Saobai is a folk dish with strong local characteristics in Sichuan and Chongqing, and is a must-try delicacy for Sichuan and Sichuan folk.

Saobai with skinned pork, pickles, sprouts, soy sauce, cooking wine, sugar juice, peppercorns and other major raw materials and condiments by frying and steaming, the production process is complex and experience, with fine materials, cooking a good sweet and salty Saobai moderate taste, but also with the peppercorns of the numbness of the aroma, Sichuan and Chongqing areas of the farmhouse banquets, "three steaming nine button "

Saobai is a dish that is essential for the agricultural feasts in the Sichuan and Chongqing areas.

Saobai is mainly divided into two kinds of salty saobai and sweet saobai, salty saobai is mainly favored by the people of Chengdu, the cooking is mainly steamed, while sweet saobai is more popular among Sichuan people, often with glutinous rice, bean paste and other auxiliary materials, sweet, glutinous and fragrant, rich and refreshing, also known as "Sandwich white".

Making roasted pork

Making roasted pork is about choosing the best cuts of pork, with the perfect proportion of fat and lean meat intertwined in the front part of the belly near the front leg, which is pink in color. Next to the pork near the tip of the rear buttocks of the part of the five-flower, five-flower three layers of clear, fat and lean meat thickness is equivalent to a block of five-flower meat thickness of about one inch.

The meat should be picked clip fine clip fat, good can clip on nearly ten layers, also known as "sandwich meat"; quality is a little worse, only clip four or five layers; and a little worse, a layer of skin, a layer of fat, a layer of lean meat, it is gone. Even if it is poor meat, but also have to pay attention to, depending on whether it is more fat, or more lean meat, if it is more lean meat, can still be reluctant; on the contrary, can not be selected.