Mianyang Three Steamed Dishes (沔阳三蒸, Mǐanyáng Sān Zhēng) is a quintessential and highly celebrated dish from Hubei Province, particularly famed in the Mianyang region. This culinary masterpiece is renowned for its unique cooking method: steaming various ingredients – typically meat, fish, and vegetables – after coating them in specially prepared rice flour. The result is an incredibly tender, aromatic, and flavorful trio, offering a harmonious blend of textures and tastes. It embodies the essence of Hubei’s comfort food, often taking center stage during family gatherings and festive occasions, showcasing the ingenuity and simplicity of regional Chinese home cooking.
🥢 Ingredients
- For Steamed Pork Belly (蒸肉):
- 500g pork belly, skin on, sliced thinly
- 50g glutinous rice flour (or pre-mixed steamed rice flour)
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing cooking wine
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1/2 tsp five-spice powder
- Salt and white pepper to taste
- A pinch of sugar
- Optional: 1 tsp chili flakes for a spicy kick
- For Steamed Fish (蒸鱼):
- 300g fish fillet (e.g., carp, dace, or firm white fish), cut into chunks
- 30g glutinous rice flour (or pre-mixed steamed rice flour)
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing cooking wine
- 1 tsp grated ginger
- Salt and white pepper to taste
- A few drops of sesame oil
- Optional: 1/2 tsp white vinegar to reduce fishiness
- For Steamed Vegetable (蒸菜 – e.g., Taro or Pumpkin):
- 300g taro or pumpkin, peeled and cut into bite-sized pieces
- 30g glutinous rice flour (or pre-mixed steamed rice flour)
- Salt and white pepper to taste
- A few drops of sesame oil
- For Garnish:
- Fresh scallions, chopped
- Red chili, finely sliced (optional)
🔥 Instructions
- Prepare the Steamed Pork Belly: Slice the pork belly into thin, even pieces (about 0.5 cm thick). In a bowl, combine pork belly with light soy sauce, dark soy sauce, cooking wine, grated ginger, minced garlic, five-spice powder, salt, pepper, and sugar. Mix well and marinate for at least 30 minutes (preferably longer in the fridge for deeper flavor).
- Coat Pork Belly: Add the 50g of rice flour to the marinated pork belly. Mix thoroughly until each piece is evenly coated. If using chili flakes, add them here.
- Prepare the Steamed Fish: Cut the fish fillet into bite-sized chunks. In a separate bowl, marinate the fish with light soy sauce, cooking wine, grated ginger, salt, pepper, and sesame oil (and white vinegar if using). Marinate for 15-20 minutes.
- Coat Fish: Add the 30g of rice flour to the marinated fish. Mix gently to coat each piece without breaking the fish.
- Prepare the Steamed Vegetable: Peel and cut the taro or pumpkin into uniform bite-sized pieces. In a bowl, toss the vegetable with salt, pepper, and sesame oil.
- Coat Vegetable: Add the 30g of rice flour to the seasoned vegetable. Mix until coated.
- Arrange for Steaming: Prepare a large steamer. You can either steam all three components in separate heat-proof dishes within the same steamer, or layer them if your steamer allows, ensuring proper steam circulation. A common way is to lay the vegetable at the bottom of a deep bowl, then place the marinated pork on top, and the fish in another separate dish.
- Steam: Bring water in the steamer to a rolling boil. Place the dishes with the coated ingredients into the steamer. Cover tightly and steam over high heat. The pork belly will take the longest, typically 45-60 minutes, until very tender. The fish and vegetables might take 20-30 minutes. If steaming separately, adjust times accordingly.
- Serve: Once all components are cooked through and tender, carefully remove them from the steamer. Garnish with fresh chopped scallions and finely sliced red chilies if desired. Serve immediately with steamed rice.