Dongpo Pork (Braised Pork Belly)
Slow-braised pork belly named after the poet Su Dongpo, melt-in-mouth sweet soy glaze.
Spice levelNot spicy (0/5 — order “wēi là” 微辣 for mild)
What it is
Hangzhou's braised pork belly named for Su Dongpo, the poet-governor who codified it in the 1080s: pork belly squared, tied with string, simmered in yellow wine and soy until the fat surrenders.
How to order like a local
Order it with plain rice or steamed buns — the sauce is the point and needs a vehicle. One square serves one; it's richness, not volume. Authentic versions keep a slight huajiao tingle at the finish.
Good to know
Every Hangzhou restaurant has one; the museum-adjacent houses at the lake do the tourist version, the backstreet ones do the daily one. 30-60 CNY per serving.
More to eat in Hangzhou
- Zhiweiguan (Chenghuang Branch)
Century-old Hangzhou kitchen by West Lake, birthplace of 'happy marriage' dishes.
- Wushan Night Market Crawl
Old-town lanes of stinky tofu, osmanthus cakes and sugarcane juice.