Dongpo pork, for example, a gloriously rich dish made of belly pork (the fatter the better) slow-cooked with rice wine, soy sauce and sugar. In China, no one would ever eat a whole bowlful of Dongpo pork; instead, one opulent chunk, accompanied by plain rice, some greens and some broth, is actually more satisfying than three chunks, and the fatty pork, eaten like this, is probably healthier than a grilled chicken breast served with nothing but mashed potatoes and ketchup.
