The dish Pork Braised with Liquor is made from premium pork bellies. Saute the pork till the oil comes out and then ladle it out. Fry ingredients to release the flavor, and put back the pork. Finally, braise it with 8-year liquor. Serve it when it gives off the fragrance.

　　Story behind:

　　This traditional dish has its origin with the horse caravans, a group of businessmen on the Ancient Tea-Horse Road. To have edible pork during the tough journey, the horse caravans of the Dongs hung the cured pork across horses’ back when setting off their business trips. At courier stations, they would take out the cured pork, braise it with ingredients and liquor till it turned golden. Later on, spreading among other horse caravans on the Ancient Tea-Horse Road, this dish earned its name as Meat for Horse Caravans on the Ancient Tea-Horse Road.