Composition Description of Dongpo Meat 600

1. Kneel down and write about 600 words about making Dongpo meat. Su Dongpo, a great writer in the Song Dynasty, was an official in Hangzhou twice. I became a judge for the first time (A.D. 1069) and wrote many well-known West Lake poems. In A.D. 1088, the West Lake declined after a long period of non-renovation. The government spent a lot of money to renovate the West Lake, but it did not achieve any results. At that time, the satrap wanted to waste the lake to make farmland. At the critical moment, Su Dongpo once again went to Hangzhou to be a satrap.

Su Dongpo believes that "Hangzhou has the West Lake, just as people have eyes", which can never be abolished. He led the people of Hangzhou to dredge the West Lake and finally rejuvenated it. The people of Hangzhou were grateful, beating gongs and drums, carrying pigs and wine, and came to Taishou House. Su Dongpo couldn't refuse, so he had to accept it. Faced with piles of pork, he asked the chef to cut the meat into cubes, stewed elbows in Meishan, Sichuan, his hometown, combined with the taste characteristics of Hangzhou people, added ginger, onion, brown sugar, cooking wine and soy sauce, stewed it with slow fire until it was tender and crisp, and then divided the meat according to the roster of migrant workers dredging the West Lake.

Migrant workers tasted the braised pork sent by Su Taishou, and found it unusual. They called it "Dongpo pork" in succession. A restaurant owner had a brainwave and managed to invite a chef from Taishoufu to make Dongpo meat according to Su Dongpo's method, so the restaurant was full of customers from morning till night and the business was particularly prosperous. Other restaurants follow suit at first sight. For a time, restaurants of all sizes sold Dongpo Meat, which became the first dish in Hangzhou. Later, "Dongpo Meat" spread more widely and refined, and became a famous dish popular all over the country. At present, there are famous Dongpo Meat in Hangzhou, Dongpo Meat in Huangzhou, Dongpo Meat in Yongxiu, Jiangxi, Dongpo Meat in Suzhou, Yangzhou, Dongpo Meat in Dali, Yunnan and Dongpo Meat in Sichuan, Su Shi's hometown.

First, prepare 2 kg of pork belly with skin, large pieces, then one or two pieces of winter bamboo shoots and onions, half a catty of spinach, a small piece of lard, 8 liang of yellow wine, a few pieces of sugar 1 liang, ginger, 4 liang of soy sauce and a little salt.

The specific operation is:

Bake the skin to brown, soak it in water, scrape off the burnt skin with a knife, wash it, cut it into small squares with a thickness of 4 cm and a width of 6.5 cm, and make a cross knife on the skin.

Wash the casserole (wash the bottom of the pot), spread ginger slices and shallots on the bottom of the pot, and then put the cut meat into the pot, paying attention to the placement and not pouring. Put the winter bamboo shoots on the meat, cut them into cypress leaves, and then add cooking wine, soy sauce, sugar and a little water (less water).

Now cover the pot and cook with strong fire, and simmer slowly instead of gently (the flame of wood fire will not rise). After almost 1 hour, turn the meat every 10 minute until the meat becomes tender and delicious (don't rush him until he is cooked,

The soup is oily at this time. You can call me when it is served.

In addition, spinach is fried with lard fire, and salt is put when it is broken, and it is placed on both sides of the plate. It's time to pick it up, pack it up and go home. You can review it again, do another one, and practice more to improve.

Winter bamboo shoots and spinach are added to this dish for its delicious taste, good color and homophonic sound. The combination of "winter" and "spinach" of winter bamboo shoots is the homonym of Dongpo, and together with meat, it happens to be Dongpo meat.

I want to write a composition about "Hometown Cuisine". I want to write about 600 words about Dongpo pork. Practices and allusions begin with: "slow fire, less water, and it will look good when the fire is full."

This is a poem written by Su Shi, one of the eight masters in Tang and Song Dynasties. Su Shi is commonly known as Su Dongpo. According to legend, because he is an honest official, people have heard that he likes to eat braised pork. During the Spring Festival, they all gave him pork as a token of their appreciation.

Su Dongpo collected so much pork that he thought he should share it with tens of thousands of migrant workers dredging the West Lake. He asked his family to cut the meat into cubes, cook it with his cooking method, and distribute it to all households with wine according to the roster of migrant workers. When his family cooked it, he understood "sending it with wine" as "burning it with wine", and braised pork was more crispy and delicious. The foodies praised Su Dongpo for his unique cooking method and delicious taste.

Everyone praised and anecdotes spread like wildfire. At that time, among those who asked Su Dongpo for advice, in addition to learning calligraphy and writing articles, others came to learn to burn meat. After the Lunar New Year's Eve, every household in the folk cooked Dongpo meat.

As a custom, it is used to express the memory of him. Now it has become a traditional dish in Hangzhou.

Louwailou restaurant imitated his method to cook this dish, supplied it to the world, and constantly improved it in practice, which has been passed down to this day. Today, I will introduce this famous dish to you, which is also a famous dish in my hometown of Hangzhou-"Dongpo Meat".

Conclusion: Dongpo meat has a long history, and I realized its long history and value by cooking Dongpo meat. So much so that I love my hometown even more, and I love the famous dish of my hometown-"Dongpo Meat".

Over! ! ! Receive a manuscript

It is said that when Su Dongpo demoted Huangzhou, he imitated the predecessors' practice, added wine to roasted meat, and slowly cooked braised pork to improve it.

This dish originated in Huangzhou, and later spread to Hangzhou, the capital of the Southern Song Dynasty, and became a famous local dish. In Yongxiu (Yongxiu County, Jiujiang City, Jiangxi Province) in the north of Jiangxi Province, whenever a banquet is held, the first thing is two bowls of dishes, which symbolizes harmony.

Then come up with two bowls of big pork tied with straw. There are two bowls of pork on the sumptuous banquet, which looks very unique. Pick up scissors, cut off straws and savor. The meat color is clear and refreshing, and the entrance is crisp and glutinous.

There is also an obvious smell of straw in the meat fragrance, which is refreshing and really memorable. This kind of meat is called Dongpo meat.

Why is this dish called "Dongpo Meat"? There is such a legend. Legend has it that there was a famous writer named Su Dongpo in the Song Dynasty. He has traveled all over the world.

One summer noon, he came to a place called Aicheng in Yongxiu. It's hot summer, and the weather is very hot.

There happened to be a towering camphor tree by the roadside, which blocked the sun. This is really a good place to enjoy the cool. Su Dongpo sat on a bench under a tree, enjoying the cool while reading.

I was reading a book when suddenly there was a shout. He looked up and saw a farmer with a child in his arms coming this way, followed by a crying woman.

Dongpo thought: 80% of the children are in a hurry. Although I am not good at medicine, I have read many medical books and pharmacy, and I know a little about common diseases. So he stopped the farmer and said, "Let me see!" " "It turns out that the couple's middle-aged son is more precious than life, so they named the child" Jin ".

Kim suddenly fell ill today and was in a coma. The couple were so scared that they rushed to the doctor with their children in their arms. As the saying goes, "I am in a hurry to see a doctor."

The farmer saw Su Dongpo's dress and was very enthusiastic. He immediately gave the child to him. Dongpo saw that the child gritted his teeth and twitched his hands and feet, which is exactly what the medical book said about heatstroke.

So he called the farmer, let the child lie flat on the ground, picked a handful of camphor leaves and wiped them under the child's nose. Then according to the practice in the medical book, fiddle here and pinch there.

After a while, Jin Zi began to cry. The couple were overjoyed. They picked up Jin Zi, grabbed Su Dongpo and walked home.

Su Dongpo saw that the farmer was eager to give thanks and had to follow. When I came to the farmer's house, I saw that it was not rich, but it was also neat.

To show gratitude, the farmer kept Su Dongpo's warm hospitality for three days. This morning, the farmer excitedly bought two Jin of pork from the collection and brought it back with a bundle of straw.

As he walked, he thought: I bought back the meat and I have to ask my husband about his taste. So I went to ask Su Dongpo.

At this time, the sun just showed half a smiling face, and the morning glow filled the sky. Dewdrops hang on the rice leaves in the field like bright pearls. Su Dongpo was fascinated by this beautiful natural scenery. He is facing the east window, writing excellent poems, writing poems and lyrics, and choosing his words carefully! The farmer asked softly at the door, "Sir, what do you think of this meat?" Dongpo was fascinated by his poems, and he read aloud: "I-grass-truth-bamboo-head and heart are fragrant."

"The farmer listened to a stare blankly, Sir, what does this mean? Think about it carefully: yes, he told me to cook the meat with straw, so that it tastes delicious, so he said, "Cook it with grass, and it should be fragrant." "

This gentleman is really different from us farmers. He speaks with poetry and even eats meat. Thinking of this, the farmer took the meat to the kitchen and told his wife and straw to put the whole pork in the pot and cook it until it was rotten.

When dinner was served, Su Dongpo saw a whole piece of meat, uncut and tied with straw. For some reason, he thought about it. I want to ask, but I'm embarrassed to ask. Do you want to eat? A whole piece of meat and straw are still tied to it, and I don't know what to do.

The farmer was surprised to see Su Dongpo staring at the meat. He said to Su Dongpo, "I'll ask you in the morning. Didn't you say' cooking with grass is delicious'? I did what you wanted. Why don't you eat it, sir? " Su Dongpo suddenly realized.

It turned out that the farmer strung his words together, and the intermittent poem was heard by him as a sentence. In this case, we must get off the donkey and go down the mountain.

So he told him to cut the rope and eat happily with the farmer's family. I didn't expect the pork to be mixed with straw, which was delicious.

After supper, the farmer and his wife went out. Dongpo thought: I'm very sorry for the host's kindness, which has disturbed me for several days.

I wanted to go several times, but the host refused. I'd better go today I'm sure of my idea. I took out five taels of silver from my bag and put it on the table, leaving a note that said, "The host refused warmly and Dongpo left without saying goodbye."

When the farmer and his wife came back, they were surprised to see the police. It turned out that the benefactor who saved their children was the famous Mr. Su Dongpo. The story spread from one story to another, and everyone learned to use straw to tie meat for cook the meat to eat. It's really crispy and delicious.

The villagers call this kind of meat "Dongpo Meat". Because of its delicious taste and unique practice, it has been passed down to this day.

It is said that when Su Dongpo was a secretariat in Hangzhou, he managed the West Lake and did a good thing for the people. At that time, the West Lake was basically submerged by weeds.

After he took office, he mobilized tens of thousands of migrant workers, cleared farmland, dredged lakes and harbors, piled up dredged silt, built long embankments, and built bridges to dredge the lake, thus reviving the West Lake and getting water irrigation. After the West Lake is treated, the surrounding fields are not afraid of waterlogging and drought. This year, the weather is good and the crops in four towns and villages in Hangzhou are bumper.

The people thanked Su Dongpo for the benefits of managing the West Lake. When the Chinese New Year comes, everyone will carry pigs and wine to pay New Year greetings to him. Su Dongpo collected a lot of pork, let people cut it into squares and burn it red, and then distributed it to them for the New Year according to the roster of migrant workers who managed the West Lake.

Everyone is very happy. Everyone praised Su Dongpo as a wise official and called the pork he sent "Dongpo pork". There is a big restaurant in Hangzhou. The owner of the restaurant saw people boasting about "Dongpo pork", so he discussed with the chef and cut the pork into cubes and cooked it red and crisp. Hang out the brand, also named "Dongpo Meat".

As soon as this new dish was introduced, the business of that restaurant flourished. Customers keep coming from morning till night. Killing ten big pigs every day is not enough, and other restaurant owners can see it.

4. The composition describes the color, aroma and taste of Dongpo meat. Dongpo meat has good color, flavor and is deeply loved by people. Su Dongpo is greasy, so it is called Dongpo meat.

Dongpo meat belongs to Zhejiang cuisine, with pork as the main ingredient. The dishes are thin and tender, red and bright in color, rich in juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy. It is this that makes it a famous dish. Su Dongpo is even more fascinated by this. He once wrote in the poem "Eat Pork": Slow fire, less water, only when the fire is enough can he be beautiful. Get up and play a bowl every day. It's full and I can't worry. As Su Dongpo said, "slow fire, less water and more wine" is the secret of cooking this dish.

Dongpo meat was produced in Xuzhou, perfected in Huangzhou and famous in Hangzhou. When you go up and look at the red, slippery, square and steaming Dongpo meat, you will leave a lot of saliva. Smell it, its fragrance is overflowing, as if it can be smelled every few blocks. It tastes delicious, and it is tender and not sticky at all. Although it has a lot of oil, it is not greasy at all, just Su Like Dongpo himself. Although he is proficient in piano, chess, calligraphy and painting, he is not proud at all, and his image has always been so clean. This is the reason why Su Dongpo is immortal, and it is also the reason why Dongpo's meat is fat but not greasy, sweet in fragrance and waxy in crisp. ...

Ah! Dongpo meat, my favorite delicacy!

My favorite dish is probably braised pork. No matter which restaurant I go to, as long as there is braised pork, I will ask my parents to order one. Of course, the best food is "Mom Braised Pork".

Braised pork is my mother's unique skill. At my request, my mother showed her talents early in the morning. First take the pork belly out of the refrigerator, cut it neatly into pieces, then put it in boiling hot water, scald the blood, scoop it up and drain it, and my mother skillfully fiddled with it. While I was busy remembering the process, my mother had poured sunflower oil into the pot. When the wok made a "crackling" sound, I saw my mother quickly pour the meat into the wok, stir it up and down until it became crisp and yellow, and then pour the rice wine, soy sauce, sugar, salt and spices one by one. Mom also specially sprinkled a handful of osmanthus! This is because I want the traditional braised pork to have the fragrance of osmanthus.

Then, my mother immediately raised the switch to the fire, covered the lid, shoveled it up and simmered for a while. I can't wait for the meat to come out! The aroma is overflowing, and the delicious braised pork is "freshly baked"! As soon as mom opened the lid, wow, a smell of meat came to my nose! The meat has luster and attractive luster. I can't wait to pick up a piece and taste it first. Delicious, unique, crisp but not rotten. "It's delicious! Mom, your cooking is more delicious than that in the hotel! " I praised my mother while eating. I saw my mother smile proudly.

At lunch, I ate up a bowl of braised pork in three bites. I also found a copy of Learn to Cook Braised Pork in the kitchen. It turned out that my mother bought a book specially to satisfy my "carnivore" taste. Hey, no wonder mom's braised pork is so delicious.

6. Ask for a 600-word description of braised pork.

Braised pork [1] is one of the hot dishes. With pork belly as the main material, it is best to choose three layers of fat and thin meat. The cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China, and it is a famous popular dish.

Speaking of braised pork (Dongpo pork), we can't forget Su Dongpo, who pushed the cause of braised pork to a peak.

It is because of his efforts that braised pork can move from the grassroots to the upper level, from the ordinary people's vegetable pots to the literati's table. In fact, Dongpo pork, which has a long history and is famous all over the country, is braised pork after all. It's really hard to tell when and where braised pork was produced. However, due to Mr. Dongpo's unremitting efforts, braised pork has since officially entered the historical stage.

"Huangzhou good pork, the price is like dirt, the rich refuse to eat, and the poor don't know how to cook. Slow fire, less water, beautiful when the fire is enough. Come and play a bowl early every day, it's all your own control. " From Su Dongpo's poem "Eat Pork", it is not difficult to see that Mr. Su not only "comes early every day and cooks a bowl of delicious food", but also knows the cooking method of braised pork "slow fire, little water, and the heat will be beautiful when it is enough"

7. Ask for an explanation of 600 words of braised pork. Braised pork [1] is one of the hot dishes.

With pork belly as the main material, it is best to choose three layers of fat and thin meat. The cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth.

Braised pork is widely spread all over China, and it is a famous popular dish. Speaking of braised pork (Dongpo pork), we naturally can't forget Su Dongpo, who pushed the cause of eating braised pork to a peak.

It is because of his efforts that braised pork can move from the grassroots to the upper level, from the ordinary people's vegetable pots to the literati's table. In fact, Dongpo pork, which has a long history and is famous all over the country, is braised pork after all.

It's really hard to tell when and where braised pork was produced. However, due to Mr. Dongpo's unremitting efforts, braised pork has since officially entered the historical stage. "Huangzhou good pork, the price is like dirt, the rich refuse to eat, and the poor don't know how to cook.

Slow fire, less water, beautiful when the fire is enough. Come and play a bowl early every day, so that you can't worry about it. "

From Su Dongpo's poem "Eat Pork", we can easily see that Mr. Su Lao not only "comes early every day and cooks a bowl of delicious food", but also knows how to cook braised pork "slowly, lacks water and looks good when the heat is enough".

8. Composition "Dongpo Meat" 450 words Dongpo Meat must have been eaten by everyone. It is said that it was written by Su Dongpo in the Northern Song Dynasty.

Dongpo meat originated from Huanggang, Hubei. 1080 Su Dongpo lived in Huanggang, and it was because the local pigs were rich and cheap that he came up with this way of eating meat.

The main ingredient of Dongpo pork is pork belly, ingredients and a little onion, ginger, garlic and star anise, a little soy sauce, soy sauce, cooking wine and a little candy. The ingredients are ready. Let's start cooking.

Put water and pork belly in the pot, boil it, take it out and wash it, put a little onion, ginger slices and star anise in the casserole, cut pork belly into 4cm cubes and put it in the pot, then sprinkle soy sauce, soy sauce and salt on the meat according to your personal preference, and pour in a little cooking wine and a little rock sugar. The water introduced should not exceed pork belly. Then the fire is boiled, simmered for 40 minutes, and then poured out. After a long wait, Dongpo meat is finally ready.

Dongpo meat just out of the pot is steaming hot. As soon as you smell it, the fragrance hits your face and makes you covet thousands of feet. Then look at its shape. Small squares are arranged neatly, with thin skin and tender meat, and bright red color. Picked up a chopstick and gently took a bite. Its juice is mellow, crisp but not broken, fragrant and waxy, which makes people want to eat it again, forever. Dongpo meat can also be eaten with cakes.

Just cut the meat into pieces about 0.5 cm wide, then fry the cake into golden yellow, cut a small mouth, put a piece of meat and a piece of lettuce in it, take a bite, it's crisp but not greasy, and it will make you memorable after eating. This is Dongpo meat from Hangzhou. After listening to my introduction, are you eager to eat a big meal? Then act quickly.

9. About Dongpo Meat, 50 words all say, "There is heaven above and Suzhou and Hangzhou below". Hangzhou is a beautiful and rich city. She not only has beautiful scenery, but also has various special snacks and famous dishes. Dongpo meat is a famous dish in Hangzhou, and there is another story about it.

In the Song Dynasty, the talented Su Shi was banished to Hangzhou as a junior official. He not only writes good poems, but also loves to create delicious food. One day, he put pork belly and other ingredients together, simmered slowly and made this famous dish by accident. Because Su Shi's unique method of stewing meat has attracted people's attention, people named it "Dongpo Meat" after him. As soon as this dish was introduced, it was deeply loved by people.

My mother and I, two foodies, certainly want to taste this amazing "Dongpo Meat"! We came to a shop that cooked Dongpo meat, which was very delicious. I took the menu first and couldn't wait to order one first. Then, with special permission, I went to the kitchen to "steal the skills".

I saw my uncle boil a whole piece of pork belly in water, then remove impurities with clear water and cut it into pieces of similar size. Put it in a casserole covered with a hollow bamboo board, put the lean meat neatly, add some seasoning, and simmer for about an hour. Then turn the meat over and stew for about half an hour, skim off the excess oil stains, and then enter the last process. After a long wait, the meat is finally ready.

Look, these red pieces of meat are shining in the light. Among these four pieces of meat, there is also a green coriander. Fat meat is as fat as agate, lean meat is as red as a gem, and coriander is as green as jade. It's mouth watering.

I couldn't resist the temptation of delicious food and quickly grabbed a piece. Well, it's fat but not greasy. It doesn't feel oily at all. Maybe the bamboo board worked. Take another bite, this time lean meat.