Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T11:41:06Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 19:41, 23 September 2026
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	{{#seo:		{{#seo:
	\|title=Crystal Salted Pork Hock (水晶肴蹄) - Chinese Food Wiki		\|title=Crystal Salted Pork Hock (水晶肴蹄) - Chinese Food Wiki
	\|keywords=Crystal Salted Pork Hock,水晶肴蹄,Jiangsu Food,Zhenjiang		\|keywords=Crystal Salted Pork Hock,水晶肴蹄,肴肉,Jiangsu Food,Zhenjiang
	\|description=Crystal Salted Pork Hock is a ~~Jiangsu~~ cold ~~dish~~ of cured pork hock set in clear aspic.		\|description=Crystal Salted Pork Hock (水晶肴蹄 / 肴肉) is a Zhenjiang Huaiyang cold cut of cured pork hock set in clear aspic, sliced and eaten with vinegar and ginger.
	}}		}}

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	'''Crystal Salted Pork Hock''' (Simplified Chinese: 水晶肴蹄; Pinyin: ''Shuǐjīng yáo tí''), also called '''肴肉''', is a Zhenjiang / Huaiyang cold cut of salted pork hock pressed and set in a translucent gelatin (aspic), sliced thin and often eaten with Zhenjiang vinegar and ginger shreds.		'''Crystal Salted Pork Hock''' (Simplified Chinese: 水晶肴蹄; Pinyin: ''Shuǐjīng yáo tí''), also called '''肴肉''', is a Zhenjiang / Huaiyang cold cut of salted pork hock pressed and set in a translucent gelatin (aspic), sliced thin and often eaten with Zhenjiang vinegar and ginger shreds.<ref name="zhw">[https://zh.wikipedia.org/wiki/%E6%B0%B4%E6%99%B6%E8%82%B4%E8%82%89 Chinese Wikipedia: crystal yaorou (fact checklist)]</ref><ref name="tl">[https://www.tastelife.tv/recipe/crystal-pork-terrine_4637.html Taste Life: Crystal Pork Terrine cultural framing]</ref>

	== Characteristics ==		== Characteristics ==

	~~Meat~~ is pink~~-cured and tender~~; the surrounding jelly is clear ~~like crystal—hence~~ the name. ~~Flavor is savory~~-~~salty with aromatic~~ curing ~~spices; vinegar-ginger dip cuts richness~~.		Lean meat is pink from curing; fat stays soft rather than greasy when chilled; the surrounding jelly is clear enough that kitchens nickname it "crystal." Soft aroma cue: spice bag notes (Sichuan pepper, fennel or star anise family, ginger, scallion, wine) sit under the meat rather than coating it in heavy sauce. Soft serving cue: Zhenjiang fragrant vinegar plus julienned young ginger cut salt and richness—the dip is part of the dish's identity, not an optional afterthought.<ref name="zhw"></ref><ref name="mcf">[https://misschinesefood.com/the-pork-trotter-aspic-jiangsu-style/ Miss Chinese Food: Jiangsu pork trotter aspic notes]</ref> Keep distinct from hot braised pork hock stews and from [[Nanjing Salted Duck]], which uses a different curing and serve tradition.

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Pork hock or ~~trotter cuts,~~ salt cure~~, spices~~ (~~often including fennel or related aromatics~~), cooking liquid ~~that sets~~ into aspic. ~~Served with ginger shreds~~ and ~~fragrant vinegar~~.		Pork hock or boneless hock meat; salt cure (traditional craft may use curing salts—food-safety caution applies); ginger, scallion, Shaoxing wine; spice bag aromatics; cooking liquid clarified and chilled into aspic. Soft craft overview: cure, rinse, gentle simmer, press in a mold, pour clear broth, chill until sliceable. Overview only—not a recipe. Related cold plates on [[Jiangsu Food]] include [[Boiled Shredded Tofu]] and banquet neighbors such as [[Three-Nested Duck]].

	== History and culture ==		== History and culture ==

	~~Closely associated with~~ Zhenjiang and broader [[Jiangsu Food]] ~~cold~~-~~dish tradition~~. It is ~~listed among Su~~-~~cuisine classics~~ with ~~[[Boiled Shredded Tofu]] and [[Three~~-~~Nested Duck]]~~.		The dish is closely tied to Zhenjiang and broader Huaiyang / Su cold-cut craft on [[Jiangsu Food]]. Soft intangible-heritage note: Jiangsu listings recognize Zhenjiang yaorou making as a traditional craft entry (commonly dated 2009 in encyclopedia summaries)—treat as cultural recognition, not a brand claim.<ref name="zhw"></ref> Soft folk etymology: a widely told Zhenjiang story claims a cook mistook curing nitrate for salt, producing vivid pink meat later renamed 肴肉 because "nitrate meat" sounded unlucky; Chinese encyclopedic notes also point out that '''肴''' is an older character for non-grain meat dishes, so the nitrate pun is '''folk / disputed''' as literal word history.<ref name="zhw"></ref> Soft centuries claim ("300+ years") appears in popular writing and should stay soft without a single firm inventorship date. Soft poetic memory: river-town verse praising Zhenjiang meat with vinegar-ginger is often quoted in food features as atmosphere, not hard chronology.

	== Serving and variations ==		== Serving and variations ==

	Sliced cold as an appetizer. See [[Jiangsu Food]].		Sliced cold as an appetizer or drinking snack; vinegar-ginger dip on the side. Soft variation: thicker aspic vs meat-forward terrines; banquet platter vs market vacuum packs. Soft pairing: Shaoxing wine or light beer; contrast with other Jiangsu salt-cured icons such as [[Nanjing Salted Duck]]. See [[Jiangsu Food]].

	== See also ==		== See also ==
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	* [[Nanjing Salted Duck]]		* [[Nanjing Salted Duck]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

			== References ==
			{{Reflist}}

Admin: [CFWK] create Crystal Salted Pork Hock (Round10 P3 dish)

2026-09-22T08:52:04Z

[CFWK] create Crystal Salted Pork Hock (Round10 P3 dish)

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{{#seo:
|title=Crystal Salted Pork Hock (水晶肴蹄) - Chinese Food Wiki
|keywords=Crystal Salted Pork Hock,水晶肴蹄,Jiangsu Food,Zhenjiang
|description=Crystal Salted Pork Hock is a Jiangsu cold dish of cured pork hock set in clear aspic.
}}

{{Infobox chinese food
| image = Crystal Salted Pork Hock.jpg
| caption = Crystal Salted Pork Hock
| alternate_name = Zhenjiang crystal pork hock; 肴肉; crystal aspic pork
| pinyin = Shuǐjīng yáo tí
| type = Cold meat / aspic
| course = Appetizer
| country = China
| region = Jiangsu (Zhenjiang / Huaiyang)
| other = Zhenjiang cold cut with clear jelly
}}

'''Crystal Salted Pork Hock''' (Simplified Chinese: 水晶肴蹄; Pinyin: ''Shuǐjīng yáo tí''), also called '''肴肉''', is a Zhenjiang / Huaiyang cold cut of salted pork hock pressed and set in a translucent gelatin (aspic), sliced thin and often eaten with Zhenjiang vinegar and ginger shreds.

== Characteristics ==

Meat is pink-cured and tender; the surrounding jelly is clear like crystal—hence the name. Flavor is savory-salty with aromatic curing spices; vinegar-ginger dip cuts richness.

== Ingredients (overview) ==

Pork hock or trotter cuts, salt cure, spices (often including fennel or related aromatics), cooking liquid that sets into aspic. Served with ginger shreds and fragrant vinegar.

== History and culture ==

Closely associated with Zhenjiang and broader [[Jiangsu Food]] cold-dish tradition. It is listed among Su-cuisine classics with [[Boiled Shredded Tofu]] and [[Three-Nested Duck]].

== Serving and variations ==

Sliced cold as an appetizer. See [[Jiangsu Food]].

== See also ==

* [[Jiangsu Food]]
* [[Boiled Shredded Tofu]]
* [[Three-Nested Duck]]
* [[Nanjing Salted Duck]]
* [[List of dishes (A-Z)]]

Crystal Salted Pork Hock - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Crystal Salted Pork Hock (Round10 P3 dish)