Sichuan cuisine in China is a traditional dish for cooking pork, and it is also called boiled pork in western Sichuan. Sichuan style pork is characterized by unique taste, bright red color, fat but not greasy. The so-called "returning to the pot" means "cooking again". As a traditional Sichuan dish, the position of Sichuan Cuisine is very important, and Sichuan Cuisine is often used as the first choice. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, Sichuan cuisine is bound to think of Sichuan cuisine, and every household in Sichuan can make it. Sichuan style pork has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness. However, the pork used in Sichuan style pork has high fat content, and both sweet noodle sauce and bean paste contain sodium, so it is not suitable for patients with hypertension to eat more.