Clay Pot Meat Dishes

Clay Pot Meat Dishes

　　During the Chinese New Year or festive occasions in Pingyao, every household prepares a unique meat dish called “He Wan Zi.” He Wan Zi refers to earthenware bowls specially used for serving meat. These bowls are fired without glaze and are slightly shallower than regular bowls. Pork fat and pork belly chunks are first boiled in a pot, then taken out and simmered with yellow wine before being removed again. The meat is then cut into various shapes—each portion weighing about five taels. These include strip-shaped roast pork, chunk-shaped pork belly, and sliced trotter pieces connected by cuts. The pieces are arranged by shape in the bowl, then seasoned with scallion segments, ginger slices, salt, star anise, and peppercorn water. The bowls are steamed, and once taken out of the steamer, they are ready to eat. When serving, a prepared broth is added—for example, roast pork or meatballs are served with clear broth, while pork belly or trotters are served with a thickened soup.

　　 “He Wan Zi” has an excellent flavor and comes in a variety of types, such as soy-marinated pork (fermented tofu pork), roast pork, pork belly, crispy pork, trotters, meatballs, steamed chicken, and more. Different parts of the pork are selected, cut into chunks, and shaped, each with its own distinct taste. Large square-shaped meat is called “Da Rou” (pork belly), strip-shaped is called “Shao Rou” (roast pork), diamond-shaped chunks are known as “Tuo Zi” (crispy trotters or pork knuckle), and those soaked in fermented tofu sauce are called “Jiao Rou” (soy-marinated pork). There are also varieties like meatballs, chicken, and lamb. The preparation of He Wan Zi has a long history in the region. Thanks to the use of specially made earthenware bowls and a distinctive cooking method, the meat is rich yet not greasy, lean yet not dry, and offers a variety of flavors. It is deeply loved by locals and has become an essential dish for festivals, family gatherings, and banquets in Pingyao.