Description
Beloved from Southern China to Taiwan. The simplest and most sinful way to eat rice. Piping hot white rice topped simply with pure pork lard and premium soy sauce, mixed together.
Restaurants serving Zhu You Ban Fan (Lard and Soy Sauce Rice)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Freshly cooked rice
- Pork Lard(homemade is best)
- Premium Soy Sauce
- Sugar(pinch)
- Shallots(optional)
Instructions
- [Authentic Recipe]
- (Premium Lard) Dice pork back fat, render slowly in a wok on extremely low heat (Ao Zhu You). Adding a tiny splash of water prevents burning and yields snow-white, odorless lard.
- Fry thinly sliced shallots in the rendered lard until golden, creating an aromatic 'Shallot Lard' (Taiwanese secret).
- Serve piping hot, freshly cooked white rice in a bowl.
- Place
- tbsp of solid (or liquid) lard right in the center of the hot rice.
- Drizzle a premium, slightly sweet Chinese soy sauce (a blend of Sheng Chou and Lao Chou) over the top.
- As the rice's heat melts the lard into the soy sauce, mix thoroughly and devour.
Learn more Spice, substitutes, tips
Key spices
Intense sweetness and depth of pork fat
Substitutes at Japanese supermarkets
Tube Lard (inferior aroma to homemade)
Pairing
Fried Egg (ultimate topping) / Vegetable Soup
Trivia
[Trivia] Historically 'poor man's food' for those who couldn't afford meat and bought pure fat for calories. Today, its nostalgic, devilish deliciousness makes it a popular finisher even in high-end restaurants.
Eating tips & etiquette
[Unique Eating] Eating it while a tiny chunk of lard remains unmelted allows the fat to melt directly on your tongue, creating an explosive synergy with the salty soy sauce.
Allergen
Pork, Wheat, Soybeans (Soy sauce)