo meat"

Hangzhou's most famous attraction is the West Lake. Su Shi was an official in Hangzhou twice in his life. In 1089 A.D., Su Dongpo went to Hangzhou as an assassin, dredged the West Lake and built the famous Su Causeway. The people of Hangzhou were so grateful that they heard that his favorite food was pork when he was in Xuzhou and Huangzhou, so at New Year's Eve, they carried pigs and wine to pay homage to him. Su Shi received, then instructed his family to cut the meat into squares, burned red crispy, and then sent to participate in the dredging of the West Lake workers to eat, everyone ate all the wonder, the meat he sent are affectionately known as the "Dongpo meat". This is the origin of the name "Dongpo meat".

Xuzhou "gift meat"

If you go back further, the earliest can be traced back to Su Shi to Xuzhou when he was an official. In 1077 A.D., Su Shi went to Xuzhou as a governor. In July, the Yellow River broke, the flood besieged Xuzhou, Su Shi was the first to lead the forbidden army Wuwei battalion and the people of the city to build a dike to protect the city, the construction of Xuzhou's Su dike, and after a hard battle, finally saved the city of Xuzhou. Xuzhou people are happy to kill pigs and slaughter sheep, wine and food on the House of condolences, Su Shi excuses, he instructed his family burned into braised meat back to the people, the people eat, they feel fat, not greasy, crispy flavor, they call it "back to the meat".

Huangzhou "Ode to Pork"

"Ode to Pork" was originally called "Stewed Pork Song". In 1080 A.D., Su Shi was deported to Huangzhou as a deputy regimental trainer because of the "Wutai Poetry Case". He opened his own land and called it "Dongpo Jushi". During his stay in Huangzhou, he cooked braised pork with his own hands: "Wash the pot (or "pang") with less water, and don't let the firewood foment the smoke. Wait for him to cook himself and don't rush him, when the fire is enough, he is beautiful. Huangzhou good pork, the price is as low as dirt. Noble people won't eat it, poor people don't know how to cook it, get up in the morning and play two bowls, satiate your own family, don't care." This is Su Shi in the "Ode - Ode to Pork" on the "Dongpo meat" practice description.

Which piece of meat is Dongpo Pork

Su Shi's "Ode to Pork" does not record which part of the pig is used for Dongpo Pork. Until modern Sichuan cuisine clearly indicates that the "Dongpo meat" is elbow meat. This is the origin of "Dongpo elbow". But there are other ways to say "Dongpo elbow".

One is that Su Dongpo had been to the area of Yongxiu, Jiangxi Province, and cured a local farmer's child. The farmer stayed for dinner to show his gratitude. During the meal, Su Dongpo recited a poem: "The pearl of the grass penetrates the heart". The farmer who was cooking in the stove heard, thought it was Su Dongpo was teaching him how to cook the meat - "and grass whole cooking through the heart fragrance", and then rushed to the pork and tied the meat of the straw together into the pot to cook, later known as Dongpo elbow. One is "Dongpo elbow" from the creation of Mrs. Su Shi. Another is that four students from Sichuan University opened a restaurant in Chengdu after looking up two lines in an ancient poem by Ban Gu of the Han Dynasty, "The order to provide has been made, the flavor of the fat". The stewed elbows of "Aji Zhi Fu" are different, they are stewed with a whole chicken. The modern Sichuan dish "Dongpo elbow" is actually a new creation.

This is the origin of "Dongpo meat" and "Dongpo elbow". Of course, there are also "Dongpo Fish", "Dongpo Tofu", "Dongpo Cake", all related to Su Shi.