Chicken is often served roasted or braised with vegetables or in soups. They can be roasted, grilled, fried, baked, braised, or smoked. Pig heart is stewed, poached, braised, or made into sausage. Butter and cream are important in stewed, roasted, and braised dishes. Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. Brisket is also a popular Ashkenazi dish of braised beef brisket. Signature dishes of Benbang cuisine include Xiaolongbao, Red braised pork belly, and Shanghai hairy crab. After frying, fish is shortly braised with previously stewed vegetables. It is commonly braised with pork or beef. Beef heart may be grilled or braised. It is a traditional accompaniment to the Milanese braised veal shank dish "ossobuco alla milanese". Next, the meat is either braised or roasted until tender. Braised beef noodle soup was invented in Taiwan. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Chicken sashimi is sometimes slightly braised or seared on the outside.