Twice Cooked Pork (回锅肉, pinyin: Húi Gūo Ròu; literally "meat that has been returned to the wok"; also called Double Cooked Pork), along with Mapo Dofu (麻婆豆腐), Hot Pot (火锅) and Kung Pao chicken (宫保鸡丁), is probably the best-known Sichuan style Chinese dish. The process of cooking Twice Cooked Pork involves boiling pork rib steak chunks in hot water with slices of ginger and salt first, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil. The most common vegetables to accompany the pork in Twice-Cooked Pork are cabbage and peppers.