The essence of material selection: it must be tender and thin pork belly, and the best standard is fat three and thin seven;

Accurate feeding: the main ingredients and ingredients used are strictly weighed and put into the pot; The main ingredients and ingredients must also be made separately and cannot be confused; When cooking, you must use a deep sand jar made in Yixing, Jiangsu Province-you can't use metal utensils.

The selection criteria of medicinal materials are strict: the premise of making delicious and pure meat is the proportion of spices, and the proportion of spices used in Chuanxiangge for meat is an absolute secret recipe. Cooked meat is fragrant in the streets.

Good color, fragrance and taste: fat but not greasy, thin but not firewood, and the production technology of meat is very particular, paying attention to details, so the meat is ruddy in color, soft in texture, fat but not greasy, rotten but not muddy.

Soup is thick and appetizing: the production of dried rice with bengrou not only emphasizes the taste and taste of bengrou, but also pays attention to the color and taste of soup. However, whenever you cook meat, you should pay attention to its flavor and taste. The soup stock is pure and beautiful, fresh and salty, and it is poured into the rice to eat together, which further highlights the perfect realm of lips and teeth.

Variety and nutrition: Bengrou dry rice is not only limited to making Bengrou, but also adds several special dishes: gluten meatballs, Sixixian meatballs, frozen tongue, Taishan old tofu, golden tofu bubble, eggs and kelp, among which gluten meatballs and Sixixian meatballs are handmade. The above dishes are all heated with cook the meat's old soup, which influences each other and brings out the best in each other, forming a unique taste completely different from that of eating alone.

Before using rice, sieve it first and then raise it, so there will be no sundries, and those half grains will be removed; Dry rice must be steamed thoroughly, and water must be appropriate. When you are in cook the meat, you must put strips of meat, gluten, peeled boiled eggs, Chinese cabbage heads or diced white bamboo shoots and seasonings into a retort and cook in another retort.

When eating, meat and rice are taken out of two jars respectively. Dry rice grains are like jade, red in color, soft in texture, fat but not greasy, rotten but not muddy; The soup is salty and delicious, and it is a must. It's better to eat with pickles or tiger dishes or pickled peppers.