Eight-Cut Soup

Eight-Cut Soup

　　　Eight-Cut Soup is a signature dish of Zijin, made from eight of the most premium parts of the pig, including pork heart, pork kidney, pork liver, pork small intestines, pork stomach, pork lung, pork pancreas, and lean meat. It is said that this soup is simmered over low heat from the night before until the next day, resulting in a delicious and aromatic broth.

Fucheng Eight-Cut Soup is one of the Eight-Cut Soup series in Zijin County. It evolved gradually in 1986 when Fucheng Restaurant refined the traditional Hakka pork offal soup. By adjusting ingredients based on customer preferences, improving the recipe, and enhancing cooking techniques, the dish was transformed into its current form.

The main ingredients come primarily from Lantang pigs, a representative breed of Hakka pork. Carefully selected cuts from the pig—including pork heart, pork liver, pork lung, pork tongue, pork kidney, pork small intestines, diaphragm (known as "mountain partition"), and front pork belly—are sliced once each (a total of eight cuts), hence the name "Eight-Cut Soup."

The soup is generally available during limited hours, opening at 6:00 AM and closing at 10:30 AM. Due to its unparalleled flavor, the soup attracts a steady stream of diners every day, often creating a bustling scene. At its peak, it set a record of selling 300 bowls of “Eight-Cut Soup” within just four hours.