1, pot meat

Pot meat is a northeastern dish, the earliest is to adapt to the tastes of foreign guests, the savory taste of the "burnt meat strips" into a sweet and sour taste of the dish. Usually sliced pork tenderloin marinated to taste, coated with fried batter, deep-fried to golden brown in the pot and then stir-fried thickened into the pot. The dish is golden in color and sweet and sour in taste.

2, over oil meat

In Jiangsu, Shanghai, Shanxi and Zhejiang regions have, color golden yellow bright, taste salty smell of vinegar, the texture of the outside of the soft and tender, juice and gravy moderately transparent, not too thin, not too thick, a little bright oil.

3, stir-fried meat

Xiang cuisine is very grounded but delicious a home cooking, spicy and delicious, fresh meat is not greasy. It's very popular.

4, braised pork

The most common and most classic meat dishes, braised pork is still the key to the fire, the taste of good braised pork is fat and not greasy, soft and elastic, the gravy is tasty and rich, the sauce is rich.

5, curd meat

Red curd sauce and pork meat combined with each other, the birth of a very rich and tangy a composite taste, super tasty and not greasy, especially suitable for summer do.