Braised pork is one of the hot dishes, with pork belly as the main ingredient. The cooking skill of braised pork is mainly casserole, which tastes sweet. Braised pork is a famous local dish, which fully embodies the characteristics of local dish "thick oil red sauce"

Dongpo meat belongs to Zhejiang cuisine, with pork as the main ingredient. The dishes are thin and tender, red and bright in color, rich in juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy.

Sichuan cuisine is a traditional dish for cooking pork in China, and it is also called boiled pork in western Sichuan. Every household in Sichuan can do it. Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy. The so-called returning to the pot means re-cooking. As a traditional Sichuan cuisine, the status of Sichuan cuisine is very important, and Sichuan cuisine is often regarded 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.