In the food contest, which is the best, Sichuan pork or braised pork? Which do you think is better?

As far as Sichuan-style pork and braised pork are concerned, for a veteran foodie, these two home-cooked dishes cannot be compared. There is a term called "the origin of ingredients", that is to say, even if the ingredients in the origin are well seasoned, they can reflect the differences or even gaps in color and flavor. For example, in the traditional practice, after cook the meat in cold water, cooked pork is pressed out of the water. When frying, you should fry the meat to the "light show nest". The garlic seedlings used must have red hairs on their roots (one is to ensure freshness, the other is to ensure fragrance), and the watercress must be produced in Pixian County for more than three years. However, the common household practices are not so particular, such as pork belly, front and rear legs, rib meat and rear buttock meat, but the bean paste must be Pixian, but it can't be used in Hunan and Guizhou, and it can't make that taste. Braised pork is different. There are sweet, salty, sweet and sour, spicy, soup, and dry-roasted meat all over the country. The seasoning of ingredients varies according to local tastes, which is acceptable to diners in different regions.