Jinan.

Braised pork is a traditional Shandong dish in Jinan. As early as the Qing Dynasty, it was circulated in Shandong that pork belly was tied with straw rope and stewed with soy sauce. This kind of meat melts in the mouth, fragrant but not greasy, and has a long aftertaste. There are other specialties in Jinan, such as Shanghe Old Tofu, Jinan Yaoji and Shengjing Beef. As one of the specialties of Jinan, bazi meat represents Jinan's rich food culture and unique cooking skills.

although "bazi meat" is a famous food in Jinan, it is also a local specialty, but it is not only exclusive. In Xuzhou, Jiangsu Province, it also has the same "bazi meat", and it is mainly soy sauce and salty taste, but the methods are slightly different.

Jinan bazi meat focuses on color and needs to be oil-cured, while Xuzhou bazi meat has no "frying" process, but before it is put into the pot, a pickling step is added. Therefore, there is not much difference in the "bazi meat" between the two places, and this special food is also labeled as Jinan and Xuzhou.

Food characteristics

Meat is fat but not greasy, rich in flavor. Famous food for Xuzhou. Xuzhou bazi meat is one of the famous snacks in China, and it is a distinctive snack in Shandong cuisine. In the production of Xuzhou bazi meat, 15CM long pork belly and ribs are tied together with cattail. Therefore, it is called: bazi meat. Dietary characteristics are: fat but not greasy, rich in flavor, and mouth-watering in flesh color.

bazi meat is the general name of this snack, and there are other auxiliary dishes to match it, such as Sixi meatballs, dried orchids, kelp knots, gluten, bean gluten, bean skin, yuba, rotten clothes, vegetarian chicken slices, tiger skin eggs and day lily.

the combination of small vegetables, beans, sausages, spareribs, elbows, chicken legs and other vegetarian dishes can meet the different dietary needs of customers. You need a bottle of beer and a bowl of white rice with delicious and fragrant gravy, which makes your mouth full of oil and has a long aftertaste.