Bone Piles

Bone Piles

　　Bone Piles are one of the most representative local delicacies of Lingshi, known for their tender, flaky texture and rich nutrition. They are widely praised as a delicious dish. On the sixth day of the eleventh lunar month in the 26th year of the Guangxu reign (1900), Empress Dowager Cixi and Emperor Guangxu were on their way to Xi’an and passed through Lingshi. At the official residence of the He family in Liangdu, they tried Bone Piles along with Hehe Rice, which greatly whetted their appetites and earned high praise. Before leaving, Cixi instructed Li Lianying to note down the ingredients and the full cooking process so they could be brought back to the palace. It is said that after returning to Beijing, Cixi often asked her chefs to prepare Lingshi Bone Piles and Hehe Rice for her. Since then, the story of Cixi’s fondness for Lingshi Bone Piles and Hehe Rice has been widely circulated among the people.

　　　　The origins of Bone Piles are unclear, but the traditional craftsmanship has been preserved and further developed over time. In the past, they were made from coarse grains such as red flour, mixed grain flour, or cornmeal, but today they are mostly prepared using white flour with a small amount of cornmeal or rice flour. There are two main types of Bone Piles: vegetable Bone Piles and meat Bone Piles. Vegetable Bone Piles are more common and come in a wider variety. Examples include those made with wild vegetables such as locust flower, elm seeds, broom corn millet, and alfalfa. There are also versions made with vegetables like potatoes, Chinese cabbage, radishes (red and white), green beans, Chinese cabbage, scallions, and pickled vegetables. Different vegetables lend different flavors. However, the basic preparation method remains similar. The chosen vegetables are either chopped finely or grated into threads, then mixed with an appropriate amount of water and seasonings, followed by adding a suitable amount of flour and stirring well. The mixture is stirred until the vegetable shreds or pieces are evenly coated with flour, forming small grains or strips, and then steamed until cooked. For even better flavor, they can be sautéed with scallions, garlic, and oil before eating. The preparation of meat Bone Piles differs slightly. Pork is first cut into small cubes the size of soybeans, coated with a mixture of egg and flour, and deep-fried. The fried pork cubes are then wrapped in white flour, steamed, and finally stir-fried again with scallions, garlic, and seasonings. This results in a fragrant, mouthwatering delicacy.