Zao rou — pork belly cured and cooked with Fujian red fermented rice lees until it takes on a deep rose color and a sweet-savory, lightly winey fragrance. Sliced thin, the rosy-rimmed fatty meat is a classic Fuzhou cold cut and a traditional filling tucked into guangbing flatbread.
Where it comes from
A traditional Fuzhou red-lees preparation, red-lees pork is a classic cold cut of Min cuisine and the customary meat stuffed into the city's guangbing sesame flatbread.
In the kitchen
Cured and cooked with red rice lees, then sliced thin and served cold or tucked into guangbing flatbread as a sweet-savory, rosy-hued meat.
Nutrition (per 100g)
~290kcalCal
~14.0gProtein
~24.0gFat
~4.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
