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ISO Fen/Mi Zheng Pai Gu (Steamed Rice-Powder/Meal Breaded Pork Ribs)

PeterCC Jul 7, 2013 09:31 PM

I'm not sure what region of China this dish is from, or if it's one of those dishes that many regions claim and have their own take on, but randomly it popped into my head that I haven't had Fen Zheng (or Mi Zheng) Pai Gu in probably a dozen years or longer. It's pork ribs breaded with a relatively coarse rice meal that's steamed with sweet potatoes.

I found one mention of it previously on CH (http://chowhound.chow.com/topics/348794), but I don't think it's the same dish as it's wrapped in lotus leaf.

Anyone know where I could find it, or if it's somewhat common, where I could find a _good_ preparation of it? Also, what English names might it be listed under?

  1. b
    barryc Aug 8, 2013 07:35 AM

    i had something recently at flavor garden that was rice powder, ribs & sweet potato, steamed & presented like a dim sum offering. is that the same thing? i think i posted a pic or two in the flavor garden thread. it was pretty good.

    13 Replies
    1. re: barryc
      PeterCC Aug 8, 2013 10:13 AM

      Yes same thing. When did you go? I've heard that the item was crossed off the menu on recent visits from others.

      1. re: PeterCC
        b
        barryc Aug 8, 2013 11:21 PM

        july 26th; if they took it off the menu, it was only very recently, and i'm sorry to hear it. at least two other tables ordered it as well the time i was there.

        1. re: barryc
          b
          barryc Aug 9, 2013 12:24 AM

          here's the pic i took on the 26th

           
          1. re: barryc
            PeterCC Aug 9, 2013 12:30 AM

            Nice! I'll have to call them up to see if they are really no longer selling it.

            1. re: PeterCC
              blimpbinge Aug 9, 2013 12:18 PM

              any update? I hope to try this dish over the weekend. Wouldn't mind hitting more than one place haha

              1. re: PeterCC
                b
                barryc Aug 9, 2013 10:11 PM

                IMO you should just go anyway. i'm surprised tonyc didn't mention it himself as it was his review of FG that provided the impetus for me to check it out.

                1. re: barryc
                  TonyC Aug 10, 2013 05:48 PM

                  I sorta did: http://chowhound.chow.com/topics/9083... =

                  )

                  "google: 'rice [powder] steamed ribs sgv'"

                  Glad y'all visited Flavor Garden though. It's a simple pleasure these days amongst the myriad of shitty Chinese house of carbs.

                2. re: PeterCC
                  b
                  barryc Sep 9, 2013 03:06 PM

                  so, did you ever go?

                  1. re: barryc
                    PeterCC Sep 9, 2013 03:10 PM

                    Not yet, was gonna try yesterday, but ended up making a weird loop to Sapp Coffee Shop, Ricky's Fish Tacos, and Buu Dien.

                    1. re: PeterCC
                      b
                      barryc Sep 9, 2013 03:47 PM

                      sapp is a good place to go.

                      i was on your side of town yesterday, got the cold noodles (hiyashi chuka) at ramen-ya.

                      if you like beef tendon soup with big hunks of tendon , it's another reason to go try FG.

                      i'm torn between going to OCC or FG for one of my next meal runs.

            2. re: PeterCC
              c
              chowseeker1999 Aug 9, 2013 10:27 AM

              hi peter, in case you were thinking of my post in the Chengdu Taste / pyromania thread, i was referring to Chengdu Taste removing it off of their menu; i've never been to flavor garden. good luck!

              1. re: chowseeker1999
                PeterCC Aug 9, 2013 11:53 AM

                Thanks! I'll have to go back and read the thread. Did Chengdu Taste have that dish too?

                1. re: PeterCC
                  c
                  chowseeker1999 Aug 9, 2013 11:56 AM

                  yah, Chengdu had it on their menu but crossed it off. i never got to try it before it was crossed off.

          2. ipsedixit Jul 8, 2013 07:31 AM

            I'm pretty sure Chang's Garden has this if memory serves me right.

            2 Replies
            1. re: ipsedixit
              PeterCC Jul 8, 2013 07:51 AM

              Thanks ipse. I linked to a thread on Chang's Garden in my OP but it's not the dish I'm looking for. Theirs is wrapped in lotus leaf and does not appear to be steamed with sweet potato. The taste is probably similar but the pics of their version that I've seen shows the rice meal comes out a glutinous, sticky mess (not a bad thing) whereas the dish I'm looking for has a courser rice meal that keeps its consistency better through steaming (not wrapped in lotus leaf probably makes a big difference). See the links in my reply to TonyC for what the dish I'm seeking looks like.

              1. re: PeterCC
                ipsedixit Jul 8, 2013 10:59 AM

                My bad. Sorry.

            2. TonyC Jul 7, 2013 11:16 PM

              google: rice steamed ribs sgv yields a fantastic, cheap, rendition. (Though price has been raised slightly since).

              New Chong King had a proper spicy version years ago: http://sinosoul.com/wp-content/uploads/2009/10/IMG_1178.jpg but I no longer vouch for it. Many Sichuan/Hunanese restaurants in the 'hood have co-opted this dish into their menus: http://www.yelp.com/biz_photos/hunan-mao-restaurant-rosemead-2?select=iSPPaqt5mKZ3rMgtVKXKBA#ENFVHlZBFqGDyGGTz31n9w

              http://dearwen.com/?p=907

              http://cn.ccyp.com/subjects/34290/%E9%87%8D%E6%85%B6%E9%BA%BB%E8%BE%A3%E5%9F%8E-SPICY-CITY

              http://www.mitbbs.com/pc/pccon_7889_1...

              even tho this is a Wuhan, Hubei dish. Close enough. This dish is almost never called 米蒸排骨, perhaps 糯米蒸排骨, but not simply 米蒸排骨.

              2 Replies
              1. re: TonyC
                PeterCC Jul 7, 2013 11:53 PM

                Thanks TonyC. I didn't actually know what it is called in Chinese (I've either had it homecooked by my mom when visiting or had my parents order it at a restaurant, so I've never ordered it myself before), but my Googling for various English descriptions of the dish came up with many results calling it fen zheng or mi zheng pai gu or rou:

                http://www.holyshitake.com/archives/2004/11/steamed_ribs_in_rice_powder_with_sweet_potato.html

                http://eatingasia.typepad.com/eatingasia/2010/08/rice-steamed-meat-chengdu-mizheng-rou-recipe.html

                http://wisemonkeys.ca/2011/03/fen-zhe...

                1. re: TonyC
                  h
                  hal_rose Aug 5, 2013 12:16 PM

                  My wife cooks it all the time - she's from Bejing. She has always called it Fen Zheng Pai Ghu

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