Both braised pork and Dongpo pork are delicious in their own way.

Braised pork is one of the hot recipes. It uses pork belly as the main ingredient and uses three layers of fat and lean meat. The cooking technique for braised pork is mainly casserole. The color is bright red and attractive, fat but not greasy, lean and chewy, soft and melt-in-the-mouth, alternately fat and thin, sweet and soft, very delicious. Braised pork is widely spread throughout our country and is a famous popular dish.

Dongpo Pork belongs to Zhejiang cuisine, using pork as the main ingredient. It is a two-inch square piece of pork, half of which is fat and half of which is lean. It is fat but not greasy in the mouth, with the aroma of wine. , very delicious. The dishes have thin skin and tender meat, bright red color, mellow flavor and thick juice, crispy but not broken, fragrant and glutinous but not greasy in the mouth. Dongpo meat has good color, aroma and taste, and is deeply loved by people. Slow fire, less water, and more wine are the secrets to making this dish.