Twice cooked pork, (sometimes “double cooked pork”) is one of the most popular Sichuan dishes. The recipe sees pork ribs boiled first in hot water with ginger and salt, and then cooked again in a wok with Sichuan peppercorns, cabbage and bell peppers. So the dish gets is name for the meat that is returned to the wok, after an initial cooking in the pot.
According to folklore, the dish originated in the Qing Dynasty when the Qianglong Emperor (1735-1796) was touring Sichuan. He demanded a feast at every stop he made around the province. When he approached one particular village, the villagers were aghast. The crops had not been harvested and there was insufficient food to host the emperor.
So they hastily put their (already cooked) leftovers together and threw them into a wok. Clearly hygiene was not a primary concern, however illustrious the visitor. But to their surprise, he enjoyed it tremendously.
Where to eat it?
The Sichuan Provincial Office in Beijing is one of the most popular destinations for Sichuan food in the country’s capital. 5 Gongyuan Toutiao, Jianguomennei Dajie, Beijing (Tel: +86-10-6512-2277), remember to make a reservation before you go; or try Tao Ran Ju, Kuntai Building, 12 Chaowai Dajie, West of Landao Centre (Tel: +86-10-6599-3330).
© ChinTell Ltd. All rights reserved.
Sponsored by HSBC.
The Week in China website and the weekly magazine publications are owned and maintained by ChinTell Limited, Hong Kong. Neither HSBC nor any member of the HSBC group of companies ("HSBC") endorses the contents and/or is involved in selecting, creating or editing the contents of the Week in China website or the Week in China magazine. The views expressed in these publications are solely the views of ChinTell Limited and do not necessarily reflect the views or investment ideas of HSBC. No responsibility will therefore be assumed by HSBC for the contents of these publications or for the errors or omissions therein.