Is Dongpo meat a dish of the Northeast? Where is Dongpo meat?

Yes and no, why do you say that? First of all, Dongpo meat is a dish invented by Su Dongpo, and Su Dongpo is not from the Northeast, so it cannot be regarded as Northeast cuisine.

Although there are eight major cuisines in the country, as well as local cuisines, it does not mean that a certain dish must belong to which cuisine. In fact, there are many dishes that are available in different cuisines, and this has become the norm. Of course, in different cuisines, it will be slightly improved according to regional tastes to suit the local tastes.

If this dish is accepted by the local public, then this dish can also be said to be that cuisine.

To use a simple analogy, such as: braised pork, scrambled eggs with tomatoes, or shredded potatoes, can you say that it is the best dish? People all over the country are eating and cooking, and delicious things know no region and national borders.

No. Dongpo pork, also known as rolling pork and Dongpo stewed pork, is a characteristic traditional dish in Meishan and Jiangnan region. Dongpo meat is found in Suzhou cuisine, Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the practices are also different in various places, some are boiled first and then burned, some are boiled first and then steamed, and some are directly stewed to collect juice.

The main ingredient and shape of Dongpo meat are similar, the main ingredients are half fat and half lean pork, and the finished dishes are all neatly stacked mahjong blocks, red and translucent, the color is like agate, pick up a piece and taste, soft but not rotten, fat but not greasy.

Dongpo pork, also known as braised pork, rolling pork, and Dongpo stewed pork, is a characteristic traditional dish in the south of the Yangtze River. Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and there are differences in local practices, some are boiled first and then burned, some are boiled first and then steamed, and some are directly stewed to collect juice.

Dongpo pork is a traditional dish with a long history in Zhejiang. His experience of roasting meat is the method of "slow fire, less wine, and when the fire is enough, it is beautiful", and he stewed this delicacy called "Dongpo meat". Historical allusions to Dongpo meat:

"Dongpo meat" is a traditional dish with a long history in "Zhejiang cuisine". It is said that during the Yuanyou period of the Song Dynasty, Su Dongpo was appointed as the assassin of Hangzhou, and at the beginning of his tenure, he learned that the West Lake in the jurisdiction was constantly flooded. Through on-the-spot investigations, he organized and mobilized the local people to dredge the West Lake.

After the completion of the project, there is a long causeway in the West Lake, which brings water conservancy benefits to the people in the future, and benefits future generations, and also adds a beautiful scenery to the West Lake. In order to thank Mr. Dongpo for doing a good deed to benefit the people, the local elders knew that Mr. Dongpo was a good official who was poor and loved the people, so they gave him a lot of pork and rice wine. But Mr. Dongpo thinks that although the dredging of the West Lake is his own strategy, it is also the work of the people.

Therefore, he ordered the chef to follow his unique experience of roasting meat, which he called the method of "slow fire, less wine, and when the fire is sufficient", put the meat pieces into several Shaojiu jars, and stew this delicacy, which was later called "Dongpo meat", to entertain the migrant workers and local fathers and villagers. Q: Dongpo meat is the best cuisine?

Answer: Dongpo meat belongs to Jiangsu and Zhejiang cuisine. Q:

What kind of food does Dongpo Net belong to? Answer: Dongpo pork is a classic dish in Hangzhou, Zhejiang.

The above everyone knows the historical allusions of Dongpo meat, and also knows what kind of cuisine Dongpo meat is among the major cuisines in China, and now you can ask questions.

People who love meat generally know this dish, and that is Dongpo meat. The large pieces of meat are full of a strong meaty aroma, and they are very pleasant to eat. So, which cuisine is Dongpo meat?

The answer is that Dongpo meat belongs to Zhejiang cuisine, that is, the traditional famous dish in Zhejiang. The preparation method is roughly as follows: first, blanch the pork belly for five or six minutes and remove it.

Spread some rootless shallots in a pot, then add ginger slices, garlic cloves, blanched pork belly, star anise, rock sugar, Shaoxing rice wine, soy sauce, etc. to season the meat. It is best to place it in a casserole, first bring to a boil over high heat, and then skim off the foam. Then change to low heat and simmer slowly until the meat is soft and rotten, remove and arrange on a plate.

Dongpo meat belongs to Zhejiang cuisine. Dongpo meat is said to have been created by Su Dongpo, a poet in the Northern Song Dynasty, and the earliest birthplace is Su Dongpo's hometown of Meishan, Sichuan, but the prototype is Xuzhou's "return meat"! If the dish "Dongpo Meat" can sum up its origin and development in one sentence, then this sentence is:

Born in Meishan, Sichuan, Su Dongpo created braised pork - "Dongpo meat" first originated in Xuzhou, Jiangsu, and then developed rapidly in Huangzhou, Hubei, and finally became famous in Hangzhou, Zhejiang!

Dongpo meat belongs to Zhejiang, Sichuan, Suzhou and Hubei cuisines. 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, with pork as the main ingredient. In the production of Dongpo pork, half-fat and half-lean pork is generally used, and the pork is cut into about two inches of square shape as an ingredient.

After the dish is cooked, the skin is thin and tender, the color is red and bright, the taste is mellow and the juice is thick, the shape is crispy and not broken, and the fragrance is glutinous but not greasy.

Dongpo meat is the best cuisine What kind of cuisine does Dongpo meat belong to?

The main ingredient and shape of Dongpo meat are similar, the main ingredients are half-fat and half-lean pork, add ingredients and stew it, the finished dishes are all neatly stacked mahjong blocks, red and bright, the color is like agate, pick up a piece and taste, soft but not rotten, fat but not greasy.

Dongpo meat is the best cuisine What kind of cuisine does Dongpo meat belong to?

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.

Dongpo meat is a famous dish in the Meishan and Jiangnan regions.

Dongpo meat is one of the special delicacies of Suzhou and Hangzhou, mainly made of pork, the pork belly is cut into pieces of moderate size and then blanched into the pot and slightly fried and then stewed, until the Dongpo meat becomes full of color and soft and rotten meat, it can be eaten after the calendar, the taste is fat but not greasy, melts in the mouth, soft and glutinous and delicious, if you like sweetness, you can add a little rock sugar to taste.

Dongpo meat is said to have been created by Su Shi (a native of Meishan City, Sichuan Province) in the Northern Song Dynasty (a Zheng teaser 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.

The origin of the famous dish

Dongpo meat is the traditional famous dish of Hangzhou, Zhejiang, has a history of nearly 1,000 years, this dish, the skin is thin and the meat is tender, the color is red and bright, the mellow juice is thick, the shape is crispy and not broken, the fragrant glutinous but not greasy mouth, it is one of the dishes of the West Lake in Hangzhou Zhitingzhou, and the main popular ones in the Hakka ancestral land of Ninghua are "Dongpo meat", "Dongpo tofu" and so on.

The dish is made of pork belly with thin skin and thick meat, and is stewed with sugar, old wine, soy sauce and other ingredients, and the finished dish is neatly stacked mahjong pieces. This dish is said to be Su Shi during his tenure in the West Lake, his family according to his roast method of cooking pigs, wine into dishes and reward migrant workers, the family mistakenly burned wine and meat together, the meat burned out is particularly fragrant and delicious, everyone is surprised after eating, people praise Su Dongpo for his diligence and love for the people, and the pork cooked for this is called"Dongpo meat"。

The above content reference: Encyclopedia - Meishan.

Home-cooked food, Dongpo meat, braised pork, braised pork belly, braised pork belly, home cooking. Zhejiang's famous Dongpo meat, the chef teaches you to do it by hand, and it is fragrant before it comes out of the pot.

Chaosu Dongpo (year), his composition ranked among the eight masters of the Tang and Song dynasties; Lyrics and Xin renounce illness and are both unique; Calligraphy and painting are also unique. Even in the art of cooking, he also has a hand. When he offended the emperor and was demoted to Huangzhou, he often cooked dishes with his friends to taste, and Su Dongpo's cooking was best at braised pork.

He once wrote poems describing his culinary experience as:"Slow fire, less water, when the fire is enough, it is beautiful. "However, the firing was named after him"Dongpo meat"It is rumored that it was an interesting incident that happened when he returned to Hangzhou for the second time as a magistrate.

At that time, most of the West Lake had been annihilated by the grass. After he took office, he mobilized tens of thousands of migrant workers to remove the fields, dredge the lake port, build a long embankment with the dug mud, and build a bridge to smooth the lake, so that the West Lake can be restored and the water can be stored for irrigation. This long causeway has improved the environment, not only brought water conservancy benefits to the masses, but also added to the scenery of West Lake.

Later, it was listed as the first of the ten scenic spots of West Lake"Spring dawn at Su Causeway. "At that time, the common people praised Su Dongpo for doing this good thing for the place, and heard that he liked to eat braised pork, and when it came to the Spring Festival, they all sent him pork to express their hearts. Su Dongpo received so much pork that he felt that it should be shared with tens of thousands of migrant workers who dredged the West Lake, so he asked his family to cut the meat into cubes, use his cooking method to burn it, and distribute it to every household according to the roster of migrant workers, along with wine.

His family put it when firing"Alcohol is included"Comprehend"Burn it with wine"As a result, the braised pork cooked is more fragrant and crispy, and the eaters praise the meat roasting method sent by Su Dongpo is unique, delicious and delicious. At that time, among the people who asked Su Dongpo for teachers to teach, in addition to those who came to learn calligraphy and learn to write articles, there were also people who came to learn to burn"Dongpo meat"。The restaurant outside the building imitated his method to cook this dish, which was first in the world, and continued to improve in practice, and has been passed down to this day.

Dongpo meat is a traditional famous dish of the Han nationality in the Jiangnan region.

Dongpo meat belongs to Zhejiang cuisine, also known as rolling pork and braised pork. At the same time, it also belongs to the Sichuan cuisine, with pork as the main ingredient.

Dongpo Meat Introduction:

The main ingredient and shape of Dongpo meat are similar, the main ingredients are half fat and half lean pork, add ingredients to stew and sell back to the open, the finished dishes are all neatly stacked mahjong pieces, red and translucent, the color is like agate, the entrance is soft but not rotten, fat but not greasy.

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 work at the age of middle-aged, 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 lived and died together, and they killed 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".

Dongpo meat is a traditional famous dish of the Han nationality in the Jiangnan region, Huyun, which belongs to Zhejiang cuisine and Sichuan cuisine, with pork as the main ingredient. The main ingredient and shape of Dongpo meat are similar, and the main ingredient is half-fat and half-lean pork as the main ingredient. Add ingredients to stew, the finished dishes are neatly stacked mahjong pieces, red and bright, the color is like agate, pick up a piece and taste, soft but not rotten, fat but not greasy.

Dongpo meat is said to have been created by Su Shi (a native of Meishan City, Sichuan Province) (a concubine of Su Shi, Wang Chaoyun, who was demoted to Huangzhou by Su Shi to improve dietary disturbances), and the earliest birthplace is Meishan, Sichuan. The prototype is Xuzhou return meat, which is one of the "four treasures of Dongpo" in Xuzhou.

Cooking skills: 1. Slow heat, less water, more wine, is the trick to making this dish. 2. Dongpo meat should choose a whole piece of pork belly with skin, which is easy to cut into cubes, because the soy sauce contains salt, blanch and add a little salt, and put it in a casserole without adding salt.

3. Steam in a steamer for 30 minutes to make the meat fatty but not greasy.