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Sichuan Cuisine – V Cuisine Yuen Long Photos

Lard Rice

A dish that’s very popular in Sichuan cuisine, lard rice (Zhu You Ban Fan or Zhu You Lao Fan) is a combination of cooked short grain rice and shallot pork lard. It is typically served with light soy sauce and can be topped with a fried egg or cilantro for an added touch of flavor and presentation.

The lard used in this recipe is rendered from 100 percent pork fat that has been melted, filtered and clarified to reduce the lingering flavor of pork. Rendered lard has become increasingly popular as it doesn’t have the strong, lingering pork flavor of unrendered lard, and it can be used in dishes such as this without causing off-putting flavors.

To make this dish, bring water to a boil and add Sichuan peppercorns, young ginger, Chinese cooking wine and diced pork fat. Parboil for 5 minutes. Remove and set aside. In a mixing bowl, pour boiling water into glutinous rice flour while stirring with a spatula and add room temperature water (or beet juice for a pink dough) little by little until it forms a soft paste.

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