Stir-Fried Preserved Meat with Artemisia, known as "lihao chao larou" in Chinese, is a famous seasonal dish from Jiangxi Province, particularly associated with the area around Poyang Lake. It is a signature of Jiangxi cuisine. Artemisia, also known as "artemisia selengensis" or "wild celery," is a type of wild herb that grows along the shores of Poyang Lake. The dish combines the tender, fragrant stems of this wild vegetable with slices of preserved pork. It is a traditional springtime dish in Jiangxi, celebrated for its fresh, natural flavors and its connection to the local landscape. It is a beloved dish for family gatherings and festive meals.

Preparation Steps

1. Preparing the Artemisia: Fresh artemisia stems are washed and cut into bite-sized pieces. The leaves are usually discarded, as only the tender stems are used.

2. Preparing the Preserved Meat: Preserved pork belly (larou) is sliced into thin pieces and soaked in water to remove excess salt.

3. Stir-Frying: The preserved meat is stir-fried in a hot wok until its fat renders and becomes translucent. Aromatics such as garlic and chili peppers are added to enhance the flavor.

4. Adding the Artemisia: The artemisia stems are added to the wok and stir-fried for a few minutes until they become tender and fragrant.

5. Seasoning: The dish is seasoned with a small amount of soy sauce and sugar to balance the saltiness of the preserved meat.

6. Serving: The dish is served hot, often with steamed rice.

Review and Appreciation

Stir-Fried Preserved Meat with Artemisia is loved for its fresh, crisp texture and its rich, savory flavor. The preserved meat adds a smoky, salty taste, while the artemisia provides a fresh, slightly grassy aroma.