Which regional cuisine does steamed pork with rice flour belong to? Steamed pork with rice flour is a widely popular dish, yet many remain unaware of its culinary origins. Below, we clarify its regional affiliation to assist you.
Which regional cuisine does steamed pork with rice flour belong to?
Steamed pork with rice flour (also known as "rice-coated pork") is a traditional Han Chinese dish widely popular throughout southern China (including Jiangxi, Sichuan, southern Shaanxi, Anhui, Hubei, Hunan, Zhejiang, and Fujian).It is made with the main ingredient of pork belly with skin, combined with rice flour and other seasonings. So, do you know which region this dish originates from?
As a versatile dish, steamed pork with rice flour is widely found throughout Jiangxi Province and is undoubtedly considered one of Jiangxi's signature dishes. However, because the flavor and presentation of this dish have not been standardized, it comes in various forms. Consequently, it lacks distinct characteristics of Jiangxi cuisine and can be found in many regions across China.
1. Jiangxi
Yuan Mei's Suyuan Shidan records: "Use lean and fatty pork in equal parts. Stir-fry rice flour until golden, mix with bean paste, and steam. Place cabbage leaves underneath. When cooked, not only is the meat delicious, but the vegetables are too. Since no water is added, the flavors remain pure. This is a Jiangxi dish."
2. Hubei
"Steamed Pork with Rice Flour" was historically prevalent in Mianyang Prefecture (encompassing Tianmen, Honghu, Qianjiang, and Mianyang—now renamed Xiantao), renowned as the "Hometown of Steamed Dishes." It stands as one of the celebrated "Three Steamed Dishes of Mianyang," whose origin story is widely known.Legend traces the origin of the "Three Steamed Dishes of Mianyang" to the story of Chen Youliang, a peasant uprising leader during the late Yuan Dynasty.
On the eve of his expedition from his hometown of Mianyang to Caishi Cliff, Chen Youliang ordered his army cooks to prepare hometown dishes based on the character "征" (zhēng, meaning "expedition") to reward his soldiers and boost morale, symbolizing victory in the campaign. The clever cooks, playing on the homophonic but distinct characters "征" (zhēng) and "蒸" (zhēng, meaning "steamed"), created steamed fish, steamed pork, and steamed meatballs.Chen Youliang's wife, Lady Luo, seized the moment. She took readily available greens—shanghao (a type of wild vegetable)—washed and chopped them, then mixed them with the rice flour used for steaming fish, added seasonings, and steamed the mixture. Served at the table, the dish delighted the soldiers, who praised it highly. From then on, locals in the area began to emulate this practice. On festive occasions, they too served the "Three Steamed Dishes" as a main course to entertain guests, a tradition that continues to this day.Hangzhou
Steamed Pork with Rice Powder is a renowned specialty dish of Hangzhou. Originating in the late Qing Dynasty, its name is said to be inspired by "Quyuan Wind and Lotus," one of the "Ten Scenes of West Lake." Located at the northern end of Su Causeway, this area is abundant with lotus flowers. During the hot summer months, the gentle breeze carries the fragrance of the blooms, offering a refreshing respite that captivates visitors.
To cater to summer tourists seeking both scenic beauty and culinary enjoyment, chefs at Hangzhou restaurants created "Steamed Pork with Rice Powder." They wrapped stir-fried fragrant rice powder and seasoned pork in fresh lotus leaves from "Curved Courtyard Lotus Breeze," then steamed the parcels. The result was a dish with a delicate fragrance, tender yet succulent meat, and a satisfyingly rich yet non-greasy texture—perfect for summer palates.As the fame of West Lake's "Quyuan Wind and Lotus" spread, so did the reputation of "Steamed Pork with Glutinous Rice," eventually becoming a renowned specialty of Hangzhou.
4. Henan
During the late Ming and early Qing dynasties, Emperor Chongzhen traveled incognito to the south. Upon reaching Zhengzhou, he visited the renowned Fenghou Ridge during an outing.As dusk fell and hunger pangs struck, with inns distant and night closing in, they sought lodging at a humble farmhouse belonging to the Ding family. The kind-hearted Ding couple, ever hospitable, brought out their treasured New Year dish—steamed pork in a bowl—and served it to the emperor after some preparation.The emperor was delighted. When the Dings revealed it was their ancestral steamed pork recipe, he was captivated by its sweet-salty flavor—rich yet not greasy, leaving an unforgettable aftertaste.
The next morning, as he departed at dawn, Emperor Chongzhen remarked to Chef Ding: "This steamed pork is truly exquisite! To visit Zhenghan City without coming to Fenghou Ridge would be a great regret! To leave without tasting Ding's steamed pork would be another great regret!" He then revealed his imperial identity, appointed Chef Ding as his royal chef, and brought him to the palace. Thus, Ding's steamed pork has been passed down to this day.
Steamed Pork with Rice Powder Recipe
Ingredients: 500g pork belly with skin; 75g green peas; 50g vegetable oil; 100g steamed meat powder; 50g Pixian chili bean paste; 15g sweet bean sauce; 5g white sugar; 20g cooking wine; 25g old ginger; 2g MSG; 2g salt.
Method:
1. Initial Preparation: Singe the skin of the pork belly, then rinse thoroughly.
2. Cutting: Slice the pork belly into rectangular pieces measuring 10cm long, 6cm wide, and 0.6cm thick. Finely chop the Pixian chili bean paste and mince the ginger.
3. Seasoning: Coat the pork slices with the chili bean paste, sweet bean sauce, minced ginger, MSG, and salt. Marinate for 30 minutes.
4. Frying: Heat vegetable oil in a wok until smoking (180°C). Fry the marinated pork slices until the surface turns golden brown. Remove and set aside.
5. Finishing: Heat the Pixian chili bean paste in the same wok until fragrant. Combine the fried pork slices with the chili bean paste mixture, steamed rice flour, sugar, and salt. Mix thoroughly.
6. Steaming: Place the seasoned pork mixture in a steamer basket. S
3. Heat treatment: Fry Pixian chili bean paste in 180°C oil until fragrant. Marinate pork slices with chili bean paste, sweet bean sauce, minced ginger, MSG, and salt for 30 minutes. Add steamed meat powder, sugar, and 50g water, mixing thoroughly. Arrange slices skin-side down in steaming bowls, evenly distributing the mixture. Top with green peas.Steam until cooked through, then invert onto a serving plate.
That concludes our introduction to the regional origins of Steamed Pork with Bean Paste. We hope you now have a clearer understanding. Wishing you good health and happiness!