White Meat Fire Cake

White Meat Fire Cake

　　White Meat Fire Cake

　　Selected cuts of pork are rinsed in flowing water, then boiled until fully cooked. The cooking process requires precise control — the fat must be crispy yet not raw, while the lean meat should be tender but not dry. During boiling, scum and excess oil are removed, and over a dozen seasonings are added before simmering over low heat. The result is a dish that is fragrant without being greasy, and light without being bland. Now

　　50-year-old Li Lingen is a second-grade special chef and a senior culinary specialist, as well as the true inheritor of the authentic white meat fire cake. The white meat fire cake is topped with lean pork, pork belly, pork intestine, pig’s trotters, tofu puffs, and vegetarian meatballs, and served with condiments such as pickled garlic, cucumber strips, green onions, and one of Baoding’s Three Treasures — fermented soybean paste. It has a deliciously refreshing taste, and its most unique feature is that it serves as three meals in one: meat, soup, and staple food. The most amazing part is its “five flavors in one” — each topping gives a different taste.