What is it?
Red braised pork is popular in Hunan cuisine (also known as Xiang cuisine). Pork belly, ginger, shaoxing wine, soy sauce, chilli and rock sugar are all cooked in a large pot at a low heat. The dish is eaten with plain steamed rice or stir-fried vegetables.
Why is it famous?
Mao Zedong, a Hunan native, loved the dish so much he insisted that his chefs cook it for him regularly in Beijing. The Hunan government recently released new guidelines on how to cook the dish. Only restaurants that follow them will be able to claim they serve authentic Hunan cuisine, says the South China Morning Post.
Where to eat it?
In Beijing Xiang Hai Lou serves Hunan food in a traditional environment; make sure you head up to the third floor terrace for panoramic views of the lake and surrounding hutongs – located at 21 Ya’er Hutong, Shichahai, Xicheng District (Tel:+8610 6402-8408). Cui Qing Restaurant is also a good choice. No.1 Jia, Cuiwei Dongli, Haidian District (Tel: +8610 6825-2634).
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