As a traditional Sichuan cuisine, Sichuan cuisine is very important, and Sichuan cuisine is often the first choice. Sichuan cuisine comes first, which is the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine.

Sichuan-style pork is a specialty of Han nationality. 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 shredded pork, and Chongqing in eastern Sichuan is called cooked meat.

Every household in Sichuan and Chongqing can do it.

Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy, and fragrant taste. The so-called returning to the pot means re-cooking. Chongqing pork is a traditional Sichuan dish.

Sichuan cuisine often takes Sichuan pork as the first choice.