Pork

The double-cooked pork is a classic Sichuan dish, famous for its "bright red color, fat but not greasy, and strong fragrance in the mouth. Its core lies in the word "return to the pot"-first, the pork hind leg meat (two-knife meat) is cooked, then sliced and returned to the pot to stir-fry, so that the meat slices are slightly curled into a "lamp nest" shape, and matched with bean paste, sweet flour paste, garlic sprouts and other seasonings to form a unique salty, fresh and slightly spicy, sweet sauce flavor, known as the "soul of Sichuan cuisine".

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