
Meat
Yat Zi Paai (HK-style Pork Rib Strip)
A Hong Kong market rib cut sold as one intact elongated strip with several joined parallel bones and attached meat.
- 繁體中文
- 一字排(一字排骨)
- English
- Yat Zi Paai (HK-style Pork Rib Strip)
- Bahasa Indonesia
- Yat Zi Paai / HK-style Pork Rib Strip (一字排) — iga babi yang dijual utuh memanjang menurut potongan pasar Hong Kong
- Tagalog
- Yat Zi Paai / HK-style Pork Rib Strip (一字排) — tadyang ng baboy na ibinebenta bilang isang buo at pahabang piraso ayon sa hiwa sa pamilihan ng Hong Kong
What is it?
Yat Zi Paai is a Hong Kong market-cut name, not a claimed one-to-one Western anatomical cut; its defining scope is the intact strip presentation.
How to identify it
Look for one uncut rib strip with several parallel bones joined by meat; once chopped into small pieces, the image alone cannot prove it was Yat Zi Paai.
- One intact elongated uncut strip
- Several parallel ribs remain joined
- Meat connects the bone row
Common confusion
Pork Spareribs / Pork Loin Ribs
Yat Zi Paai is identified by the intact joined strip; generic spareribs may be loose pieces, while loin ribs emphasize a thicker meat cap.
Common Hong Kong household uses
Confirm the dish, quantity and cut with the employer before preparation, then cook thoroughly.
Preparation or handling
Keep raw meat separate from cooked food, use separate boards and knives, wash hands and contact surfaces, and cook the centre to at least 75°C for 30 seconds.
Storage
Keep covered on the lowest refrigerator shelf at 4°C or below and thaw frozen meat only in the refrigerator or microwave. Contain a leaking package and clean contaminated surfaces; leakage alone is not used here as a spoilage test.
Helper tip
Ask the butcher to show the intact strip before chopping; do not substitute generic rib cubes.
What Ma’am or Sir may say
買一條一字排,睇完先斬件。The employer wants to see the intact Yat Zi Paai before it is chopped.
Useful market phrase
唔該俾我睇一字排,之後先斬。Does the image look correct?
Last reviewed
Sources
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — FEHD FRESHFOOD SURVEY
- Source publisher recorded in Phase 2B evidence — WAH KEE ONE STRIP RIB
- The Chinese University of Hong Kong Humanum Research Centre — Cantonese Pronunciation Dictionary
- The Linguistic Society of Hong Kong — Jyutping Romanization Scheme
- Hong Kong Centre for Food Safety — Safety Tips on Handling Pork
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT