"Dongpo Meat" Promotes Health and Longevity

In modern society, some elderly people associate eating fatty meat with "hypertension, hyperlipidemia, obesity," almost fearing meat. Yet modern health experts suggest that regular consumption of "Dongpo Meat" benefits health and longevity.
Modern nutritional studies show that after slow stewing over low heat, saturated fatty acids in fatty meat decrease by 30%–50%, cholesterol drops by 50%–60%. This process transforms arachidonic acid, linoleic acid, and alpha-linolenic acid into prostaglandins—important physiological substances. Long-chain unsaturated fatty acids in meat are linked to brain and nerve tissue development and growth. High-efficiency mental activities depend on high-quality fats. Thus, phospholipids and unsaturated fatty acids in meat are vital brain-boosting nutrients.
Fatty meat strengthens the body. Without fat, essential fat-soluble vitamins like A and D cannot be absorbed or utilized.
Fatty meat acts as an anticancer food. Linoleic acid in meat serves as a foundation for cancer prevention. Unsaturated fatty acids help lower cholesterol and inhibit platelet aggregation.
Fatty meat functions as a beauty agent. Regular consumption keeps skin rosy, elastic, and youthful—especially important for women’s growth, development, and maintaining a youthful figure.
The excellence of Dongpo Meat is proven by Su Dongpo’s poem: “Huangzhou has excellent pork, priced like dung. Rich men can’t afford it, poor men can’t cook it. Slow fire, little water, perfect when done.” Meaning: cook slowly over low heat, don’t add too much water—too much water turns it into soup. Typical stewing time is 2–4 hours. Combined with the aroma of Shaoxing wine, the resulting meat becomes a uniquely flavorful delicacy.