新郑丁家粉蒸肉始自清末丁家饭庄，距今有一百二十年历史，曾经皇帝御厨指点，会南北风味精华，在传统基础上创造的一道名菜。新郑古为"九省通衢"，南北交通要道，行人很多。
      
    色、味、形、质越来越好，声誉越来越高。现在制作者是丁家五世代孙六十八岁的丁广洲老师傅（红案二级厨师）。他手艺高超，制作精细，保持名菜质量，能掌握烧、扒、煨、靠、炒、拌、调、滑、炖等四十多种烹饪方法，默写出六百多种菜肴品名。
      
    丁家粉蒸肉的用料和作法：选硬肋上猪肉一斤，有肥有瘦，切成二指宽、二寸半长、半指厚的肉块；小米或糯米三钱，淘净晒干、掺花椒炒成柿黄色，出香味，擀开；糖六钱，面酱三钱，葱、姜丝少许，用酱油拌开调好。下垫排骨，一碗十块，上笼蒸烂为止。上席时红光透亮，样如水晶，香气扑鼻，诱人食欲。


 

Dingjia Steamed Pork  

    Dingjia Steamed Pork in Xinzheng City, which has about 120 years, stems from Dingjia restaurant at the end of Qing Dynasty. It is a famous dish laying on the foundation of traditional making skill, which has combining the best part of food flavor in not only south but north, for Xinzheng was a transportation junction and many people came and went everyday from many years ago.
      
    Nowadays, the four qualities of color, flavour, shape and quality are becoming better and better, and the reputation is also higher and higher. Nowadays, the owner of this skill is the fifth generation, Ding Guangzhou, who is a second-level cook and grasps over 40 means to cook, including frying, stewing, stirring, etc.
      
    Dingjia Steamed Pork chooses high-quality pork, millet or sticky rice as main materials, cooperating with sugar, shallot shreds, ginger shreds, soy sauce and other condiments. Lay ten lumps of pork ribs at the bottom of every bowl and steamed them to much soft. The finished food is transparent as crystal with a sharp fragrant smell tempting people's appetite.