Wuxi "Meat Bones"

Wuxi "Meat Bones"

　　The history of Wuxi "Meat Bones" spans over 100 years. In fact, Wuxi Meat Bones aren't really "bones" at all — they are made by braising premium meat near the rib bones along with the ribs themselves. The seasonings include fennel, soy sauce, and aged wine. During cooking, the rim of the pot must be sealed with flour, and the dish is simmered over low heat until it becomes fragrant, tender, and falling-off-the-bone. Before serving, rock sugar is added to thicken the sauce. Its meat juice turns sweet, fragrant, and paste-like, commonly referred to as "old juice." When serving the meat bones, the old juice is poured over the cooked meat to blend the flavors. Wuxi Meat Bones are excellent in color, aroma, and taste. They have a reddish-brown glaze, an enticingly rich aroma, and when eaten, are juicy but not greasy, tender but not mushy, and perfectly balanced between sweet and savory.

　　Wuxi Meat Bones are divided into two main styles: the Southern style, represented by Sanfengqiao Meat Shop, and the Northern style, represented by Lugaojian Meat Shop. The Southern style uses a cage liner in the pot and is simmered with a thick broth; the Northern style uses a wooden-lidded wide pot with a lighter broth and thickens the sauce with water chestnut starch. Currently, notable shops known for their braised pork ribs include Sanfengqiao Meat Shop, Lugaojian Meat Shop, Yuxing Meat Shop, and Laosanzhen Meat Shop. (Wuxi)