Braised Three Whites 扒三白
Braised Three Whites is featured among the local specialties of Liaoning.
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Braised Three Whites (扒三白) is a classic of Liao cuisine (辽菜), the regional cooking of Liaoning. Chinese Wikipedia lists its three white ingredients as fatty pork intestine, vegetable hearts and sliced bamboo shoots, and names it among the cuisine's representative dishes.
How it is made
The dish is cooked by pa (扒), the method Liao cuisine is best known for, according to China's national intangible heritage register. The register calls the big wok flip (大翻勺) used in pa dishes a technique unique to Liao cuisine: the whole panful is turned over in one movement, and dishes such as Braised Three Whites come out of the ladle neatly lined up, their shape unchanged.
Where it comes from
Chinese Wikipedia traces Liao cuisine to the early Qing dynasty, when it grew out of Shandong cuisine (鲁菜) and the cooking of official households, adapted to Liaoning's local conditions. In 2014 the Liao cuisine traditional cooking technique (辽菜传统烹饪技艺), put forward by Shenyang (沈阳), entered the fourth national list of intangible cultural heritage, with Shenyang's Luming Chun Restaurant (鹿鸣春饭店) as the protecting unit.
Braised Three Whites is also one of the first 11 dishes, nine dishes and two dim sum, that the Liaoning catering and cooking industry association chose for standardisation. China News Service reported in December 2014 that the first local standards for Liao cuisine had been approved by the provincial quality supervision bureau that May.
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.