At the table
Pick up a potato with chopsticks and take a small bite first: the centre can stay hot. The small pork pieces are eaten with the potatoes.
Contains pork and pork fat. A potato-based dish is not necessarily vegetarian; check added chilli if you want a mild version.
Other preparations may add fermented chilli-and-grain seasoning or cured sausage. Ask which version is served; they are not all combined in this version.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Other preparations may add fermented chilli-and-grain seasoning or cured sausage. Ask which version is served; they are not all combined in this version.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory and salty, with a cured-pork aroma. The selected version has no added chilli.
- Chili heat
- Texture
- Golden, lightly crisp patches outside and soft, floury potato inside.
- How it’s made
- Peeled small potatoes are slowly pan-fried in cured pork fat until golden, then combined with diced cured pork.
Other preparations may add fermented chilli-and-grain seasoning or cured sausage. Ask which version is served; they are not all combined in this version.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Chongqing.
About this regional connection
Chongqing: OfficialFengjie source identifiesXinglongpreparation.
Ask if they have it first
请问你们有兴隆炕洋芋吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Slow browning in Xinglong
This account describes a tradition or story, rather than an established historical fact.
In Fengjie’s Xinglong area, small potatoes and cured pork fat form a local preparation known as 炕洋芋. Slow heat creates golden surfaces while keeping the centres soft. Cured pork, sausage or a fermented chilli seasoning give different versions their character.