Sichuan Restaurant | Chuan Wei Fang

Pig trotters are a home-style dish with pig trotters as the main ingredient. They are fragrant, spicy, and delicious, rich but not greasy, good for beauty and skin, and rich in nutritional value. Pig trotters contain more protein, fat, and carbohydrates, which can speed up metabolism and delay aging. They also have a dual effect of promoting lactation and beauty for breastfeeding women. In addition, they have the functions of unblocking milk ducts, smoothing skin, clearing heat and cold, promoting sores, and preventing cancer. They are especially suitable for people with frequent limb weakness, leg cramps, numbness, digestive tract bleeding, hemorrhagic shock, and ischemic cerebrovascular disease.

Twice-cooked pork is a traditional dish in Sichuan cuisine, one of China's eight major cuisines. It has a bright red color, is rich but not greasy, and has a rich aroma. The so-called twice-cooked means to cook again. As a traditional Sichuan dish, twice-cooked pork has a very important position in Sichuan cuisine. Sichuan cuisine grading often uses twice-cooked pork as the preferred dish. Twice-cooked pork has always been considered the head of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, one inevitably thinks of twice-cooked pork. It has all the colors, aromas, and tastes, pleasing colors, and is the best choice for accompanying rice.