How many years has the history of Dongpo meat, and what is the historical origin of Dongpo meat?

The well-known "Dongpo meat", a traditional dish unique to Hubei in Chu Township, is well known to people, and it is made by Su Shi.

Handmade was founded in Huangzhou. Later, with the promotion of Su Shi, this dish spread all over the country, and was successively introduced to Suzhou, Hangzhou, etc. And was highly praised by the people.

In Hubei, even in Hangzhou and Sichuan, it is a first-class famous dish. It is said that in Guangdong and Jiangsu, Zhejiang and Hainan Island.

In some places, it is also popular to eat "Dongpo meat", and the ethnic minorities in Yunnan and Dali.

At the time of marriage, there is also the custom of the bride and groom eating "Dongpo meat" together. The prosperous and unfading "Dongpo meat" has been handed down to this day and has a history of nearly 1,000 years. (1085 Su Dongpo.)

Coming back from Huangzhou, Changzhou and Dengzhou returned to the capital Kaifeng, and served in the imperial court, not long after, he was excluded and asked to be transferred to Hangzhou in 1089 to serve as Taishou, which developed the experience of Huangzhou barbecue meat into the dish of Dongpo meat. As a Han delicacy, it was popular in Jiangsu and Zhejiang. That is, 2011-1089=?

The answer is as many years as there are).

Dongpo meat was invented by Su Shi, so he lived as many years ago as he lived.

When Su Shi was demoted to Huangzhou, there was a famous limerick poem "Ode to Pork": "Huangzhou is good pork, and the price is dung." The rich refuse to eat, and the poor do not understand how to cook.

Slow fire, less water, when the fire is enough, it is beautiful. Get up every day to make a bowl, and you can be full of your own family. Here, "slow fire, less water, when the fire is enough, it is beautiful", is the famous Dongpo meat cooking method.

Su Dongpo later served as the Taishou of Hangzhou and was deeply loved by the people. And this "Dongpo meat" has also been stained, famous in Hangzhou, and has become a famous local dish. In 1080, he lived in Huangzhou and served as the deputy envoy of the Huangzhou regiment.

You can calculate how many years of history Dongpo meat has.

Dongpo meat is said to have been created by Su Shi (a native of Meishan City, Sichuan Province) in the Northern Song Dynasty (one said that Su Shi's concubine Wang Chaoyun was created to improve her diet when Su Shi was demoted to Huangzhou), and the earliest birthplace was Meishan, Sichuan. The prototype is Xuzhou return meat, which is one of the "four treasures of Dongpo" in Xuzhou.

According to legend, in April of the tenth year of Xining (1077) of Song Shenzong, Su Shi went to Xuzhou Zhizhou. On July 7, the Yellow River burst in the Caocun area of Lanzhou, and by August 21, the flood besieged Xuzhou, and the water level was as high as 2 zhang and 8 feet. Su Shi died with his body, personally inserted the lotus, led the forbidden army and the military guard battalion, and the people of the city to fight the flood and build embankments to protect the city.

After more than 70 days and nights of hard fighting, Xuzhou City was finally saved. The people of the whole city were all rejoicing, and they thanked the good Zhizhou who led the people of Xuzhou and breathed the same breath and lived and died together, and they slaughtered pigs and sheep, and carried wine and vegetables to the government to comfort them. Su Shi couldn't refuse, and after accepting it, he personally instructed his family to make braised pork and gave it back to the people who participated in the flood fight.

After eating, the people felt that this meat was fat but not greasy, crispy and delicious, and unanimously called him "return meat". Since then, "return meat" has spread in Xuzhou and has become a traditional famous dish in Xuzhou. This is described in "Xuzhou Cultural and Historical Materials", "Xuzhou Scenery", and "Xuzhou Ancient and Modern Dishes".

On February 1 of the third year of Yuanfeng (1080 AD), Su Shi was demoted to Huangzhou as the deputy envoy of the regiment. He cultivated the land by himself, and called this place "Dongpo Dweller". This is the origin of "Dongpo meat".

During his time in Huangzhou, he cooked braised pork with his own hands and wrote his experience into the "Poems on Eating Pork". The braised pork cooked by Su Shi when he was in Xuzhou and Huangzhou was only influential in the local area and did not have much fame in the country. The braised pork that is really famous and famous all over the country is the "Dongpo Meat" when Su Shi was in Hangzhou for the second time.

On January 3, the fourth year of Song Zhezong's reign (1089), Su Shi came to Hangzhou to serve as the governor after a fifteen-year absence. Yuan Yu five years.

In May and June, heavy rains continued in western Zhejiang, and Taihu Lake flooded, flooding large areas of crops. As a result of Su Shi's early and effective measures, the people in western Zhejiang went through the most difficult period. He organized migrant workers to dredge the West Lake, build embankments and bridges, and make the old appearance of the West Lake new.

The people of Hangzhou are very grateful to Su Shi for doing this good deed, and everyone praises him as a virtuous parent. I heard that he liked to eat pork most when he was in Xuzhou and Huangzhou, so when it came to the New Year, everyone carried pigs and wine to him to greet the New Year. After Su Shi received it, he instructed his family to cut the meat into cubes, burn it red and crispy, and then distribute it to the migrant workers who participated in the dredging of the West Lake.

Tracing the origins of poverty, Su Shi's braised pork was first created in Xuzhou, and was further improved in Huangzhou, and was famous in Hangzhou.

There is such a legend about the origin of Dongpo meat. During the reign of Emperor Xining of the Song Dynasty, Su Shi was sent to Xuzhou as the prefect, during his tenure, there was a flood in the local area, Su Shi fought with the people, repaired the embankment to protect the city, and the people survived the difficulties together. In order to thank this good official, the local people have increased meat to show their gratitude, but Su Shi refused politely, so he gave back the meat to the people.

The common people thought that this kind of pork was delicious, so they followed suit. This is the predecessor of Dongpo meat, "return meat". Later, Su Shi was demoted to Huangzhou, and his name "Dongpo Jushi" was also spread at that time.

Su Shi also promoted this meat cooking method in Guangzhou, so Dongpo meat was called in this way. In Huangzhou, Su Dongpo was very idle for a while, wandering around, mingling with fishermen and drunkards, and also opened a piece of land on the east slope of the river, thus calling himself "Dongpo Layman", and also burned the famous Dongpo meat.

Dongpo meat said: "Rapid fire fish, slow fire meat." These two sentences come from cooking experience.

Tang Fengzhen's "Yunxian Miscellaneous Records" said: "Huang Sheng enjoys three catties of venison every day, and from the morning cooking to the west gate under the sun, he is happy to say: "The heat is enough."

It can be seen that the heat of pork is the most important. Some people often like to eat Dongpo pork, that is, the meat is cut into large pieces, and slowly boiled with soy sauce, good wine and condiments, which is delicious. This method was created by Su Dongpo in the Song Dynasty, and when he was in Huanggang, there was a poem about eating pork like this:

Huangzhou is a good pork, and the price is as cheap as dung. The rich refuse to eat, and the poor cannot cook. Slow cooking fire, less boiling water, when the fire is enough, he is beautiful.

Get up every day to play a bowl, and you can be so full that you don't care" It can be seen that Su Dongpo's method of cooking meat is wonderful.

Su Dongpo is not only a famous lyricist and writer, but also a famous gourmet, although his career is not smooth, but in the process of being constantly degraded, he continues to invent a variety of delicacies, Dongpo meat, Dongpo elbow and so on are his food masterpieces.

Dongpo meat is the poet's favorite delicacy, and Su Dongpo eats braised pork and drinks wine to compose poems.

Invented by Su Dongpo (Su Shi), the ingredient is pork.

Dongpo meat is a delicacy invented by Su Shi, a famous lyricist in the Northern Song Dynasty. In the fifth year of Yuanyou, Su Shi defeated the lead in Hangzhou Renzhizhou, when it was the rainy season, the heavy rain in western Zhejiang did not stop, and the Taihu Lake flooded, Su Shi took effective measures as soon as possible, so that the people in western Zhejiang passed the most difficult period.

The people of Hangzhou are very grateful to Su Shi, to the time of the New Year, have carried the pig to Su Shi to pay New Year's greetings, Su Shi received the pork, instructed the family to cut the meat into cubes, burned red and soft rotten, and then distributed to the people to eat, everyone was surprised after eating, and Su Shi was known as the Dongpo layman, so people affectionately called the meat he sent to Dongpo meat.

Summary: Dongpo meat is a delicacy invented by Su Shi, a famous lyricist in the Northern Song Dynasty, Su Shi was in Hangzhou when he was good at observing the min, and he had a meritorious role in controlling the water, and the local people sent pork to Su Shi in order to express their gratitude, and Su Shi received the pork, and instructed his family to cut the meat into cubes, burn it red and soft, and then distribute it to the people to eat, and Su Shi is known as the Dongpo monk, so people affectionately called the meat he sent to Dongpo meat.

1. Dongpo meat is a traditional famous dish in China, it takes pork as the main ingredient, the dish has thin skin and tender meat, red and bright color, mellow and juice, crispy and not broken, fragrant and glutinous but not greasy, quite popular with people.

2. Su Shi was a famous writer and gourmand in the Northern Song Dynasty of China, and he was very good at cooking dishes, especially good at making braised pork. In 1077 AD, Su Shi went to Xuzhou to be the governor, less than four months after taking office, the Yellow River burst its banks, he disregarded his personal safety, led the people of the city to devote themselves to the flood control, and finally defeated the flood. In order to thank him, the people slaughtered pigs and cows, and brought wine and vegetables to the house.

He personally instructed the cooks to burn the meat sent by the people into braised pork and give it back to the people. After eating, the people feel that it is fat but not greasy, crispy and fragrant, so it is called Dongpo return meat, which is the predecessor of Dongpo meat.

3. In 1089 AD, Su Shi came to Hangzhou to serve as Zhizhou. The following year.

In May and June, heavy rains continued in western Zhejiang, flooding Taihu Lake and flooding crops. Because Su Shi took effective measures as soon as possible, the people in western Zhejiang survived the difficulties. In order to thank Su Shi, everyone carried the pig and gave it to him.

Su Shi instructed his family to cut the meat into cubes, burn it red and crispy, and distribute it to people to eat. Dongpo meat was created in Xuzhou and became famous in Hangzhou. In addition to Dongpo meat, Su Shi also left three famous dishes for future generations, golden toad playing beads, Wuguan chicken, and drunken green shrimp.

Later generations called these four dishes the four treasures of Dongpo.

Dear, hello Oh Dongpo meat is a famous dish in traditional China, and its origin is related to the Chinese Song Dynasty writer and politician Su Dongpo (Zizhan). The following is the origin story of Dongpo meat: Su Dongpo was a literary scholar and gourmet, and during his official position in Shandong, Xiaoyun personally presided over a local banquet.

In order to prepare for this feast, Su Dongpo deliberately selected the best local pork and carefully studied the cooking method. It is said that during the cooking process, Su Dongpo encountered a problem: pork is easy to paste when stewed.

So he came up with a way to cut the pork into pieces, fry them in oil, and then stew them. This unique cooking method not only solves the problem of pork sticky bottom, but also makes the pork more tender. As a result, Su Dongpo's pork dish was greatly appreciated, praised as "Dongpo meat", and gradually spread.

Dongpo Yiqiao stove meat is famous for its rich taste, fatty but not greasy meat, and mellow taste, and has become a classic in traditional Chinese cuisine. Although the specific origin story of Dongpo meat may vary, Su Dongpo's connection to his cooking method is indisputable, making this delicious dish widely circulated and continues to this day.

The origin of Dongpo meat.

There is a well-known dish in the urban and rural areas of Zhejiang and related to the great writer Su Shi of the Song Dynasty, called Dongpo meat, which has been passed down for nearly a thousand years, and its story is quite interesting. Su Shi (10371101), a great writer of the Northern Song Dynasty, was named Zizhan and a monk of Dongpo, so people called him Su Dongpo. Because he has twice served as a magistrate in Hangzhou and has done some real good things for the local people, there is a well-known dish in the urban and rural areas of Zhejiang and related to the great writer Su Shi of the Song Dynasty, called "Dongpo meat", which has been passed down for nearly a thousand years, and its story is quite interesting.

Expand. Dongpo pork, also known as rolling pork and braised pork, is a traditional famous dish of the Han nationality in the south of the Yangtze River, which belongs to the Zhejiang cuisine and uses pork as the main ingredient. The dishes have thin skin and tender meat, red and bright color, mellow and thick juice, crispy and not broken, fragrant and glutinous but not greasy.

Dongpo meat, color, fragrance and taste, is deeply loved by people. Slow heat, less water, and more wine are the tricks to making this dish. Rolling pork is a well-known dish in Putian, Fujian, and the Putian Rolling Meat Mountain Belt has a high status in the local area.

Rolling pork, braised pork, and Dongpo pork are a kind of meat, with different names, and I feel that the rolling pork is the most suitable for this dish, which is full of fragrance, and if you want to eat meat, you can eat boiling meat.

When he was the governor of Xuzhou, he led the people to fight the flood and build embankments to protect the city, and the people killed pigs and slaughtered sheep to comfort the people. After eating, everyone felt that this meat was fat but not greasy, crispy and delicious, and unanimously called it "return meat".

Hello dear, glad to answer for you! The origin of Dongpo meat, according to legend, Su Dongpo made "Dongpo meat" in Xuzhou, Huangzhou and Hangzhou. When he was the governor of Xuzhou, he led the people to fight the flood and build an embankment to protect the city, and the people killed pigs and slaughtered sheep to comfort the people.

After eating, everyone felt that this meat was fat but not greasy, crispy and fragrant, and they unanimously called it "return meat".

Hello, for the line of envy you expand to: Dongpo meat is a traditional famous dish in Hangzhou, Zhejiang, with a history of nearly 1,000 years, this dish, the skin is thin and the meat is tender and early, the color is red and bright, the mellow juice is thick, crispy and the shape is not broken, fragrant and glutinous but not greasy, it is one of the dishes of Hangzhou West Lake, and the main popular ones in the ancestral land of Hakka in Ninghua are "Dongpo meat", "Dongpo tofu" and other stalls.