Jiasha Pork from the Republic of China era, also known as Sweet Shaobai, is a classic and traditional famous dish from Chongqing, China, created during the Republic of China period. Jiasha Pork is made by selecting pork rump, washing it, and boiling it with scallions and ginger before cutting it into butterfly slices. Glutinous rice is steamed until thoroughly cooked. In a wok, flour, lard, and white sugar are evenly stir-fried into a sweet sandy paste. Brown sugar is then melted in the wok, and the prepared sandy paste is added. Once integrated with the brown sugar, it is poured into the glutinous rice and mixed. The mixed glutinous rice is stuffed into the slices of meat, which are laid flat at the bottom of a bowl, and some sweet sandy syrup is poured over them. The remaining glutinous rice is spread evenly over the meat slices to fill the bowl completely to the brim. It is then placed in a steamer to cook for a long time, and after steaming, it is inverted onto a plate. The texture is dense, fragrant, and glutinous, melting in the mouth.
