Yahaira Vargas and chef Shan Yinhu. [Photo/hangzhoufeel]

Hangzhoufeel, a local media platform, recently launched a new short video series Hangzhou Flavor, inviting Chinese chefs to teach foreign apprentices authentic Hangzhou dishes.

The first episode casts Shan Yinhu, a chef who has taken nearly 400 apprentices in the past 40 years, and Yahaira Vargas, a stay-at-home mom who comes from the United States and has been residing in Hangzhou for three years.

The first dish is Braised Dongpo Pork, a renowned dish named after Su Dongpo, an official, poet, and gourmet of the Song Dynasty (960-1279). The dish was remembered as a reward by Su's family to the workers who completed the dredging of the West Lake to help restore the ecological system during the tenure of Su in Hangzhou.

"The ingredients are pork belly, a boneless and fatty part of pork, and scallion, ginger, crystal sugar, light soy sauce, dark soy sauce, as well as Huadiao Jiu, a traditional Chinese rice liquor," introduced by Shan to Vargas.

After cutting the pork into five-centimeter cubes, which need be equally fat and meat, the cubes are then plunged into the boiling water to keep their shape and remove the blood. With ginger and scallion slices already put in the clay pot, the cubes will then be carefully put on the seasonings, with the skin downward, and then be carpeted with the cooking wine, dark soy sauce, and rock candy. At least three hours of stewing are needed before the dish is done.

"Yummy! It's soft and tender sweet, oily but not greasy," Vargas said after taking the first bite.

A bowl of braised Dongpo pork. [Photo/hangzhoufeel]