Twice cooked pork or double cooked pork is one of the most famous Sichuan pork     1     (dish). Its Chinese name is huiguorou,     2     means “returned to the pot meat”. Pork is boiled in the pot first. Then it     3     (cook) again with other ingredients,     4     (include) broad bean paste (doubanjiang), fermented (发酵的) black soybeans (douchi), garlic, ginger, and so on.

It is said that the dish was created by a Chinese poet     5     (call) Su Dongpo in the Song Dynasty (960-1279). Su Dongpo made a delicious pork dish for his friends one day. He cooked the pork in a pot, walked out of the house and     6     (complete) forgot about it. After he returned, he found that the simmering (炖的) pork     7     (turn) very soft. He tasted the pork sizzling (嘶嘶响) in its fat and found the pork had become softer and     8     (delicious) than with his previous boiling method. So, he returned it to the pot with the other ingredients. Su Dongpo impressed his friends     9     his dish.

Due to its original story     10     its taste, twice cooked pork has become very popular nationwide.