In the culinary map of Shandong, Jinan stands out for its fresh, pure, and authentic flavors of Lu cuisine. Among its many traditional dishes, one shines as a true symbol of local street food culture — Bazi Rou. This braised pork dish not only represents the comforting aroma of Jinan’s alleys but also carries the emotional flavor of home for generations of locals.

The Origin of Bazi Rou

The name Bazi Rou is full of regional charm. It originated from the street food culture of old Jinan during the late Qing Dynasty and early Republican era. At that time, vendors selling stewed or braised pork would cut pork belly into long strips and skewer them with bamboo sticks or wooden rods, forming a “bundle,” or ba (把) in Chinese. Customers often bought them by the “bundle,” hence the name Bazi Rou, meaning “bundle pork.” Over time, it became a famous and distinctive local delicacy.

Ingredients and Preparation

The key to good Bazi Rou lies in choosing high-quality pork belly — evenly layered with fat and lean meat. The fat should be translucent and melt in the mouth, while the lean should be tender yet firm. The pork is first cut into rectangular chunks and blanched in boiling water to remove impurities. Then it is braised with dark soy sauce, peppercorns, star anise, cinnamon, and bay leaves. Traditionally, the meat is cooked slowly in a large iron pot or clay pot over a low flame for three to four hours so that the flavors fully penetrate.

Afterward, the meat is often “re-braised” — repeatedly soaked in the rich sauce to deepen its color and flavor. The finished Bazi Rou glows with a reddish-brown glaze, giving off an irresistible aroma. It is fatty but never greasy, tender but not mushy. When picked up with chopsticks, it holds together yet easily falls apart; one bite releases a burst of rich, savory flavor that lingers pleasantly.

The Soul of Jinan Street Food

Jinan locals take great pride in how they eat Bazi Rou. The most popular version is Bazi Rou Rice Bowl (Bazi Rou Gai Fan). A bowl of steaming white rice is topped with a large piece of soft, braised pork, drenched in fragrant sauce, and served with a few bright-green vegetables — a perfect, soulful meal for the city’s busy residents.

In the old streets and alleys of Jinan — whether it’s “Lao Dong Bazi Rou” on Jiefang Road or a humble stall along Furong Street — the aroma of Bazi Rou fills the air. Office workers, students, and taxi drivers alike find comfort in this hearty meal that satisfies both hunger and heart.

Another beloved way to enjoy it is by pairing it with steamed buns or crispy flatbreads. The pork is sandwiched inside, soaked in sauce, and eaten by hand — simple, rustic, and deeply flavorful. This no-frills eating style perfectly reflects the straightforward, down-to-earth nature of Jinan people.

A Taste of Old Jinan

For older generations, Bazi Rou is more than food — it’s nostalgia. In childhood memories, the savory aroma of simmering pork always lingered in the alleyways after school. During festivals, every household would prepare a pot of Bazi Rou, filling the neighborhood with warmth and anticipation.

Though the number of traditional Bazi Rou stalls has declined with modernization, the taste remains alive. Many long-standing restaurants still use century-old sauces, preserved and renewed daily — “old brine pots” that have simmered for decades, each batch richer than the last. Today, young chefs are innovating with vacuum-packed and gift-box versions, spreading the taste of Jinan far beyond Shandong.

‎

The Spirit of Lu Cuisine

Though Bazi Rou is a humble dish, it embodies the spirit of Lu cuisine. Lu cuisine emphasizes control of heat and respect for natural flavors — both of which are perfectly expressed in the slow-braising process of this dish. It doesn’t rely on fancy plating or complex techniques; its power lies in simplicity.

The beauty of Bazi Rou is in its “extraordinary ordinariness” — taking simple ingredients and transforming them through patience and craftsmanship into something unforgettable. This respect for ingredients and dedication to technique are the essence of Lu cuisine and, by extension, Jinan’s culinary pride.

Bazi Rou is more than just a dish — it is the aroma of daily life, the memory of old neighborhoods, and the soul of Jinan’s cuisine. It reflects the city’s humble yet sincere way of life: unpretentious, practical, and warm-hearted.

Whether in bustling commercial areas or quiet backstreets, whenever the familiar scent of braised pork drifts through the air, people can’t help but stop and take a deep breath — as if they’ve returned to the comforting embrace of old Jinan.

Bazi Rou — not just the flavor of pork, but the very soul of Jinan’s taste.