White Peppercorns
Stuffed Chicken with Pork Belly
This **Pig Stomach Stuffed with Baby Chicken** is a rich and aromatic delicacy that combines tender baby chicken with the unique texture of pig stomach, slow-braised to perfection. The chicken is stuffed with fragrant scallions, ginger, star anise, and soaked yellow beans, then encased in a salted pig stomach for a deeply flavorful experience. White peppercorns and Shaoxing wine infuse the broth with warmth and depth, while red pepper adds a vibrant touch. Slow-cooked in a clay pot for 1.5–2 hours, this dish ensures even heat distribution, resulting in melt-in-your-mouth meat and a savory, aromatic broth. Perfect for special occasions, this traditional recipe delivers a comforting, umami-packed meal that’s both hearty and unforgettable.
White Pepper Pork Belly Soup
This rich and aromatic pork belly soup is a comforting masterpiece, blending tender pork belly, chicken carcass, and fragrant spices for a deeply flavorful broth. The pork belly is meticulously cleaned with flour, salt, and vinegar to ensure a pure taste, then simmered with white peppercorns for a warm, peppery depth. Guangdong rice wine adds a subtle sweetness, while white fruits and dried red dates bring a delicate balance of texture and natural sweetness. Slowly cooked in a clay pot, the broth becomes luxuriously rich, infused with ginger, scallions, and cilantro for a fresh finish. Perfect for nourishing meals, this soup is a harmonious blend of savory, spicy, and herbal notes—a true Cantonese-inspired delight. Serve hot for a soul-warming experience!