'meat returned to the pan (wok)') is a Chinese dish in Sichuan cuisine.

The pork is accompanied with stir-fried vegetables, most commonly garlic sprouts, but often baby leeks, cabbage, bell peppers, onions, or scallions.

[2][1] This dish is commonly associated with yan jian rou (Chinese: 鹽煎肉; lit.

The process of cooking twice-cooked pork involves first simmering pork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt.

The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables.