At the table
Take a slice with chopsticks and cut it into smaller bites if needed. Often served as part of a shared meal.
Contains egg and pork. Check any sauce or added seasoning if you have allergies.
The balance of pork fat, egg and starch changes the firmness and color. Usually mild; sauces and extra seasoning vary.
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How does it taste?
Savory and full-bodied, with the aromas of pork, egg and sweet-potato starch that give the dish its name.
- Chili heat
- 0/5
- Texture
- Glossy and tender, with a springy, smooth chew.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
About this regional connection
Chongqing: The directly read Chongqing Daily feature places 郁山三香 among Pengshui dishes; the directly read municipal old-town food map names Yushan Town·郁山三香. This supports a Pengshui/Yushan association, not exclusive origin or present-day seller availability.
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请问你们有郁山三香吗？
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A LITTLE SOMETHING TO READ
Story & history
Yushan sanxiang, a steamed pork dish of three aromas
This account describes a tradition or story, rather than an established historical fact.
Yushan sanxiang from Pengshui is a savory steamed pork cake. Its “three aromas” refer to pork, egg and sweet-potato starch, not a spice blend. In one preparation, pork strips are mixed with starch and egg, set in a mould and steamed until firm; another version wraps the mixture in bean-curd skin. The glossy, springy slices belong to holiday meals and family banquets, including weddings and funerals. Its preparation craft entered Chongqing’s municipal intangible-heritage list in 2019.
Traveler experiences
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