Beef, pork, and goose

Beef, pork, and goose

　　Beef, pork, and goose

　　Stewing is a hallmark of Enping cuisine. Pigs, dogs, and cows can all be used in stewed dishes, with seasonings typically limited to fermented tofu, scallions, garlic, soy sauce, and water, then slow-cooked over low heat. To truly appreciate it, one must savor the chef’s skill—whether the meat is cooked to the right level of doneness. Enping locals enjoy tender, savory, and salty meat, paired with a couple of drinks, considering it a true joy in life.

　　If you find traditional stews too rich in flavor, try a popular local drinking snack—ox hoof skin. Locally, chefs often refer to this as “lower-tier dish” (a trade term for less premium ingredients). Picture this: ox hoof skin is essentially the calloused skin from the heel of an ox, formed through years of walking. It usually requires thorough washing and light stewing before serving. The texture is chewy and springy, with a faint beefy aroma. The skin itself has little flavor and relies on condiments like sesame paste and peanut sauce to enhance the taste. According to frequent visitors to Enping, this snack is extremely popular at night market food stalls.