Fuku "Shuipang"

Fuku "Shuipang"

　　Fuku Town has a famous dish called "Shuipang" (pronounced "pang" in the local dialect, similar to "bang"), which fully embodies the bold character of the "Meishan Man" — eating meat in big chunks and drinking wine heartily. Not long ago, a reporter visited Fuku Town out of admiration for this dish, had the pleasure of tasting the delicious "Shuipang," experienced an original sensory delight, and got a taste of the "Meishan Man" lifestyle.

　　Fuku is part of the ancient Meishan region. The local customs and cultural traditions here have been passed down orally without any written records, so it's impossible to trace exactly when Fuku's "Shuipang" originated. Legend has it that during the Five Dynasties and early Song Dynasty, when the left chieftain of the Meishan cave dwellers, Fu Hanyang, held his wedding banquet, each table was required to feature the "three offerings" of chicken, fish, and pork. While preparing the feast, the chef found that the whole chicken and whole fish were small enough to fit on the table, but the whole pig was too large. So, the chef chose the best-tasting part of the pig — the hind leg — as a substitute, commonly known as the "rear haunch." The pig’s hind thigh had to meet strict criteria: it had to weigh exactly nine jin and nine liang (approximately 5.9 kilograms), symbolizing everlasting love. Later generations began calling it the "Nine-Pound Shuipang."

　　The original method of making Fuku "Shuipang" was relatively simple: first, the pig’s leg was cleaned and depilated, then placed in a pot and boiled over high heat for one hour. Next, salt was added, and the leg was simmered over low heat for two hours to remove the gaminess and enhance the aroma. Then, the leg was taken out and cooled for one hour to tighten the skin and give the meat a springy texture. Finally, it was simmered again over high heat until the broth no longer covered the meat. Before serving, stir-fried chili peppers were poured over the top. Once served, the "Shuipang" would fill the dining table with an enticing aroma. The skin was chewy and full of texture, while the meat was tender and could be easily separated with just a light nudge of chopsticks.

　　Throughout the entire cooking process of Fuku "Shuipang," it is essential to use enough water from the start and never add more midway. The control of heat before the two boiling stages is very important — too high and the broth may boil away, too low and the pork leg won’t cook through or become tender. In addition, selecting quality ingredients is crucial. The pig should be a locally raised grain-fed one, and the fresher the pork leg, the better.

　　In the past, during harder times, ordinary people could rarely afford such a luxurious dish as Fuku "Shuipang." It was usually reserved for special occasions like Chinese New Year or wedding banquets, making it a symbol of the banquet’s scale and prestige. With the development of the times and rising living standards, Fuku "Shuipang" is no longer limited to festive days but has also become a common dish on everyday dining tables. Its cooking method has also been refined: instead of cooking the whole hind leg, it is now cut into large chunks to shorten the cooking time. Additional ingredients have also been introduced, including konjac tofu, chicken chunks, fried tofu, and pickled white chili peppers. These additions make the "Shuipang" even more fragrant and sweet, without being greasy, leaving a delightful aftertaste.

　　In 2004, national, provincial, and Loudi city poetry masters and leaders who attended the award ceremony for Lianyuan City as the “National Hometown of Poetry” specifically requested to try this dish. After tasting it, they praised, “Fuku ‘Shuipang’ is truly delicious — it will definitely become famous nationwide.” In April 2011, Fuku "Shuipang" won the gold award at the “First Loudi City Local Cuisine Cooking Competition.”