Braised pork, which is one of the representative works of traditional Chinese dishes, refers to a common Chinese food made from pork and soy sauce. The earliest history of this dish is recorded in the 5th century. Its style and production methods are varied, and there is no uniform cooking recipe. This book will introduce an easy and representative method. Almost every place and restaurant in China has its own unique style, with diverse ingredients, and is also a favorite food of countless Chinese. This dish has gone beyond the concept of pure food to a certain extent and has become a "taste" inscribed in the Chinese genes.
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