Although Taiwan is rich in natural products, people's enthusiasm and care and patience in cooking food have not diminished at all.

Food as simple as braised pork rice is also very powerful.

When I first went to Taiwan, I was walking in an alley on the street and saw a small shop next to it. The door was bustling and busy, the shop was crowded, and the interior decoration was very simple.

I walked in curiously and saw bamboo chopsticks and soy sauce bottles on several tables. A simple stove surrounded the entrance. Braised pork rice is Taiwan's gourmet calling card. Before I even sat down, the aroma made my stomach growl.

The boss cooks, chops and mixes the food inside, and the landlady takes orders and serves the dishes quickly and enthusiastically.

Oh, I actually walked into an authentic Taiwanese braised pork rice shop.

Order a braised pork rice and watch the boss quickly blanch the vegetables, dice the braised pork, and pour the soup on the white rice.

A bowl of rich, glistening braised pork rice arrived in front of me.

The steaming white rice is complemented by the soft and glutinous braised pork cubes, and is full of braised flavor.

The small diced pork belly is also different from usual, fat but not greasy, with a particularly strong "Taiwanese flavor".

Be sure to mix the marinated pork and rice while it is still hot, so that a bowl of rice can fully exert its charm and make people remember it.

I remember the touching braised pork rice, and I will also remember the charming Taiwan.

It is no exaggeration to say that the representative of Taiwanese food is braised pork rice.

If you come to Taiwan and don’t leave without eating a bowl of braised pork rice, you will definitely regret your trip.

We can miss Taiwan's sunshine, frost, rain and dew, but we must not miss Taiwan's pride for generations - braised pork rice.

Many families in Taiwan have been making braised pork rice for generations. Braised pork rice looks ordinary and simple, but every shop needs to start cooking it from early in the morning before dawn, and wait patiently for several hours.

This braised pork rice is just like the Taiwanese people’s pious attitude towards life, and it is also the Taiwanese people’s enthusiasm towards us.

If you make braised pork rice, you will really miss this wonderful taste for days.

No matter how much you eat, you will never get tired of it.

Ingredients: 1 piece of pork belly, 2 boiled eggs, 1 small handful of Shanghai greens, 3 mushrooms, 3 shallots, 3 slices of ginger, and 2 cloves of green onion.

Seasonings: 2 pieces of fermented bean curd, 2 tablespoons of dark soy sauce, 3 tablespoons of light soy sauce, 1 bowl of cooking wine, 1 tablespoon of rock sugar, 2 slices of cinnamon, 2 star anise. Prepare the secret sauce: two pieces of fermented bean curd, two spoons of dark soy sauce, and three spoons of raw soy sauce.

Smoke, a bowl of cooking wine, cut the pork belly into pieces, sauté the ginger and garlic until fragrant, add the red onions, stir-fry the pork belly, add: diced mushrooms, secret sauce, a tablespoon of rock sugar, cinnamon, star anise, a tablespoon of salt and water.

After covering the meat, bring to a boil over high heat. Simmer over low heat for an hour. Add a spoonful of oil to boiling water. Add vegetables and blanch. Stew a few cooked eggs in the soup. Cut the braised meat into cubes and slice the braised eggs. Pour over a bowl of Taiwanese soup.

The most classic braised pork rice, every time I make it, the kitchen is filled with the aroma of meat.

Ordinary white rice is given a rich aroma of oil, and the charm of pork belly is fully released after long-term stewing.

The different ingredients complement each other, making people feel happy and satisfied one bowl after another.