For people who don’t know much about food culture, especially some northerners, they often confuse the braised pork with pickled vegetables from Guangdong, Jiangsu and Zhejiang and the salted braised pork from Sichuan and Chongqing. Let me talk about their differences, just as a starting point. ?

Both are meat dishes, but pork with pickles and vegetables is Cantonese cuisine, and braised pork with salted vegetables is Sichuan cuisine.

I think it may be that when Huguang occupied Sichuan, the Cantonese people The method of braised pork was brought to Sichuan, and was later improved by Sichuan chefs and became the salty roasted white dish in Sichuan cuisine.

The methods of the two are similar, but there are still certain differences in the technology and raw materials. The pickles under the pork belly with plums are pickled plums, while the salted braised pork is made with bean sprouts, which are The pickled kohlrabi leaves, the pickled kohlrabi with meat, are chopped thickly, taste soft, and have a lighter salty taste. The salty roasted bean sprouts are finely chopped, and taste crispy, with a heavier salty taste. The meat After eating, the plum vegetables with pork belly were filled with watery juice, while the salted and whitened bean sprouts were filled with oil from the meat. The meat of the pickled pork with pickled vegetables is slightly thicker, while the meat of the salty braised pork is thinner.

The seasoning of braised pork with plums and vegetables should be more monotonous, while the salted roasted white will be seasoned with a little dried chili pepper and Sichuan peppercorns, and the salted roasted white will have a stronger taste.

What do you think?