Crystal Elbow (Shuǐ Jīng Zhǒu Zi)

A refined cold dish, Crystal Elbow is a terrine made from pork rind and elbow meat. The pork is slowly simmered with spices until extremely tender, then the stock is reduced and rich in natural gelatin from the rind. The meat is deboned, arranged in a mold, and covered with the strained, seasoned stock before being chilled until it sets completely. When sliced, it has a stunning translucent, crystalline appearance with layers of meat suspended within. The texture is cool, firm, yet melts on the tongue, releasing a pure, savory pork flavor enhanced by the subtle aromatics of the cooking broth. It is always served with a dipping sauce, typically a sharp vinegar and garlic or soy-vinegar blend, which cuts through the richness perfectly. It demonstrates the Lu cuisine’s mastery of gelatin-based dishes.