Pork and Chicken Stew

Pork and Chicken Stew

　　Pork and Chicken Stew

　　It is made by first frying the pork and chicken, then adding them to a pot with potatoes and tofu. Chopped green onions, garlic, ginger, Sichuan peppercorns, and Chinese star anise are also added before simmering over low heat until tender. This affordable, nutritious dish boasts a unique aroma.

　　A well-known elderly artist from Beijing once passed through Baiyanhua, and by chance stopped for a few drinks at “Yipinxiang.” After tasting the restaurant’s Pork and Chicken Stew, he was so delighted that he wrote a calligraphy piece for the shop: “Small shop, many guests; fine wine, never intoxicating.”

　　An overseas businessman visited Baotou for sightseeing and research and made a special trip to “Yipinxiang” in Baiyanhua Town. After savoring the dish, he remarked, “Grand banquets around the world are more or less the same, but it’s the local snacks that stay fresh and delightful with every bite—especially the Pork and Chicken Stew, which you just can’t stop eating.”

　　The Pork and Chicken Stew made by Yang San, the owner of “Yipinxiang,” became famous, and more and more people came to learn how to make it. Gradually, “Pork and Chicken Stew” spread to restaurants across the region and beyond. Both urban and rural residents have developed a particular fondness for it.