Twice-cooked pork
"Twice-cooked pork" (Hui Guo Rou) originated in the rural areas of Sichuan, China. In ancient times, it was known as "oil-fried pot." In Sichuan and Chongqing, it is a common household dish prepared by every family. Twice-cooked pork holds a very important position in Sichuan cuisine and has long been considered the most important dish. ...