1, pork belly is pork belly. Twice-cooked pork slices is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series. The main raw materials are pork rump (two-knife meat), green pepper, garlic sprout, etc. It has a unique taste, bright red color and is fat but not greasy.

2. Sichuan cooked pork originated in rural areas of Sichuan. In ancient times, it was called an oil frying pan, and most families in Sichuan made it. The so-called returning to the pot means cooking again. The position of Sichuan Cuisine is very important. Sichuan Cuisine has always been regarded as the first and the embodiment of Sichuan Cuisine. When Sichuan Cuisine is mentioned, Sichuan Cuisine must be thought of. Sichuan style pork is delicious and delicious, which is the dish that most people will choose in the next meal. Ingredients are different. Besides garlic sprouts (green garlic), you can also use colored peppers, onions, leeks and pot helmets to make Sichuan style pork. As the name implies, "homely" means "seasoning is common in every family," so the taste produced by each family is different. This characteristic also gives Sichuan style pork a unique charm.

3. On September 20 18, "Chinese food" was officially released, and "Sichuan huiguo meat" was rated as one of the top ten classic Sichuan dishes.