Is made of pork belly as the main material. Hubei traditional famous dish is also one of the "three bowls" in Jiangling traditional banquet in Hubei.

According to legend, there was a prime minister named Duan Wenchang in the Tang Dynasty, who was a famous gourmet. He often tastes all kinds of food and knows the food culture of China very well. At the same time, he is also a master cook. His dishes are simple to cook, with ordinary materials, bright colors and delicious taste. After years of practice, he has compiled several volumes of cookbooks. The famous dish "Thousand Pieces of Meat" was created by him. During the Tang Muzong years, Duan Wenchang went back to his hometown to visit relatives. When he entertained relatives and friends, the chef cooked many dishes, including a dish shaped like a comb, which was called "comb meat". It's a big piece of meat and fat, which is boring at first sight, and almost no one eats it. After the banquet, Duan Wenchang found the chef who cooked this dish and proposed improved techniques for him. He asked the chef to change the fat meat into pork belly, change the fried pepper into black lobster sauce, and add seasonings such as onion and ginger. Then, Duan Wenchang personally demonstrated the knife. A few days later, Duan Wenchang was ready to leave his hometown and entertain the villagers again. The chef redone the "comb meat" according to his instructions. This dish is golden in color, soft in meat, delicious, fat but not greasy, which is quite different from the last "comb meat". When it was served, the guests rushed to taste it and it was quickly eaten up. People have asked, what is this dish? Duan Wenchang saw this dish as thin as paper, so he casually named it "Thousand Pieces of Meat". As a result, this dish has gradually entered the dining tables and restaurants of thousands of families, and has been continuously improved by professionals and spread to this day.

Raw materials: pork belly 450g, spiced lobster sauce 1 0g, vegetable oil1000g (about 50g), refined salt10g, golden sauce10g, soy sauce 20g, red fermented milk 20g, monosodium glutamate 2g and pepper 2g.

Production method: Wash the pork belly, put it in a pot with the skin facing up until it is 80% cooked, and evenly spread it on the pig skin with golden sauce. Fry the meat in the oil pan until golden brown, take it out and cool it, and cut it into 5 cm long slices. The thinner the better. Put pepper, onion and ginger slices into a bowl, put the cut meat into the bowl (skin down), and pour in soy sauce, fermented milk, spiced lobster sauce and refined salt. Steam in a cage for 4 hours, take out and cool thoroughly. When eating, put it in a cage, steam it thoroughly, take it out and turn it over in another plate, remove the pepper, onion and ginger that were originally placed at the bottom of the bowl, and sprinkle with chopped green onion and pepper.

Features: golden color, fresh and fragrant taste, soft meat, fat but not greasy, simple production, is a popular food.