Ribs stewed in medicinal herbs
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 Ribs stewed in medicinal herbs in Daya Night Market in Taichung | |
| Course | Soup |
|---|---|
| Place of origin | Taiwan |
| Main ingredients | Pork ribs, Angelica sinensis, Conioselinum anthriscoides, Rehmannia glutinosa, White peony root, Goji berries, Cinnamon twig, Ginseng rootlets, Black dates, Rice wine |
Ribs stewed in medicinal herbs (Chinese: 藥燉排骨; Tongyong Pinyin: yào dùen páigǔ; Tâi-lô: io̍h-thâu-á pâi-kut) is a traditional Taiwanese pork dish commonly sold at night markets and street stalls, particularly during the winter months. It is considered a form of seasonal nourishment and has a long history of consumption in Taiwan. The dish is regarded as a local specialty and is listed as one of the 40 of the best Taiwanese foods and drinks by CNN in 2015.[1]
The dish consists of lean pork ribs that are simmered for an extended period and blanched to remove impurities before being slowly stewed with a mixture of traditional Taiwanese herbal ingredients. The resulting broth is dark in color and aromatic, reflecting the herbs used. It is commonly consumed as a warming dish during colder weather and is widely available at night markets across Taiwan. Well-known locations for the dish include Shilin Night Market and Raohe Street Night Market in Taipei as well as regional markets such as the Daya Tourist Night Market in Taichung.[2]
Ingredients
Common ingredients used in ribs stewed in medicinal herbs include Pork ribs, Angelica sinensis, Conioselinum anthriscoides, Rehmannia glutinosa (which contributes to the dark color of the broth), White peony root, Goji berries, Cinnamon twig, Ginseng rootlets, Black dates, rice wine. [3]The exact combination and proportions of herbs may vary by vendor.[4]
