“Salted and fresh” is a special dish in Jiangsu, Zhejiang and Shanghai. It tastes salty and fresh, with thick white soup, crisp and fat meat, delicate bamboo shoots and strong flavor“ “Salting” means salty“ Fresh “means fresh“ “Du” means stewing over a low heat.


250g pig bone
300g Bacon
6 spring bamboo shoots
100g shutter knot
1 chive
3 slices of ginger
Proper cooking wine
A few drops of vinegar
Proper amount of salt
Proper amount of white pepper


Step 1
Shell the spring bamboo shoots, wash and cut them into sections, blanch them in boiling water for about 3 minutes, remove and set aside

Step 2
Wash the bacon and cut it into pieces, and clean the fresh pig bones (chopped when you buy them)

Step 3
Put the washed pork bones and bacon into a cold water pot

Step 4
Bring to a boil over high heat and cook for about 5 minutes. Remove and wash

Step 5
Pour the water in the casserole, put the boiled pig bones and bacon into it, and put the green onions, ginger slices, cooking wine and a few drops of vinegar into it. Cover the lid, boil over high heat and simmer over low heat

Step 6
Cook until one hour, put in the spring bamboo shoots and continue to boil

Step 7
Cook for about 20 minutes, add the shutter knot and cook for another 15-20 minutes

Step 8
After cooking, add salt (according to the salinity of the soup) and white pepper and mix well. Enjoy a pot of fresh soup.