Sanfengqiao Spare Ribs in Sauce was created during the Guangxu period of the Qing Dynasty (around 1875), when Wuxi's Nanmen Mo Shengxing Restaurant made full use of the leftover backbone and sternum ribs, seasoned them with seasoning, boiled them through, simmered them, and named them Spare Ribs in Sauce, which was then sold as a dish for drinking.

In 1927, after the opening of Shenyeo Meat Farm (the predecessor of Sanfengqiao Meat Farm), the firing technique of meat bones was improved, and the flavor was significantly improved. With the development of Wuxi's economy and the increasing number of foreign tourists, meat bones were favored by everyone, and for a time, Sanfengqiao Spare Ribs in Sauce became famous.

Expanded:

Wuxi City, known as the Pearl of Taihu Lake, has green mountains and green water,? The people are outstanding. As the "Jiangnan a" and one of the three specialties of Wuxi "Wuxi meat bones", according to legend, is the monk Jigong in return for the alms of the owner of the Sanfengqiao Meat Bank, and offer the recipe for cooking;

From now on the Wuxi meat bones to the color of the red sauce, rich fragrance, crispy bones and rotten meat unique flavor.

From then on, Wuxi meat bones are famous for their red color, rich aroma, and unique flavor of crispy bones and rotten meat, together with this beautiful folk legend that makes the meat bones of Sanfengqiao famous for a hundred years, and the red color does not change.

Baidu Encyclopedia-Sanfengqiao Spare Ribs in Sauce