First of all, the meat and braised pork produced in Suzhou come from two different places. The meat produced in Suzhou originated in Suzhou (some people say that Yangzhou is actually harmless), and the braised pork is actually local to Beijing, or the authentic braised pork under Shuntianfu. In the past, most people who did small business in Beijing were from Sanhe, JD.COM, or people around the capital. Su jujube meat came from Zhangdongguan and flourished in Qianlong dynasty (Su jujube land was established between October 21st and November 22nd in Qianlong, and in July of the 43rd year of Qianlong, Emperor Qianlong was in the east of Shengjing. Zhang Dongguan, a Suzhou chef, was recorded in Shengjing Festival, which shows that Su Zao was in Qianlong period. During the Jiaqing period, Ye finally found Su Zao's shadow from the palace.

Secondly, the composition of meat produced in Suzhou is different from that of braised pork. According to Aisingiorro's wife, Mrs. Aisingiorro Howe's "Food in the Palace", the auxiliary materials used in Su-made meat in Imperial Tea Restaurant are dried tangerine peel, fresh ginger, rock sugar, licorice, radish and mushrooms. (See above for details), and stewed meat is mostly onion, ginger, soy sauce, soy bean curd, aniseed, cinnamon, pepper, fennel, lobster sauce and so on. This can be seen from the auxiliary materials. If you look at the practice of braised pork in Suzhou that I recorded before, you can see that Suzhou people treat stewed meat very simply, pursuing the original flavor of the meat, which is salty and sweet, while braised pork tastes heavier, and the sauce in the north tastes heavy and salty. And the most crucial point (confirmed by Wu Di, a Suzhou food expert) is that Suzhou people never use lobster sauce to stew meat, and Hei, the third generation descendant of Hei, also confirmed that braised pork is the local snacks around Beijing, and people like to eat lobster sauce, so braised pork must have lobster sauce. Lao Meng, a greedy man, also said in his own works that the difference between Soviet-made meat and braised pork is lobster sauce (in fact, it's not that simple).

The meat produced in Suzhou is affordable for the rich. As recorded in Yan Dou Snack Miscellanies, the meat produced in Suzhou is delicious, full of the greed of the elderly, and the soup is soaked with meat. Even if gluttonous people call it greasy, a cup of ointment (meaning meat cut into small pieces) is full of shirts. Su-style pork belly stew, with lotus leaf cakes or cookies, is fat, thin and crisp, and it seems that you can smell the meat with your eyes closed (I have eaten Suzhou braised pork, and I love it! )。 Braised cooking uses cheap ingredients to cook delicious food for the people. Cooked by Shuntian local method, the intestines are fragrant and the lungs are tender. After a long time of cooking, the noodles were soaked but full of stew.