Dongpo pork alsocalled rolled meat, braised meat, belongs to Zhejiang cuisine, dominated bypork. It is characterized by thin skin, flesh, red luster and fragrance. Thesecret of making this dish is stewing with less water and more wine by lowheat. Rolled meat is a well-known dish in Putian, Fujian Province. Named by itsstewing method. They are the same dish though they have different names.