How many people in China have returned to the kitchen to make Twice-Cooked Pork, but how many truly can achieve a mouth-watering aroma, an appetizing appearance, a delightful taste, and a lingering aftertaste?I once met an old man whose culinary skills had been honed by Mr. Blue Light Examination for several days.

Mr. Blue Light Examination was the founding master of modernSichuan cuisine. By integrating the strengths of northern and southern cuisines into Sichuanese flavors, he presented world-renowned dishes with a unique Sichuanese touch, setting a standard that many later masters in Sichuan cuisine, such as Kong Dao Sheng, Zhou Hai Qiu, and Zeng Guo Hua, followed.

Recalling Mr. Blue Light Examination's early career in the culinary world, he carried forward the thousand-year-old tradition of Sichuanese cuisine while incorporating the essence of northern and southern cuisines into his craft. With his divine hand and incomparable artistry, he created renowned dishes and established a grand style that ultimately elevated local flavors to become one of China's premier culinary schools.With his life's bloodand wisdom,

he named famous products, determined the standard, and educated many high-caliber apprentices. In doing so, he successfully brought Sichuanese cuisine from the streets and alleys into the limelight in China's vast culinary landscape.When it comes to making Twice-Cooked Pork, the key is precision. For even the simplest dish, one must be meticulous.Firstly, choose the meat carefully: use freshpork legmeat, with a ratio of 40% fat and 60% lean meat, cut into three-finger width slices. Too much fat will make it greasy, while too little will cause it to become tough; neither excessively wide nor narrow.Secondly, season the water when boiling the meat: plain water is not enough for a good aroma. After the water comes to a boil, addginger(slightly smashed), large onions, garlic, and Sichuan pepper to infuse the broth with flavor. Once the broth has thickened and become fragrant, place the washed pork in it until six-tenths cooked; do not overcook.Thirdly, slicing the meat requires finesse: many people prefer to wait for the meat to cool before cutting, but this can lead to difficulty in maintaining an even cut. A skilled chef will dip the meat in cold water for a moment or use a refrigerator's quick-freeze compartment to keep it firm enough for clean cuts.Fourthly, select appropriate ingredients: genuinedoubanjiang(fermented broad bean and chili paste), dark soy sauce that is thick and viscous, and sweet bean sauce of rich color.Lastly, the cooking technique requires precise control of heat. Preheat a pan with oil that has been previously heated to medium temperature. When the oil reaches about 40% hotness,addthe meat slices. If you notice the meat sticking together after some time in the pan, use a colander to gently submerge the meat pieces in the broth and separate them before frying.The technique of stewing incorporates elements of stir-frying, quick-frying, simmering, and deep-frying. It's essential to master the timing to create a distinctive "lantern-shaped" curl (lampshade) appearance on the meat slices.When the meat has curled up into these shapes,

addsweet bean sauce

and a little soy sauce, along with a few drops of cooking wine if desired. A pinch of chicken essence can enhance the flavor.Once these ingredients are added, switch to high heat and quickly stir-fry until fully cooked before serving.

The key to stewing lies in mastering the heat.Use medium heat; after adding the meat slices, immediately add the finely choppeddoubanjiang

. Stir-fry with this mixture so that the unique color and flavor of the doubanjiang penetrate into the meat.For skilled cooks, the meat can be stir-fried to form a "lantern" shape (lampshade) as it cooks.Once the meat has curled up, addsoy sauceand sweet bean sauce, along with an optional touch of cooking wine and chicken essence. Next, add the ingredients and continue stir-frying until fully cooked before serving.The authentic version of Twice-Cooked Pork should be paired withgarlic sprouts. Nowadays, there are many variations such as mountain-style Twice-Cooked Pork,long string beansTwice-Cooked Pork,red peppersTwice-Cooked Pork,fiddlehead fernsTwice-Cooked Pork, and even a series of dishes based onpreserved meat. These variations all draw inspiration from the classic recipe.

Although there are many varieties now, their principles remain consistent. If I could one day relish the taste of the Twice-Cooked Pork that Mr. Blue Light Examination's apprentice once prepared for me, it would bring joy to my short life.