Tangxi Scallion Pork 汤溪葱花肉
Tangxi Scallion Pork is featured among the local specialties of Zhejiang.
Tangxi Scallion Pork (汤溪葱花肉) is minced pork mixed with chopped spring onion, wrapped in pig's caul fat and fried. It is credited to Tangxi (汤溪), a town in Wucheng District (婺城区) of Jinhua (金华), 25 km from the city centre, and is known as a dish of the Jinhua and Quzhou (衢州) area.
How it is made
Good pork is chopped fine and mixed with spring onion and a few other simple ingredients. The filling is wrapped in caul fat, the lacy membrane of fat from around a pig's organs, and fried in hot oil.
Where it comes from
Chinese Wikipedia's article on the dish says it began in Tangxi and later spread to neighbouring areas such as Longyou County (龙游县), becoming one of the representative dishes of western Zhejiang. A story told with the dish is about filial duty: a butcher wrapped scraps of minced meat in caul fat that would otherwise be thrown away, so his old mother could taste meat. Chao News (潮新闻) cites it as an example of how Tangxi dishes carry folk narratives. In 2016 Tangxi's catering chamber of commerce named it one of the 'new ten big bowls' (新十大碗) of Tangxi cuisine. Tangxi traditional food culture (汤溪传统饮食文化), the local cooking tradition the dish belongs to, entered Zhejiang's sixth provincial intangible cultural heritage list at the end of 2022.
How it is eaten
In the food traditions of western Zhejiang, scallion pork is usually served as a starter at banquets. Tangxi cooking in general is strong, spicy and salty, with plenty of spring onion, ginger and garlic.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-25. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: MNXANL · CC BY-SA 4.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
