杭州G20：10道令你口水直流的美食（组图）

Dongpo pork, or Dongpo braised pork, is a traditional Zhejiang dish named after the famous poet and gastronome Su Dongpo of the Song Dynasty (960-1279). The pork is cut into 2-inch squares of both fat and lean meat with the skin left on. After pan-frying and red cooking (cooking with soy sauce), the dish takes on an oily appearance but is free from any greasy taste.

东坡肉是一道传统浙菜，以宋代（960-1279）著名诗人、美食家苏东坡之名命名。肥瘦相间的猪肉被切成2英寸见方的肉块，保留猪皮。经过些微煎制后用红酱（老抽）烹饪，这道菜外观油滑，但吃起来却一点也不油腻。