1, the meaning of different

Beng Beng Meat: Jining, Shandong Province, is a traditional food, six hundred years ago. Beng Beng is a kind of food containers, deep sand canisters called "Beng", Beng Beng meat, as the name suggests, put in Beng Beng stewed brine into the marinated meat.

The meat is one of the most famous snacks in China, and it is a very special snack in East China.

Braised Pork: Braised pork is a famous popular dish, belonging to Lu cuisine.

2, different taste

Beng meat: Beng meat color red rhyme, tender texture, fat but not greasy, rotten but not minced, soup thick flavor, salty and delicious, can be said to be a masterpiece.

The meat: meat fat is not greasy, nourishing and flavorful, is a very characteristic snack in the Lu cuisine. Dietary characteristics are: fat but not greasy, nourishing and flavorful, mouth-watering meat color.

Braised pork: fat and thin, sweet and fluffy, melt in your mouth.

3, the use of different materials

Beng meat: Beng meat using selected fresh pork or pork loin with traditional special technology, in the traditional Chinese sand Beng with charcoal fire carefully cooked from the pork color red, taste crispy, refreshing, fat and not greasy, eaters feel full of flavor.

Pork: According to the traditional Lu cuisine recipes, as early as the Qing Dynasty, the Lu land that is rumored to have a grass rope tied pork, soy sauce stewed and made of pork, its flavor melt in the mouth, fragrant and not greasy. It was spread in Xuzhou, west Lu and south Lu, i.e. now around Jinan, Jining, Heze, Zaozhuang and Linyi.

Braised pork: raw materials generally use good pork, the so-called good pork should be layered, generally about five layers of the best, so the name "five meat", or "sitting buttocks meat" (that is, the tip of the buttocks). Can be put into the cabbage, tofu, potatoes, carrots and other vegetables to cook and stew together, can change a variety of delicious stewed meat dishes.

Baidu Beng Pork

Baidu Beng Pork

Baidu Beng Pork

Baidu Beng Pork