新鄭丁家粉蒸肉始自清末丁家飯莊，距今有一百二十年歷史，曾經皇帝御廚指點，會南北風味精華，在傳統基礎上創造的一道名菜。新鄭古為"九省通衢"，南北交通要道，行人很多。
      
    色、味、形、質越來越好，聲譽越來越高。現在制作者是丁家五世代孫六十八歲的丁廣洲老師傅（紅案二級廚師）。他手藝高超，制作精細，保持名菜質量，能掌握燒、扒、煨、靠、炒、拌、調、滑、燉等四十多種烹飪方法，默寫出六百多種菜肴品名。
      
    丁家粉蒸肉的用料和作法：選硬肋上豬肉一斤，有肥有瘦，切成二指寬、二寸半長、半指厚的肉塊；小米或糯米三錢，淘凈曬干、摻花椒炒成柿黃色，出香味，搟開；糖六錢，面醬三錢，蔥、姜絲少許，用醬油拌開調好。下墊排骨，一碗十塊，上籠蒸爛為止。上席時紅光透亮，樣如水晶，香氣撲鼻，誘人食欲。


 

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.