Twice-cooked pork
Twice-cooked pork (, literally: meat that has been returned to the wok) is probably the best-known Sichuan-style Chinese dish. Twice-cooked pork is cooked by boiling pork rib steak chunks in hot water with slices of ginger and salt first, then after being cut into thin slices, the pork is put back into a wok and shallow-fried in hot oil.