Twice cooked pork is a Sichuan specialty prepared by cooking fatty pork leg or belly (with the skin intact) in two different ways. Pork is first simmered in a pot and cooled in the refrigerator in order for the meat and fat to firm up. After that, the meat is sliced and stir-fried with vegetables such as cabbage, bell peppers, leeks, and mushrooms until it develops a brown color and the skin gets crispy on the edges.

Ingredients may vary from one cook to another, but most of them add a sauce made with rice wine, soy sauce and various other condiments to the wok along with meat and vegetables. It is believed that the dish was invented during the Song Dynasty period by a poet who was preparing a pork dish for his friend. 

Char siu is a dish consisting of roasted, barbecued pork that has previously been marinated in the eponymous sauce, including ingredients such as soy sauce, hoisin sauce, rice wine, and star anise. The pork is usually served either as a sliced appetizer or shredded and chopped as a main meal.

In the early days of char siu, any available meats, such as wild boars and pigs were used to make the dish. The name char siu is literally translated to fork-roasted, referring to the original method of preparation in which the meat is placed on an elongated fork and roasted over an open fire that caramelizes the sugars found in the marinade. 

A version of typical Cantonese siu mei (roasted meat dishes), siu yuk is a hefty meal that is mostly consumed in small quantities, made by roasting a whole, seasoned pig in charcoal furnaces at very high temperatures, resulting in succulent, tender meat and crispy skin.

Traditionally, the meat is served as it is, but it is sometimes accompanied by either hoisin sauce or soy sauce. Since it is a known fact that the Chinese have many beliefs, in Hong Kong siu yuk is often oferred to the Jade Emperor (the first god in Chinese culture) in order to celebrate a movie's opening, hoping that the movie achieves great success in the cinemas. 

Sweet and sour spare ribs is a popular Chinese dish that is mostly consumed in restaurants since it is somewhat hard to prepare it at home. Spare ribs are first marinated, deep-fried, then dipped in Chinese sweet and sour sauce. Traditionally, the dish is served as an appetizer and is extremely popular in the southern parts of China.

In Chinese culture, pork symbolizes prosperity, so the dish is often prepared and served for Chinese New Year. The Chinese people love to serve sweet and sour dishes during the festive time because the word sour (syun in Cantonese) sounds like the word grandchild when pronounced, giving hope for a new offspring. 

The traditional Hangzhou's trademark dish of red-cooked pork belly, Dōngpō ròu, is built with a handful of Chinese staple ingredients like ginger, scallions, soy sauce and, most importantly, Shàoxīng rice cooking wine, an essential ingredient for red-cooked meals.

The meat (with the skin on) is typically browned in fat, simmered twice, braised, sautéed, and finally steamed, after which it becomes so amazingly tender it can be pulled away with chopsticks. Dōngpō ròu is said to have been invented (or at least inspired) by Su Dongpo, an 11th-century Song Dynasty statesman, poet, artist, calligrapher, and one of the four classical Chinese gastronomes. 

One of the classics of Chinese cuisine, hong shao rou is a delicious concoction made with braised pork belly. The meat is boiled and doused in a rich mixture of rice wine, sugar, and light and dark soy sauce. All the ingredients form a sweet and sticky sauce of vibrant red color in which the pork belly is cooked until tender.

The dish originates from the Chinese province of Hunan, but nowadays it is traditionally associated with Shanghai. It is famous for being a favorite dish of Mao Tse-tung, the founding father of China, and it is often referred to as Chairman Mao’s red braised pork. 

Originating from Beijing, jing jiang rou si is a trademark of the capital's extraordinary cuisine, consisting of sliced pork meat cooked in a sauce based on sweet beans. The dish is then traditionally rolled in soya bean wraps, although it can be wrapped in any type of pancake.

The dish is reddish in color due to the distinctive Beijing sauce in which it's cooked in, and is usually garnished with chopped green onions or shredded leeks. There are also some regional varieties of the dish with either sha cha sauce or hoisin sauce replacing the sweet bean sauce in the process.

Rou jia mo is a traditional burger and street food item originating from the province of Shaanxi. The dish consists of a bun (bai ji mo) that's usually stuffed with braised pork belly. Although there are variations, the pork belly is often braised with a mixture of onions, ginger, hot peppers, sugar, soy sauce, various spices (over 20), and Shaoxing wine.

The buns date back to the Qin dynasty, while the braised pork dates back to Zhou dynasty. In the past, the buns were baked in a clay oven, but nowadays they're usually cooked in a pan. These small sandwiches are sold by street vendors in Shaanxi, but they're also enjoyed throughout the country, and beef or lamb are often used as a substitute for pork belly.

Sweet and sour pork is a Chinese dish consisting of batter-coated chunks of pork that are deep-fried until crispy on the outside and tender on the inside. Chunks of meat are then mixed with a bright red, sticky, sweet and sour sauce, and vegetables such as carrots, green pepper, and onions.

The dish has origins in the Cantonese cuisine of the 18th century, and it is still an extremely popular dish in the area. In the early 20th century, sweet and sour pork spread to the United States via Chinese immigrants who worked on the railroads.

In America, the dish is much sweeter than in China, and although it is believed that sweet and sour pork is a traditional Chinese New Year's meal, it is only common in some Chinese communities in the United States.