Braised pork is made of mung bean powder, which is chewy, strong and tender in taste. When Tianjin people buy braised pork home, they will either fry or stew it according to their own taste, or add sesame sauce and garlic sauce to make it cold. On the table on February 2, there must be braised pork. Braised pork is a bit like bean jelly and skin-lifting, and the production process is much more complicated. In order to maintain better taste and quality, the production process of Xinjia braised pork is very complicated and takes a long time. 50 kg of mung beans are soaked for 24 hours and ground into slurry, then added with primer and precipitated in a vat for 24 hours. After pressing and draining, a white and transparent dough can be obtained, and the weight of the dough is only 15 kg. Drain the dough with a certain proportion of water, boil it in a large pot for 40 minutes, and then put a spoonful of it into more than 600 small bowls for cooling and molding.

Nowadays, Xinjia braised pork has a history of 100 years, but the output is very small.