Hezhou Stuffed Vegetable Trio 贺州三宝酿
Hezhou Stuffed Vegetable Trio is featured among the local specialties of Guangxi.
Hezhou Stuffed Vegetable Trio (贺州三宝酿) is a set of three stuffed vegetables from Hezhou (贺州), Guangxi: bitter melon, chilli pepper and aubergine, each filled with a minced-pork stuffing. Guangxi Radio and Television (广西广播电视台) presented it in October 2024 as one of the dishes selected for the Ten Famous Guangxi Dishes (桂菜十大名菜).
How it is made
The filling starts from minced pork. Spring onion, ginger and garlic go in for aroma, seasonings are added, and the pork is usually mixed with a supporting ingredient. The common choices are crisp water chestnut, soft shiitake mushroom or crunchy wood-ear fungus, which Guangxi Radio and Television says give the filling more texture and depth. Cooks pick these to taste, and an all-meat filling is also made.
This stuffing fills the three vegetables, known in Chinese as niang kugua (酿苦瓜, stuffed bitter melon), niang lajiao (酿辣椒, stuffed chilli) and niang qiezi (酿茄子, stuffed aubergine). Niang (酿) in a dish name means that a filling has been pressed into the main ingredient.
Where it comes from
Guangxi Radio and Television describes Hezhou as a multi-ethnic city and a traditional Hakka (客家) homeland, where local cooking is mainly Hakka and cooks are good at stuffed dishes and soups. The local habit is summed up as "逢菜必酿" (every vegetable gets stuffed), and of all these stuffed dishes the trio of bitter melon, chilli and aubergine is named as the most representative.
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Pingle stuffed dishes 平乐十八酿 →
Another Guangxi tradition of stuffed dishes; the Hezhou set is bitter melon, chilli and aubergine, each filled with minced pork.
Questions before you order
What are the three vegetables in Hezhou Stuffed Vegetable Trio?
Bitter melon, chilli pepper and aubergine, each filled with a stuffing of minced pork seasoned with spring onion, ginger and garlic.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-24. Recipes and servings vary between kitchens.