1. Being A Great Cook  Ｅｘｐｅｒｉｅｎｃｅ Ｅｎｇｌｉｓｈ Ｊ１

2.  China covers a large territory and has many nationalities and a variety of food with different but fantastic and coveted flavor. Chinese food can be roughly divided into eight regional cuisines. Such as Sichuan cuisine and Guangdong cuisine

3. Si Chuan Cuisine -----characterized by its spicy and pungent flavor, giving it a deadly spicy taste, called “ma” in our Chinese. Guangdong Cuisine---- famous for light flavour soups and porridges, focus on bringing out the natural flavor of vegetables and meats

4. Story about “Dong Po Rou” Su Dong po was the chief officer of Hangzhou. He took effective measures to stop flood from spreading. After the flood, He braised the the pork villagers sent him and made it a dish. Since then, Chinese people called it DongPo Rou in memory of Su DongPo

5. Ingredients 2kg pork or so.That depends. 3-5 sp of rock sugar Some scallions and gingers 2sp dark soysource,plant oil and vinegar 1.5sp cooking wine salt a little

6. Steps:  Cut the strips into 5x5cm cubes, put them into a handy container, covered with cold water.  Put in one and a half spoons of cooking wine for 15 minutes.  put the cubes into a skillet

7.  Boil with high heat for 20 minutes  Reduce to low heat and boil at least one hour.  Transfer meat with cooking liquor into a cooking popper and turn to medium heat.  Tips:put two spoons of vinegar into the water so that the meat will become loosen

8. Add some dark soy sauce to the cooking liquor until the colour turned dark.

9. Poke into one of the cubes with chopsticks to make sure it's thoroghly cooked. Now it's time to add sugar. Remember, 100g sugar=1kg meat.

10. High heat when sugar is in. Keep an eye closely on the meat. The liquor will be thick enough in about 20 minutes, then it's time to serve.

11. Enjoy our fruits: “Dong Po Rou” wins reputation for its tendeness and smoothness. Though it’s made of fat meat, it taste not greasy at all. In fact, it’s so fresh and delicious, you are sure to aspire to try a secon time after the first.

12. “Dong Po Rou” is only a small part of the immense Chinese cuisines. As a Chinese people, we are proud of our Chinese delicacies. It’s also our responsibility to learn to cook some cuisines ‘coz they have been parts of our great culture. There you go !

13. Thank you for enjoying !