Hangzhou Zhiweiguan is a century-old famous store founded in 1913 with profound food culture heritage, known as "Zhiwei parking, smelling the fragrance and getting off the horse". For Hangzhou people, the status of Zhiweiguan is probably like the second kitchen at home.
Zhiweiguan's Dongpo meat is a postcard in Hangzhou, the skin is thin and tender, the famous wine is stewed, the color is red and bright, the taste is mellow and juicy, crisp and not broken, and the sticky is not greasy.
When it comes to the origin of Dongpo meat, there is also a legend that is popular among the population. Su Dongpo, a great writer of the Northern Song Dynasty, not only had a high degree of achievement in prose, poetry, calligraphy and painting, but also studied cooking techniques. Many of his poems deal with diet. When he lived in Huanggang, Hubei Province, he often cooked dishes and tasted them with friends. He once introduced the experience of roasting meat in the form of a poem: "Huangzhou is good pork, and the price is as cheap as dung. The rich refuse to eat, and the poor do not cook. Slow fire, less water, when the fire is enough, it is beautiful. "Some people say that Dongpo meat is a dish that is cooked on this experience.
In the fourth year of the Northern Song Dynasty (1089 AD), when Su Dongpo came to Hangzhou for the second time as a magistrate, the West Lake had been mostly annihilated by the grass. After he took office, he mobilized 200,000 migrant workers to dredge the West Lake, build the lake mud pile dug ashore into a long causeway (that is, the Su Causeway) connecting the north and south, improving traffic and beautifying the West Lake, which can both store water and irrigate fields. In order to thank Su Dongpo for his deeds, the people invariably sent him a lot of pork and rice wine during the Spring Festival. Su Dongpo felt that he should share it with the migrant workers who dredged the West Lake, so he asked the cook to cut the meat into pieces, cook it according to his cooking method, and send it to the hands of the migrant workers along with the wine. When his cook was cooking, he mistakenly heard "sending wine together" to "burning with wine". Mistakenly hit right, the braised pork produced by firing is particularly fragrant and delicious, which won the appreciation of Su Dongpo. After the migrant workers ate the braised pork given to them by Lord Su, they praised the meat for its crispy flavor and deliciousness, fat and not greasy, so people named the braised meat "Dongpo Meat" after him. Later, Dongpo meat spread and became a well-known traditional dish at home and abroad, and has been famous for its time.
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