黄陂甜蒸肉 Huangpi Sweet Steamed Pork

甜蜜的东坡遗风，道尽木兰故里的柔情。 

This dish blends rich, mellow sweetness with tender pork, preserving a cherished culinary tradition inspired by the renowned poet Su Dongpo. 

推荐理由 黄陂甜蒸肉是当地经典的甜口蒸菜，也是鄂菜蒸菜派系里的特色佳肴，成品甜而不腻，软糯香甜，肉香与米香交织，是黄陂人逢年过节、待客宴宾的招牌菜。 Highlights This is a signature sweet dish and a proud representative of Hubei’s steamed cuisine. It tastes sweet yet not cloying, with a soft, tender and delightfully sticky texture that blends the rich aroma of pork and toasted rice. A festive favorite, this dish has long been served at family celebrations and banquet tables. 

故事渊源 相传在北宋神宗元丰二年（1079 年），苏东坡被贬至黄州，期 间曾到黄陂木兰山讲学。为感谢老师，学生们买了猪肉和红糖、白糖。不料，粗心的学生将糖与肉混在了一起，不知如何是好。苏东坡见状， 指导学生们将猪肉与红糖、糖桂花等调料拌匀后蒸制。成品色泽红润，口感香醇软糯，众人赞不绝口。从此，这种“糖蒸肉”的做法便在黄 陂流传开来。 

About the Dish Legend has it that in 1079, Su Dongpo, a famed poet and scholar, was exiled to Huangzhou. He visited Mulan Mountain in Huangpi to impart knowledge to locals. To their express gratitude, his students bought pork, brown sugar and white sugar, but accidentally mixed the ingredients together. Seeing this, Su suggested steaming the pork with brown sugar and sweet osmanthus syrup, creating a dish with a glossy appearance and a tender, melt-in-the-mouth texture. It was so well-received that the recipe soon spread across Huangpi. 

制作方法 选用带皮五花肉，切成薄厚均匀的肉片，用自制红糖浆、糯米粉 抓拌腌制，让每片肉都裹满甜香粉料。再整齐码入碗中，上锅大火蒸 至肉质酥烂、油脂融入粉料，倒扣装盘即可。 

Preparation Select skin-on pork belly and slice it evenly. Coat the pork with homemade brown sugar syrup and toasted ground glutinous rice to ensure each piece is fully covered. Place the meat neatly in a bowl, steam over high heat until the pork becomes fork-tender and the rendered fat has infused the coating. Turn the bowl over onto a plate to serve.