Known as "Suanni Bairou" in Chinese, this dish is said to have originated with the Manchu people in northern China and was later brought to the south, where it became a staple in Sichuan cuisine. In the past, restaurants serving this dish were common sights in towns and cities throughout Sichuan. Among them, Chengdu's Zhulin Restaurant, established in the late Qing Dynasty and early Republic of China, became famous for its unique take on this dish. As the fish became famous, it was popularly referred to as "zhulin Bairou" by patrons to distinguish it from others. Now a staple in Sichuan cuisine, Sliced Boiled Pork with Mashed Garlic has become a widely recognized and beloved cold dish in the region. The dish is known for its vibrant red sauce and a harmonious blend of salty, mildly spicy and slightly sweet flavors. Its strong garlic paste aroma complements the thinly sliced pork, which beautifully marries fat and lean, offering both visual appeal and a rich taste. Select pork leg meat with the skin on, clean it thoroughly, and cook it in a soup pot until the meat is just cooked through (the juices should run clear with no sign of blood). Then, remove the meat from the heat source and let it steep in the original broth until the liquid is warm. Slice the meat while still warm into pieces about 7 cm long and 4 cm wide, and arrange them on a round plate. Finally, garnish with a special preparation of red soy sauce, chili oil, and mashed garlic to complete the dish. The key points for this dish are as follows. Prepare a special soy sauce by combining regular soy sauce with brown sugar, spices, and monosodium glutamate (MSG). For the red oil, use Er Jing Tiao chili peppers, known for their aroma over spicy flavor. To make mashed garlic, pound garlic cloves with a hint of salt, sesame oil, and cold broth to create a thin, smooth paste, ensuring the garlic paste retains its natural hue and is used fresh. When serving the pork meat, ensure it is sliced hot and served immediately. The slices should be even, thin, and without holes or gaps, resembling wood shavings. It is important to keep the pig skin, fat, and lean meat connected in each slice.