Jiangxi Stir-fried Preserved Pork with Artemisia | Authentic Springtime Cuisine
When the smoky aroma of preserved pork meets the fresh scent of artemisia in hot oil, the bright green artemisia stems and pink pork slices dance in the wok—this is Stir-fried Preserved Pork with Artemisia, a seasonal delight that awakens your spring taste buds! A bite delivers the crisp freshness of artemisia and the rich savory flavor of preserved pork, as if you could taste the spring breeze along Poyang Lake.
1. Origin and History
This dish comes from the banks of Poyang Lake in Jiangxi and has a history of several hundred years. Local fishermen originally stir-fried wild artemisia from the lake with homemade smoked pork, both solving the seasonal shortage of vegetables and creating a unique flavor. Today, it is a signature Jiangxi dish and a must-try seasonal favorite in spring.
2. Cultural Significance
For the people of Jiangxi, stir-fried artemisia with preserved pork signals the arrival of spring. A local saying goes, “The grass of Poyang Lake is Jiangxi people’s treasure.” This dish embodies the Jiangxi people’s culinary wisdom of using local, seasonal ingredients and evokes the vivid flavors of hometown spring for those far away.
3. Key Ingredients
Only wild artemisia from Poyang Lake is used, selecting tender stems about one finger in length for maximum fragrance. The preserved pork must be Jiangxi-style smoked pork belly, with a balanced ratio of fat and lean meat. Additional ingredients include chopped chives and red chili strips, adding both color and aroma.
4. Cooking Process
First, steam the preserved pork and slice it. Trim and blanch the artemisia stems. Heat a wok with a small amount of oil, stir-fry the pork until slightly curled, then quickly toss in the artemisia. Add the additional ingredients and a dash of rice wine, stir-frying on high heat for under a minute to maintain the artemisia’s crisp texture.
5. Flavor and Texture
The artemisia is crisp and fragrant, while the pork is rich and savory without being greasy. The first bite releases the smoky aroma of the pork, followed by the fresh taste of artemisia, finishing with a subtle lingering sweetness. The flavors are layered yet perfectly harmonious.
6. How to Eat
The most authentic way is to pair it with a bowl of steamed white rice, letting the pork’s oil and artemisia’s freshness enhance every bite. Locals may also enjoy it with a side of pickled vegetables to balance the richness or sip local rice wine alongside for extra flavor.
7. Tasting Recommendations
You can enjoy this seasonal dish at “Old Neighborhood Restaurant” in Nanchang (approx. ¥40–60 per person) or “Poyang Lake Family” in Jiujiang (approx. ¥35–55 per person). The best time to try it is from February to April when the artemisia is most tender. You can order by saying, “I’d like stir-fried artemisia with preserved pork, extra artemisia please.”
8. Tourist Tips
The English name for this dish is “Jiangxi Stir-fried Preserved Pork with Artemisia.” If you’re concerned about saltiness, you can ask the vendor to steam the pork first. Spring is the ideal season, as greenhouse-grown artemisia outside of this period may lack the authentic fragrance.
9. Simple Home Version
At home, you can substitute garlic scapes or asparagus for artemisia and use pre-sliced preserved pork. Blanch the pork to reduce saltiness, then stir-fry with vegetables. While it won’t have the unique aroma of wild artemisia, it still offers a delicious balance of savory and fresh flavors.
Come to Jiangxi in spring and savor this earthy seasonal dish! When the fragrance of artemisia blooms on your palate and the rich pork flavor lingers, you’ll understand why this simple home-style dish is forever a taste of spring for the locals. In this season of renewal, let this dish guide you through the unique springtime charm of Jiangxi.
