Su Shi took the lead and led the soldiers and civilians to build dikes to fight floods and protect the city. After more than 70 days and nights of hard work, the flood was finally repelled and Xuzhou City was saved. After the victory of flood control, the people of the whole city rejoiced and were very grateful to the new well-known. Everyone slaughtered pigs and sheep and took wine and vegetables to give thanks.
Su Shi can't refuse. After accepting the pork, he personally instructed his family to cook braised pork and gave it back to the people who fought the flood together. After eating this meat, the people felt fat but not greasy, crispy and delicious, and unanimously called it "back meat". Since then, "back meat" has spread all over Xuzhou and become a traditional dish in Xuzhou. This is recorded in Xuzhou Literature and History Materials, Xuzhou Scenery Records and Xuzhou Ancient and Modern Famous Cuisine.
Dongpo meat is also called rolled meat and braised pork. It is a traditional famous dish of Han nationality in Jiangnan area, belonging to Zhejiang cuisine and Sichuan cuisine, with pork as the main ingredient. The main components and shapes of Dongpo meat are similar. The main ingredient is half-fat and half-thin pork, which is stewed with ingredients. The finished dishes are neatly packed mahjong tiles, bright red and agate. Pick up a piece and taste it. It's soft but not rotten, fat but not greasy.
The Origin and Allusions of Dongpo Meat
Dongpo meat is a delicious dish invented by Su Shi. When he was appointed governor of Hangzhou, he made great contributions to water control. As a token of gratitude, the local people sent Soviet-style pork. After receiving the pork, Su Shi instructed his family to cut the meat into squares, burn it red, tender and rotten, and then distribute it to the people. Su Shi is called Dongpo lay man, so people affectionately call the meat he sent Dongpo meat.