Shao Bai

Introduction to "Shao Bai" (烧白)

Brief Introduction

• Shao Bai (烧白), a traditional dish hailing from the Sichuan and Chongqing regions, is a beloved culinary delight known for its rich flavors and tender texture. This dish, which can be categorized into savory (咸烧白) and sweet (甜烧白) versions, is a staple at festive banquets and family gatherings.
  

Cuisine

• Shao Bai belongs to the Sichuan cuisine (四川菜系), renowned for its bold, intricate flavors, and emphasis on cooking techniques and ingredients.

Taste

• The savory version of Shao Bai is characterized by its salty and fragrant (咸香) taste, with the pork being tender and not greasy. The sweet version, on the other hand, offers a sweet and mellow (甜润) flavor, often paired with sticky rice or sweet potatoes.

Characteristics

• Shao Bai is notable for its tender and succulent pork, which has absorbed the flavors of the marinade and seasonings. The skin of the pork is crispy, adding a delightful contrast to the soft and juicy meat. The dish is often served with steamed rice and vegetables, making it a satisfying and complete meal.

Ingredients

• The main ingredients for Shao Bai include pork belly with skin (带皮五花肉), soy sauce (酱油), hoisin sauce (海鲜酱), five-spice powder (五香粉), sugar (糖), and other seasonings. For the savory version, Sichuan-style preserved vegetables (四川腌菜) or yacai (芽菜) are used as a base. For the sweet version, sticky rice (糯米), sweet potatoes (红薯), or red bean paste (红豆沙) may be used.

Authentic Location

• To enjoy authentic Shao Bai, one should visit Sichuan Province (四川省) or Chongqing Municipality (重庆市) in China. These regions are renowned for their culinary heritage and offer numerous opportunities to sample traditional Sichuan dishes.

Glossary