At the table
Eat the prepared slices as a cold dish. Dip a small piece in aromatic vinegar with shredded ginger if you like.
This dish contains pork. Curing seasonings, accompaniments and vinegar recipes can differ; confirm the actual ingredients if you have dietary restrictions. The pork is cooked before it is chilled and sliced.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Aromatic vinegar and shredded ginger may accompany it.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory and lightly salty, with a sharper taste when dipped in vinegar and ginger.
- Chili heat
- Texture
- Tender pork with smooth, firm, translucent meat jelly.
- How it’s made
- Prepared pork hock is boned, cured, soaked and cooked, then allowed to set with its meat jelly and cut into slices. The professional craft uses a carefully controlled curing process.
Aromatic vinegar and shredded ginger may accompany it.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangsu.
Ask if they have it first
请问你们有镇江肴肉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
The craft behind Zhenjiang’s crystal pork
Before industrial production, Zhenjiang yaorou was commonly sold from a shop front and made in the kitchen behind it. Its craft is passed from master to apprentice and involves many separate tasks, from choosing pork hocks and removing bones to curing, soaking and cooking. The result is judged by the clear jelly, tender lean meat and balance of fat. A simple-looking cold plate therefore carries a great deal of careful work.