Buckle Meat with Preserved Vegetables is a traditional Han Chinese dish that belongs to Hakka cuisine.

Taste characteristics of the dish:

Savory flavor, soft meat, fat but not greasy, rich and aromatic preserved plum vegetables, eaten salty slightly sweet. When you chew a piece and your mouth is full of oil, you will feel that it is not fatty at all. Plum cabbage absorbs oil, and the pork will carry the fragrance of the plum cabbage, the soup is sticky and fresh, and the food is soft and mellow, the collocation of the plum cabbage and the pork is just right.

Nutritional value

1, pork is rich in high-quality proteins and essential fatty acids, and provides hemoglobin (organic iron) and promote the absorption of iron cysteine, can improve the iron deficiency anemia; has the effect of tonifying the kidney and nourishing the blood, nourishing yin and moistening dryness.

2, the high nutritional value of the plum cabbage, containing carotene and magnesium content is particularly prominent. Its taste is sweet, can open the stomach and gas, benefit blood and fluid, make up for the deficiency of labor. Years old people soak soup drink, cure the voice does not come out.

With contraindications

1, prune: avoid eating with mutton, otherwise it will lead to chest tightness.

2, pork: should not be eaten with umeboshi, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, sheep's liver, parsley, turtle, rhombus, buckwheat, quail meat, beef. Should not drink a lot of tea after eating pork.

Reference: Baidu Encyclopedia - Pork with Preserved Vegetables