Guangdong Province — Cantonese dim sum cornerstone
Steamed spare ribs with fermented black bean (douchi) and garlic is a dim sum cornerstone — small pieces of pork rib steamed in a bowl with douchi, garlic, ginger, soy, sesame oil, and a small amount of fermented chilli. The rendered pork fat combines with the douchi to create an intensely savoury cooking liquid pooled at the bottom of the bowl. A benchmark dish for evaluating any dim sum restaurant.
Intensely savoury fermented black bean and garlic, rendered pork fat richness, sesame oil fragrance — one of the most satisfying dim sum preparations for depth vs simplicity ratio
{"Ribs: cut into 1.5cm pieces across the bone (requires a heavy cleaver with confidence)","Marinade: douchi, garlic, ginger, light soy, sesame oil, cornstarch, a little sugar — rest 15 minutes minimum","Steam on a plate or in a bowl at high heat 10–12 minutes — the pork fat renders and the douchi melts into the sauce","Chilli fermented (pao jiao or fresh red chilli) adds colour and mild heat — not optional for restaurant versions"}
{"Lee Kum Kee Black Bean Garlic Sauce is an acceptable shortcut — it replicates the douchi-garlic combination in one product","The pooled liquid at the bowl base is extraordinarily flavourful — steamed rice dunked in it is one of the great dim sum pleasures","Taro (wu tou) can be placed under the ribs before steaming — it absorbs the dripping pork fat beautifully"}
{"Pieces too large — 1.5cm is the standard for proper steaming time and bite-size eating","Rinsing douchi excessively — some salt is needed for the sauce to develop","Under-steaming — the collagen in the rib tips needs full 12 minutes to soften properly"}
Shark's Fin and Sichuan Pepper — Fuchsia Dunlop