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“When the Dongpo pork was finally ready he carried it out to a courtyard table. A large square slab of pork belly with toffee-toned skin capped alternating layers of meat and fat. The dish is fei er bu ni, 'fatty but not greasy.' The fat, much of it rendered down, permeated and deliciously moistened the meat. The garnish of finely grated young, tender ginger also helped to offset the oil. The meat was so tender it was easily pried away in bite-size pieces with chopsticks.”
― Stephen Jack, The Devil's Chow: A Chinese Food History