回锅肉 (huíguōròu) · twice-cooked pork

Measure Word

一盘回锅肉 pán

Meanings

1 twice-cooked pork

Made with

五花肉 wǔhuāròu 蒜苗 suànmiáo 郫县豆瓣 Píxiàn dòubàn 甜面酱 tiánmiànjiàng 豆豉 dòuchǐ

About the dish

川菜 Sichuan · 热菜 Hot dish

Boiled pork belly or fatty leg, sliced thin and stir-fried until the slices curl, with garlic shoots and chili bean paste. Fatty, salty and a little sweet. Kitchens often use green pepper, cabbage or onion instead of garlic shoots.

Characters

Examples

HSK 7-9

四川的回锅肉香辣下饭。

Sìchuān de huíguōròu xiāng là xià fàn.

Sichuan twice-cooked pork is fragrant, spicy and great with rice.

HSK 7-9

他炒的回锅肉是家里的招牌菜。

Tā chǎo de huíguōròu shì jiālǐ de zhāopáicài.

His twice-cooked pork is the family's signature dish.

Tips

culture

Often called the king of Sichuan home cooking. Pork belly is first boiled, then sliced thin and 'returned to the wok' (回锅) with leeks, doubanjiang (豆瓣酱) and sweet bean paste - the second pass is what crisps the edges and curls the slices into the iconic 'lamp-shade' (灯盏窝) shape.