Braised Meat Dong Pha, Legendary Dish From China

Dong Pha braised meat, also known as Chinese and Vietnamese braised meat is a familiar dish on a rice tray of Chinese and Vietnamese people. reputation of Chinese cuisine, named after the famous poet, poet, and scholar To Dongpo of the Northern Song Dynasty. He is also known as a character who has a passion for cooking when in poems he writes there are links to dishes. Pha: The first is in Xuzhou, the northern city of Jiangsu province, where Dongpo braised meat first appeared as Huizeng pork. Then, due to imperial turmoil, he was exiled to Huangzhou, now Huanggang, Hubei province, where Su Dongpo perfected the methods and recipes

. Eventually, he was reinstated in Hangzhou, where Dong Pha meat became famous all over China, and it took 3 hours to simmer for three hours to melt softly in the mouth. While living in Hangzhou, Su Dong Pha was in charge of water regulation. At that time, West Lake in the city was covered with moss, leading to heavy congestion Dong Pha sent tens of thousands of workers to dredge lakes and waste sludge, build floating bridges, restore the inherent beauty of West Lake and turn it into a place to store water for agricultural irrigation.



People in the area expressed their gratitude for bringing the pork to To Dong Pha. However, he brought the meat to cook and sent it back to each household. The unforgettable taste of braised meat has turned it into a traditional Hangzhou dish. Braze the string so that the meat remains its original shape, without being separated from lean and fat. In order to show respect, people in the area decided to use his name for the meat dish. A large restaurant owner in Hangzhou, after consulting with the chef, decided to include Dong Pha meat in the restaurant system. Thanks to that, this dish is more known than ever before Dong Pha meat has a way of processing that is not too picky but bold and offers rice.



The bacon is just cut into square pieces to taste, marinated with soy sauce, soy sauce and Shaoxing (Shao Xing). The meat is then fried in hot oil, keeping the crust golden and the skin slightly crispy. Put the meat in the pot and boil the marinade mixture, and simmer for 3 hours to make the meat cook. This is a dish with rice (white sticky rice) and vegetables, which is popular with many people, especially in the cold season..

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