Yan Du Xian

Yāndǔxiān is a cherished dish from the Jiangnan region, melding the savory flavors of both cured and fresh pork with the crisp texture of winter bamboo shoots. The name of the dish has an intriguing folkloric origin: "Yān" denotes salted pork, "dǔ" evokes the bubbling sound of boiling soup, and "xiān" underscores the delicate, savory essence of the dish. It is a quintessential part of Jiangnan cuisine.

Preparing Yāndǔxiān is a bit time-consuming but unquestionably worth the effort. You will need approximately 30 minutes for preparation and then around 3 hours for slow-cooking the soup. The essential ingredients include pork ham shank, bone-in ham (Smithfield Ham is an excellent choice), fresh winter bamboo shoots, fresh ginger root, ground white pepper, and either pork stock or water. Don't forget the scallions for that final garnish.

Here’s a succinct overview of the cooking process: Start by soaking the ham, followed by par-boiling both the cured and fresh pork. Prepare the bamboo shoots, adding them to the pot along with ginger root and white pepper. Allow the soup to simmer for three hours to develop its full, rich flavors. Just before serving, sprinkle some chopped scallions on top.

Yāndǔxiān is a hearty and flavorful soup that beautifully showcases the rich culinary traditions of Jiangnan. Although it demands some patience and meticulous attention, the end result is a delectably satisfying dish that harmoniously blends the savory depth of pork with the fresh, crisp taste of bamboo shoots. Enjoy!