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[双语] Braised Dongpo Meat 东坡肉

2015-January-27       Source: Newsgd.com

Dongpo pork (“东坡肉” in Chinese, “Dongpo pork” in Pinyin) is a Hangzhou dish which is made by red cooking and then stewing pork belly.

 

Dongpo pork (“东坡肉” in Chinese, “Dongpo pork” in Pinyin) is a Hangzhou dish which is made by red cooking and then stewing pork belly. The pork is cut to around 16 square centimeters in dimensions, consisting of half fat and half lean meat. The mouth feel is oily but not greasy, with the fragrance of wine. The dish is named after the famed Song Dynasty poet Su Dongpo.

东坡肉是一道杭州名菜。这道菜的烹饪工序主要有红烧和蒸。猪肉一般是五花肉,切成16平方厘米的方块烹饪。东坡肉的口感肥而不腻,且带有浓浓酒香。这道菜以北宋著名词人苏东坡命名。

Legend has it that while Su Dongpo was banished to Hangzhou, the pig there is very cheap. Then he made an improvement of the traditional process for cooking pork. He first braised the pork, added Chinese fermented wine and made red-braised pork, then slowly stewed it on a low heat.

传说是这样的。当苏东坡被贬到杭州时,当地的猪非常便宜。因此他对传统的猪肉烹饪法做出了改进。他首先炖烂猪肉,然后加入发酵的米酒制成红烧肉,进而文化慢炖,这就是“东坡肉”的最初形态。

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Editor: 王凯

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