Crystal pork terrine 水晶肴肉
Crystal pork terrine is featured among the local specialties of Jiangsu.
Pork is set in a translucent savory jelly. In Zhenjiang, small slices make a cold starter with vinegar.
How it is made
Pork is cured and cooked, then cooled with its gelatin-rich liquid until it sets into a terrine. Slices expose the meat inside a translucent savory jelly.
Flavour & texture
The chilled jelly melts easily in the mouth, while the pork supplies a firmer, salty bite. Vinegar adds a clean acidic contrast.
Local roots & traditions
Shuijing yaorou is closely associated with Zhenjiang and is commonly served as a cold starter.
How to order Crystal pork terrine
Order a small sliced plate and add the accompanying vinegar gradually rather than soaking every piece.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Crab-and-pork lion's head 蟹粉狮子头 →
Minced pork is combined with crab meat or roe, formed into large meatballs and gently cooked in broth or another moist preparation. The loose mixture is handled carefully to preserve tenderness. The meatballs are soft enough to yield easily, with rich pork balanced by a delicate crab aroma and surrounding broth.
Gaogou tied pork hock 高沟捆蹄 →
Pork hock is seasoned, tightly bound and cooked so it can be sliced into compact portions after cooling. Binding helps hold together the layers of meat and skin. The slices combine firm lean meat with a slightly gelatinous edge and concentrated savory seasoning. They are more structured than a falling-apart hot braised hock.
Questions before you order
What name should I show when ordering?
Show 水晶肴肉 for Crystal pork terrine. Order a small sliced plate and add the accompanying vinegar gradually rather than soaking every piece.
Sources & reading
Recipes and servings vary between kitchens.