Chinese

Hui-Style Yipin Pot

“A symphony of rich umami flavors unfolds as layers of meats and vegetables meld in a harmonious, bubbling cauldron.”

Chicken

Pork Belly

Duck

Shiitake Mushroom

Bamboo shoots

Tofu

Chinese·Anhui

Hard3 hours

Where it comes from

Hui-Style Yipin Pot hails from the mountainous regions of Anhui, traditionally served during winter festivals as a communal dish symbolizing unity and prosperity. Its origins can be traced back to the Ming Dynasty, where it was a favored dish among scholars and literati for its complexity and depth of flavor.

On the Palate

What goes into it

How it's made

1
Begin by marinating the chicken, pork belly, and duck with soy sauce, cooking wine, and ginger for at least 30 minutes.
2
In a large pot, layer the marinated meats at the bottom, followed by soaked shiitake mushrooms and sliced bamboo shoots.
3
Add tofu cubes, vermicelli, napa cabbage, and thinly sliced ham on top, creating distinct layers.
4
Pour in enough chicken broth to cover the ingredients and bring everything to a gentle simmer.
5
Allow the pot to cook slowly over low heat for about 2 hours, letting the flavors meld together.
6
Taste and adjust seasoning with soy sauce and salt if necessary, then serve hot.

Steaming Braising