Hi everyone. The second blog is coming! In this blog, I’d like to introduce one of China’s eight cuisines, Zhejiang Cuisine (Zhe Cuisine) to you. Zhejiang is a China’s eastern coastal province. The blessing of the superb climate, the people there are rich in food and ingredients. Therefore, residents there have developed plenty of unique cooking skills, like sautéing, frying, braising, steaming, stewing, etc., Without exaggeration, their cooking wine, Shaoxing wine (yellow rice wine), is extremely popular across China. It is a daily necessity in most of China’s southern region. The dominant flavor of Zhejiang Cuisine tends to be sweet. What I am going to introduce to you guys is Dongpo Pork, also a sweet food.

Dongpo Pork, as its name, is created by Su Dongpo. He was a fame Song Dynasty poet and court official, but also a food lover. When Su Dongpo was banished to Hangzhou, the provincial capital of Zhejiang Province, he invented Dongpo Pork by improving the local traditional cooking process. Reputedly, once, to express their gratitude for his accomplishments on the local water conservancy construction. The residents brought him a lot of pork belly. Dongpo generously cooked that and distributed back to the residents. They loved that and named it Dongpo Pork.

With the development of cooking, there are many different kinds of way to cook Dongpo Pork. In this blog, I’d like to introduce you the easiest way to cook it so that you won’t bother buying too much material. What you need to prepare are quite simple and easy to get in Chinese supermarkets.

Let’s go over the ingredients and condiments:
• Streaky Pork or called Pork belly
• Genger
• Green Onion
• Sugar Candy
• Light Soy Sauce
• Shaoxing Wine (Yellow Rice Wine)

One more thing, AN EARTH POT. It is a great cooking ware to let you create even heat to cook.

Below is the video tutorial. Enjoy! Don’t forget to tell me what you want to learn in comments.