Strictly speaking, it can be divided into salty rice and sweet rice. Salty rice is usually made with sprouts from Yibin, Sichuan. Sweet cooking is made of glutinous rice, steamed with pork belly and bean paste, sweet but not greasy, smooth and soft. Generally speaking, boiled white is the abbreviation of "braised pork with bean sprouts". In Yibin dialect, it is "salt and vegetable buckle". I think it's more local differences. The dishes are the same, but many places have different names. In Yunnan, Guizhou and Sichuan, these places are mostly called boiled meat, and in other places they are mostly called braised pork.

The meat is cooked, and the cooked meat is also buckled. Then why are there two names? That's because our country is vast, and each region has its own living habits and different understandings of the same thing. Soak the flowers in Mi Dou overnight, and then soak them in water to soften them. Add water to the blender and mash. Put it in a wok, add lard and stir-fry until fragrant, and add sugar. Stir-fry until the bean paste is slightly dry and slowly sand. Continue to wait until the water is dry, and the bean paste appears in a sandy state of rustling. Add oil to the pot, put sugar in a small fire to make the sugar color. After the sugar bubbles completely, put one end of the skin down into the pot (the pot must drain water and grasp the timing of the sugar color when putting meat) so that the sugar color is completely attached to the skin.

Dried plums are usually used for braised pork. Plum vegetable is a fresh plum vegetable from Guangdong, which is made by drying, selecting and pickling. Golden color, sweet and refreshing, neither cold nor dry, neither wet nor hot, you can't just cook one dish. With a long history, there is a certain difference between braised pork and boiled meat. Boiled pork is a kind of braised pork. Usually Sichuan pickles braised pork is called boiled pork, and braised pork can also be stuffed with sugar between two pieces of meat. When glutinous rice is used as the base material, we call it Xisha braised pork.

I only ate salty food. In terms of appearance and taste, braised pork in northeast China is very similar to boiled meat. The difference is that the salted meat is covered with dried vegetables, while the braised pork in the northeast is not covered with vegetables; On the other hand, even if it is cooked with salt, the sweet taste is heavier than the braised pork in the northeast, and it is closer to the braised pork in Cantonese plum dishes.