Zhenjiang Crystal Meat

Zhenjiang Crystal Meat

　　Origin: Zhenjiang, Jiangsu Province, China.

Craftsmanship: Its production involves as many as 14 steps. First, the trotters (preferably the front ones) are selected, then the hair is removed and the bones are taken out. The meat is rubbed with saltpeter water and salt, then pickled for six to seven days. It is soaked in cold water to remove blood and brine, then cooked with seasonings. After being taken out of the pot, it is stacked and pressed flat in a basin. The oil brine is rinsed off with broth, and then an appropriate amount of alum and water is added to the filtered broth, which is poured back into the meat basin. Once cooled and solidified, it is ready.

Features: It has a rich, delicious flavor, is soft and refreshing, and is not greasy. What’s even more praiseworthy is its particularly refined way of serving. Before being brought to the table, the chef cuts the meat according to different parts of the trotter into various shapes and serves them on separate plates. The two pieces of meat from the upper part of the front trotter paw are sliced into shapes resembling eyeglasses, called “Eyeglass Crystal Meat.” Its tendons are soft and the flavor is delicious and fragrant. The meat around the trotter paw is cut into curved strips that resemble a jade belt, called “Jade Belt Crystal Meat.” Its meat is extremely tender. The meat from the trotter paw is called “Triangular Prism Crystal Meat.” Its taste is fragrant and light. The lean meat from the upper part of the rear trotter, along with a thin bone, is called “Lamp Adder Crystal Meat,” which is crispy, soft, and tender. In addition, when eating the Crystal Meat, pairing it with Zhenjiang aromatic vinegar and shredded ginger gives it a uniquely delightful flavor. (Zhenjiang)

Crystal Meat is a famous dish from Zhenjiang with a history of over 300 years. The Crystal Meat at Zhenjiang’s “Yanchun Restaurant” lives up to its reputation. Crystal Meat evolved from the ancient dishes “Stewed Pork” and “Crystal Cold Noodles.” The lean meat is slightly light red, tender and easily melted even when served cold. The gelatinous part is transparent and smooth, hence the name “crystal,” resilient yet not tough, not greasy or heavy. When this dish is served, different types of meat cuts are prepared and named accordingly, such as “Eyeglass Crystal Meat,” “Jade Belt Hook Crystal Meat,” “Lamp Adder Crystal Meat,” and “Triangular Prism Crystal Meat.” It is refreshing and appetizing, with elegant color and excellent taste. Paired with shredded ginger and aromatic vinegar, it offers an even more distinctive flavor.