Three-Dice Bun Filling

Name: Three-Dice Bun Filling
Ingredients: 500g Pork belly (boiled and diced); 250g Hen meat (boiled and diced); 250g Winter bamboo shoots (boiled and diced); 1500g Water (for boiling meat); 5g Scallion segments; 5g Ginger slices; 100g Rendered lard; 5g Minced scallions; 5 g minced ginger; 1500 g chicken broth; 5 g salt; 5 g MSG; 15 g lake shrimp roe; 8 g soy sauce; 5 g wet starch; 5 g clear oil; 4g chopped scallions

Diced pork belly, chicken, and winter bamboo shoots are simmered in a rich chicken broth, thickened, and chilled until perfectly set for use as a savory filling.

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San Ding Bao, or Three-Dice Bun filling, is a celebrated classic in Huaiyang cuisine renowned for its rich and savory profile. The filling traditionally features a harmonious blend of meats and crisp winter bamboo shoots, offering a delightful textural contrast. Simmered in a flavorful broth until deeply aromatic, it captures the comforting essence of traditional Chinese steamed buns.

Ingredients

Pork belly (boiled and diced) 500g

Hen meat (boiled and diced) 250g

Winter bamboo shoots (boiled and diced) 250g

Water (for boiling meat) 1500g

Scallion segments 5g

Ginger slices 5g

Rendered lard 100g

Minced scallions 5g

minced ginger 5 g

chicken broth 1500 g

salt 5 g

MSG 5 g

lake shrimp roe 15 g

soy sauce 8 g

wet starch 5 g

clear oil 5 g

chopped scallions 4g

Instructions

Boil the Ingredients

Place the pork belly, hen meat, and winter bamboo shoots into a pot separately. Add water, scallion segments, and ginger slices. Bring to a boil over high heat, skim off the foam, and once the meat is cooked, remove, wash clean, and let cool for later use.

Dice the Ingredients

Dice the pork belly into 0.66 cm cubes, dice the cooked hen meat into 0.83 cm cubes, and dice the cooked winter bamboo shoots into 0.49 cm cubes.

Stir-fry and Simmer

Heat a wok over the fire. Add rendered lard to melt. Add minced scallion and minced ginger, and stir-fry until fragrant. Add the three diced ingredients and stir-fry in one direction. Pour in the chicken broth, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

Season and Thicken

Season with salt, MSG, lake shrimp roe, and soy sauce. Thicken with wet starch. Once the three diced ingredients become cohesive, drizzle with finishing oil. Remove from the wok and transfer into a bowl, then sprinkle with chopped scallions.