Where is buckwheat a dish from?

Buckle Meat is a traditional specialty of Zhejiang and Jiangxi regions, but Buttermilk Buckle Meat belongs to Cantonese cuisine.

Buttoned pork is a dish made of pork, and the "button" of buttoned pork refers to the process of pouring the meat into a bowl or plate after it has been steamed or stewed until it is cooked through. Meat rotten flavor, fat but not greasy, salty and slightly sweet, very popular. It can be eaten in larger hotels and is a traditional flavorful cuisine.

Button meat cooking notes

Choose the five-flower meat, to choose the meat layer adhesive dense, preferably 60% fat 40% lean. If available, you should choose to cook with bulk whole dried plums. Generally sold in the supermarket bagged dried plum vegetable crushed vegetable stalks more, the taste of wood hard, and need to be stewed for a longer period of time. If you buy dried plum varieties more salty, or like to eat soft dried plum, cooking before soaking time can be extended, and can be based on taste, discretionary sugar and soy sauce amount.