Dongpo pork, also known as braised pork, boiled pork and Dongpo braised pork, is a distinctive traditional dish in Meishan and Jiangnan areas. Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the practices vary from place to place, such as cooking before burning, steaming after cooking, and directly stewing juice.

Modern health experts suggest that eating "Dongpo meat" often is beneficial to fitness (fitness food) and prolonging life. Modern nutritionists have found that long-term simmering can reduce saturated fatty acids and cholesterol in fat by 30%-50% and 50%-60% respectively, and make arachidonic acid, oleanolic acid and linolenic acid in fat produce prostaglandin with important physiological functions; Long-chain unsaturated fatty acids in fat are related to the growth and development of human brain and nerve tissue, and efficient thinking activities of human body are guaranteed by high-quality fat.

Dongpo meat is a wonderful flower in Hangzhou traditional cuisine, which is characterized by bright red color, thick and mellow juice, crisp but not broken meat and crisp but not greasy taste. Speaking of "Dongpo Meat", there is another interesting story. Su Dongpo, a writer in the Northern Song Dynasty, offended the emperor in the second year of Yuanfeng (AD 1079) and was demoted to Huangzhou. He often cooked by himself and "tasted" with his friends. After Song Shenzong's death, when Su Dongpo was transferred to Hangzhou as an official again, the West Lake was already flooded with weeds. He mobilized tens of thousands of migrant workers, cleared farmland, dredged lakes and harbors, and built a long dam with dredged silt, which was later called Su Gong Dike. In order to praise Su Dongpo's merits, ordinary people gave Su Dongpo pork during the Spring Festival as a token of their intention. When Su Dongpo received the pork, he told his family to cut it into cubes, cook it with his own cooking method, and send the wine to every household according to the roster of migrant workers. However, when family members cook, they interpret "sending with wine" as "burning with wine". However, the braised pork cooked is more crispy and delicious, and the foodies are full of praise. Since then, it has been named "Dongpo Meat."

Dongpo meat is a traditional food comparable to Beijing roast duck. Its high nutrition, long history and popularity make it among the best in the food ranks. I'm going to taste such a delicious story-telling. You are excited. Let's act quickly.