Jixi Layered One-Pot 绩溪一品锅
Jixi Layered One-Pot is featured among the local specialties of Anhui.
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Jixi Layered One-Pot (绩溪一品锅) is the Jixi (绩溪) county form of the one-pot (一品锅), a dish in which vegetables, meat, tofu and egg dumplings are stacked in layers in a single pot and stewed together.
How it is made
A mixed dish of the ordinary kind puts everything on one plate; the one-pot instead stacks its ingredients in one pot and stews them as a single dish. The bottom layer lines the pot with vegetables such as shredded radish, dried long beans, bamboo-shoot sheaths, winter melon or winter bamboo shoots. Pork, tofu parcels and chicken are laid over that, and egg dumplings cover the surface.
The essayist Liang Shiqiu (梁实秋) recorded the Jixi pot as a layer of chicken, a layer of duck, a layer of pork and a layer of fried tofu, dotted with egg-skin dumplings, with radish and greens at the very bottom.
Where it comes from
Two stories surround the one-pot. In one, the Qianlong Emperor (乾隆), hungry on his first tour of the south, had only odds and ends of vegetables to eat; they were cooked together in one pot, he found the result excellent and named it yipinguo, "pot of the first rank". Another places the dish's origin in Shidai (石埭) county during the Ming dynasty. Both are told as traditions rather than recorded history.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-23. Recipes and servings vary between kitchens.