Huizhou cuisine and Cantonese cuisine in Dongjiang cuisine.

Plum cuisine is a traditional specialty of Huizhou. Golden color, sweet and refreshing, neither cold nor dry nor wet nor hot. It has long been called "healthy food". It is said that it is also called "Three Treasures of Huizhou" with brine chicken and Sufu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn cooking. After the two chefs returned to Hui, Su Dongpo asked them to imitate the "Dongpo Braised Pork" of Hangzhou West Lake and make it "Braised Pork with Plum Vegetables". It's really delicious, refreshing and not greasy, and it is well received by Huizhou citizens. For a time, it became a Huizhou banquet. pork belly

"Braised pork with plum" selects the core of plum in Hengli Tuqiao, soaks it in clear water until it is fresh and light, cuts the plum into several sections for later use, selects pork belly, scrapes off the skin of pork belly, puts it in a soup pot for cooking, takes it out, spreads a layer of soy sauce on the skin while it is hot, puts it in a hot peanut oil pot for frying, takes it out after the skin is down, soaks it in a clear water basin, and then cuts it into large pieces with a thickness of three to four millimeters. Then take out the cooked pork belly, put the inside (with skin at the bottom) evenly in a bowl, spread a layer of plum slices on it, then pour in the original soup and steam it thoroughly in a cage. When picking up vegetables, pour out the original soup, turn the meat upside down and buckle it on the plate. The original soup tastes good to boil, and it is thickened with water starch and poured on the meat. The characteristics of this dish are: carrion is fragrant, salty and slightly sweet, fat but not greasy.

Burning white

Boiled white, a Sichuan-Chongqing specialty, is a Sichuan folk dish with strong local characteristics, which is braised pork in the north. Boiled white is generally divided into salty boiled white and sweet boiled white. Salty boiled white is usually made of sprouts from Yibin, Sichuan. Sweet cooking is made of glutinous rice, steamed with pork belly and bean paste, sweet but not greasy, smooth and soft. Boiled white meat is an essential dish in Sichuan peasant banquets, and the so-called "three steamed and nine buckled" is the focus of folk banquets, including steamed meat, braised pork, steamed elbow, crispy pork, boiled white meat, Dongpo meat, braised duck, braised chicken and braised pork. It is mainly steamed and stewed, which is affordable and fat.

Preparation method of calcined white

1. Ingredients: pork belly with skin, Yibin sprouts, red soy sauce (soy sauce), cooking wine, sugar, salt, oil, pepper and onion. 2. Put a proper amount of water into the pot, add cooking wine, pepper and onion to boil; Put the whole pork belly in water and cook for about 15 minutes. When the meat is cooked, take it out and drain it, and put red soy sauce (black soy sauce) on the skin. 3. Put a small amount of oil in the wok or pan, put the skin down in the wok and fry until the skin is brown and red, and pick it up; The skin should be fried brown and slightly foamed; Then cut the meat into chunks 6 cm long and 3 mm thick. 4. Mix the remaining red soy sauce (soy sauce), cooking wine, sugar and 1 tbsp oil into juice; Then soak the sliced meat in the juice and put the skin neatly in a big bowl. 5. Spread Yibin sprouts on the meat slices and compact them; Put the paved meat slices in a steamer and steam for 40-60 minutes. When eating, buckle a large plate in the bowl of steamed meat, turn it over and take the bowl away.