Steamed Pork Belly with Preserved Mustard Greens 梅干菜扣肉
Steamed Pork Belly with Preserved Mustard Greens is featured among the local specialties of Zhejiang.
Steamed Pork Belly with Preserved Mustard Greens (梅干菜扣肉) pairs pork with dried, preserved mustard greens. In Shaoxing (绍兴), it appears both as an upturned bowl of sliced meat and as a less formally arranged household dish.
Preserved mustard greens
The greens are also called wugancai (乌干菜), gancai (干菜) and meigancai (霉干菜). A Guangming Daily account describes them as mustard greens that are dried and preserved. In the familiar bowl presentation, pork slices sit above the greens after the bowl is turned over.
Restaurant and household versions
Shaoxing households also make gancai menrou (干菜焖肉), with chunks of pork laid over the greens, arranged in alternating layers or mixed together. Shaoxing cuisine researcher Yi Xusong (伊旭松) describes this as the household version of the dish. The inverted bowl technique developed for more formal occasions and restaurant service, while the simpler stewed version remains in home cooking.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.
Image credits & notes (1)
- A common version of Steamed Pork Belly with Preserved Mustard Greens · 梅干菜扣肉常见做法参考照片。Photo: YAzHSULLD · CC BY-SA 4.0Resized for the web; the photo itself has not been edited.
