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- Dong po rou
Dong po rou
Named after a Song dynasty poet, Su Dongpo, who loved to eat. Tender pork ribs cooked in a sauce of soy sauce, sugar, ginger and cooking wine.
Hailing from the region of Zhejiang, the use of soy sauce is notable in this dish as this region is particularly known for its salty flavors but more importantly for its food sophistication as it is home to the capital of the southern Song dynasty, Hangzhou, which was known for its huge cultural impact on Chinese food there on out. Soy sauce is another common commodity all through Chinese food. Also the use of cooking wine, ginger, and sugar are other basic elements of cooking in Chinese especially when applied to pork as it is believed to rid the pork of any unpleasant taste or smells. Ginger is also used in Chinese cooking as it is believed to help promote digestion and is considered and yang food item promoting bodily warmth.