Yunnan Na Xi Rou Bing (纳西肉饼)

The Naxi people of Lijiang in northwestern Yunnan have a cooking tradition shaped by the high-altitude Himalayan foothills: bold wild herbs, smoked meats, and steaming as the preferred technique. Na Xi Rou Bing are thick, fragrant pork patties packed with fresh herbs — wild ginger, coriander and sa cai (a local peppery mustard green) — wrapped in dried lotus leaves and slow-steamed until just set. They appear at Dongba ceremonial feasts and family celebrations, served with yak butter tea or corn wine.

Serves: 4

Ingredients

• 500g (1 lb 2 oz) coarsely minced pork shoulder (not too lean)
• 4 dried lotus leaves, soaked 30 minutes and excess water squeezed out
• 3 tbsp (45g) fresh coriander, finely chopped
• 2 tbsp (30g) fresh mint leaves, finely chopped
• 2 stalks spring onion, minced
• 1 tbsp (15g) fresh ginger, grated
• 1 small green chilli, minced
• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) Shaoxing wine
• 1 tsp (5g) Sichuan peppercorn powder (or black pepper)
• 1 tsp (5g) salt
• 1 egg, beaten
• 2 tbsp (30g) glutinous rice flour (for binding)

Instructions

1. Combine pork with coriander, mint, spring onion, ginger, chilli, soy sauce, wine, peppercorn powder, salt, egg and glutinous rice flour. Knead well for 3 minutes until thoroughly mixed and slightly sticky.
2. Divide mixture into 8 equal portions (about 75g each). Shape into round patties 8cm wide and 1.5cm thick.
3. Cut each soaked lotus leaf into halves or thirds to make a 25cm square. Place a patty in the centre, fold the leaf over to enclose it neatly, and secure with a toothpick or tie with a strip of lotus leaf. Repeat.
4. Arrange parcels in a single layer in a bamboo steamer basket over a wok of vigorously boiling water. Steam 20–22 minutes until patties are cooked through and the leaf aroma has infused the meat.
5. Serve parcels unwrapped at the table — the perfumed steam released when opened is part of the experience. Accompany with steamed rice and pickled daikon.

Cook's Notes: Lotus leaves impart a distinctive floral, grassy fragrance. Banana leaf is the best substitute. The glutinous rice flour is traditional in Naxi cooking and gives a slightly chewy, moist texture. Do not use lean pork — the fat is essential to keep the patties juicy during steaming.