The Pearl in the Palm

The Pearl in the Palm

　　The Pearl in the Palm is one of the Eight Treasures of Ancient China, a long-treasured delicacy from imperial cuisine. The “palm” refers to the paw of the black bear, a specialty of Northeast China. Bears have the habit of hibernating, and during hibernation, they survive by licking their paws. The fluid and fat from their mouths seep into the center of their paws, which is one of the reasons why bear paws are so nutritious. Among the paws, the front right paw is particularly plump because it is licked more often, hence it is known as “left as jade, right as agate.”

Although bear paws are a premium delicacy, improper preparation can render them unpalatable. To truly enjoy their flavor, great care must be taken in the cooking process.

In Jilin, the traditional way of preparing bear paws is to cook them with other local specialties using unique methods. The process involves boiling the paws three times, stewing them in broth three times, then simmering them in a seasoned broth before finally thickening the sauce and plating. Among various preparation styles, the most flavorful include Red-Braised Bear Paw, Eight-Treasure Bear Paw, Orchid Bear Paw, and “The Pearl in the Palm,” with the latter being the most esteemed. It is served with fish balls, ham slices, and choy sum alongside the bear paw. The dish holds together neatly, with a white, jade-like color and a texture and taste reminiscent of delicate soup or tofu — tender, mild, and refined. Truly a treasured delicacy.