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本期文本
中国有一道以名人命名的名菜——东坡肉。
China has a famous dish named after a celebrity — Dongpo Pork.
这道菜得名于宋代著名诗人苏轼。
It's named after Su Dongpo, a famous poet from the Song Dynasty.
他不仅才华横溢，还是一位厨艺高超的厨师。
He wasn't just talented, but also a great cook.
这道菜是他在徐州任职期间创制的。
He created this dish when he worked in Xuzhou.
其做法十分简单：选用肥瘦相间的五花肉，切成麻将大小的肉块，用线捆扎好，再加入酱油和冰糖。
The recipe is simple: use pork belly with both fat and lean meat, cut it into mahjong-sized pieces, tie them up, then add soy sauce and rock sugar.
用小火慢炖两个多小时。
Cook it slowly for over two hours.
这种慢炖的方式让猪肉变得鲜嫩爽滑，完全不油腻。入口即化。
This slow cooking makes the pork tender and silky, not greasy at all. It just melts in your mouth.
