Sichuan Cuisine is a traditional dish for cooking pork in China, and it is also called boiled pork in western Sichuan. Every household in Sichuan can make it. 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, it is inevitable to think of Sichuan cuisine.

Braised pork is one of the hot dishes, with pork belly as the main ingredient. The cooking skills of braised pork are mainly casserole, and the taste is sweet. Braised pork is a famous local dish, which fully embodies the characteristics of the local dish "thick oil red sauce".