Stewed meat. Braised pork originated in the late Eastern Han Dynasty when Liu Guan and Zhang Taoyuan became sworn brothers. Zhang Fei threw away pork, tofu and so on. Stewed in a pot, so braised pork appeared. Later, it spread to Shandong. Because people in Jinan love soy sauce, they pay attention to using soy sauce cook the meat instead of salt. Stew only soy sauce and star anise in a bucket. Its characteristics are: salty taste, strong sauce flavor, tangy aroma, tighter meat quality and darker color. Bengrou originated in Liangshan, Shui Bo. The ultimate goal of Liangshan heroes is to drink and eat meat. But there were too many leaders, big and small, on the mountain, and the cooks were too busy to come over, so they put large pieces of meat in a big pot for stew. Jining Bengrou is characterized by: medicinal fragrance, extremely smooth, not oily or greasy, melting in the mouth, relatively less strong lean meat and lighter color.