ဘလော့ဂ်

Braised Dongpo Pork 东坡肉
Style of cooking: Zhejiang cuisine 菜系：浙菜
Flavor: salty and fresh口味：咸鲜
Introductions 介绍： As the legend has it: in the Yuanyou period of the Song Dynasty, Su Dongpo worked in Hangzhou, once he lauched civilian workers to dredge the West Lake. After the project was completed there was a causeway on the West Lake which not only worked as a means for water conservation for the people but also improved the beautiful view of the West Lake. The common people gave him pork and yellow rice (or millet) wine as a gift thanking him for being a benefactor of Hangzhou. Su Dongpo attributed the West Lake’s dredging to the civilian workers, so he asked that the chefs cook the pork according to a specific method of braising meat – “with gentle heat and a little water, the dish will be delicious after heating at the correct temperature for the right amount of time”, and then presented this delicious dish to the civil workers in appreciation of their services. The pork’s special preparation meant that it was crisp but not overcooked, oily but not greasy and that it was very tasty. “Braised Dongpo Pork” soon became the words on everybody's lips as well as being a delicious dish.传说：宋元佑年间，苏东坡任职杭州，发动民工疏浚西湖，大工告成，西湖多了一座长堤，既为百姓带来水利之益，又增添了西湖景色。百姓为了感谢他为地方办了这件好事，就给他送猪肉，送黄酒。苏东坡觉得西湖是民工疏浚的，即命厨师按照他特有的烧肉经验“慢著火，少著水，火候足时它自美”的方法，烹制成佳肴慰劳民工。由于送来的肉烧法独特，酥而不烂，油而不腻，味美异常，故“东坡肉”一时传为佳话与美食。
Ingredients原料： Streaky pork, ginger, green onion, soy sauce, Shaoxing wine (yellow rice or millet wine) and sugar etc.猪五花肉，生姜，小葱，酱油，绍兴黄酒，白糖等。
Way of cooking 制作方法： After the streaky pork is cooked thoroughly, strip and slice it; then put the green onion and the ginger on the bottom of the pan. Place the streaky pork on the green onion and ginger, keeping the surface down; add soy sauce, sugar, Shaoxing wine and shallots; cover with the lid and boil them at a high temperature then stew with gentle heat for two hours; put the pork in a terrine, cover with the lid and seal it up with Taohua paper, then steam the pork in a steaming basket.五花肉煮熟之后切成方块，沙锅内放入葱，姜块垫底，五花肉皮朝下放在葱姜上，加入酱油，白糖，黄酒，葱结，加盖先用旺火烧开，再用微火焖2小时，再将肉块装入陶罐，加盖，以桃花纸密封，上笼蒸透即成。
 

Tiger Salad 老虎菜
Tiger Salad is given this name, because it is a salad that is made with chili pepper and coriander, so it is as spicy and fierce as a tiger. This spicy dish appeals to many, and is very popular all over the country.老虎菜之所以得此名，是因为此菜用尖椒、香菜等凉拌而成，辛辣生猛，如老虎一般，无法抵挡。不过，这辣也辣得过瘾，所以，老虎菜在全国各地都非常受欢迎。
The recipe for making Tiger Salad is: clean a bunch of coriander; cut a green onion from the middle and cut it into sections. Fry peanuts well and let them cool for later use. Cut the chili peppers into slices. Those who do not like spicy flavor can put in less chili pepper. Add sesame oil, salt and MSG into the previously prepared ingredients and mix them well. Then serve the dish. Simple but delicious, it is a good appetizer, and a dish that accompanies drinking.老虎菜的具体做法是：将香菜一把，洗净。葱一根，从中间剖开，切段。花生米炸熟，晾凉，备用。切成细丝，不喜欢辣的人就少放些。以上几样东西加麻油、盐、味精拌匀即成。简单美味，是很好的一道开胃菜，下酒也不错。