Wang Bameat

Wang Bameat

　　Wang Bameat

　　Wang Bameat is a traditional cooking method for pork knuckle and streaky pork that originated with Wang Zhikun from Xincheng County. This technique was developed by his grandfather in the Qing Dynasty by improving the well-known Sichuan dish "Jar Meat" and has a history of more than 100 years.

　　The classic Jar Meat is made by cubing streaky pork into 7 cm squares, finely chopping the lean part, forming it into a meat patty, and then combining it with chicken, eggs (boiled, shelled, and fried until golden), winter bamboo shoots, and ham. These ingredients are placed in a small clay jar along with Shaoxing wine, Chinese prickly ash, scallions, dried scallops, rock sugar, Sichuan salt, soy sauce, and an appropriate amount of fresh broth. The jar is sealed with a damp paper and slow-cooked over rice husk fire for five to six hours. Wang Bameat adopts the slow-braising technique used for Jar Meat. In addition to using streaky pork, it also incorporates pork knuckle as the main ingredient, along with spices, Shaoxing wine, and rock sugar. The resulting braise is golden yellow, tender and mellow, rich yet not greasy, aromatic, and highly nutritious—especially favored by the elderly.

　　In recent years, people have become accustomed to medical advice advising against eating fatty meat, often avoiding it altogether. However, according to reports, a Japanese university professor discovered that pork can be a long-lasting food if cooked properly—specifically, through prolonged stewing. By this measure, Wang Bameat could be considered an ideal longevity food.

　　In June 1990, Wang Bameat won the “Traditional Award” at the Second Chengdu Individual Famous Snacks Exhibition and Sales Fair; in December 1990, it was officially named a “Chengdu Famous Snack” by the municipal government.