Changzhou Zaokourou production technique is a traditional skill item in the third batch of representative items of Changzhou's municipal intangible cultural heritage. Changzhou Zaokourou belongs to the folk home-cooked dishes in southern Jiangsu. It was originally used to entertain relatives and friends during winter and Spring Festival, and has been passed down from generation to generation for more than 100 years. In the old days, ordinary people were not well-off, so they used Zaokourou as a meat dish that could be preserved for a long time and eaten repeatedly. With the evolution of life, rural people have the habit of slaughtering pigs and brewing wine before the Spring Festival, so Zaokourou, which is cooked with wine lees and meat, was generated. In the early years of the Republic of China, Zaokourou was successively introduced to Changzhou's Xinglongyuan Restaurant, Detaiheng Restaurant, Changzhou Hotel, etc. In the 1980s, Changzhou Zaokourou was selected as the first batch of local specialty dishes in the "Chinese Cookbook" and "Jiangsu Cookbook". Changzhou Zaokourou is a "button" dish with meat and fragrant lees as the main ingredients. Its production is roughly composed of three parts: braised, bowl-wrapped, and steamed in a basket. The specific process is as follows: Step 1: Wash the pork belly, then put water in the pot, put the pork belly in, boil it, change to medium-low heat and cook for about 20 minutes, then remove and cool, cut into 1 cm thick slices for later use, and pour out the gravy for later use; Step 2: Put an appropriate amount of water in the pot, add an appropriate amount of rice wine, ginger, onion, star anise, soy sauce and sugar, boil the pork belly, cook it for 10 minutes on high heat, then change to slow heat and cook for 30 minutes, and pour it into a bowl after it is completed; Step 3: Put the fragrant dregs into the gravy, add sugar and soy sauce, cook it for 68 minutes on slow heat, then serve it for later use, arrange the cooked pork belly slices at the bottom of the bowl, and put the cooked fragrant dregs on it. The finished dish consists of more than 10 pieces of meat slices and fragrant dregs, is round in shape, and has a red sauce color. When eating, boil it in water for 20 minutes, take it out, and turn it upside down in a bowl, it will be a dish with good color, aroma and taste. The ingredients of braised pork with pickled mustard are easy to obtain. The cooking method is to first roast and then steam, and the cooking is first fierce and then gentle, so the properties are peaceful. The operation is delicate and not complicated, so ordinary people can make it at home. The dregs of braised pork with pickled mustard absorb oil, remove fishy smell and add fragrance. The finished product tastes fat but not greasy, and the smell of dregs is fragrant. It has the characteristics of crispy and tasty, thick juice and strong flavor. After repeated steaming, the fragrance is more sufficient and the taste is more glutinous. It is a special dish for entertaining guests and banquets at home, so it is deeply favored and loved by the majority of people. After cooling, the braised pork with pickled mustard condenses into a ball, which is easy to carry and is now a good gift among the people. At the beginning of the last century, most families in Changzhou city and rural areas would make braised pork with pickled mustard, which was one of the delicacies in winter and early spring. Because the braised pork with pickled mustard itself comes from the folk, the production technology is not complicated, and the production tools are also common. Nowadays, many large and small restaurants in Changzhou have the production and sale of braised pork with pickled mustard. Changzhou Tangqiao Laoge Catering Co., Ltd. has been identified as the protection unit of this project. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)