Product Details
Flavor Characteristic
Tender meat with deep color, rich aroma, shows the characteristic of Sichuan Malatang. The meat is boiled by soup not by oil, then get the tender meat.
Boiled pork slices is a new local famous dish that originated in Zigong and developed in the southwest. It is a famous home-cooked dish in Sichuan cuisine. Because the meat slices are not oiled, they are cooked in water, hence the name boiled meat slices.
Boiled pork slices are spicy, soft and easy to chew. When eating, the meat and tender vegetables are fresh, the soup is red and oily, and the spicy flavor is strong. The characteristic is "spicy, fresh and fragrant". It originated in the 1930s when the famous Zigong chef Fan Jian (1887-1982) innovated boiled pork slices with outstanding flavor.
Dishes Features:
Simple cooking.
It is worth mentioning that this kind of meat production method, the meat slices are hung and then cooked, can keep the meat fresh and tender and easy to digest. The whole process does not go through a long time of high temperature frying, which avoids the production of carcinogens. It is a more scientific method of cooking meat.
Suitable for people:
Spleen and stomach discomfort, poor appetite, body heat and sweat, weak and weight loss.
Yin deficiency and fire, skin diseases, inflammatory ulcers, chronic diseases, high blood lipids, hemorrhoids, etc. are not suitable.
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