Sichuan twice-cooked pork and salt-fried pork are two special traditional Sichuan dishes. The main differences are in the selection of materials, cooking methods and taste.

1. Selection of materials For twice-cooked pork, pork belly or pork belly with a certain layer of skin is usually chosen; while for salt-fried pork, thick slices of lean meat or tenderloin are usually chosen to ensure tender and juicy meat.

2. Preparation method Twice-cooked pork is made by boiling sliced ??pork belly and then stir-frying it with bean paste and other condiments.

For salt-fried pork, the meat is pounded with a rolling pin or other heavy object according to the size of the meat until the meat becomes soft and tender. After marinating in seasonings, it is dipped in white sesame powder and fried twice.

Therefore, the production method also brings different characteristics and flavors to the two.

3. Differences in taste: Twice-cooked pork is boiled first, so it tastes soft but crispy on the outside and tender on the inside. The aroma of the meat and the bean paste form a richer taste and aroma.

The salt-fried pork is very crispy, tender and juicy, fried until golden brown and crispy on the outside, and tender and chewy on the inside.

The taste styles and differences between the two are obvious.

In short, although Sichuan twice-cooked pork and salt-fried pork are different in cooking methods and tastes, they are both delicious delicacies with different cultural and regional characteristics and values.