Diced Pork in Pot

    It is a traditional dish of Jinan which started from the Qing Dynasty. It is said that this dish was created by the Fengjilou Restaurant of Jinan about 100 years ago. The cooks there put spareribs mixed with seasonings and spice into porcelain pots and stewed with gentle heat. It is rosy and ruddy in color with thick broth and mushy meat, refreshing and pleasant to the taste. For it was made in pots, the dish was named “Diced Pork in Pot”. At that time, it was very popular to cook meat in porcelain pots in Shandong. It is recorded in Suiyuan Menu written by Yuan Mei, a scholar in the Qing Dynasty that “put meat into a porcelain pot and stew with rice chaff by the same way above (indicating Steamed Meat in Dry-pot), and seal it”. After the Fengjilou Restaurant was shut down in the 1930s, chefs there were transferred to Wenshengyuan Restaurant and continued to make this dish and thus it became popular and a traditional famous dish of Jinan.

Features:
    It is deep red in color with mushy meat and thick soup, refreshing and tasty.

Publishes at : 07-07-31 21:06

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