Mixed braise (shaoshijin)

Public reference · Home adaptation The local-history account sets “mixed braise” beside “shaoshijin” with an “or” between them — the same position on the table, named differently in Sichuan and elsewhere, and in practice a single pot of things cooked together. What makes the dish worth making is exactly that variety: long-cooking items go in first, quick ones later, and the pot still has layers of texture when it reaches the table. Old-style shaoshijin was indeed generous, and pork stomach in particular has to be scrubbed repeatedly with flour to be clean. This version trims the list for feasibility at home and records that as an editorial decision. The source files the dish under Jiangsu and home cooking, which is itself a reminder that the same “mixed pot” has many regional versions. This version takes only the public technique and does not claim any jiudouwan-specific formula. **This entry previously cited several `newton.com.tw/wiki/<dish-name>` links (such as 燒白, 紅燒肘子, 燒什錦 and 夾沙肉). On checking, every one of them returned 404 — those pages do not exist on the encyclopedia; the links had been constructed by pattern. They have all been removed. The method here rests on the openable sources listed above. If a matching entry does exist for this dish, cite the page that actually exists rather than guessing a URL from the dish name.****The seat record names the dish but not the method**: the local-history account writes “mixed braise (or shaoshijin)”, giving the name and its alternative but no formula. This version's method is taken from the ingredients, seasonings and three-stage method of the public encyclopedia entry for shaoshijin (which that entry files under Jiangsu and home cooking), and has no exclusive correspondence to jiudouwan. **The ingredient list is trimmed, and the trim is stated**: the original runs to more than a dozen items including pork tongue, pork stomach, pork heart, squid, dried shrimp, luncheon meat, tea-tree mushrooms, chicken feet and necks. Pork stomach in particular must be scrubbed repeatedly with flour. This version keeps the skeleton (meat + bamboo shoot + mushroom + egg or soy product) and drops the stomach, squid, dried shrimp and luncheon meat; the dried shrimp are removed in part because they **carry a crustacean allergen and need long soaking**, which is risky to handle at home. Shiitake, bamboo shoot, pressed tofu and meatballs stand in. This is an editorial decision, not the original list. **Stock is downgraded**: the original uses 500 g stock and chicken fat; this version uses water with a little pork bone stock and sesame oil in place of chicken fat, since the table has already accumulated a great deal of rich food. **Quantities are editorial and untested**: the weights and the three braising stages are editorial settings for six servings; not kitchen-tested. **Technique only, no therapeutic claims**: the cited entry describes the dish as “tonifying the stomach and preventing cancer”; neither is adopted. Contains soy (light soy, dark soy, pressed tofu), sesame (sesame oil) and egg (hard-boiled egg). With so many components, check each label before buying; this version has removed the dried shrimp (crustacean) and luncheon meat from the original — reintroduce them only with crustacean allergy and high sodium in mind. The original's pork stomach, which must be scrubbed with flour, is not used here. Contains meat; not a vegetarian dish. 阿坝州地方志办公室：传统川菜“九斗碗”（发布 2013-08-09） — Menu source 1. It records jiudouwan as also called tianxi and san-zheng-jiukou-xi; the three steamed dishes as rice-flour pork, savory and sweet shaobai (jiasha rou); the braises as braised or steamed pork elbow, pork with bamboo shoots, mixed braise (shaoshijin), re-cooked chicken and fish with chili-bean paste; the cold dishes as braised pork elbow (or steamed pork elbow), pork with bamboo shoots, shaoshijin, re-cooked chicken and fish with chili-bean paste; the stir-fries as bamboo shoots fried in lard, gong bao diced pork and shredded pork with yellow chives; the stew as stewed tuotuosu pork; spinach and flash-fried cabbage as table fillers. It also records that a feast without the three steamed dishes is not a feast, that each bowl holds eight slices of pork, and the serving order of cold dishes, steamed dishes, stir-fries, braises, stews and soup. https://dfzb.abazhou.gov.cn/abzdfsbgs/c104049/201308/e7ab6e8e28a04dc9836c6b82d420b5c9.shtml 中文百科全書：九斗碗（又称坝坝宴、九大碗） — Menu source 2. It records jiudouwan as a Sichuan feast whose “dou” means a large vessel in Sichuan speech, with nine bowls as a minimum and versions of seven or eleven; its contents as home-style dishes made from whatever chicken, duck, fish, pork, eggs and seasonal vegetables the household has, listing mixed braise, ginger-sauce re-cooked chicken and white-sauce three delicacies as representative dishes, served in farmyards on improvised stoves. https://newton.com.tw/wiki/%E4%B9%9D%E6%96%97%E7%A2%97/2750801 FDA: Food Allergies — Basis for declaring soy, wheat, sesame and egg allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.