Named after Song Dynasty poet, Su Dongpo, this Hangzhou specialty entails a block of succulent pork belly that's pan-fried, then braised in dark soy, light soy, and Shaoxing wine. We find it vastly superior to the ubiquitous bowl of braised pork cubes served at most Shanghai establishments, especially the version at Dianshi Zhai small feast. No more than a brownie-sized block of pork inundated with tarry black braise, it's so succulent you'd think they combined ten of Yuan Yuan's hongshao rou cubes into one like a matryoshka doll of meat.

Visit the original source and full text: Shanghaiist