Plum vegetables are a traditional specialty of Huizhou, with golden color, tangy aroma, sweet and refreshing taste, neither cold nor dry nor wet nor hot, and have long enjoyed a good reputation. It is said that they are also called "Three Treasures of Huizhou" together with salted chicken and fermented tofu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn how to cook. After the two chefs returned to Hui, Su Dongpo told them to imitate the "Dongpo braised pork" of Hangzhou West Lake and made it into "braised pork with plum vegetables". It was really delicious, refreshing and not greasy, and was well received by Huizhou citizens. For a time, it became a Huizhou banquet.

Pork belly

"Braised pork with plum vegetables" Select the core of Hengli Tuqiao plum vegetables, soak it in clear water until it is refreshing and light, cut the plum vegetables into several sections for later use, select pork belly, scrape the skin of pork belly, cook it thoroughly in a soup pot, take it out, put a layer of soy sauce on the skin while it is hot, put it down, fry it in a hot peanut oil pan, fry it for coloring, take it out, and put it in a water purification basin. Then take out the cooked pork belly, put the inside (with skin at the bottom) in a bowl evenly, spread a layer of plum slices on it, then pour in the original soup and steam it thoroughly in a cage. When taking the dish, pour out the original soup, turn the meat upside down and buckle it in the plate. The original soup tastes good and boils, thicken it with water starch and pour it on the meat. The characteristics of this dish are: rotten meat tastes fragrant, salty and slightly sweet, fat but not greasy.

Related allusions of braised pork with plum vegetables:

Plum vegetables are traditional specialties in Huizhou, with golden color, tangy aroma, sweet and refreshing taste, neither cold nor dry nor wet nor hot, and they are known as "healthy food" for a long time. It is said that they are called "Huizhou Three Treasures" together with salted chicken and fermented tofu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn how to cook. After the two chefs returned to Hui, Su Dongpo told them to imitate the "Dongpo braised pork" of Hangzhou West Lake and made it into "braised pork with plum vegetables". It was really delicious, refreshing and not greasy, and was well received by Huizhou citizens. For a time, it became a Huizhou banquet.