东坡肉，色泽红亮，肥瘦相间，层次分明。它不仅是一道美食，还承载着丰富的文化内涵。
Dongpo pork, with its bright red color and perfect balance of fat and lean, has distinct layers. It is not just a dish but also carries deep cultural significance.
苏轼，是中国非常有名的文学家，他不仅在诗词方面有很高的天赋，还喜欢烹饪美食。相传他任官时，曾带领着百姓度过了最困难的时期，为了感谢他，百姓们为苏轼送上了上好的猪肉，苏轼推脱不掉，便将猪肉切块，加入黄酒、酱油、糖等调料，做好香气扑鼻的猪肉送给百姓。于是，东坡肉，就这样流传了下来。
Su Shi, a very famous Chinese literati, was not only highly talented in poetry but also had a love for cooking. It is said that during his time in office, Su Shi helped the people through difficult times. To show their gratitude, the people sent him the finest pork. Unable to refuse, Su Shi cut the pork into pieces, added ingredients like yellow wine, soy sauce, and sugar, and then cooked it into a fragrant dish, which he sent back to the people. Thus, Dongpo pork has been passed down through generations.
东坡肉口感酥烂而不碎，肥而不腻，入口即化。它肥瘦相间，因此口感更加丰富，一口下去，肉质中的油脂被充分释放，带有一种淡淡的酒香和浓郁的肉香，令人回味无穷。
Dongpo pork is tender yet not falling apart, rich but not greasy, and melts in your mouth. With a perfect mix of fat and lean, the texture is even more delightful. A single bite releases the rich oils from the meat, with a hint of wine aroma and a deep, savory flavor that lingers long after the first taste.