Question: Hongshao rou or red braised pork, a classic pork dish from mainland China, cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, and rice wine, as well as which light and dark liquid condiment,  made from a fermented paste of soybeans, roasted grain, brine, and "Aspergillus oryzae" or "Aspergillus sojae" molds?

<P0-S0>  Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China and spread throughout East and Southeast Asia where it is used in cooking and as a condiment. <P0-S1> Soy sauce (also called soya sauce in British English) is a condiment made from a fermented paste of soybeans, roasted grain, brine, and "Aspergillus oryzae" or "Aspergillus sojae" molds. <SEP> <P1-S0>  The pork belly is cooked until the fat and skin are gelatinous and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. <P1-S1> Hongshao rou or red braised pork () is a classic pork dish from mainland China, cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, light and dark soy, and rice wine. <P1-S2>  The dish has a melt in the mouth texture is formed as a result of a long braising process, during which the liquid reduces and becomes thick. <P1-S3>  It is generally served with steamed rice and dark green vegetables. <SEP> <P2-S0> Twice cooked pork or double cooked pork (; literally "return pot meat") is a Sichuan-style Chinese dish. <P2-S1>  The dish's ingredients include pork, which is simmered, sliced, and stir fried, and commonly stir fried vegetables such as cabbage, bell peppers, onions, or scallions with a sauce that may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang bean paste. <SEP> <P3-S0> Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: "brug-zas") employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. <P3-S1>  Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere. <P3-S2>  The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. <P3-S3>  Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. <P3-S4>  "Zow shungo" is a rice dish mixed with leftover vegetables. " <P3-S5> Ema datshi" is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it. <P3-S6>  Other foods include "jasha maru" (a chicken dish), "phaksha paa" (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), "thukpa", "bathup", and fried rice. <P3-S7>  Cheese made from cow's milk called "datshi" is never eaten raw, but used to make sauces. <P3-S8>  "Zoedoe" is another type of cheese made in the Eastern districts, which is added to soups. <P3-S9>  Zoedoe is normally greenish in color and has a strong smell. <P3-S10>  Other types of cheese include Western types like Cheddar and Gouda. <P3-S11>  Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.