Dongpo pork.  Decent I suppose.  It was more like bbq shredded pork than
something like <a target=_blank
href="/2009_05_31_to_2009_06_21-shanghai_and_xi'an/2009_06_19/IMG_4064.html">Jishi's
pork</a>.  This was drier--quite a surprise because dongpo pork is cooked
with wine-and less greasy and more, well, naturally shredding.  The sauce
probably leached out both the flavor and the liquids.  (Perhaps that's why
I compared this dish to something that normally comes with bbq sauce.)
<br />
This picture, by the way, is an <b>excellent</b> example of the Chinese 
love for meat with fat.