Datian Pork Ribs

Datian Pork Ribs

　　When you visit Datian County, warm-hearted hosts might invite you to chomp on some pork ribs.

　　Shipai Town, a small mountain town, surprisingly has seven or eight restaurants that specialize in pork ribs. As soon as guests walk in, without even asking, the restaurant staff will write up a plate of pork ribs on the menu before even inquiring what else you’d like to order. Soon, a steaming hot plate of pork ribs is served. Take a bite—hmm, not bad; another bite—wow, amazing!! The meat is fragrant and full of flavor, with a long-lasting taste. Start with one or two ribs, and if you feel like adjusting the taste, there are small side dishes already prepared with soy sauce and vinegar. Want shredded ginger, minced garlic, or chili? Add them yourself. Then dip the ribs and enjoy—they take on a whole new dimension.

　　On hot summer days in Shipai Town, when you eat pork ribs, the restaurant will always serve you a bowl of shredded radish soup. Summer isn’t normally the season for radishes—these are obviously off-season vegetables—but what’s unique is that Datian’s off-season produce is grown in a natural environment. In Wuling Township of Datian County, there’s a mountain peak over 1,400 meters above sea level called Snow Mountain, which is famous for producing radishes known for their large size, crisp texture, and sweet juice. The relatively cool climate also allows radishes to be grown even in summer. After the boiled pork ribs are fished out, the boiling broth in the pot is used to cook the shredded radish. Cooking the radish shreds with the rib broth allows the grease in the soup to be absorbed, making it especially sweet and clear, while the radish shreds gain a rich fragrance. No additional seasoning is needed for a delicious dish. Radishes can clear heat and reduce internal “fire,” as well as aid digestion and relieve bloating, perfectly balancing the richness of the fatty pork ribs—truly a match made in heaven.

　　In the past, people in Datian would use knives to cut the meat off the pork ribs before eating it. Later, someone tried serving the whole pork rib directly on the plate, letting diners gnaw on it themselves—and this ended up getting everyone hooked. Not only was the “knife taste” eliminated, but diners could also enjoy the unique aroma lingering within the bones. Moreover, eating big chunks of meat and drinking from big bowls seemed to showcase the bold, heroic spirit of the mountain folks. (By Wen Jing)

　　Source: General Office of the People’s Government of Fujian Province