Fenzhengrou (粉蒸肉), also known as steamed pork with rice flour, is a popular traditional dish in Xi’an, the capital city of Shaanxi Province in China. The dish is made by marinating pork belly with various seasonings, then coating it with a layer of rice flour before steaming it until tender and flavorful.
The dish is believed to have originated from the Han Dynasty (206 BCE – 220 CE) and was served to emperors as a royal delicacy. Today, it is a staple dish in Shaanxi cuisine and is widely enjoyed by locals and visitors alike.
To prepare fenzhengrou, a whole slab of pork belly is first cleaned and cut into square pieces. The pork is then marinated in a mixture of soy sauce, cooking wine, ginger, garlic, and other spices for several hours to absorb the flavors. Meanwhile, glutinous rice flour is mixed with water to form a smooth and sticky dough, which is used to coat each piece of pork before steaming.
The dish is typically served with a variety of accompaniments, including sliced garlic, green onions, and cilantro. The soft and tender pork is usually eaten with a bowl of hot rice and some spicy chili oil for added flavor.
Fenzhengrou is not only delicious but also nutritious. The dish is high in protein and contains essential vitamins and minerals such as vitamin B6, niacin, and phosphorus. However, due to its high fat content, it is recommended to eat it in moderation.
In Xi’an, fenzhengrou can be found in many local restaurants and street food stalls. It is a must-try dish for visitors to the city, as it offers a unique and authentic taste of Shaanxi cuisine.
