The legend of Dongpo buckle meat, the origin and allusion of Dongpo meat

Dongpo buckle meat. Process: Steaming. Taste:

Category: Home Cooking, Teen Recipes, Recipes for Working People in Low Temperature Environments, Yin Conditioning.

Ingredients: 300 grams of pork (fat and lean) 200 grams of sprouts.

Excipients: Seasonings:

15 grams of sugar, 10 grams of light soy sauce, 10 grams of dark soy sauce, 2 grams of pepper, 15 grams of cooking wine, 2 grams of monosodium glutamate.

Crafting process. 1.Wash the pork belly and pass it in boiling water to remove the foam; 2.

After washing the sprouts, control the moisture of the sprouts; 3.Pour oil into the pot and boil until it is 60% hot, add the pork belly, fry it until golden brown and remove it; 4.Cut the pork belly into thick slices and put it in a bowl, add an appropriate amount of sprouts on top, and press well; 5.

Put the stacked pork belly into the steamer, and pour in the juice mixed evenly with sugar, light soy sauce, dark soy sauce, pepper, cooking wine, and monosodium glutamate; 6.Steam over high heat for 1 hour, then take it out and put it upside down on a plate.

Craft tips. This product has a frying process, and about 500 grams of vegetable oil need to be prepared.

The taste of the dish. The finished dish is spicy and fragrant.

How to eat. Breakfast|Chinese Food|Dinner.

Recipes are mutually reinforcing. Pork (fat and lean): Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Recipes for nutrition. Pork (fat and lean): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness; However, due to the high cholesterol content in pork, obese people and people with high blood lipids should not eat more.

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 was appointed Zhizhou in Hangzhou, when it was the rainy season, the heavy rain in western Zhejiang did not stop, and the Taihu Lake was 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 the famous poet Su Shi of the Northern Song Dynasty, when Su Shi was in Hangzhou Ren Zhizhou, he had a meritorious role in controlling the water, the local people in order to express their gratitude, sent pork to Su Shi, after Su Shi received the pork, he instructed his family to cut the meat into squares, burned it red and soft and rotten, and then distributed it to the people to eat, and Su Shi was known as the Dongpo monk, so people affectionately called the meat he sent.

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.

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.

Outside evaluation: In 1956, among the 36 famous dishes in Hangzhou, Dongpo meat was listed. In July 2021, it was selected into the Sichuan Provincial Tianfu Tourism Food Candidate List.

In December 2015, at the 6th Member Congress of Hubei Culinary Hotel Industry Association, six local dishes in Huanggang City were recognized as Hubei Famous Dishes and Chinese Famous Dishes. Among them is Huangzhou Dongpo meat.

The origin of Dongpo meat is:

Su Xian was demoted because he offended the imperial court by writing poems, and was sent to Huangzhou, Hubei, where he called himself "Dongpo Jushi". The people sent him some pork in gratitude for his merits, and after Su Dongpo received the pork, he asked his family to cut the meat into cubes, add seasoning and wine, and simmer it to make braised pork with his cooking method. After distributing it to the migrant workers who participated in the dredging of the West Lake, everyone praised it, and named the roast meat "Dongpo Meat" after him.

Allusions to Dongpo meat:

In the first year of the Northern Song Dynasty, Su Shi was demoted to Huangzhou, lived a farming life in Dongpo, and called himself "Dongpo Layman". There, in addition to working and playing chess every day, Su Dongpo also pondered cooking skills in his spare time, and Su Dongpo had a glutinous but not greasy roast pork that won high praise from the guests. Later, Su Dongpo became an official everywhere, and Dongpo meat also spread all over the country.

Su Shi also wrote a limerick poem called "Ode to Pork" to summarize the cooking method of Dongpo meat: "Clean and wash the bell, less water, firewood and no smoke." Don't urge him when he is familiar with himself, and he is beautiful when he is full.

Huangzhou is a good pork, and the price is as cheap as dirt. The noble refuse to eat, and the poor do not delay cooking. Get up in the morning and make two bowls, so full that you don't care.

Hello! Dongpo meat is one of the traditional Chinese dishes, which originated from the Song Dynasty writer Su Dongpo. According to legend, Su Dongpo once at a banquet, because he was busy writing poems, he forgot to believe in the roast pork, and the pork was boiled, but the taste was very delicious.

Su Dongpo named this dish "Dongpo meat". In addition to the delicious taste, Dongpo meat also has a lot of allusions and cultural connotations. Su Dongpo is an important figure in the history of Chinese literature, and his poems, articles, and calligraphy are all treasures of Chinese culture.

The name of Dongpo meat has also become a part of the culture of Nianlun Su Dongpo, representing Su Dongpo's talent and taste. In addition, Dongpo meat is also one of the representatives of the "braised pork" culture in traditional Chinese culture, representing the Chinese's love for food and pursuit of life. In short, Dongpo meat is an important part of traditional Chinese food culture, which not only has a delicious taste, but also has profound cultural connotations and historical allusions.