Shaxian Bianrou (沙县扁肉) is a traditional local specialty from Shaxian County in Sanming City, Fujian Province. Evolving from wontons, it stands out as the most representative dish among Shaxian snacks. In 1997, Shaxian Bianrou was awarded the title of “Chinese Famous Snack,” highlighting its popularity.
Preparation Process
The preparation of Shaxian Bianrou is meticulous, focusing on several key aspects:
- Thin Skin, Generous Filling: The skin of Shaxian Bianrou is so thin it is almost translucent, resembling the lightness of cicada wings. It is said that one kilogram of flour can produce 400-500 wrappers, demonstrating their delicate nature. The filling is made from the lean meat of healthy, fattened pigs, chosen from the fore and hind legs. The meat is fresh, reddish, firm, and elastic, with skin, bones, tendons, and fat removed to ensure purity and flavor.
- Alkaline Treatment: A unique feature of Shaxian Bianrou is the addition of alkaline substances to both the skin and filling. This enhances the elasticity of the wrappers, preventing spoilage and off-flavors. The filling absorbs more moisture, resulting in a tender and flavorful bite.
- Careful Wrapping: Similar to wrapping wontons, the filling is meticulously enclosed to ensure each Bianrou is tightly sealed and visually appealing.
Flavor Characteristics
Once cooked, the translucent Bianrou floats gracefully atop a rich, white broth, garnished with vibrant green scallions, releasing an enticing aroma that is hard to resist. Its flavor is delicious and satisfying, with a thin skin that encases a generous, tender filling, providing a delightful chew that leaves diners craving more.
Varieties and Variations
Shaxian Bianrou comes in over 20 varieties, including boiled Bianrou, fried Bianrou, spicy Bianrou, three-flavor Bianrou, shrimp Bianrou, and Bianrou noodles, among others. These diverse options cater to the varied taste preferences of different diners.
