Gourmet Illustration Postcard – Dongpo Pork

Dongpo Pork Legend has it that when Su Dongpo was demoted to Huangzhou, a friend bought him several acres of wasteland in the eastern part of the city and built the "Dongpo Snow Hall" for him. Amidst a life of hardship, he improved upon an existing recipe. He added wine to braised pork and slow-cooked it into a rich, red-braised dish. The pork had a rosy hue, the broth was thick and viscous, and the flavor was deep and mellow. Su Dongpo once wrote a poem, the "Ode to Pork": "Clean the pot, add a little water, cover with embers that barely glow. Let it cook itself, do not rush, when the heat is right, it will be delicious. Huangzhou's pork is good, cheap as mud. The wealthy won't eat it, the poor don't know how to cook it. Wake up in the morning, have two bowls, and you'll be full, don't mind others." This dish originated in Huangzhou and later spread to Hangzhou, the capital of the Southern Song Dynasty, where it was perfected and became a famous Hangzhou delicacy. Because it was improved by Su Dongpo, it came to be known as Dongpo Pork. Illustration by: Vivi Bien Postcard Paper: Imported Watercolor Paper 300 gsm Postcard Size: 148 x 105 mm Printing & Publishing: Nisen Design