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Dongpo pork (simplified Chinese: 东坡肉; traditional Chinese: 東坡肉; pinyin: dōngpōròu), also known as Dongpo meat, [1] is a Hangzhou dish [2] made by pan-frying and then red-cooking pork belly. [3]
The Meat-Shaped Stone (Chinese: 肉形石; pinyin: ròuxíngshí) is a piece of jasper carved into the shape of a piece of Dongpo pork, a popular Chinese way of cooking pork belly. It is part of the collection of the National Palace Museum in Taipei, Taiwan.
Pork belly is used to make red braised pork belly (紅燒肉) and Dongpo pork [3] (東坡肉) in China (sweet and sour pork is made with pork fillet). In Guangdong, a variant called crispy pork belly (脆皮燒肉) is also popular. The pork is cooked and grilled for a crispy skin. [4] Pork belly is also one of the common meats used in char siu.
Dongpo pork Named after famous poet, painter and statesman Su Dongpo (who lived about 1,000 years ago), Dongpo rou is made up of braised pork belly, rock sugar, soy sauce, yellow wine and other ...
The Abundant Year Savory Latte blends the flavor of Dongpo braised pork to create a salty and sweet taste that is a traditional celebration of Lunar New Year. ... Braised pork is a big menu item ...
Dongpo pork: 東坡肉: 东坡肉: Dōngpō ròu: Fried pork belly stewed in soy sauce and wine. Dry vegetables and stewed meat: 乾菜燜肉: 干菜焖肉: gān cài mèn ròu: Meigan cai stewed with pork. Fiery pupil immortal duck: 火瞳神仙鴨: 火瞳神仙鸭: huǒ tóng shénxiān yā: Jinhua ham stewed with duck. Fried shrimp ...
Named after the ancient poet, painter and statesman Su Dongpo, Dongpo rou is a dish made from braised pork belly, rock sugar, soy sauce, yellow wine and other seasonings.
Dongpo pork is a Hangzhou dish [5] made by pan-frying and then red cooking pork belly. Dinakdakan – Filipino dish of boiled and grilled pork parts; Dinuguan – Filipino savory stew; Dongpo pork – Chinese fried braised pork dish