Chongqing pork is one of the top ten classic dishes in Sichuan. The raw materials are mainly pork rump (two-knife meat), green pepper, garlic sprout and so on. Unique taste, bright red color, fat but not greasy. Sichuan cuisine has always been regarded as the top of Sichuan cuisine, and almost every family in Sichuan will cook this dish.

It is called "pork belly" because pork belly is cooked with spices and water, cooled and sliced, then fried in an oil pan and seasoned with green garlic, onion, ginger, garlic, dried pepper, pepper, bean paste, sugar and oil. A good cook can make the meat slices into a roll nest shape, commonly known as "lamp nest", and the fat inside the pork is fried.

China's eight major cuisines: China has eight major cuisines, namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

1, Shandong cuisine: Qilu flavor, which originated in Shandong, is the only spontaneous cuisine among the four traditional cuisines (also the eight major cuisines) in China.

2. Sichuan cuisine: It is the most distinctive cuisine in China and the largest folk cuisine.

3. Cantonese cuisine: Cantonese cuisine, which originated in Lingnan. It is composed of three local flavors: Kuangzhou cuisine (also known as Changfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), and the three flavors have their own characteristics.

4. Su cuisine: it is exquisite in material selection, exquisite in knife work, sweet in taste, exquisite in shape and distinctive in characteristics.

5. Fujian cuisine: Fuzhou cuisine and Xiamen cuisine are often used as the bottom. Its cooking characteristics are: the soup should be clear, the taste should be light, and the fried food should be crisp.

6. Zhejiang cuisine: It is a local cuisine represented by Hangzhou, Ningbo, Shaoxing and Wenzhou. Zhejiang cuisine uses a wide range of raw materials, and pays attention to the freshness and reasonable collocation of raw materials in order to complement each other's tastes and fully explore the delicacy and nutrition of ordinary raw materials.

7. Huizhou cuisine: Originated in Huizhou, Anhui Province, it is one of the eight major cuisines in China. Its main features are that it likes to use ham as a seasoning, and it is fresh with rock sugar. It is good at maintaining the original and true taste of raw materials. The taste is mainly salty, fresh and fragrant, but it is not sweet with sugar.

8. Hunan cuisine: It is a local flavor dish with a long history in China. Hunan cuisine pays special attention to seasoning, especially hot and sour, salty, fragrant and fresh.