荔枝肉乃古代菜肴。清袁枚《随园食单》中记载：“用肉切大骨牌片，放白水煮二三十滚撩起；熬菜油半斤，将肉放入炮透撩起，用冷水一激，肉皱撩起；放入锅内，用酒半斤、清酱一小杯、水半斤煮烂。” 传统的荔枝肉是荔枝味型，故名。其主料多选用猪五花肉或猪背肥肉。或许是因其 Lychee meat is an ancient dish. Qing Yuan Mei, “with the park food orders” in the record: “cut big meat with meat slices, put white boiled twenty or thirty roll lifted; cooking vegetable oil half a catty, the meat into the gun thoroughly lifted up, Lifted; into the pot, with half a catty of wine, a small cup of sauce, half a catty boiled water. ”Traditional lychee meat is lychee flavor, hence the name. The main choice of pork pork or pork back fat. Perhaps because of it