Home-Style Dishes
Steamed Ribs with Young Ginger and Sour Plum (zi jiang suan mei zheng pai gu)
An appetite-whetting savory dish
Why people make this dish
Sour plum is a little wellness gem in Bro Niu’s kitchen — its tang gets the mouth watering, which traditionally is said to help wake up the appetite and ease digestion. Paired with sweet-and-sour young ginger and tender pork ribs, the result is a bright, savory plate that makes you want to eat.
Who it suits / who should be cautious
- Suits anyone wanting a lively, appetite-whetting dish, especially in hot weather when appetite flags.
- If you tend to feel “heaty,” Bro Niu notes the ginger is there for fragrance and warmth — just a couple of slices won’t overdo it.
Why these ingredients (the food-therapy logic)
- Young ginger (zi jiang): traditionally warming and dispelling; a small amount keeps the dish from feeling cold.
- Sour plum (suan mei): its tartness traditionally stimulates saliva and appetite and aids digestion.
Ingredients (2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet-and-sour young ginger | 2 liang (~75 g) | |
| Sour plum | 4–5 pieces | pitted, chopped |
| Green and red chili | to taste | chopped |
| Tender “emperor” pork ribs | 12 liang (~450 g) | the silky, meaty rib cut |
| Light soy, white pepper, cornstarch | to taste | marinade |
Method
- Rinse the ribs and marinate about 30 minutes with light soy, white pepper and a little cornstarch.
- Pit and chop the sour plums. Toss them with the young ginger, chopped green and red chili, seasoning and the ribs until well mixed.
- Steam over water about 12 minutes until just done. Serve.
Bro Niu’s tips
“Emperor” ribs (huang di gu) are the silky, tender cut, ideal for steaming — ask your butcher for the meaty side. If fresh tender plums (xin xin / ren) are available, they can stand in for sour plum, for a fresh, fragrant taste. Sweet-and-sour young ginger is available at Chinese or Asian grocers.
Community questions answered (selected)
- Q (Christy): What exactly is huang di gu (“emperor bone”)? Will the butcher know if I just ask? Bro Niu: It’s a name butchers use — the very silky, tender kind of rib (the idea being it’s so good even an emperor would love it!), near the ribs. Ask at the counter; tell them it’s for steaming and you want the meaty side, or they’ll give you the bony side.
- Q (同同): I worry about feeling heaty — if I leave out the ginger, what can I add instead? Bro Niu: Ginger has a wind-dispelling action; just a couple of slices won’t make you heaty.
Published July 8, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
