Dishes · A classic of Anhui · Jixi, Huizhou

Huizhou one-pot

Also Yipin guo, Jixi one-pot, Hu Shi one-pot

A deep iron pot layered with bamboo shoots, pork, fried tofu, egg dumplings and greens, simmered slowly and brought to the table whole.

What makes it huizhou one-pot

  • Layers, built from the bottom: bamboo shoots or radish, then pork, tofu, egg dumplings and greens on top.
  • Egg dumplings — thin omelettes folded round minced pork.
  • Simmered slowly in the pot it's served in.

Where it comes from

A winter and festival dish of Huizhou, especially Jixi, served when guests come. Each layer goes in in order — the tough things at the bottom, the delicate on top — and the pot cooks for hours so the juices run down through it.

The scholar Hu Shi, who was from Jixi, is said to have served it to guests, and it's sometimes called after him.

Be the first here

Start your own huizhou one-pot
No one here has made huizhou one-pot yet. Start it as v1, and every version after is an experiment the next cook can learn from.

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