Taiwanese Pork Paste (Meat Geng)
お肉の旨味を閉じ込めた「つみれ」！台湾のとろみスープに欠かせない主役
Description
Shredded pork wrapped in fish paste (or starch) and shaped into nuggets. The main ingredient for Taiwan's unique 'Geng' (thick soup), enjoying meat texture and paste softness together.
Classification: For Everyone,Refrigerated/Frozen,Star of Thick Soups
Shops selling Taiwanese Pork Paste (Meat Geng)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Prep/Usage]
- [Rou Geng Tang] Simmer these nuggets in a thick bonito broth with cabbage, shiitake, and bamboo shoots. The Taiwanese way is drenched in black vinegar (Wu Cu).
- [Rou Geng Mian] Add Oil Noodles or Rice Noodles to the thick soup for a hearty meal.
- Buying frozen ones lets you replicate 'Taiwanese stall soup' at home instantly by just dropping them into hot broth.
Learn more Substitutes, pairings, tips
Key spices
Soy-marinade flavor and seafood broth aroma
Substitutes at Japanese supermarkets
Pork balls or Tsukune (but lacks the coating texture)
Pairing
Rou Geng Tang, Rou Geng Mian, White Rice
Trivia
[For Everyone] The face of Taiwanese-beloved 'Geng' (thick soup dishes). Not just a meatball; coating meat in 'batter (Geng)' is a rational ingredient that keeps umami in the meat while helping the soup's thickening. Regions like Yilan offer luxurious versions with very high meat ratios.
Eating tips & etiquette
[Unique Eating] Scoop the piping hot Rou Geng from the thick soup with a spoon, add extra black vinegar on top to highlight the meat's sweetness with acidity!
Allergen
Pork, Seafood, Soy, Wheat