Huizhou Yipin Pot

Huizhou Yipin Pot

　　Huizhou Yipin Pot is a famous dish from Jixi and also a specialty of the Hu family when hosting guests.

　　The “Hu Shi Yipin Pot” is one of the most representative dishes in Huizhou cuisine and is said to have been the highlight dish served by Hu Shi when entertaining visitors. This pot is truly a rich medley, layered like a pagoda mountain. The bottom layer consists of dried vegetables — dried wild greens, dried bracken, winter bamboo shoots, string beans… topped with braised pork, then followed by white radish, egg dumplings, beef-filled tofu pockets, chunks of free-range chicken, large meatballs… A variety of delicacies are stacked on top of each other. Although all cooked together in one pot, the flavors never overlap. 　　

　　For instance, both egg dumplings and tofu pockets are stuffed, yet the egg dumpling has a tender skin and fragrant filling, while the tofu pocket offers a soft exterior and chewy inside. Similarly, among the stewed meats, the braised pork is hearty and bold — rich but not greasy — while the pork meatballs are delicate, smooth, and bursting with flavor. As for the vegetables, the dried wild greens and bracken are crisp and clean, and the large white radish is refreshing and fragrant. In short, each layer brings a new surprise — “to explore a thousand miles of flavors, simply climb one more level of the pot.” 　　

　　Insightful Tasting: Hu Shi had a lifelong love for his hometown’s “Yipin Pot,” using it to express his homesickness.

　　　　When Liang Shiqiu first visited Hu Shi’s home, Mrs. Hu Shi, Jiang Dongxiu, personally cooked for him — preparing Huizhou Yipin Pot. Hu Shi told Liang Shiqiu: “You are the son-in-law of Jixi, so of course we must entertain you with Jixi’s signature dish.” When the meal was served, Liang Shiqiu saw only an iron pot placed on the table, its mouthwatering aroma making him swallow hard. He ate layer by layer from top to bottom. The top layer was cattail leaves, followed by pan-fried duck pieces, then braised chicken, egg dumplings, fried tofu pockets, thick slices of half-fat half-lean pork, and the bottom layer featured bamboo shoots — a specialty of Huizhou. The flavors of the entire dish progressed wonderfully, offering layers of richness, tenderness, crispness, and savoriness. After eating, Liang Shiqiu sang its praises and wrote: “A large iron pot, two or three feet in diameter, was served steaming hot, still bubbling inside. There were layers of chicken, duck, pork, fried tofu pockets, dotted with some egg dumplings, along with radishes and greens — absolutely delicious.”

　　　　Cai Yuanpei, the president of Peking University, also enjoyed Yipin Pot at the Hu residence. But the Yipin Pot wasn’t Cai Yuanpei’s favorite — his favorite dish at the Hu home was Jiang Dongxiu’s Dongpo Pork. Cai Yuanpei himself was also well-versed in the art of food. He once explained the recipe for Eight-Treasure Duck to foreign friends in great detail. It’s said that he could cook the dish himself and even prepared it in person at Hu Shi’s home.