Introduction to Yiyang Braised Pork
Yiyang Braised Pork, also known as "Jingguo Braised Pork", is a traditional dish of the Han nationality in Yiyang, Jiangxi. It was developed by Chef Tu Guangming during Chiang Kai-shek's tenure as commissioner in southern Jiangxi in the 1930s, according to Chiang's taste. This dish became one of the preferred dishes served when Chiang entertained foreign guests or at banquets.
Nutritional Value of Yiyang Braised Pork
Pork is rich in high-quality protein and essential fatty acids. It also provides heme (organic iron) and cysteine, which promotes iron absorption, and has the effect of nourishing the kidneys and blood, moisturizing and nourishing the dryness, and improving iron-deficiency anemia.
Product Characteristics of Yiyang Braised Pork
It is characterized by tender and smooth meat, oily but not greasy, fragrant and long-lasting aftertaste.
Making Yiyang Braised Pork
The ingredients for Yiyang Braised Pork are carefully selected. The main ingredient is high-quality fresh pork belly, which is paired with the unique high-quality Ganxian Dry Snow Red and various natural and precious fragrant spices. Traditional Chinese herbs such as wolfberry and licorice are added, along with various ingredients such as pickled vegetables, for steaming to obtain the final product.
Awards Received by Yiyang Braised Pork
The Guifeng Braised Pork from Yiyang was awarded the "Excellent Product" award in the 1999 Jiangxi Food Expo and the Gold Award at the 11th (Hong Kong) International Food Expo in 2000. It has become a well-known and popular specialty dish.
