Braised pork, also called Dongpo pork, is a dish made by frying pork belly, adding sugar and various seasonings, stewing and taking juice; Stewed meat (also known as pickled vegetables) is a dish made by pretreating pickled sauces and adding hydrophobic raw materials. Stewed meat should generally choose the meat before the skin or the pork belly on the side. She is fat and thin. The braised pork made in this way is the best, fat but not fat, and it tastes good.

The common practice of braised pork is to cut the pork belly into small pieces. After water treatment, the meat is hard and elastic. Stir-fry or fry in a pan. In terms of color, add seasonings such as soy sauce, rock sugar, star anise and pepper. Pour some water into the pot and cook for a long time. When the oil is dissolved, the meat becomes crisp, bright and pink. Because of the exquisite selection of materials and cooking methods, stew must belong to advanced cooking, which is a proof of the chef's superb skills.

Braised pork rice is a dish that many people usually want to take away. The braised pork rice in Taiwan Province Province originated from the shortage of resources in the past, and it was difficult to own a whole piece of pork. In northern Taiwan Province Province, small pieces of meat and other large pieces of meat have become braised pork rice.

Braised pork has more seasoning than braised pork. Add minced meat, clove, cinnamon, salted, mangosteen, a little western food, rosemary and sage, which will be very sweet; The seasoning is relatively small, and more is to stimulate the aroma of pork belly. Stewed meat is generally bacon, elbow and the like. Braised pork is preferably corrugated pork such as beef tendon, beef tendon or pig scorpion.