Where is Stuffed bitter melon

Stuffed bitter melon is a traditional specialty dish in Guangdong, Fujian, Jiangxi and other southern regions, especially Meizhou Stuffed bitter melon in Hakka cuisine. This dish uses bitter gourd as a container, filled with meat filling and steamed or stewed, with the characteristics of clearing heat and balancing nutrition.

Hakka Stuffed bitter melon selects local fresh balsam pear, matches pork, mushroom, shrimp and other fillings, and retains the original flavor of the ingredients through steaming. The slight bitterness of bitter gourd and the fresh aroma of meat filling form a unique flavor. When cooking, the method of frying first and then stewing is often used to make bitter gourd soft but not rotten. In some regions, the improvement method will add salted egg yolk or glutinous rice to enhance the taste level, and Meizhou region is also accustomed to using fermented black beans for seasoning.

Stuffed bitter melon in southern Fujian is commonly used in home dishes and banquets, and seafood dry goods are often added to the stuffing for freshness. The version in southern Jiangxi prefers to add chili and rice wine to create a fresh and spicy flavor. These regional differences mainly stem from local products and dietary traditions, but the core focus is on balancing the heat clearing properties of bitter melon with the protein content of meat.

When eating Stuffed bitter melon, it is recommended to match it with rice to alleviate the bitter taste. People with spleen and stomach deficiency should not overdo it. The bitter melon glycoside and chromium elements in bitter melon help regulate blood sugar, but pregnant women should control their consumption. When making, you can first blanch the bitter gourd to reduce its bitterness. The filling should be pork that is three parts fat and seven parts lean, which is easier to digest. The steaming time should be controlled at 15-20 minutes to maintain the best taste.