Pot meat comes from Heilongjiang Province in the northeast of China and Sichuan Province in the southwest. Although their cooking methods and tastes are similar, they use different ingredients and cooking methods. The pot meat is mainly lean meat, sweet and sour, and golden in color; Sichuan-style pork is mainly pork with skin, with spicy taste and bright red color. Sichuan-style pork is a kind of pork as the main raw material, with garlic seedlings and other ingredients. It has a unique taste and bright red color. The meat slices made are fat but not greasy, and the entrance is fragrant.

By re-cooking, we mean re-cooking. Chongqing pork is a classic Sichuan dish. Now, whether in a restaurant or at home, I like to eat a classic food. Pot-wrapped meat is a piece of meat wrapped in starch made of potatoes, and then directly fried in a pot, so it is called pot-wrapped meat. Cooked pot meat is crisp outside and sweet inside, and the meat inside is still fresh and tender, which is one of the essential dishes in winter.

Origin of Sichuan style pork;

Sichuan cuisine is a very famous dish in China, and there are many explanations about its origin. One theory is that Sichuan-style pork originated in the Northern Song Dynasty and was invented by an academician named Ling. According to the records of Journey to the West, Jia Ling is the birthplace of "braised chicken". Sichuan-style pork and "braised chicken" have similarities in cooking methods and materials, so Sichuan-style pork evolved from "braised chicken".

Another way of saying this is that Sichuan-style pork originated in the Tang Dynasty and is a court dish. Du Fu, a poet in the Tang Dynasty, mentioned "boiled dolphin meat" in the song "The Hut is Blown by Autumn Wind", which is considered as the embryonic form of Sichuan-style pork. Later, this dish spread to the people and gradually evolved into a representative dish in Sichuan cuisine.

There is also a saying that Sichuan-style pork originated in the Ming Dynasty and was invented by an official named Lu. When he was an official in Guizhou, he cooked a dish with pork, garlic sprouts, peppers and other ingredients in the sacrificial ceremony, and named it "Guo Hui Meat", which has been passed down to this day.

In addition, it is said that Sichuan-style pork originated in the Qing Dynasty, and a chef accidentally fried the meat slices while cooking for officials. In order to cover up his mistakes, the chef fried the meat slices with bean paste and pepper, thus forming Sichuan-style pork. In a word, there are different opinions about the origin of Sichuan cuisine, but no matter which one, Sichuan cuisine has become one of the representative cuisines and occupies an important position in China cuisines.