Wang Ba Rou (Wang Ba Rou)

Wang Ba Rou is a famous dish from Xinjin County, Sichuan. It has a history of over 100 years and was developed based on the cooking technique used for坛 Zi Rou (Tanzi Pork), incorporating local characteristics.

• Name
  Wang Ba Rou (Wang Ba Rou)
• Category
  Specialty Cuisine
• Origin
  Sichuan Province – Chengdu City – Xinjin District
• Chinese Name
  Wang Ba Rou
• Taste
  Rich but not Greasy
• Type
  Pork Dish
• Main Ingredient
  Pork Belly

Wang Ba Rou is a renowned dish in Xinjin County, derived from the traditional Sichuan dish of坛 Zi Rou (Tanzi Pork) and improved upon. It has a history of more than 100 years. The dish uses the cooking technique of坛 Zi Rou (Tanzi Pork), with pork belly and five-layered pork as the main ingredients, supplemented by spices, Shaoxing wine, rock sugar, and other seasonings. The cooked Wang Ba Rou is bright yellow in color, soft and tender, rich but not greasy, with a strong aroma, making it particularly favored by the elderly.

Preparation Method

The traditional dish of坛 Zi Rou (Tanzi Pork) is made by selecting five-layered pork, cutting it into squares that are 7 centimeters in size, finely chopping the lean meat to make meat patties, and then frying them. These patties are combined with chicken, hard-boiled eggs (peeled and fried until golden brown), winter bamboo shoots, and ham, all placed in a small clay pot. Shaoxing wine, Sichuan pepper, scallions, scallops, rock sugar, Sichuan salt, soy sauce, and an appropriate amount of fresh broth are added. The mouth of the pot is sealed with wet paper and then slowly cooked over a fire of rice husks for five to six hours. The cooking technique of Wang Ba Rou borrows from this method. In addition to using five-layered pork, it also uses aromatic pig knuckles as the main ingredient, along with spices, Shaoxing wine, rock sugar, and other seasonings. The resulting pork is bright yellow in color, soft and tender, rich but not greasy, with a strong aroma, and rich in nutrients, making it especially favored by the elderly.

Awards

In June 1990, Wang Ba Rou received the “Traditional Award” at the Second Chengdu Individual Specialty Food Exhibition. In December 1990, it was named a “Chengdu Specialty Food” by the municipal government.