Braised pork, which is one of the representative works of traditional Chinese dishes, refers to a common Chinese food made from pork and soy sauce. The earliest history of this dish is recorded in the 5th century. Its style and production methods are varied, and there is no uniform cooking recipe. This book will introduce an easy and representative method. Almost every place and restaurant in China has its own unique style, with diverse ingredients, and is also a favorite food of countless Chinese. This dish has gone beyond the concept of pure food to a certain extent, and has become a "taste" inscribed in the Chinese genes.
紅燒肉，這是中國傳統菜餚的代表作之一，是指通常以豬肉與醬油為主原料 製做而來的一種中國家常食品。這道菜最早的史書記載是在公元 5 世紀。其 樣式與製作方法多變，並無統一烹調配方，本書將介紹較為容易且具有代表 性的一種做法。中國幾乎每個地方與飯店都有其獨特的樣式風格，配料多樣， 也是無數中國人喜愛的一道美食。這道菜在某種程度上已經超出了單純的食 物的概念，成為銘刻在華人基因中的一種“味道”。
