"Shaobai" is the name given to this dish in the Chongqing dialect. Shaobai originated during the late Ming and early Qing dynasties. At that time, Hakka immigrants who arrived in Sichuan during the Huguang-Hakka migration brought a Hakka dish called Meicai Kourou (steamed pork with preserved mustard greens) to Sichuan, which gradually evolved into the Sichuan dish Shaobai. During the Republic of China era, Shaobai had already become widespread in households across the Sichuan and Chongqing regions (during the Ming and Qing dynasties, Shaobai was mostly used as food for sacrificial offerings). The character "Shao" in "Shaobai" refers to the ancient Chinese method of "Kaozhi" (long-term steaming until soft), while "Bai" refers to the pork belly used, which is known as white meat. The preparation of Chongqing Shaobai involves selecting pork belly with the skin on. The pork belly, which should have distinct layers of alternating fat and lean meat, is blanched. After boiling, the skin is colored with dark soy sauce for caramelization, deep-fried in a wok until crisp, removed, soaked in cold water, sliced, and laid flat at the bottom of a bowl. Sichuan Yacai (pickled mustard greens) is stir-fried with seasonings such as green onions, ginger, dried chili peppers, Sichuan peppercorn powder, soy sauce, and sugar. Once stir-fried until fragrant, it is spread evenly over the meat slices in the bowl. The bowl is then placed in a steamer for a long period of steaming until the meat becomes tender and soft, the flavor of the Yacai fully penetrates the meat, and the fragrance of the meat permeates the Yacai. The texture is savory, fragrant, soft, and glutinous, melting in the mouth, making it a classic of Chongqing cuisine.
