Sichuan-Chongqing pork is the most representative dish of Han nationality in Sichuan and Chongqing. It is a traditional dish for cooking pork in Sichuan cuisine, which is one of the eight major cuisines in China. Chengdu in western Sichuan is called boiled pork, and Chongqing in eastern Sichuan is called cooked pork. Every household in Sichuan and Chongqing can make it. The characteristics of Sichuan style pork are: unique taste, bright red color, fat but not greasy, and fragrant taste. The so-called returning to the pot means cooking again. As a traditional Sichuan dish, the position of Sichuan Cuisine is very important, and Sichuan Cuisine is often used as the first choice. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine. It is full of color, flavor and eye-catching, and it is the first choice for next meal. Legend has it that this dish was the home-cooked dish of Sichuan people in the first and fifteenth days of the first day (to improve their lives). At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an Hanlin named Ling in Chengdu, who retired from home because of frustration in his official career and devoted himself to studying cooking.

Cooking He changed the original cooked and fried Sichuan style pork to remove the fishy smell of pork, steamed it in a watertight container and then fried it into a dish. Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, and the rich and fresh flavor of the meat is maintained.

The original flavor is not lost, and the color is red and bright. Since then, the long-steamed Sichuan style pork, which is famous in Jincheng, has spread.