Steamed Spare Ribs with Black Beans (dòu chǐ páigǔ)

Steamed Spare Ribs with Black Beans (dòu chǐ páigǔ) is a dim sum classic that demonstrates the depth of Cantonese steaming techniques. Small pieces of pork ribs are marinated with fermented black beans, garlic, and soy sauce before being steamed until tender. The dish’s history lies in teahouses, where small plates were designed to complement tea. Nutritionally, pork ribs provide protein and minerals, while the fermentation in black beans adds probiotics and unique flavors. The preparation highlights the Cantonese emphasis on gentle cooking, extracting umami without heaviness. The dish symbolizes sharing and enjoyment, as dim sum is never eaten alone but with family or friends. Internationally, it is a favorite among dim sum selections, appreciated for its savory aroma and tender texture. Its appeal lies in the balance of saltiness from black beans and sweetness from pork. For diners, it is both satisfying and light, fitting perfectly into the culture of “small bites, big flavors.” Steamed Spare Ribs with Black Beans exemplifies how Cantonese cuisine transforms modest ingredients into treasured delicacies.