marinating and fresh vegetables

How to Make Dongpo Pork and Bamboo Shoot Soup (Yan Du Xian)

Yan Du Xian, a iconic Shanghai delicacy, literally means "salted and fresh fresh" soup, celebrated for its umami-rich broth and tender ingredients. Here’s a simple guide to crafting this comforting dish.

Ingredients: 200g pork belly (fresh), 150g cured pork belly (or salted pork), 300g fresh bamboo shoots (or frozen), 5 dried shiitake mushrooms (softened), 2 green onions, 1 slice of ginger, cooking wine, salt, and white pepper to taste.

Steps:

1. Prep the Meat: Blanch fresh pork belly and cured pork in boiling water with cooking wine to remove excess fat and impurities. Rinse and cut into 3cm cubes. Soak dried shiitake mushrooms until soft, then slice bamboo shoots (if using fresh, boil briefly to reduce bitterness).

2. Simmer the Broth: Place fresh pork, ginger, and 1L water in a pot. Bring to a boil, then simmer on low for 1 hour until the meat is tender. Add cured pork and continue simmering for 30 minutes to let the flavors meld.

3. Add Vegetables: Toss in bamboo shoots and shiitake mushrooms. Simmer for 15–20 minutes until the shoots are tender. Season with salt and white pepper (go easy on salt, as cured pork is already salty).

4. Serve: Garnish with chopped green onions. Enjoy this soul-warming soup with steamed rice or as a standalone dish.

The key is balancing the saltiness of the cured pork with the freshness of the ingredients, creating a harmonious, collagen-rich soup that’s perfect for cool days.