Pork tripe is one of the most common delicacies in China. Pork tripe soup is a good food for nourishing and dietotherapy, and there is a folk saying that "you can make up what you eat". Pork tripe soup is not only a kind of material, but also can be made into pork tripe soup with different flavors by using pork tripe as the main material and adding various auxiliary materials and seasonings.

Braised pork belly is very popular in many areas of Hunan. According to local dietary customs, common auxiliary ingredients are soybeans, peanuts, lotus seeds, mussels and even dried cuttlefish, but the most accepted one is "Mi Dou stewed pork belly". Mi Dou, also known as plum bean, is a kind of cowpea, which is generally used as food to cook porridge and make bean paste stuffing. Li Shizhen said: "This bean can be used as food, fruit and grain, and it is the best for standby. It is the best of beans." .

Braised pork belly in Mi Dou is a dish with full bean white, powder and no residue, thick white and mellow soup, and soft and full belly. What is particularly valuable is that the trace elements in Mi Dou are combined with the nutritional components contained in pork belly to complement each other. It is widely rumored that this dish has the effects of moistening intestines and eliminating dampness, invigorating spleen and eliminating dryness, and supplementing the loss of trace elements in human body, so it has been enduring for a long time and is regarded as a health food!