If I understood it correctly, this dish is normally not served this way in Sichuan. It's supposed to be a roasted pork jowl dish, but for some reason, Tai Er makes theirs super crispy, and then serves it like Korean bossam with lettuce wraps and pickles. It suits the dish given how fatty it is, but it's just interesting that the English translation of the dish emphasizes the lettuce wraps whereas the original dish is about the pork jowl.
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