Pork in Red Rice-Wine Lees 红糟肉
Pork in Red Rice-Wine Lees is featured among the local specialties of Fujian.
Hong zao rou uses the fermented residue left after red rice wine is strained. Changle's official tourism page explains that this red lees seasoning comes from glutinous rice and red yeast rice, and gives the pork a characteristic colour and wine-like aroma. In its pork preparation, the lees are heated with the meat before garlic, sugar and salt are added. Gentle cooking allows the flavour to enter the pork while leaving a visible coating of red rice particles on its surface.
Flavour, texture & local variations
Pork belly is the cut highlighted in the account, so a serving has alternating layers of meat and fat beneath the glossy sauce. The sweetness is part of the seasoning balance rather than evidence that the dish is a dessert. The Changle page particularly associates it with local guang bing, the small baked bread used alongside or around the meat. That pairing provides a practical way to explore the dish's rich texture. Look for the grainy red lees coating and ask whether the bread is included, since the pork and the bread-filled snack may be listed separately.
How it is prepared
Red lees and pork are gently cooked together until the meat is tender and coated in the seasoned lees.
Ingredients to check
Pork belly, red rice-wine lees, garlic, sugar and salt.
Ordering this dish
Ask about the fermented-wine seasoning if avoiding alcohol, and confirm whether guang bing is served separately.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Lychee pork 荔枝肉 →
Cut and fried pork curls into a shape associated with lychee fruit, then takes a sweet-and-sour glaze. It is a meat dish.
Rouyan dumpling soup 肉燕 →
This named Fuzhou dumpling soup provides another small-bowl option. Ask about both filling and wrapper ingredients rather than assuming a vegetable dumpling.
Fuzhou sweet-sour pork ribs 醉排骨 →
Pork ribs carry a tangy-sweet sauce. Order them with rice to balance the rich coating.
Sources & reading
Identity and the described preparation reviewed against the linked government culinary sources on 9 September 2026. The illustrated preparation is a documented example; vendors may use different ingredients and presentation. Ordering suggestions are editorial guidance. No recipe testing, exclusive origin, current availability or dietary certification is claimed.
Recipes and servings vary between kitchens.