Dong Pha meat is a famous dish of Chinese cuisine. It is named after famous poet and scholars. He is also known as a person who has a passion for cooking when the poems he writes have a connection with the food.
Dong Pha stewed meat goes through 3 stages of development parallel to To Dong Pha’s life. The first is in Xuzhou, the northern city of Jiangsu province, where Dongfang meat first appeared as Huizeng pork.
Subsequently, due to turmoil during the court, he was exiled to Huangzhou, now Huangjiang, Hubei Province, where To Đong Pha further refined the methods and recipes. Eventually, he was reinstated in Hangzhou, where Dongfang meat became famous throughout China.
People in the area expressed their gratitude for bringing pork meat to Tô Đông Pha. However, he took the meat to cook and sent it back to every household. The unforgettable rich taste of braised meat makes it a traditional dish of Hangzhou people.
In order to show respect, the people in the region decided to use his meat’s name. A large restaurant owner in Hangzhou, after discussing with the chefs, decided to introduce Dong Pha meat into the restaurant system. Thanks to this, this dish is known more than ever.
Dong Pha stewed meat has a way of processing that is not too picky but bold and gives rice. Bacon is cut into bite-sized square pieces, marinated with soy sauce, soy sauce and wine.
The piece of meat is then fried in hot oil, keeping the outer skin yellow and slightly brittle skin. Put the meat in a pot with the marinade mixture, stew for 3 hours to make the meat cooked. This is a dish with rice and vegetables. It is preferred by many people, especially during the cold season. The piece of meat needs to be simmered for 3 hours to make it soft like melting in the mouth.