Dongpo Returned Gift Meat

Dongpo Returned Gift Meat

　　　　Dongpo Returned Gift Meat is a traditional famous dish from Xuzhou. It is made by first cutting streaky pork ribs into large chunks, blanching and scraping them clean, then placing them in a clay pot. Various seasonings and fresh broth are added, and the mixture is first brought to a boil over high heat before simmering over low heat until tender. The resulting dish boasts a rich, savory, and aromatic flavor that lingers on the palate.

　　Legend has it that Dongpo Returned Gift Meat was created by Su Dongpo during his tenure in Xuzhou. Historical records indicate that in April 1077, during the Xining era of Emperor Shenzong of the Song Dynasty, Su Shi was appointed as the prefect of Xuzhou. Within just four months of taking office, Su Dongpo encountered a major flood when the Yellow River breached its banks, sending torrents of water rushing toward Xuzhou City. Continuous heavy rains caused the water level to rise rapidly, putting the city and its inhabitants in grave danger. As the local official, Su Dongpo disregarded his own safety, took the lead, and personally wielded tools to direct the Imperial Guards and the entire citizenry in building dikes to protect the city. After more than seventy days and nights of arduous effort, they finally succeeded in safeguarding Xuzhou City and the lives and property of its people. Su Dongpo once wrote in his poem "Reply to Lüliang Zhong Tun Tian": "The Yellow River came from the west unnoticed, but I marveled at the muddy rush of the clear Sishui. At night, I heard the sandbanks groan like jars and pots; at dawn, I saw snow-like waves carrying giant fish." He also wrote: "The old riverbed is buried, wounds remain, next year’s toil will be even harder." These lines vividly depict the dramatic scenes of the flood-fighting efforts.

　　After the flood was successfully controlled, the citizens, in gratitude to their “parental official” who had stood with them through thick and thin, slaughtered pigs and sheep, carried wine and led animals, and marched to the prefectural yamen with drums and gongs to present these gifts to Magistrate Su as a token of their appreciation. The “incorruptible” Su Dongpo did not refuse any of them. Instead, he accepted them all, personally instructing the chefs to prepare the donated pork and mutton into various dishes, which were then returned to the citizens who had helped fight the flood. Hence, later generations called it “Dongpo Returned Gift Meat.” Those who tasted it found the meat rich yet not greasy, fragrant, and delicious, and all sang its praises. According to the early Republican-era book *Da Peng Cooking Records*, there was a poem about this dish: “Fierce tides and torrential rains besieged Penglou, Su the prefect labored day and night. The people offered three sacrificial beasts in tribute, and Dongpo cooked and returned them as gift meat.” This describes the origin of the dish.

　　Countless poets and scholars throughout history have written verses in praise of Returned Gift Meat. Over time, the cooking method has been continuously refined by chefs, using prime streaky pork ribs as the main ingredient and perfecting the culinary techniques, making this traditional delicacy even more exquisite.