Traditional production of Liuweizhai braised pork with sauce
A culinary sight to behold: Liuweizhai braised pork with sauce [Photo provided to chinadaily.com.cn]
Liuweizhai braised pork with sauce is a well-known Chinese time-honored gastronomic dish founded in Taiyuan city in North China's Shanxi province during the reign of Emperor Qianlong of the Qing Dynasty (1644-1911).
The sauced meat it produces, once famous as a tribute to the imperial palace, is a traditional food in China and a famous food in Shanxi.
Liuweizhai braised pork with sauce tastes cooked but not mushy, sweet but not thick, salty but not mouth-puckering, fat but not greasy.
To maintain its traditional characteristics, Liuweizhai still uses preparation techniques that have been inherited over more than 260 years and the cooking is carried out in accordance with traditional methods.
The preparation formula for Liuweizhai uses dozens of traditional Chinese medicinal materials and it is slowly stewed over a slow fire for over 6 hours, making it very nutritious.
It is worth mentioning that Liuweizhai braised pork with sauce has been tested and it was found that saturated fatty acids are reduced by 30 to 50 percent, while cholesterol is reduced by more than 50 percent.
Although Liuweizhai braised pork with sauce has remained popular in recent years with the strong support of the local government, due to its complicated and purely manual preparation process, some feel it needs still more protection and promotion from the perspective of protecting national culture and traditions.