Xiaolan Chrysanthemum Pork

Xiaolan Chrysanthemum Pork

　　The Xiaolan area is rich in chrysanthemums. Making food using chrysanthemums has naturally become popular, and among them, the most famous is chrysanthemum pork. Chrysanthemum pork is made by selecting the fatty part of the pig’s back, slicing it into translucent thin pieces, curing them with sugar, and then coating them with semi-fresh, semi-dried sugar-preserved chrysanthemum petals. Although this chrysanthemum pork may look fatty, it is actually crisp, not greasy, and deliciously fragrant. Especially, the juice from the chrysanthemum petals lingers on the palate, exuding a rich aroma. It is a traditional gift item in Zhongshan.

　　Xiaolan Chrysanthemum Pork is a well-known local specialty from Xiaolan that enjoys fame both in China and abroad. The traditional method involves carefully selecting fatty pork, slicing it into small square pieces, curing it with granulated sugar, and sealing it in jars. Once the fatty pork becomes as crystal clear as ice, the sugar-cured meat is ready. Then, the cured sugar meat is taken out, coated with syrup, and dipped in chrysanthemum crumb to create the delicious chrysanthemum pork. Although it is made with fatty meat, chrysanthemum pork is crisp, not greasy, and pleasantly fragrant, making it an excellent gift item.

　　Chrysanthemum pork can be eaten as a snack, offering waves of chrysanthemum fragrance with a sweet taste that is not cloying. In the past, people in Xiaolan liked to serve chrysanthemum pork as a dim sum with tea. In the 1960s and 1970s, families in Xiaolan would often make their own chrysanthemum pork at home. Nowadays, people in Xiaolan mostly use chrysanthemum pork in modern dishes or to make glutinous rice ball desserts and sweet soups.