At the table
Take small portions with plain rice; let the steaming-hot meat cool before eating.
Contains pork and fermented soybeans. Chili and cured-meat saltiness vary.
Ground chili gives this version moderate heat; the quantity and strength vary by cook.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Smoky and chili-seasoned.
- Chili heat
- Texture
- Rich cured pork softened by steaming.
- How it’s made
- Steam.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hunan.
Ask if they have it first
请问你们有豆豉土腊肉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Smoke, Beans and Steam in Liuyang
This dish brings together three characteristic elements of Liuyang cooking: smoked pork, local fermented black beans and steaming. The cured meat supplies the smoky richness, while douchi and ground chili season it as it steams. The beans are a seasoning alongside the pork, not a meat substitute. Eat small portions with plain rice to balance the concentrated flavour.