Well, as the name says, this dish originated from Zhejiang province, China, but I find it weird that this pork belly dish does not show up much on Google Search. In fact, if you search for mei cai mei rou, (men rou means braised meat), you will only see search results with my posting.
Upon more research work, it seems that this dish has lesser popularity when searching with pinyin or English character, instead if we search with Chinese wording, I landed with plenty of search results.
Often we heard of the Hakka Mei Cai Kou Rou, but in fact, in China, there is the Zhejiang style of this dish where they stew it instead of steaming it like the Hakka people. Identical ingredients usage but with the differing outcomes. The Zhejiang style of cooking this dish is stewing it and reducing the gravy to a silky consistency. This style of cooking produces much more intense and concentrate flavors. If you are to ask me which one I prefer, honestly, I love both as they both have different characteristics. Check it out and let me know which one is your preference! (Check the Hakka Mei Cai Kou Rou here!)
Source : Baidu
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