东坡肉的故事，酒香何去？周边有哪些佳酿能与之完美对饮？

东坡肉，江、浙菜名，用五花肉炖制而成。一般是一块约二寸许的方正形五花肉，一半为肥肉，一半为瘦肉，入口肥而不腻，带有酒香，十分美味。日本九州的角煮衍生自东坡肉，从明代经海上贸易传到日本。

做东坡肉用什么酒好？花雕酒。花雕酒就是黄酒的一种，做菜东坡肉或者红烧肉，其实用黄酒就行了，一般市面上的料酒都是黄酒，就用超市里能买到的料酒就行了。其实华南一带，经常用米酒来做菜，味道不必黄就差。只是黄酒酿造简单，营养充分，现在黄酒成了调味专用wine。

东坡没有使用高粱精露怎么办？

如果没有高粱精露，可以使用啤或料替代制作。但最好是使用高粱精露，因为它比料更好的效果，但如果实在没有，也可以选择其他替代品。不过，这样做出的东坡口感和香气会有一定的差别。

East Slope Meat Preparation

Ingredients:

Pork belly, 1500g

Shaoxing wine, 250ml

Ginger, scallions, soy sauce, sugar (as needed)

Steps:

Wash the pork belly clean and soak it in boiling water for 5 minutes to remove blood. Then rinse it with cold water and cut into cubes.

Place a wok on medium heat and add ginger slices and scallions at the bottom of the pan. Arrange the pork cubes neatly on top of them.

Add white sugar, soy sauce, Shaoxing wine (or other alternatives), as well as more ginger slices on top of the meat.

Cover with a lid and simmer over low heat for about two hours until meat is cooked through.

East Slope Meat Story

The East Slope dish is said to have been created by Northern Song Dynasty poet Su Dongpo (from Chengdu in Sichuan Province). The original version was known as "Return Gift Meat," one of "Four Treasures" from Xuzhou.

In April 1077 during his tenure as Governor-General in Xuzhou City, Su Shi led his troops against a massive flood that had besieged Xu Zhou after an unexpected breach in the Yellow River dyke near Cao Village on July 7th that year.

After seven days without rest or sleep during this time-consuming fight against nature's fury while he himself had no food or drink left due to exhaustion from leading his men,

he ordered them all back inside their homes before finally succumbing to hunger pangs himself just when victory seemed within reach; however there remained one last obstacle standing between him & total defeat:

his loyal followers who refused any reward nor even so much as a cupfuls worth' sake!

Thus they begged permission once again only now asking not merely 'for some share but also insistently demanding full access!'

He then replied with these words which echoed across time: “I am not able personally give you anything but I will make sure my family does!” And thus didst come forth from behind closed doors came out three baskets filled each containing five pieces’ worth! That’s right folks—Su Dongpo brought home what would later be known locally hereafter simply referred by locals themselves colloquially speaking:

“Return Gift”

(And since we are talking about something called “food” here let me say) – A meal fit for kings!

Now take note how beautifully presented it was too - On plates adorned with finely chopped green onions arranged like little soldiers guarding those golden brown squares made up entirely out-of tender chunks o' fat & lean combined together harmoniously underlined further still by delicate threads weaving itself seamlessly throughout all layers creating such heavenly flavors unlike anything else ever tasted before nor since!!