Boshan Suguo, a iconic dish from Zibo’s Boshan district, is a hearty stew that embodies the region’s love for bold flavors and communal dining. Perfect for winter gatherings, it’s a symphony of textures and tastes, blending seafood, meats, and vegetables in a savory broth. Here’s a simplified guide to crafting this masterpiece.
Ingredients:
- Proteins: 500g pork ribs, 300g chicken, 200g squid, 100g dried scallops.
- Vegetables: 1 cabbage, 2 tofu skins, 1 carrot, 2 wood ear mushrooms.
- Seasonings: 50g rock sugar, 30ml soy sauce, 20ml Shaoxing wine, 10cm ginger, 3 cloves garlic, star anise, and cassia bark.
Steps:
1. Prep: Soak dried scallops and mushrooms. Cut cabbage into wedges, tofu skins into strips, and meat into bite-sized pieces. Blanch pork and chicken to remove impurities.
2. Layer: In a clay pot, arrange ingredients in layers: Start with pork ribs at the bottom, then chicken, squid, and vegetables. Alternate to ensure even cooking.
3. Season: Add ginger, garlic, and spices. Drizzle with soy sauce, wine, and a caramelized rock syrup.
4. Stew: Pour water to cover ingredients. Bring to a boil, then simmer on low heat for 2–3 hours. Let it rest for better flavor infusion.
Serving: Scoop into a large bowl, savoring the tender meat, umami-rich broth, and crisp-tender vegetables. Boshan Suguo is more than a dish—it’s a tradition that warms the heart and soul.
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