Double cooked pork is one of the representative dishes of Sichuan traditional dishes, belonging to Sichuan cuisine series.

The main raw materials are pig hind hip meat , green pepper, garlic, etc. it has unique taste, red and bright color, fat but not greasy.

Double cooked pork originated in rural areas of Sichuan. In ancient times, it was called "oil explosion pot", which was made by most families in Sichuan. The so-called "return to the pot" means cooking again.

The position of double cooked pork in Sichuan cuisine is very important. Double cooked pork has always been regarded as the first and the embodiment of Sichuan cuisine. It is inevitable to think of double cooked pork when referring to Sichuan cuisine.

The meat in the pot is full of color, and flavor. It is the dish most people will choose to eat with rice.

The ingredients are different. In addition to garlic sprouts (green garlic), you can also use colored peppers, onions, leeks, pot helmets, etc. to make double cooked meat. "Home style" as the name suggests, "seasoning is often meant by every family." therefore, each family makes different tastes. This characteristic also gives the unique charm of double cooked meat.

On September 10, 2018, "Chinese food" was officially released, and "Sichuan double cooked pork" was rated as one of the top ten classic Sichuan dishes of "Chinese food".




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