Description
A classic Guangdong/HK rice thief. A flat pork patty is topped with Xian Yu (intensely pungent salted fermented fish) and steamed. The anchovy-like umami of the fish permeates the meat.
Restaurants serving Xian Yu Zheng Rou Bing (Steamed Pork with Salted Fish)
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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
Instructions
- [Authentic Recipe]
- Finely chop Xian Yu (salted dried fish).
- Coarsely hand-chop pork shoulder.
- Mix pork, fish, soy, sugar, pepper, sesame oil, and starch; knead until sticky.
- Spread into a 2cm thick disc on a plate.
- Top with more fish bits and ginger.
- Steam for 15-
- mins.
- Garnish with scallions and a splash of hot oil.
Learn more Spice, substitutes, tips
Key spices
Intense amino acid umami of fermented salted fish
Substitutes at Japanese supermarkets
Anchovies and minced pork
Pairing
White Rice / Pu'er Tea
Trivia
[Trivia] Xian Yu was once poor man's food but is now the soul of Hong Kong cuisine. It is featured in the proverb 'Xian Yu Fan Shen' (making a dramatic comeback).
Eating tips & etiquette
[Unique Eating] Pour the golden juices from the plate over rice along with the meat. The stinky-delicious saltiness and sweet pork are a perfect match. A hidden gem in Shinjuku's Cantonese spots.
Allergen
Pork, Seafood, Soybeans, Wheat (Soy sauce)