Guangdong Province — a dim sum staple, one of the 'Four Heavenly Kings' equivalents in the broader dim sum canon
Dou chi pai gu: steamed pork ribs with fermented black bean (dou chi), garlic, chili, and soy — one of the most ordered dim sum items. The ribs are chopped into 2–3cm pieces, marinated, then steamed in bamboo baskets. The dou chi (salted fermented black soybeans) provide the savoury backbone; garlic brightens; chili adds heat. A perfectly balanced Cantonese preparation.
Savoury, fermented black bean depth, garlicky, slightly spiced — the quintessential Cantonese steamed pork flavour
{"Ribs must be soaked in water for 30 minutes and patted dry — removes excess blood and salt","Dou chi (whole fermented black beans) must be lightly rinsed and roughly chopped before use","Marinate minimum 30 minutes: dou chi, garlic, soy, sugar, sesame oil, white pepper, cornstarch","Steam at full boil 8–10 minutes — the cornstarch in the marinade creates a light sauce as it steams"}
{"The pieces must be bite-sized — 2–3cm maximum for even steaming and ease of eating","Add a small amount of dried mandarin peel (chen pi) for a Cantonese aromatic note","Some Cantonese cooks add sliced fresh red chili — it adds colour and mild heat without the depth of dried chili"}
{"Skipping the soaking step — residual blood gives an off-flavour","Too much dou chi — should complement, not overwhelm the pork","Under-marinating — the marinade must penetrate the small pieces fully"}
Land of Fish and Rice — Fuchsia Dunlop