1, Dongpo elbow:

Dongpo elbow, a specialty of Meishan City, Sichuan Province, is a national geographical indication product. Dongpo elbow has the advantages of milky soup, rotten pork elbow, tender meat, mellow meat taste, chewy head, fat but not greasy.

2. Braised pork:

Braised pork, a famous popular dish, has its own characteristics in all major cuisines. It uses pork belly as the main ingredient, and it is best to use three layers of fat and thin meat to make it. The pot is mainly casserole, and the made meat is fat and thin, sweet and soft, nutritious and instant in the mouth.

3, sweet and sour pork ribs:

Sweet-and-sour sparerib is a typical traditional dish with sweet-and-sour flavor. It uses fresh pork chops as the main ingredient, and the meat is fresh and tender, and the color of the dish is red, bright and oily.

4, small fried meat:

Small fried meat is a common traditional dish in Hunan province, belonging to Hunan cuisine. Spicy and delicious, smooth and tender. The raw materials are mainly pork belly, green pepper and red pepper.

5, Sichuan style pork:

Sichuan Cuisine is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series. The raw materials are mainly pork hindquarters, green peppers, garlic sprouts, etc., which are unique in taste, bright in color, fat but not greasy.