Sour Plum Steamed Pork Ribs and Sour Plum Lotus Root Slices

Why people make these dishes

Sour plum (suan mei) has been a staple of Chinese kitchens and medicine cabinets for a very long time, and for good reason. The sour, slightly salty preserved plum is thought in Chinese food therapy to help the body maintain a healthy internal environment — supporting the idea of counteracting an overly “acidic” body state with alkaline-forming foods. In practice, sour plum is prized as a digestive stimulant and appetite opener. It pairs wonderfully with rich, fatty proteins like pork, cutting through the heaviness and adding a bright, tangy flavour that is deeply satisfying. These two recipes — one hot and savoury, one cold and pickled — show how versatile a single ingredient can be.