Sichuan style pork is a famous dish of Han nationality and belongs to Shanghai cuisine. It is a local cold dish in Shanghai. Tender, smooth and delicious, fat but not greasy. It is delicious to dip in shrimp soy sauce. On holidays, the pork is cooked, boned while it is hot, cooled, cut into thick slices and dipped in soy sauce. Boil the pork until it is raw, insert a bamboo stick into the meat, and the blood will not overflow when it is pulled out. The heat is better; Remove some fat when eating. Generally, leave 0.2 cm thick fat on the meat. The thinner the slices, the better.