Mianyang, Sichuan clearly recorded the time of Liao's family cooking technology, which began in the Qianlong period of the Qing Dynasty. According to Liao's genealogy, after Liao Bo, the king of Zhou Dynasty, Liao lived in Tian Niu, Fujian (now southern Fujian), entered Shu in (1736) and built a temple in the northwest of Fuzhou (now shima town). In the year of Wuyin, in the 23rd year of Qianlong (1758), he entered the palace to supervise the cooks and created the technology of "steaming brine" and the formula of collecting brine. From 24 to 28 years after Qianlong reign, the masterpiece Braised Pigeon Breast is often recorded in Eating as usual. Later, Qianlong made a southern tour and lived in Yangzhou. Officials and gentry took over "Man-Han Banquet" and "Braised Pigeon Breast" as non-voting participants. Since then, Liao's "steaming brine" stunt has become famous all over the world. After Qianlong, the records of first-class China seats in the Rules of Guanglu Temple in Qing Dynasty are also common in the fine stews cooked by Liao's original "steaming brine" technique. After Liao Taigong in Mianyang, he left a brine technical book and an altar of red brine soup. (Unfortunately, the old house was destroyed by fire at 1998, and Mianyang Housing Authority contained it. Since then, Liao's descendants have passed down the secret recipe of braised pork from generation to generation, but for various reasons, Liao's descendants just kept it in a bag and did not put it into practice. It was not until modern times that Liao Jia's pot-stewed flavor began to appear in the form of workshops. Liao Sudan (1884— 1962), a descendant of the ninth generation, opened a braised pork workshop at the charcoal wharf in the northwest of Fuzhou in 1907. Liao Xingming (1905— 1958), a descendant of the tenth generation, set up a barbecue group in Fucheng Beimen pub on 1950. Liao Kaitai (born in 1942), the eleventh descendant, set up a barbecue stall in front of 1982 Fucheng South Street. Liao's descendants have completely mastered the techniques of steaming, boiling sugar juice, transferring dried herbs and seasoning ingredients in his ancestral halogen technical manual, so they are very good at braising pork ribs. Their ribs are delicious, delicious and authentic, and they are nicknamed "liao ribs" by neighbors and customers. So far, Liao's braised pork is legendary. 199 1, liao ribs won the first prize of the first Mianyang Food Festival and was awarded the "liao ribs" plaque by Mianyang Industrial and Commercial Bureau; Then, the name of "liao ribs" won "Sichuan Famous Trademark", and the product won many honors such as "China Famous Cuisine". 1983, Liao Kaitai registered and established liao ribs Pavilion in Mianyang City, and began to develop liao ribs branch. In 2003, Liao Kaitai established Sichuan liao ribs Food Co., Ltd., mainly to expand food production and market share. In 2004, Liao Kaitai established "Sichuan liao ribs Catering Management Co., Ltd.", which mainly developed the national catering chain and management business.