1 recipe found
Many people are familiar with the story of Dongpo Pork, which is named after the great writer Su Dongpo. This well-known dish is widely spread in the professional field and among the people. The cooking method is mostly stewing, boiling and steaming, which is simple and easy to learn. Pagoda meat is a hard dish famous for its shape. Many professional restaurants are reluctant to promote this dish. Whether it is the selection of materials or the exquisiteness of the knife, it poses a difficult problem for the chef. I have nothing to do today, so I combined these two famous dishes into one and made a family version of Pagoda Dongpo Pork that combines taste and appearance.
