Fen Dzin Ro, literally translated, is Powder Steamed Meat. I know it doesn’t sounds tasty, and this is not the most beautiful looking dish either, but it is such a crowd favorite. What’s even better is that this is a Chinese dish you can almost cheat. I was surprised when my mom showed me this box of seasoning and powder, and then how easy it was to throw together this dish.

Unfortunately, the box has barely any English on it, so you’ll just have to take this picture and go look for it. If you’re lucky, you’ll see “Jenrofen” in small print on the back. It’s a poor phonetic translation: Steamed Meat Powder.


Inside is a package of “powder”, which is for coating, and then two packets of seasoning.


First, dissolve the contents of the seasoning packets in 1 cup of water. Put about one pound of 1 1/2″ to 2″ pork rib segments in, like a short brining process. Stir, cover, and refrigerate for 1 hour.

brine pork

When the meat is just about ready, cut the garnet yam into 1/3″ to 1/2″ thick circles. Line the bowl with it (that fits in your steamer). How much yam you use doesn’t really matter. If you like yam, use more. You can put a second layer.


Set up the “powder” in one bowl, the meat in another, and have the bowl of yams close by.

prep Fin Dzin Ro

Shake off excess liquid from each piece of meat and coat with “powder”. Place each piece on the yams, trying not to overlap too much.

coating ribs layer pork on yam

When you are done with all the pieces, drizzle about 1 to 2 tablespoons of the brining liquid over the meat and yams. Steam the whole dish for 30 minutes or longer, and the meat is very tender.

Fin Dzin Ro

It was Lon’s first time eating this dish and he loved it. I couldn’t find any other documentation of Fen Dzin Ro on-line (though I’m sure lots of people have had it at restaurants), so I hope this was helpful. Try it! It’s so good!

posted by jessica at 04:45 PM Filed under Un-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.