Mixed Stew (Dà Huì Cài, )

Chinese Mixed Stew (Dà Huì Cài, )

A Hearty Northern Chinese Family-Style Stew

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Introduction

Dà Huì Cài , literally translated as “Big Mixed Stew”, is a beloved northern Chinese home-cooked dish that combines various meats, tofu, and vegetables in one pot.

It’s known for its rich broth, balanced flavor, and nutritious ingredients — a perfect comfort food for cold seasons. Traditionally, it was made during festivals or family gatherings, when households used whatever ingredients they had on hand to make a large, delicious stew to share.

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Ingredients

Main Ingredients:

• Pork belly — 200 g

• Chinese cabbage — 300 g

• Dried tofu (bean curd) — 150 g

• Vermicelli noodles (bean thread) — 100 g

• Carrot — 1 small, sliced

• Black fungus (wood ear mushrooms) — 30 g, soaked

• Dried shiitake mushrooms — 4–5, soaked and sliced

• Frozen meatballs or fish balls — optional, 6–8 pieces

For Seasoning:

• Cooking oil — 2 tablespoons

• Garlic — 3 cloves, minced

• Ginger — 1 tablespoon, sliced

• Light soy sauce — 2 tablespoons

• Dark soy sauce — 1 tablespoon

• Shaoxing wine — 1 tablespoon

• Salt — to taste

• White pepper — ½ teaspoon

• Chicken bouillon or stock — 500 ml

• Sesame oil — a few drops (optional)

• Green onions — 2, chopped (for garnish)

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Instructions

Step 1: Prepare the Ingredients

1. Soak dried shiitake mushrooms and black fungus in warm water for about 20 minutes, then rinse and slice.

2. Soak vermicelli noodles until soft, then drain.

3. Slice pork belly thinly and cut cabbage into large pieces.

4. Slice carrot and dried tofu into strips.

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Step 2: Stir-Fry the Base

1. Heat 2 tablespoons of oil in a wok or large pot.

2. Add ginger and garlic, and sauté until fragrant.

3. Add pork belly slices and stir-fry until lightly browned and the fat begins to render.

4. Pour in Shaoxing wine, light soy sauce, and dark soy sauce for color and aroma. Stir well.

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Step 3: Add Vegetables and Simmer

1. Add shiitake mushrooms, black fungus, carrot, and tofu strips to the wok.

2. Stir-fry for 2–3 minutes to mix everything evenly.

3. Pour in chicken broth (or water) until ingredients are mostly covered.

4. Bring to a boil, then reduce heat to medium-low and simmer for 15–20 minutes.

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Step 4: Add Cabbage and Vermicelli

1. Add Chinese cabbage and vermicelli noodles to the stew.

2. Stir everything gently to combine.

3. Continue simmering for another 8–10 minutes, until the cabbage is tender and the vermicelli has absorbed the flavorful broth.

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Step 5: Season and Serve

1. Add salt and white pepper to taste.

2. Drizzle a few drops of sesame oil for extra aroma.

3. Sprinkle chopped green onions on top before serving.

Serve hot — ideally with steamed rice or mantou (Chinese steamed buns).

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Tips for Success

• You can substitute pork belly with beef slices, chicken, or ham depending on your preference.

• Adding a few frozen meatballs or tofu puffs makes the stew even richer.

• The key is slow simmering, which allows all the ingredients to absorb the savory broth.

• The dish should be thick but not dry, with a well-balanced salty and umami flavor.

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Serving Suggestions

Dà Huì Cài is often served as the main family dish at dinner, especially during winter or holidays.
It pairs wonderfully with:

• Steamed rice

• Pickled vegetables

• Chinese pancakes or steamed buns

It’s comforting, filling, and full of nostalgic northern flavors.

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Conclusion

Chinese Mixed Stew (Dà Huì Cài) is a celebration of simplicity and abundance — a humble yet flavorful one-pot dish made from everyday ingredients.

Every spoonful offers a mix of textures and tastes: the softness of cabbage, the chewiness of tofu and vermicelli, and the richness of pork and mushrooms.

It’s a true symbol of Chinese home cooking — warm, hearty, and made with love.