Pork / Bamboo Shoot / Blended Broad Bean Sauce / Black Beans / Wok-Fried

Twice Cooked Pork holds a significant position in Sichuan cuisine, often acclaimed as the first of Sichuan cuisine, and is a nostalgic taste for Sichuan locals. When Sichuan cuisine is mentioned, people's thoughts naturally drift to Twice Cooked Pork, evoking mouthwatering anticipation.

This dish presents a true test of a chef's skill, requiring precision knife work and mastery of heat control. It's a symphony of color, aroma, and flavor, perfectly complementing a steaming bowl of rice. At Chuan Ya, we carefully select "Happy Pig" pork from Yunlin, swiftly stir-frying it over high heat to achieve a tantalizing sear and render the fat, resulting in a characteristic inward curl reminiscent of a lantern.

We then add aged broad bean sauce, fermented black beans, sweet bean sauce, chili oil, and garlic sprouts, infusing the dish with an explosion of fragrance. With a flawless balance of lean and fat, each bite offers a springy texture, tender consistency, and just the right amount of satisfying grease, creating an unforgettable home-style dining experience.