Fresh-and-cured pork soup 腌笃鲜
Fresh-and-cured pork soup is featured among the local specialties of Shanghai.
Fresh pork, cured pork and bamboo shoots simmer into a savoury soup. This spring-associated classic rewards slow spoonfuls with a plain staple.
How it is made
Fresh pork, cured pork and bamboo shoots simmer together until the broth becomes deeply savory. Some kitchens add knotted tofu skin, which absorbs the soup and adds another soft texture.
Flavour & texture
Cured meat supplies salt and aroma, fresh pork adds richness, and bamboo shoots contribute a clean bite. The broth is substantial without needing chili.
Local roots & traditions
Yanduxian is closely associated with spring eating in Shanghai and the surrounding Jiangnan region.
How to order Fresh-and-cured pork soup
Ask whether fresh spring shoots are being used and order the soup for sharing.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Sizzling shredded eel 响油鳝糊 →
Eel is cooked and cut into fine strips, then combined with a seasoned sauce. Hot oil is poured over aromatics near serving time, producing the characteristic sizzling finish. The eel is tender and slippery, with a rich savory coating. Garlic, scallion and white pepper often give the final aroma its lift.
Red-braised pork belly 红烧肉 →
Pork belly is cut into chunks and slowly braised with soy sauce, sugar and aromatics until the sauce reduces. Shanghai-style versions often give noticeable weight to sweetness and a glossy finish. The lean meat becomes tender while the fat turns soft and yielding. Sweetness, salt and rich pork flavor should remain in balance.
Questions before you order
What name should I show when ordering?
Show 腌笃鲜 for Fresh-and-cured pork soup. Ask whether fresh spring shoots are being used and order the soup for sharing.
Sources & reading
Recipes and servings vary between kitchens.