Fried Pork Fat with Mung Bean Paste 夹沙肉
Fried Pork Fat with Mung Bean Paste is featured among the local specialties of Hubei.
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Fried Pork Fat with Mung Bean Paste (夹沙肉) is a sweet banquet dish in Xiangyang (襄阳). Pork fat encloses a mung-bean-paste filling, then the parcels are fried until golden, with a crisp outside and a tender centre.
Ingredients
The Fancheng district government (樊城区人民政府) identifies pork fat and mung-bean paste as the main ingredients. A 2010 Beijing Youth Daily (北京青年报) account also lists egg white, rose-flavoured sugar, starch and lard in its description of jiasha rou.
Where it comes from
Beijing Youth Daily retells a Three Kingdoms legend linking the dish to a banquet in Fancheng (樊城). In the story, the young Kou Feng (寇封) eats a piece of meat accidentally dropped by a servant, explaining that food should not be wasted and a tired worker should not be scolded. Liu Bei (刘备) admires him, and cooks later prepare jiasha rou in his honour.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-27. Recipes and servings vary between kitchens.