Wu'an Stewed Dish

Wu'an Stewed Dish

        Wu'an Stewed Dish comes from Wu'an, Hebei, and belongs tothe cuisine of Hebei Province (Ji Cuisine),with ingredients that change according to the season. It features a blend of rich flavors, is nutritious, tender yet not greasy, salty and savory, making it a traditional, well-balanced dish. Since ancient times, there’s a saying: “Rice, pork dish, yam and vermicelli with kelp, plus some good cabbage.” It has existed in Wu'an since ancient times, is a home-style and popular dish, and is also a must-serve at banquets hosted by hotels and restaurants. It is commonly eaten with rice in households. The contents of the stew vary with the seasons.

        Commonly used ingredients:Cooked meat slices (braised pork slices and crispy pork), where the braised pork is made by simmering pork belly—preferably with more fat—seasoned with spices, then cooling it, brushing the skin with honey (to enhance color), and deep-frying it before slicing for the stew. Other ingredients include Chinese yam or potatoes, Chinese cabbage, yardlong beans, green asparagus lettuce, winter melon, kelp, meatballs, fried tofu, flour dumplings, cabbage, garlic sprouts, eggplant, tomatoes, and more.

        Preparation method:First, heat oil in a pot, then stir-fry various vegetables. Pour in clear broth, add cooked meat slices, braised potatoes, fried tofu, kelp, etc., and simmer for about half an hour. Once boiling, add meatballs, flour dumplings, MSG, salt, sesame oil, and it’s done. For a more refined version, the Chinese yam or potatoes must be pan-fried. In restaurants, the stew is usually served after drinking, during the meal, in a large bowl topped with eight or nine “tiger-skin eggs” (eggs first boiled with spices, peeled, coated with starch, then deep-fried to create a tiger-skin-like pattern).

        Flavor profile:A blend of multiple flavors, rich in nutrition, tender but not greasy, salty and savory—it’s truly exceptional.