Chapter one, the definition and types of braised pork;
Chapter two, the differences and characteristics of all kinds of braised pork;
The third chapter, the specific characteristics of Dongpo braised pork;
The fourth chapter, the main problems and countermeasures of making Dongpo braised pork.
Conclusion: Dongpo braised pork can be better.
2. Master's thesis
The first chapter is a literature review on pork practices.
Chapter two, the historical evolution of braised pork practice;
The third chapter introduces and compares the traditional production and research methods of braised pork;
Chapter four, the enlightenment of Marx's surplus value theory to the practice of braised pork;
Chapter five, the concrete methods of braised pork with surplus value;
Chapter six, innovation of surplus value braised pork and suggestions for further research.
Conclusion: Braised pork is delicious, but it should be differentiated in the process of eating. Braised pork under the guidance of surplus value theory will be more in line with the development of socialist practice.
3. Doctoral thesis
Literature review, theoretical significance and practical value, shortcomings and problems of pork recipes in history.
Chapter 1 (chapter 1 to chapter 3): How pigs are raised;
Chapter 2 (Chapter 4 to Chapter 5): The differences and functions of meat quality in different parts of pigs;
Chapter III (Chapter VI to Chapter VII): The influence and enlightenment of different development stages of Marx's theory on the development of braised pork;
Chapter 4 (Chapter 8 to Chapter 10): Empirical research on braised pork production (variable selection, theoretical model and econometric analysis);
Conclusion: Whether braised pork can be eaten depends on many complicated factors. Generally speaking, braised pork is a good nutrition and beauty food under certain constraints, but the obstacles in the operation process require the study, understanding and application of Marx's surplus value theory, and theoretical innovation and policy support when necessary, so that braised pork can better realize the functions of increasing nutrition, avoiding fattening and promoting social harmony.