Twice-cooked pork  (回锅肉, hui guo rou) is one of the classic Sichuan cuisine dishes. Just as the name suggests, this dish has two cooking steps: firstly, boil until the meat is almost cooked; secondly, stir-fry. In China, a chef specializing in Sichuan cuisine will tell  you that the pork hunch should be selected to make... Continue Reading →