Braised Pig’s Head

Braised Pig’s Head

　　Braised Pig’s Head

　　Six years ago, the first nationally patented signature dish — “Braised Pig’s Head” — became a sensation in Beijing.

　　Now, this patented offering from Jin San Yuan Restaurant in Chaoyang District has been given a new twist — Braised Wild Boar’s Head.

　　What diners love about “Braised Pig’s Head” is its pure aroma, pleasant texture, and balanced nutrition. And the version made with mountain black pork, “Braised Wild Boar’s Head,” offers an even better experience. Theoretically, the intramuscular fat content of pork and its distribution are closely related to meat texture, juiciness, and flavor. Research shows that when intramuscular fat content is above 3%, the taste and mouthfeel of pork are at their best. This mountain black pork has an intramuscular fat content of 4.5%, compared to around 2% for market pork. Meanwhile, its cholesterol content is roughly half that of ordinary market pork. After going through Jin San Yuan’s exclusive eight-step process — selection, cleaning, roasting, soaking, braising, and more — the mountain black pork delivers a truly distinctive flavor.