Jinyun Knocked Meat Soup

Jinyun Knocked Meat Soup

　　Jinyun Knocked Meat Soup

　　      The people of Jinyun have little arable land and face food shortages. In the old days, whenever banquets were held, soups were especially abundant. Generally, there were Knocked Meat Soup, Rice Noodle Soup, Tofu Skin Soup, Sea Cucumber Soup, and others, with sweet soup served last. Among them, Knocked Meat Soup was the most delicious. This soup is made by finely chopping lean meat, mixing it with potato starch, placing it on a cutting board, and then gently hitting the meat with the back of a knife. The soup base is prepared in a pot, and then the meat is added and stirred into a soup. This soup is smooth, refreshing, crispy, and delicious—offering all four qualities—and is loved by everyone.

　　 “Knocked Meat Soup” is a distinctive local delicacy of Jinyun County in Zhejiang Province. Whether for weddings, celebrations, festivals, or when hosting relatives and friends, this dish is always essential. Ancient texts say, “Soup is the harmony of five flavors.” This “Knocked Meat Soup,” like the ancient and secluded Jinyun itself, is rich in traditional charm. It can be served as a “main dish” for a hearty meal or as a “snack” to complement a spread.

　　Ingredients:

　　 The ingredients for this dish are simple. You only need lean meat, sweet potato starch, diced bamboo shoots, diced mushrooms, diced tofu, and other seasonal vegetables, plus a large bowl of broth.

　　Method:

　　For the Knocked Meat Soup, pork is usually selected from the premium pork collar or hind leg lean cuts. First, it is sliced into thin pieces about 1–2 mm thick, then coated with an appropriate amount of sweet potato starch. Using the back of a kitchen knife, a rolling pin, or even a bottle, the slices are gently pounded for a while until they become thin and pancake-like, then spread out on a rice sieve or similar tool to rest. The repeated pounding breaks down the meat’s fiber structure and incorporates sweet potato starch, making it exceptionally tender and crispy.

　　In the pot, stir-fry seasonal vegetables such as peas, diced bamboo shoots, diced mushrooms, and diced tofu (adjust according to your family's resources and personal taste), then add water and broth. Bring the mixture to a boil over high heat, add the pounded meat patties, then pour in the pre-mixed sweet potato starch slurry while stirring continuously to ensure even distribution and prevent sticking or burning. Let it boil vigorously for a short while, then sprinkle with chopped scallions and cilantro. The result is a dish resembling agar in texture, amber in color, with crispy and tender meat that is savory, smooth, and delicious—ready to be served to guests.