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In Zhejiang cuisine, there is a well-accepted dish called Dongpo Meat. This dish is prepared over a slow fire, with streaky pork in big chunks and garnishes of green onion, ginger at the bottom of the pot, cooking wine, soy sauce, and sugar. The finished dish is bright red in color and tender and juicy in taste, yet without any feel of greasiness. This dish was named after Su Dongpo (1037-1101), a great poet of the Northern Song Dynasty (960-1127), who created it when he was an official in Hangzhou. It is said that, when he was in charge of the drainage work for the West Lake, Su Dongpo rewarded workers with stewed pork in soy sauce, and people later named it Dongpo Meat, to commemorate this gifted and generous poe 去书内
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  • 用户823522 用户823522

    In Zhejiang cuisine, there is a well-accepted dish called Dongpo Meat. This dish is prepared over a slow fire, with streaky pork in big chunks and garnishes of green onion, ginger at the bottom of the pot, cooking wine, soy sauce, and sugar. The finished dish is bright red in color and tender and juicy in taste, yet without any feel of greasiness. This dish was named after Su Dongpo (1037-1101), a great poet of the Northern Song Dynasty (960-1127), who created it when he was an official in Hangzhou. It is said that, when he was in charge of the drainage work for the West Lake, Su Dongpo rewarded workers with stewed pork in soy sauce, and people later named it Dongpo Meat, to commemorate this gifted and generous poe

    2026-01-07 喜欢(0) 回复(0)

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