Braised pork with plum is neither Sichuan cuisine nor Hunan cuisine. Braised pork with plum is Cantonese cuisine. Braised pork with plum, a famous traditional dish of Han nationality, Cantonese cuisine and Hakka cuisine, is the specialty of Hakka in Guangdong Province. The raw materials are pork belly, dried plums, onions and ginger slices.

Usually pork belly is cooked thoroughly in a soup pot, dipped in soy sauce, fried and colored, and then cut into pieces. Then add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low heat, put the pork belly in a bowl, spread plum vegetables on the upper layer, and pour the original soup to steam thoroughly. When you take food, buckle the meat on the plate.

Lai Shi Mei Cai, a traditional Hakka specialty, has a long-standing reputation for its golden color, sweet and refreshing taste, neither cold nor dry nor wet nor hot. It is said that brine chicken and Sufu are the three treasures of Hakka. There is also a wonderful legend about "braised pork with plum vegetables".

During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he sent two famous chefs to Hangzhou West Lake to learn cooking skills. After the two chefs returned to Huizhou, Su Dongpo asked them to imitate the Dongpo braised pork in Hangzhou West Lake and make it "braised pork with plum vegetables". It's really delicious, refreshing and not greasy, and it's well received by Huizhou citizens. It once became a delicious dish at Huizhou banquet.