First of all, Su Zao Pork and Braised Pork come from two different places. Su Zao Pork originates from Suzhou (some people say Yangzhou, but that doesn't hurt). Braised Pork is actually local in Beijing, or the authentic braised pork produced under the rule of Shuntian Prefecture. In the past, most of the people who ran braised braised small businesses in Beijing were people from Sanhe, Jingdong or people from around Jingshi. Su Zao Rou came from Zhang Dongguan and flourished in the Qianlong Dynasty ("Su Zao Didang" was established between October 21st and November 22nd of Qianlong's 21st year. In July of the 43rd year of Qianlong's reign, Emperor Qianlong's eastward tour flourished Beijing, there is a record of Zhang Dongguan, a cook in Suzhou, in "The Dining Tables of the Shengjing Festival", which shows that Su Zao existed in the Qianlong Dynasty). By the time of Emperor Jiaqing, it was not easy to find the shadow of Su Zao from the bottom stalls in the palace.
Secondly, the ingredients used to make Su Zao Pork and Braised Pork are different. According to "Food in the Palace" written by Mrs. Aisin Gioro Pujie's wife, Mrs. Aisin Gioro Pujie, the auxiliary ingredients used in the Su Zao Pork in the Imperial Tea Kitchen are tangerine peel, fresh ginger, rock sugar, licorice, radish, shiitake mushrooms, etc. (details (see above), while the braised and roasted dishes are mostly onions, ginger, soy sauce, soybean curd, aniseed, cinnamon, pepper, fennel, tempeh, etc. It can be seen from the auxiliary ingredients that these are two completely different methods. If you look at the cooking method of "Suzhou Braised Pork" that I recorded before, you can see that the Suzhou people's method of stewing the meat is simple, seeking the original taste of the meat, salty and sweet, while the braised method has a stronger taste, and the northern style Strong sauce, salty and fragrant taste. The most important point (confirmed with Suzhou gourmet expert Wu Di Laogao) is that Suzhou people never use tempeh for stew, and Mr. Yang, the third generation descendant of Yang Laohei, also confirmed that stewed braised pork is a local snack around Beijing, and JD.com People love to eat tempeh, so stew must contain tempeh. The glutton Lao Meng also mentioned in his book that the difference between Su Zao Pork and Braised Pork is tempeh (actually it is not that simple).
Su Zao Meat is only affordable for rich people. As recorded in "Yandu Snack Food Miscellaneous Records": Su Zao Fatty is fresh and filling, and the meat is cooked and soaked in soup, making it a gluttonous meal. People call him tired, and his shirt is covered with grease. Suzhou-style braised pork belly is eaten with lotus leaf pancakes or small pancakes. It is fat, thin, crispy, and crispy. With your eyes closed, you can smell the aroma of the meat (I have eaten Suzhou braised pork before, and I love it!). Braised pork uses cheap ingredients to cook common people's delicacies, and braises it with Sunchon's local method. The sausage is fragrant and tender, and the noodles are cooked over a fire for a long time but will not rot but you will be full of braised soup