Abstract: In order to explore the effect of adding different wines on the eating quality and water migration of braised pork, braised pork cooked with rice wine, papaya wine, beer and mixed wine was taken as the research object, low-field nuclear magnetic resonance(lLF-NMR) and texture analyzers, calorimeters, etc. were used to detect changes in the edible quality, texture characteristics, nutritional content and internal moisture relaxation time of braised pork in this experiment. The results showed that through sensory evaluation, the overall acceptability of braised pork in the rice wine group was higher; the braised pork in papaya wine group had the highest fat, protein and calorie content, which were 51.95, 38.55 g/100 g and 623.50 kcal/100 g, respectively; the water content of beer group was the highest, up to 31.55 g/100 g; the hardness and shear force of braised meat in rice wine group were the lowest, which were 31.54 and 2.06 N, respectively, and the meat sample reached ideal taste and tenderness; the L^*(brightness) value and a^*(redness) value of the yellow wine group were higher, and the color was more red and bright. Through low-field NMR analysis, it was found that the beer group had the shortest relaxation time T₂₁, and the water was more tightly bound to the substrate, and it was not easy to lose. The relaxation time(T₂₂) and peak area T₂₂ of papaya wine group were the longest, and the free water content of braised meat was the highest. To sum up, in the process of cooking braised pork, the braised pork with rice wine was the best in all aspects, followed by the mixed wine(rice wine+beer) group. The research results of this article would provide a reference for the standardized industrial production of braised pork, and also provide a basis for further exploring the mechanism of wine's influence on the texture and taste of traditional Chinese dishes.