Often called the king of Sichuan home cooking. Pork belly is first boiled, then sliced thin and 'returned to the wok' (
回锅) with leeks, doubanjiang (
豆瓣酱) and sweet bean paste — the second pass is what crisps the edges and curls the slices into the iconic 'lamp-shade' (
灯盏窝) shape.
