At the table
Try a small portion with plain rice, taking pork and fronds together. Ask “商芝是什么菜？” (“What vegetable is shangzhi?”).
Contains pork, pork fat, chicken stock, egg, soy sauce, sesame oil, honey and cooking wine; not vegetarian or vegan. Soy sauce may contain wheat. Cool the meat and cut small pieces when serving children.
This version has no chili; ginger and star anise add aroma, not chili heat. Chicken stock, lard and egg are included even when hard to see.
Boneless pork is steamed until tender, with no chili in this version. Small, cooled pieces may suit children who can already chew meat; adults should check the skin and fatty parts.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The plant, seasonings and finishing details can vary. This is the steamed version with chicken stock, pork fat and thin egg-sheet pieces; confirm the kitchen’s version.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savoury soy-seasoned pork, ginger, star anise and sesame aroma.
- Chili heat
- Texture
- Very tender pork, soft skin and softened fronds in a rich sauce.
- How it’s made
- Pork is poached, its skin brushed with honey and vinegar, then fried, sliced and steamed with the prepared fronds and seasoning. The bowl is inverted and finished with stock sauce, egg-sheet pieces and sesame oil.
The plant, seasonings and finishing details can vary. This is the steamed version with chicken stock, pork fat and thin egg-sheet pieces; confirm the kitchen’s version.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
About this regional connection
Shaanxi: Shangluo association supported byactualdatedlocalfoodreport; completechosenrecipefromseparatebook. Notexclusiveoriginorvenueavailability.
Ask if they have it first
请问你们有商芝肉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
The vegetable beneath the pork
This account describes a tradition or story, rather than an established historical fact.
In Shangluo, Shaanxi, Shangzhi pork pairs a locally named fern vegetable with layered pork belly. Turning the steaming bowl onto a plate brings the pork above the greens. In this version, thin egg-sheet pieces and sauce finish the dish. Ask which plant and preparation the kitchen uses.