Ding Family Steamed Pork

Ding Family Steamed Pork

　　The Ding Family Steamed Pork from Xinzheng originated from the Ding Family Restaurant in the late Qing Dynasty, boasting a history of 120 years. It was once refined under the guidance of an imperial chef and incorporates the essence of both northern and southern flavors, creating a renowned dish based on traditional techniques. Historically, Xinzheng was known as the “Nine Provinces’ Thoroughfare,” a key north-south transportation hub with heavy foot traffic. During the late Qing and early Republican periods, imperial envoys traveling between the capital and the region, who resided at the “Chayuan,” often dined at the “Cuibinlou” restaurant on North Street run by the Ding Family, bringing with them flavors from across the country and official culinary skills. Over the following five generations and more than a hundred years, the Ding Family continuously refined…

　　 and improved the recipe, enhancing its color, flavor, appearance, and texture, while also building an ever-growing reputation. The current chef is Master Ding Guangzhou, the sixth-generation descendant of the Ding Family, aged 68 (a Level 2 Red-Cooking Chef). He possesses exceptional craftsmanship and pays meticulous attention to detail, maintaining the high standards of this classic dish. He is skilled in over 40 different cooking methods including braising, pan-frying, simmering, stewing, stir-frying, mixing, seasoning, velveting, and slow-cooking, and can recite the names of over 600 dishes from memory.

　　 Ingredients and preparation method for Ding Family Steamed Pork: Select one pound of pork from the hard rib section, with a mix of fat and lean, cut into pieces two fingers wide, two and a half inches long, and half a finger thick. Use three qian of millet or glutinous rice, rinse and dry it, then stir-fry with Sichuan peppercorns until it turns persimmon yellow and emits a fragrant aroma, then grind it into powder. Add six qian of sugar, three qian of soybean paste, and a small amount of chopped scallions and ginger, mixed well with soy sauce. Place pork spare ribs at the bottom, with ten pork pieces per bowl, and steam until fully tender. When served, the dish is bright red and translucent, resembling crystal, with an enticing aroma that stimulates the appetite.