Yiyang Braised Pork

Yiyang Braised Pork

　　Yiyang Braised Pork, also known as "Jingguo Braised Pork," is a dish whose cooking technique was passed down in the 1930s by Tu Guangming, the chef of Chiang Ching-kuo during his time in southern Jiangxi. It uses premium pork belly as the main ingredient, along with preserved mustard greens, white sugar, monosodium glutamate, and refined salt, and is steamed and then inverted when served. The dish features a bright red color, an aromatic fragrance of preserved mustard greens, and a rich yet non-greasy taste.

　　Yiyang County has fully explored and promoted traditional local food culture, transforming the traditional dish—braised pork—into a convenient cuisine that meets modern consumers' needs. Currently, there are eight braised pork producers in the county with an annual output value exceeding one million yuan. Their products are in high demand across more than 20 provinces and cities nationwide, and are also exported to Southeast Asian countries such as Malaysia and Indonesia, as well as to Taiwan and Hong Kong in China.

　　Braised pork is a traditional dish passed down by Mr. Tu Guangming, the chef of Chiang Ching-kuo, during his work at the Guifeng Sanatorium in Yiyang. It uses premium pork belly as the main ingredient, along with preserved mustard greens, white sugar, monosodium glutamate, and refined salt, and is steamed and then inverted when served. The dish is known for its tender and smooth meat, rich yet non-greasy flavor, fragrant aroma, and long-lasting aftertaste.

　　Yiyang County has fully explored and promoted traditional local food culture, transforming the traditional dish—braised pork—into a convenient cuisine that meets modern consumers' needs. Currently, there are eight braised pork producers in the county with an annual output value exceeding one million yuan. Their products are in high demand across more than 20 provinces and cities nationwide, and are also exported to Southeast Asian countries such as Malaysia and Indonesia, as well as to Taiwan and Hong Kong in China.

　　Since the 1990s, Yiyang County has been promoting braised pork as another signature brand of its local food industry, providing support in terms of policy, funding, and technology to accelerate the introduction of advanced production equipment and the transformation of traditional production techniques. To address the challenge of preserving braised pork during production, the county actively collaborated with research institutions such as the Jiangxi Food Industry Research Institute, Huazhong Agricultural University, and Shanghai Vanke Technology Co., Ltd. As a result, the product shelf life has been extended to over one year (the national standard for braised pork preservation is six months), and more than ten different flavors have been developed, including sweet, spicy, and mustard greens varieties specifically for export. At the same time, the county has established a 10,000-mu supply base for potherb mustard greens in Xuguang Township, Nanyan Town, and Jianzhu Township, as well as three pig breeding bases, encouraging enterprises to pursue deeper development and follow the agricultural industrialization model of "company + base + farmer."