Cherry meat, meat in the sauce - spring in the "two pieces of meat" spring to Suzhou, Su Gang cuisine in the "two pieces of meat" must be tasted, which "two pieces of meat" has a different and similar flavor. The "two pieces of meat" must be tasted in Suzhou's cuisine in spring, and these "two pieces of meat" have the same flavor and are very tempting. These "two pieces of meat" that is, cherry meat and sauce meat. These "two pieces of meat" are red, more marinade, taste salty and sweet. Said to be the same meat but there are differences: cherry meat is a whole square meat, above the curved knife, revealing a small square of meat, like cherries; sauce meat is cut into slightly larger than the dominoes in the shape of the block. In the cooking of both use red wine, the color, marinade red, meat are burned until crispy, sometimes the sauce meat is slightly harder. Cherry meat in the production process is more complex, usually only in the restaurant, restaurant to eat, while the sauce meat is common people table regulars, more civilian.

Cherry meat, this dish is one of Suzhou's ancient dishes, history, Suzhou has long been burned "fruit meat" records. The so-called "fruit meat" is to make the meat into various fruit shapes, and cherry meat is one of them. Most of the cherry meat served in Suzhou restaurants and hotels is cooked in large pots and re-cooked in small pots, and when it comes out of the pot, bean sprouts or cauliflower are put on the plate as green leaves, and the cherry meat is placed in the center, like "green leaves lining the red flowers". This combination of meat and vegetarian dishes, looking at the eyes, eat to eat.

The production of cherry meat, pork after a long time stewing, in which the fat oil has been gone, and fat density increase, eat in the mouth can be melted, so the taste of cherry meat is very good, fat and glutinous degree is just right. If you eat more fat, you can eat to do lining vegetables. According to records, the Qing dynasty emperor Qianlong several times to Jiangnan, in Suzhou tasted cherry meat, praise, after returning to Beijing, in the palace with the Suzhou chef specializing in burning this dish, encountered large-scale festivals or major festivals, many times to order this dish. Cherry meat has become the Qing Dynasty imperial banquet in the famous products, has been inherited until the Guangxu years, or Cixi Empress meals in the regular dishes.

Meat in sauce is basically similar to cherry meat. Suzhou people are particularly fond of this meat, and the average housewife will burn it. The burning method is relatively simple: cut the pork into small pieces, blanch it in boiling water; put water and meat in the pot, put in a variety of seasonings, of which there are three things must be used, namely, powdered red wine, fennel, rock sugar; boil on the high fire and then turn the fire to burn for an hour and a half, then turn to the high fire to thicken the meat in the sauce, the meat is wrapped in a red, dark sauce, very tempting.

The sauce meat aroma, skin rotten meat crispy, taste thick with sweet. At this time, it is best to be accompanied by a plate of turquoise cauliflower, a bowl of Brasenia schrebergeri soup. Imagine, served with a bowl of white rice, with red meat, green vegetables ...... this meal is absolutely called color and flavor. In the old days, the spring of the city of Suzhou, the streets and alleys will be sold in baskets, "meat sauce, meat leaves" like the people's homes, when they heard the sale, they will take a bowl with a green rim, go to buy a few pieces of meat in sauce, or a few meat leaves, a big family to share.