东坡肉
Braised Dongpo Pork
菜系：浙菜
Style of cooking: Zhejiang cuisine
口味：咸鲜
Flavor: salty and fresh
介绍：
Introductions:
传说：宋元佑年间，苏东坡任职杭州，发动民工疏浚西湖，大工告成，西湖多了一座长堤，既为百姓带来水利之益，又增添了西湖景色。百姓为了感谢他为地方办了这件好事，就给他送猪肉，送黄酒。苏东坡觉得西湖是民工疏浚的，即命厨师按照他特有的烧肉经验“慢著火，少著水，火候足时它自美”的方法，烹制成佳肴慰劳民工。由于送来的肉烧法独特，酥而不烂，油而不腻，味美异常，故“东坡肉”一时传为佳话与美食。
As the legend has it: in the Yuanyou period of the Song Dynasty, Su Dongpo worked in Hangzhou, once he lauched civilian workers to dredge the West Lake. After the project was completed there was a causeway on the West Lake which not only worked as a means for water conservation for the people but also improved the beautiful view of the West Lake. The common people gave him pork and yellow rice (or millet) wine as a gift thanking him for being a benefactor of Hangzhou. Su Dongpo attributed the West Lake’s dredging to the civilian workers, so he asked that the chefs cook the pork according to a specific method of braising meat – “with gentle heat and a little water, the dish will be delicious after heating at the correct temperature for the right amount of time”, and then presented this delicious dish to the civil workers in appreciation of their services. The pork’s special preparation meant that it was crisp but not overcooked, oily but not greasy and that it was very tasty. “Braised Dongpo Pork” soon became the words on everybody's lips as well as being a delicious dish.
原料：
Ingredients
猪五花肉，生姜，小葱，酱油，绍兴黄酒，白糖等。
Streaky pork, ginger, green onion, soy sauce, Shaoxing wine (yellow rice or millet wine) and sugar etc.
制作方法：
Way of cooking:
五花肉煮熟之后切成方块，沙锅内放入葱，姜块垫底，五花肉皮朝下放在葱姜上，加入酱油，白糖，黄酒，葱结，加盖先用旺火烧开，再用微火焖2小时，再将肉块装入陶罐，加盖，以桃花纸密封，上笼蒸透即成。
After the streaky pork is cooked thoroughly, strip and slice it; then put the green onion and the ginger on the bottom of the pan. Place the streaky pork on the green onion and ginger, keeping the surface down; add soy sauce, sugar, Shaoxing wine and shallots; cover with the lid and boil them at a high temperature then stew with gentle heat for two hours; put the pork in a terrine, cover with the lid and seal it up with Taohua paper, then steam the pork in a steaming basket.
Braised Dongpo Pork
菜系：浙菜
Style of cooking: Zhejiang cuisine
口味：咸鲜
Flavor: salty and fresh
介绍：
Introductions:
传说：宋元佑年间，苏东坡任职杭州，发动民工疏浚西湖，大工告成，西湖多了一座长堤，既为百姓带来水利之益，又增添了西湖景色。百姓为了感谢他为地方办了这件好事，就给他送猪肉，送黄酒。苏东坡觉得西湖是民工疏浚的，即命厨师按照他特有的烧肉经验“慢著火，少著水，火候足时它自美”的方法，烹制成佳肴慰劳民工。由于送来的肉烧法独特，酥而不烂，油而不腻，味美异常，故“东坡肉”一时传为佳话与美食。
As the legend has it: in the Yuanyou period of the Song Dynasty, Su Dongpo worked in Hangzhou, once he lauched civilian workers to dredge the West Lake. After the project was completed there was a causeway on the West Lake which not only worked as a means for water conservation for the people but also improved the beautiful view of the West Lake. The common people gave him pork and yellow rice (or millet) wine as a gift thanking him for being a benefactor of Hangzhou. Su Dongpo attributed the West Lake’s dredging to the civilian workers, so he asked that the chefs cook the pork according to a specific method of braising meat – “with gentle heat and a little water, the dish will be delicious after heating at the correct temperature for the right amount of time”, and then presented this delicious dish to the civil workers in appreciation of their services. The pork’s special preparation meant that it was crisp but not overcooked, oily but not greasy and that it was very tasty. “Braised Dongpo Pork” soon became the words on everybody's lips as well as being a delicious dish.
原料：
Ingredients
猪五花肉，生姜，小葱，酱油，绍兴黄酒，白糖等。
Streaky pork, ginger, green onion, soy sauce, Shaoxing wine (yellow rice or millet wine) and sugar etc.
制作方法：
Way of cooking:
五花肉煮熟之后切成方块，沙锅内放入葱，姜块垫底，五花肉皮朝下放在葱姜上，加入酱油，白糖，黄酒，葱结，加盖先用旺火烧开，再用微火焖2小时，再将肉块装入陶罐，加盖，以桃花纸密封，上笼蒸透即成。
After the streaky pork is cooked thoroughly, strip and slice it; then put the green onion and the ginger on the bottom of the pan. Place the streaky pork on the green onion and ginger, keeping the surface down; add soy sauce, sugar, Shaoxing wine and shallots; cover with the lid and boil them at a high temperature then stew with gentle heat for two hours; put the pork in a terrine, cover with the lid and seal it up with Taohua paper, then steam the pork in a steaming basket.
