HunanMedium 45 min serves 4

Cured Meat Steamed Bundle

Name: Cured Meat Steamed Bundle
Total time: 45 min
Yield: 4 servings
Cuisine: Hunan
Ingredients: Hunan-style cured pork belly (larou); Cured chicken thigh (laji); Cured fish fillet (layu); Fresh ginger, thinly sliced

腊味合蒸 · là wèi hé zhēng

家庭快手版 · Home version: Family version uses less fat and skips restaurant-style lard basting—just clean steam and natural umami from layered cured meats.

My aunt in Changsha’s Kaifu District still steams this every Lunar New Year Eve using her mother’s bamboo steamer—she layers the cured meats with a single slice of fresh ginger to cut richness, just like Grandma did in the 1970s.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

Hunan-style cured pork belly (larou)湖南腊肉（腊肉）🏮 asian180 g
Cured chicken thigh (laji)腊鸡腿🏮 asian150 g
Cured fish fillet (layu)腊鱼🏮 asian120 g
Fresh ginger, thinly sliced鲜姜片🛒 local15 g

Hunan-style cured pork belly (larou): Look for firm, deep amber slices with visible fat marbling; substitute smoked bacon if unavailable (blanch 2 min first).

Cured chicken thigh (laji): Available frozen at Asian grocers; thaw fully and pat dry. Substitute smoked turkey leg (skin-on, pre-cooked) if needed.

Cured fish fillet (layu): Thin, dried slices—soak 10 min in warm water to rehydrate. Substitute smoked mackerel fillet (low-salt, skin-off).

Fresh ginger, thinly sliced: Use young ginger for mild heat; peel only if skin is fibrous.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Rinse all cured meats under cold water, then gently scrub with a soft brush to remove surface dust and salt crystals. Pat thoroughly dry with paper towels.
洗净擦干是去咸关键
🔍 Look for 2 分钟 · 2 minutes
Visual: 腊味表面哑光，无水珠残留。Meats look matte, not glistening; no water beads remain on surface.
You know it's right when: 触感完全干燥。Surface feels completely dry to touch.
2Arrange larou (bottom), layu (middle), and laji (top) in a shallow heatproof dish, overlapping slightly. Tuck 3–4 ginger slices between layers.
姜片藏在夹层里
🔍 Look for 3 分钟 · 3 minutes
Visual: 三层清晰可见，姜片隐约露于缝隙。Three distinct layers visible; ginger barely peeking through gaps.
You know it's right when: 最上层无裸露生肉面。No raw meat exposed on top layer.
3Steam over vigorously boiling water for 35 minutes, covered tightly with lid or foil. Do not open during steaming.
全程密闭蒸透
🔍 Look for High heat 35 分钟 · 35 minutes
Visual: 蒸汽持续从盖边涌出；冷凝水滴回锅中。Steam pours steadily from edges of lid; condensation drips back into pot.
You know it's right when: 起蒸5分钟后蒸汽仍浓密持续。Steam remains thick and continuous after first 5 minutes.
4Carefully remove dish from steamer. Let rest uncovered for 3 minutes to allow steam to escape and flavors to settle.
静置定味
🔍 Look for 3 分钟 · 3 minutes
Visual: 表面泛微润油光；腊香明显变浓。Surface glistens faintly with rendered fat; aroma intensifies.
You know it's right when: 油脂轻聚盘边，不积于中心。Fat pools lightly around edges but doesn’t pool in center.
5Slice each layer diagonally into 1.5 cm pieces. Re-stack neatly on a serving plate, alternating meats and garnishing with reserved ginger slices.
斜切显层次
🔍 Look for 4 分钟 · 4 minutes
Visual: 切面整齐、纹理清晰，无碎裂或拉丝。Clean, even slices with defined grain; no crumbling or tearing.
You know it's right when: 刀刃顺滑无阻滞。Knife glides smoothly without resistance.

Tips

· Always rinse and dry cured meats before steaming—it removes excess salt and prevents bitterness.
· If using substitutions, reduce steaming time by 5 minutes for smoked turkey or mackerel.
· Leftovers keep 4 days refrigerated; slice thin and stir-fry with garlic greens next day.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide

How do I make this vegetarian/vegan?

Swap meat for tofu, mushrooms (dried shiitake for umami), or seitan. Replace oyster sauce with mushroom sauce, chicken stock with veg stock, and watch for fish sauce and shrimp in sauces. Doubanjiang is vegetarian but check brands. Most of our recipes include a 'make it veg' note in the tips.

Source: HǎoWèi diet guide