Lizhuang's Big and Small Three Whites

Lizhuang's Big and Small Three Whites

　　Lizhuang's Big and Small Three Whites

　　Lizhuang’s famous local dishes are known as the “Big and Small Three Whites.” The “Big Three Whites” refer to white pork slices, white liquor, and white cake, while the “Small Three Whites” consist of sliced boiled chicken, sliced boiled rabbit, and white peanuts.

　　Lizhuang White Pork—Through generations of chefs’ exploration, refinement, and improvement, it has reached culinary perfection, becoming a widely renowned and iconic dish of Lizhuang. That’s why there’s a saying: “Visiting Lizhuang without trying Lizhuang White Pork is like not visiting Lizhuang at all.” Making Lizhuang White Pork focuses on four essential elements: premium ingredient selection, precise cooking timing, exquisite knife skills, and fragrant seasonings—each indispensable.

　　Lizhuang White Liquor—Historically, Lizhuang was inhabited by the Bo people, who were among the first to ferment a wild fruit into “jiujiang,” a condiment and beverage, pioneering brewing in the region. Lizhuang White Liquor boasts a long history, primarily made from locally grown high-quality sorghum using traditional techniques and multiple brewing processes. The resulting liquor can be used to make various medicinal wines or enjoyed straight. It causes no hangover and is considered a green food product. Especially noteworthy is the traditional production process, which is also a fascinating attraction for tourists.

　　Lizhuang White Cake—A well-known sweet treat, it is made primarily from premium glutinous rice. With the addition of sugar, sesame seeds, and other ingredients processed through multiple steps, it is then molded into shape. With its fragrant, soft texture and easy digestibility, it is especially loved by the elderly and children, and makes for a great portable gift.

　　Sliced Boiled Chicken: Lizhuang Sliced Boiled Chicken is made using free-range roosters that are raised without additives and are just beginning to crow—commonly referred to as “spring chickens.” The water temperature during cooking is meticulously controlled, with the ideal state being when the femur still shows a hint of red—known as “bloody bone chicken.” Only by chopping and plating it this way can its appealing shape and tender texture be preserved. Served with a well-balanced dipping sauce, it becomes a dish of exceptional color, aroma, taste, and presentation.

　　Sliced Boiled Rabbit: Lizhuang Sliced Boiled Rabbit uses young rabbits weighing around 1.5 kilograms. The rabbits are skinned and gutted before being cooked in water where the temperature is carefully managed. Overcooking makes it too soft and flavorless, while undercooking leaves it underdone, affecting the dish’s appearance. Once sliced and plated, served with an aromatic, spicy, and numbing dipping sauce, it becomes a tender and smooth delicacy perfect for pairing with alcohol.

　　White Peanuts: Lizhuang White Peanuts Lizhuang features about 15 square kilometers of riverine alluvial flatlands with fertile soil ideal for growing peanuts. The washed peanut kernels are strikingly white, whether boiled or processed into salted peanut varieties. Their bright color is very appealing, and their taste is top-notch. Especially popular are Lizhuang’s salted peanut products, making them a great low-cost, high-value gift for friends and family.