Wolong Zha

Wolong Zha

　　Wolong Zha

　　　A famous “Wolong Zha” from Shengzhong Town in Nanbu County, known for being rich yet not greasy, with one slice being enough to fill you up.

　　“Wolong Zha” has a long history: thick slices of pork belly are cut and mixed with over ten seasonings such as ginger, eggs, sugar syrup, cooking wine, scallions, and garlic, along with rice flour, then steamed in a steamer for over 40 minutes. “Wolong Zha” is the highlight dish at local weddings and funerals — how generous and well-off the host family is can be judged by the portion of “Wolong Zha” served. According to locals, a few years ago, some slices were as large as 0.25 kilograms, almost the size of a shoe sole. When served on a big plate, a chopstick was often stuck through the middle (to prevent it from sliding off the plate). The waiter would carry the plate to the table, pull out the chopstick, and guests could dig in without restraint.

　　In earlier years, due to tougher living conditions, people would wear their best clothes—reserved for festivals and holidays—to banquets, all the while worrying about the elderly and children back home. So when “Wolong Zha” was served, they would carefully wrap a piece in banana or lotus leaves and tuck it into their pockets, sometimes getting grease stains on their clothes. But things are different now — people’s appetites have clearly “shrunk,” the tradition remains, but “Wolong Zha” has gradually become more “slim.”