Pork(List of the Ceremonial Animal):: Fen-zheng pork
For this dish, use pork that is half lean and half fatty. First, toast coarsely ground rice until it is golden brown,  then mix it together with tianmian sauce  and the pork. Next, steam the pork in a steaming basket lined with Napa cabbage.
When finished, not only is the pork excellent, the cabbage is also delicious. By not using any water in the dish’s preparation, all the flavours are retained within the ingredients. This is a dish from Jiangxi. 
: Though it is not well known by most Westerners, Fenzheng pork is a staple dish for many Chinese families and eaten quite often at home. That is, assuming you know how to make it. It’s not my favorite, but this is the dish that many of my culinarily uninclined Chinese friends “order” when visit their parents.
: Ground toasted rice is known in modern Chinese cuisine as “pork/meat steaming powder”（蒸肉粉）and seems to been used mainly for this purpose and not much else. The only recipes I’ve seen using toasted rice are the Laap (ลาบ) meat salads of Southeast Asia.