Soy sauce meat gives simple yet satisfying taste of Shanghai

AS one of Shanghai’s traditional dishes, soy sauce meat, primarily pork, evokes fond taste memories for many. Don’t be fooled by its unassuming, almost blackened appearance. Once cooked and sliced, the fatty part of the meat transforms, revealing an unexpectedly translucent and crystal-like quality. The flavor is a robust blend of saltiness and umami, offering a chewiness that satisfies with each bite.

Let’s explore how this cooking method pairs with sausages, creating a culinary experience that brings together the rich traditions and evolving tastes of Shanghai. Among them, there are two simple, yet flavorsome methods that can bring to life the essence of soy sauce meat and sausages.

Quick Clay Pot Rice

Steam the rice with a slightly higher water ratio than usual.

As the steam rises above the pot, slices of soy sauce meat and sausages are gently laid atop the rice. They simmer together, the flavors melding, the meat imparting its rich, umami essence into the grains. The final touch, a sprinkle of fresh green onions and a drizzle of steamed fish soy sauce, transforms this humble pot of rice into a dish that’s both comforting and luxurious.

Beancurd Sheet and Sausage Combo

Thick beancurd sheets, delicate and yet full of potential, are carefully arranged on a plate. They’re placed in a steamer, no additional seasonings needed. As they cook, the beancurd sheets absorb the essence of the soy sauce meat and sausages, each layer capturing the rich, savory flavors. The result is a dish that’s deceptively simple yet complex in taste - the beancurd sheets are tender, infused with the aromas of the meat and sausages.

This is a series of stories about famous snacks in China. Each article will break down the ingredients of each tasty treat and tell you how it is prepared. Interesting stories about how each snack got its name will also be included.