It is a dish made by boiling the raw materials after preliminary processing and then blanching them in the prepared marinade. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen. Sichuan brine is the most common in China, mostly red brine, and the braised pork in Chaoshan area is the most famous and has gone abroad.

Braised pork is mainly processed from spices and meat. Most of the marinated condiments have the effects of stimulating appetite, promoting health, promoting digestion and resolving stagnation.

China is famous for its braised pork in Chaoshan area. The so-called braised pork in Taiwan Province Province spread from chaozhou people to Taiwan Province.

Chinese name

Meat stewed in soy sauce, filtered before serving.

major constituent

The ingredients are pork belly, clear oil, star anise, cinnamon and fennel.

classify

Chaozhou cuisine

Someone's taste

Xianxian

Cooking method

Seawater curing

quick

navigate by water/air

Special cooking methods, nutritional value and edible guide of dishes

Classification of dishes

Chaozhou bittern

Brine products are widely distributed in most cities in China and are very popular, but the favorite areas of brine dishes are mainly distributed in Northeast China, Jiangsu, Zhejiang, Fujian, Guangdong, Sichuan and Hunan. Talking about the historical origin of the halogen method, Huang Wuying, a professor at Hanshan Normal University in Guangdong, said at a recent seminar on "Exploring and Tasting Chinese Cuisine" jointly sponsored by Master Kong China Institute of Food Culture and China Cuisine Association that the halogen method can even be traced back to the pre-Qin period.

There is a saying in Qu Yuan's famous book Chu Ci Evocation: "Chicken (Huo) and () are hard to show, but it is not pleasant". How about showing the chicken? Guo Moruo thinks that Ganlu chicken is Huangqi chicken. It can be seen that the halogen method began in the pre-Qin period. Jia Sixie's influential book The Book of Qi Yaomin in the Northern Wei Dynasty recorded the "green meat method", which is actually a salt water method. In this book, the method of green meat is described as follows: "Use pork, chicken and duck and cook them, then chop onions, ginger, oranges, huqin and garlic, add vinegar and cut the meat into green meat."

The reason why halogen products are popular all over the country and favored by consumers is inseparable from their own characteristics. First of all, the flavor is unique. Under the action of condiments, halogen products are pleasing to the eye, red inside and outside, elegant and simple, giving people a psychological enjoyment and stimulating people's appetite. In the cooking process of halogen products, the aroma of raw materials and the aroma of halogen juice (mainly spices) gradually penetrate into the raw materials, making the products mellow and fragrant.