At the table
Share onto small plates and try each section separately. Remove bones from ribs before swallowing.
Watch for hot steam and bones. Seasoning may contain soy or wheat; check with the kitchen if needed.
The meats and sides vary. Pork belly, ribs, beef, lamb or intestines may be included; ask which meats are in your serving and how spicy it is.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Rich, savory meat with rice and spice aromas; often moderately spicy.
- Chili heat
- 2/5
- Texture
- Soft steamed meat with a moist, grainy rice coating; accompaniments can be tender or sticky.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
About this regional connection
Chongqing: Official Chongqing food lists identify 开州大混蒸 as a hot dish associated with 开州区, and a Kaizhou district government report identifies it as a local specialty dish. This supports regional association, not a unique origin claim or current availability.
Ask if they have it first
请问你们有开州大混蒸吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Kaizhou’s big mixed steamer, one dish for the whole table
This account describes a tradition or story, rather than an established historical fact.
At Linjiang, a local saying jokes that a host can invite guests and serve only one dish: Kaizhou’s Da Hun Zheng. The “one dish” is a steamer about 60 centimetres across, filled with several kinds of meat, each seasoned and coated with flour separately, arranged in sections, then steamed together. It is a table-sized centerpiece whose separate portions mingle into one meal of many flavors. The dish remains one of Linjiang’s signature local specialties, so the saying points to abundance gathered in a single steamer.
Traveler experiences
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