Each province will have its own unique dietary characteristics, and in individual provinces, due to different preferences for meat, the methods of cooking meat will also be different. Below I will mainly introduce the methods of cooking meat in several different regions.

Sichuan - Twice-cooked Pork In Sichuan, whether it is a Sichuan restaurant or not, there is usually one home-cooked dish, which is twice-cooked pork slices.

This dish is very popular in Sichuan. No matter how good a restaurant you are, if there is no such dish as "twice-cooked pork" on the menu, it will always feel a bit out of place.

Twice-cooked pork is different from other stewed meats and fried meats. We can tell from the name that "twice-cooked pork" has naturally been processed once and needs to be cooked again in the pot. The ingredients are also very simple, just put

Four or five green and red peppers and a handful of green garlic are enough, which are commonly available in Sichuan homes.

Once I went to my Sichuan friend's house. That day he made a large plate of twice-cooked bacon. There was not much extra oil in the dish, and there was no soup. The bacon slowly regained its aroma in the mouth, and the green and red meat on the plate

Peppers and green garlic sprouts are both delicious.

Jiangsu and Zhejiang - Steamed Pork with Lotus Leaf and Steamed Pork with Rice Flour. Steamed Pork with Lotus Leaf and Flour is a delicacy in Jiangsu and Zhejiang regions. Fresh lotus leaves must be used to make steamed pork with lotus leaf, and fresh lotus leaves are not easy to pick, so it is not easy for friends in the north to make it even if they want to eat it.

Steamed pork with lotus leaves and rice flour is also related to the "Quyuan Fenghe" in West Lake, Hangzhou. In the late Qing Dynasty, elegant people in Hangzhou sliced ??pork belly and marinated it with rice wine and pepper. After frying the fragrant rice, it was ground into powder, and the meat was wrapped in a layer of rice flour.

It is wrapped in new lotus leaves from Quyuan Fenghe and steamed in a basket. The lotus leaves are green and the rice noodles are white. The fragrance of the lotus leaves is mixed with the glutinous fragrance of the fresh meat, making people salivate.

Suzhou gourmet Lu Wenfu has a fascinating description of this. He said: Simple pork is cooked in different ways as the seasons change.

There is also an old Suzhou saying that you should eat four pieces of meat throughout the year: meat with sauce in spring, steamed pork with lotus leaves and rice flour in summer, braised pork in autumn, and rice with sauce in winter.