Chi Rou Geng (赤肉羹) Starch-Coated Pork Thick Soup

Chi Rou Geng (赤肉羹) Starch-Coated Pork Thick Soup

 

Chi rou geng (赤肉羹, also written as 赤肉焿) (pinyin with tones: chì ròu gēng) is a popular traditional snack which you can always see in traditional markets. This kind of starch-coated pork thick soup usually serves with rice, noodles, or thin rice noodles; of course, you can also eat it as a soup and order other staple food like lu rou fan (滷肉飯, braised pork on rice).

 

The Meaning of Geng (羹)

Geng, also known as geng tang (羹湯) (pinyin with tones: gēng tāng), is a kind of thick soup which is broth thickened by potato starch or corn starch. In Taiwanese geng tang, there usually are some meat coated with starch such as chi rou geng (赤肉羹, starch-coated pork) and tu tuo yu geng (土魠魚羹, fried Spanish mackerel thick soup), or the meat made with fish paste such as hua zhi geng (花枝羹, cuttlefish and fish paste dumpling) and you yu geng (魷魚羹, squid and fish paste dumpling). These long-irregular-shaped kinds of meat in thick soup are also called “OO geng.”

 

Chi Rou Geng (赤肉羹) VS. Rou Geng (肉羹)

Both chi rou geng and rou geng are made from pork, but the ingredients and the texture are quite unlike. Chi rou geng uses the whole pork cut into thick strips and coated with starch, so it has a nice, chewy texture. Rou geng, on the other hand, is coated with fish paste, which tastes like a fish ball and is easier to bite. Chi rou (赤肉) means lean pork; it is the Chinese translation of Taiwanese which is called “tshiah bah.” If you are interested in the pronunciation of tshiah bah, please click here.

 

「赤肉羹跟小白鞋一樣百搭，跟麵、飯、米粉、冬粉，配起來都很合，單吃也好吃。」——Mosa 自己說

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