Dongpo Pork

Dongpo pork is squares of pork belly slow-braised with soy sauce, yellow wine and sugar until deep red, rich yet not greasy, melting on the tongue.

Tradition holds that Su Shi devised the braising method in exile, then, while governing Hangzhou and dredging West Lake, popularized the dish that took his name here.

Usually served in small bowls with its sauce and eaten over rice, it is a traditional centerpiece of Hangzhou banquets.

The art lies in low heat and little water, braising until the meat is tender but still holds its shape.