Dongpo elbow is a traditional dish made by Mr. Su Dongpo's wife Wang Fu. It is named after Su Dongpo's extreme love. It has the characteristics of fat but not greasy, smashing and not rotten. The color, fragrance, taste and shape are good. "Dongpo elbow" The soup is milky white, the snow bean powder is white, the pig's elbow is soft and palatable, the original taste is delicious, the aroma is overflowing, and the soy sauce dish is used for food, which is especially good. Some people call it "beauty food", and foreign guests praise it for being a world famous dish.

Dongpo elbow has a long history and is well-known at home and abroad. Its main raw materials are taken from the meat pieces above the joints of pig-leg joints of non-polluted pigs cultured in Dongpo District. The size is moderate, the fat and thin is even, the meat is full, the skin is not scarred, red spots, black. Spotted, black hair and cooked using traditional techniques. Dongpo elbow is red, yellowish brown or milky white, with uniform color and shiny surface. The soup is brown or oily red. It has the characteristics of soft rotten bones, smooth taste, fat but not greasy, not rotten, and nutritious. It has good color, aroma, taste and shape. It is suitable for the taste of guests from southeast and northwest and overseas friends. is well loved by consumers. The production of elbows in the east slope of the eyebrows is much better than that of the Sudongpo. First of all, in the selection of materials, only the pig's trotters are selected. After washing, put them in clear water and stew them until they are eight-point fire, and the elbows are picked up. Steam on the steamer. After two times of degreasing, the elbow has reached a fat, not greasy, smashed and not rotten situation. There are two forms when eating: one is clear soup. Take out the steamed elbows, put them in a bowl, and pour in the soup of stewed chicken. If there is no chicken soup, boiled water can be done. Add a small amount of salt and a little onion. It is best to make another bowl of soy sauce. When you eat it, you can order soy sauce. The second is the seasoning style. The steamed elbows are taken out of the bowl and the prepared seasonings are poured and served. The Dongpo elbow seasoning of Meishan is very particular. It consists of 17 kinds of raw materials, with distinctive characteristics, and is suitable for the taste of guests from east, south, west and north and overseas friends. The origin of the name "Dongpo elbow" was crowned in the name of Su Dongpo, and it is also a famous dish in Sichuan. This is because the "Dongpo Elbow" is from the hometown of Su Dongpo, now in Dongpo District, Meishan City, Sichuan Province. According to legend, once Su Dongpo’s wife, Wang Fu, was negligent at home when she was cooking her elbows, her elbows were yellow and sticky. She quickly added various ingredients and cooked them to cover up the burnt taste. Unexpectedly, the yellowish elbow tastes unexpectedly good, and suddenly Su Dongpo is broken. Su Dongpo not only repeatedly produced himself, but also left a record, and also promoted it to relatives and friends, so "Dongpo elbow" will be handed down. Related legends First, it is said that Su Dongpo had been to Yongxiu in Jiangxi Province and cured the disease for a local farmer's child. The farmer thanked him for the table and specially reserved him for dinner. The beauty of the countryside was enchanted by Su Dongpo, and he could not help but swear a poem: "The grass and pearls are fragrant." The farmer who was cooking at the stove listened, thinking that this was how Su Dongpo was teaching him how to cook the meat - "and the whole body of the grass," so he quickly put the pork and the straw of the meat into the pot to cook. Unexpectedly, the meat cooked in this way is really a scent! Second, it is said that in the 1940s, there were four students in the Chinese Department of Sichuan University. In the ancient poetry, two sentences of the Han dynasty Ban Gu were found: After that, the four scholars opened a restaurant in the “Taste of the Taste” in Chengdu. At that time, they collected the word "flavor of scent" from Su Dongpo's handed ink, and made a shop move in this way. In addition to claiming that the three characters were written by Su Dongpo, they repeatedly emphasized that the store sold "East." The method of making the slope elbow was created by Su Dongpo and secretly handed down. In this way, the name of Dongpo's elbow will naturally go away and spread throughout the country. Of course, the business of “Taste of Taste” will be very prosperous. Dishes Features Dongpo Elbow is a traditional dish made by Su Dongpo. It has the characteristics of fat but not greasy, smashing and not rotten. The color, fragrance, taste and shape are good. The "Dongpo elbow" soup is milky white, the snow bean powder is white, the pig's elbow is soft and palatable, the original taste, the aroma is four. Spilled with soy sauce sauce for food, especially good taste. Some people call it "beauty food", and foreign guests praise it for being a world famous dish. Nutritional value 1. Pork provides high quality protein and essential fatty acids for humans. Pork provides heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia. 2. The pig's trotters are rich in nutrients and contain a lot of protein, especially a large amount of collagen protein. Like the skin, it is a therapeutic food that makes the skin full, moist and strong. 3. After the pork knuckles are simmered, the bones can continue to simmer, supplement calcium and beauty. The benefits of protection Dongpo Elbow is a traditional dish that is well-known throughout the country. After being protected, Dongpo Elbow Production Enterprise, which is led by Huitong, Wangjiadu and Zhangzhou, actively introduces and explores advanced technology and production technology. Improve product quality, Dongpo elbow price increased from the original 50 yuan / can to 65 yuan / can, the new output of nearly 50 tons, the new output value of nearly 6 million yuan, the products are exported to all parts of the country, obtained a better economy and Social benefits. The product award "Dongpo Elbow" has a high brand awareness. It has won the "Beijing International Food Festival Annual Popular Food Title", "The 8th Sichuan Famous Brand Product Title", "Sichuan Old Brand Name", "Sichuan Special Tourism Products" Brand title, "Sichuan Tourism Souvenir Gold Award", "Sichuan Meishan Local Product Product Festival Gold Award", "Meishan City Famous Tourism Products" and other honors.

Quality Technical Requirements for Dongpo Elbow (Meishan Production Area) 1. Variety of Yanan black pigs and their offspring that are crossed with Changbai pig, Yorkshire pig and Duroc pig. Second, feeding conditions Feeding environment and feed conditions: (1) Feeding environment: Located at an altitude of 335m to 989m in the production area, the Lancang River is the main source of drinking water. (2) Feed conditions: Wild vegetables, rice, corn, sweet potatoes, etc. within the scope of production are the main feed. 2. 3. The standard for the release: 12 months to 18 months of age, weighing more than 75kg. 4. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. Third, slaughter 1. Pig source standards: healthy pigs from the production area that meet the quality requirements of the living body. 2. 3. Hot hair: The scalding water temperature is 58 ° C to 63 ° C, and the scalding time is 8 minutes to 12 minutes. Fourth, the processing technology Selection and treatment of raw materials: In the scope of production, select the front elbow of pigs that meet the quarantine and inspection sanitary standards. 2. (2) Front elbow → cleaning → pre-cooking → hair removal → rinsing → cooking → frying → canning (bag) → with soup → cooling → filling, sealing → sterilization → packaging → inspection → finished product. 3. Process points: (1) Cooking: Put the front elbow of the pig into the pot, add water to the surface, add the pepper, pepper, white wine, etc. after the fire is boiled, and simmer for ≥ 4 hours. (2) Frying: Select rapeseed oil in the range of production, heat the oil to 180 ° C to 200 ° C, and cook the cooked elbow for 40 seconds to 1 minute until the surface is golden yellow. In the cold water, the epidermis excites a uniform wrinkle. (3) with soup: clear soup: add salt, sugar, soy sauce, spices, ginger, onions, etc., cook for 1 hour to 1.5 hours, filter for use; red oil: burn rapeseed oil 220 °C to 230 ° C, pour ginger, bean paste and red pepper, stir fry until the oil color is red, turn off the heat, add sugar and other seasonings, stir evenly, and cool for use. Five, quality characteristics Sensory features: red, yellow brown or milky white, uniform color, shiny surface, tan or red oil. The skin does not fall off, and the meat is soft and moderate. It has an inherent taste and odor, and no foreign matter is visible to the naked eye. 2. Physical and chemical indicators: solid matter ≥ 50 g / 100g, edible salt (in terms of NaCl) ≤ 5g / 100g. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the production area of ​​Dongpo Elbow (Meishan Production Area) may apply to the Quality and Technical Supervision Bureau of Dongpo District, Meishan City, Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision. Announcement after approval by the General Administration of Quality Supervision, Inspection and Quarantine. The inspection mechanism of Dongpo Elbow (Meishan Production Area) is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.