The saying "If you don't eat Liuweizhai, you haven't been to Taiyuan" has been circulated among the people for a long time. Liuweizhai is a famous old brand in Taiyuan, Shanxi. The braised pork produced by it is famous for being fat but not greasy, lean but not dry, crispy, fresh and delicious. The traditional production skills of Liuweizhai braised pork have a long history of more than 200 years and are included in the second batch of China's national intangible cultural heritage protection list. Liuweizhai was founded in the third year of Qianlong in the Qing Dynasty. It has inherited more than 200 years of traditional manual production technology, from material selection and cutting to adding a variety of medicinal materials and seasonings. There are dozens of Chinese medicinal materials in the traditional formula, plus slow stewing over low heat. According to laboratory tests, saturated fatty acids have been reduced by 30 to 50, and cholesterol has been reduced by more than 50. It is made by braising, sauce making, and brushing. When filling the pot, there are strict requirements for the layers and order. When cooking, you must touch it, look at it, listen to it, and smell it. That is, you can judge the cooking quality by touching it with your hands, look at the fire, look at the meat, look at the soup, listen to the concentration of the soup, and smell the smell of the meat. Nowadays, Liuweizhai's braised pork has varieties such as braised pork, braised pork elbow, mixed dishes, sausages, egg rolls, etc., with different flavors. Its main features are excellent quality, shiny, rich aroma, crispy but not hard skin, soft but not sticky, fat but not greasy white meat, lean but not dry red meat, and a lingering fragrance after eating for a long time.