Braised pork is a traditional snack in northern China. Dingzhou people "have eaten braised pork from ninety-nine to just walking down". In different places, the practice of braised pork is different.

Yantai and Dalian stews are made of sweet potato starch, Hebei Lingshou, Xingtang and Dingzhou stews are made of lean pork and yam flour, Henan Yuzhou stews are made of special sweet potatoes and pressed into semi-finished vermicelli, and Dandong stews are made of starch. Seasonings include shrimp oil, sesame sauce, garlic juice and so on.

Fried braised pork, also called fried Long Lin. Although it is a small stew, Tianjin people are particularly particular about it. You have to use a knife to cut the stew into flat blocks with a balanced size, fry them in oil until both sides show attractive burnt yellow gab, and put them together in a plate, which looks like Long Lin in color and shape. Legend has it that eating braised pork is to punish lazy dragons and to seek a good omen of good weather and good harvest this year.

The braised pork in Tianjin is somewhat different. Braised pork in other areas is mostly made of sweet potato starch, which is often steamed or fried with other ingredients. Tianjin braised pork is made of pure mung bean powder, and it has to be filtered, stirred, boiled, juiced and fermented layer by layer to make a good quality braised pork.

Extended information:

The origin of Yantai braised pork:

According to legend, two brothers from the Mens went to Yantai to dry vermicelli. One day, the Mens had just made the powder embryo, but it was cloudy. If the vermicelli can't be dried, the vermicelli will be sour. In a hurry, the Menshi brothers invited the villagers to fry the vermicelli in oil and mix it with garlic. Everyone said yes (Dan, transliteration "bad" d m: I) in unison after eating, and it tasted good.

So, everyone helped the Mens to set up a pot to cook the powder embryo and sell it. Guests say it's delicious, but when asked what the food is called, no one can answer it. One of the learned people thought that it was created by the Mens brothers, and they braised it in oil and blurted out, "Braised pork." Since then, there has been the name of "Braised Son".

The amount of oil used is one of the decisive factors that affect the taste. Too little oil can never be too much. Too little oil will easily paste the bottom of the pot, while too much oil will make the braised pot greasy on all sides and won't go up, which means the burnt, yellow, crisp and fragrant things after the braised pot is fried on both sides.

The temperature of the braised pork is also a key point. The fire should not be too big and the time should not be too short, otherwise the braised pork will be difficult to fry thoroughly. It looks good on the outside, but it is solid inside, and the taste is greatly reduced. It is best to moisten the fried pork with a big stove burning coal. When the braised pork turns pale yellow from the inside out, it is bright and transparent, soft and waxy, and a layer of Huang Cancan has been formed on the top and bottom.

There are only three essential seasonings for eating braised pork, one is garlic juice mixed with salt, the other is broken sesame sauce mixed with water, and soy sauce.

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