Lianshan Twice-Cooked Pork

Lianshan Twice-Cooked Pork

　　Lianshan Twice-Cooked Pork has distinctive features: "rich but not greasy, lean but not tough, slightly spicy, salty with a hint of sweetness, golden in color, tender and aromatic," making it a delicious dish that excels in color, aroma, and taste.

　　"Twice-Cooked Pork" is a historic dish in Sichuan cuisine. In the past, shops and workshops would serve it on the second and sixteenth days of the month as a "treat for the teeth," or during festive occasions, family gatherings, and banquets, where it was an indispensable main dish. Because it traditionally used fatty pork as the main ingredient, it was also known as a "dish to satisfy cravings."

　　Guanghan City's "Lianshan Twice-Cooked Pork" is a new product developed by the Dai brothers at the Lianshan Supply and Marketing Cooperative Restaurant. Building on the traditional Sichuan version, they refined it through careful research, extracted the essence, and applied modern scientific processing and culinary techniques to elevate the dish. To accommodate the dietary preferences of "sweet-loving southerners and light-flavored northerners," they made special adjustments to the seasonings and flavors to suit the tastes of guests from all regions. At the 1986 Guanghan Trade Fair, their introduction of "Lianshan Twice-Cooked Pork" caused a sensation in the local food industry and earned widespread praise from diners. Since then, Lianshan Twice-Cooked Pork has become widely renowned.

　　Today, the "Authentic Lianshan Twice-Cooked Pork" at Lianshan Supply and Marketing Cooperative Dai Shuer on Weicheng Road (New Street) in Lianshan Town, Guanghan, enjoys bustling business and a thriving clientele. It inherits the flavors of traditional Sichuan Twice-Cooked Pork while featuring the unique characteristics of Lianshan Twice-Cooked Pork, making it a celebrated dish among Sichuan’s diverse and innovative street food culture.