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final note on Cherry pork for Melanie and Gary Soup

Jerome | May 6, 200504:50 AM

Gary Soup had started a thread below on Shanghai (restaurant) and the dish they served called Cherry Pork. There was a discussion on its authenticity. I was curious if it compared to Mr. G.S.'s wife's wuxi style cherry pork.

And if there was some place that made suzhou dishes esp (or huaiyang in general) that had it in the SF area. I think, without the ketjaap.

Last, although one of the webpages I linked to said that yingtaorou, cherry pork, was one of Cixi XiTaiHou, the Empress Dowager's favorite dishes - the paragraph below describes a different dish, I think - look for the word cherries.

From Princess Der Ling's "Two Years in the Forbidden City," (don't worry, it's PD, this is from a gutenberg pd text, and it's fair use)
"Beef was a thing that was tabooed within the precincts of the Palace, as it was considered a great sin to kill and eat animals that were used as beasts of burden. The food consisted mostly of pork, mutton and game, fowls and vegetables. This day we had pork cooked in ten different ways, such as meat balls, sliced cold in two different ways, red and white, the red being cooked with a special kind of sauce made of beans which gives it the red color and has a delicious taste. Chopped pork with chopped bamboo shoots, pork cut in cubes and cooked with cherries and pork cooked
with onions and sliced thin. This last dish was Her Majesty's favorite and I must say it was good. Then there was a sort of pancake made of eggs, pork and mushrooms chopped fine and fried, also pork cooked with cabbage and another dish cooked with turnips. The fowl and mutton was cooked in several different ways.

In the center of the table was a very large bowl about two feet in diameter of the same yellow porcelain, in which there was a chicken, a duck and some shark fins in a clear soup. Shark fins are considered a great delicacy in China. Besides this there was roast chicken, boneless chicken and roast duck. Ducks and chickens are stuffed with little pine needles to give them a fine flavor and roasted in open air ovens."

The book gives a lot of descriptions of other meals, esp. new years and religious fast (zhai) meals. She wrote it around 1911, before she moved to the US. It's available online for free and you can scroll it for say the word "meat" or "meal". Also, English is the original language. Check the link below

and thanks for the interesting discussion


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