Yuxian Shredded Pork is a specialty dish in Sichuan. It is made by frying pork tenderloin with pickled chili, ginger, garlic, scallions, ginger, sugar, and vinegar. It was created by a Sichuan cuisine chef during the Republic of China period and is said to be inspired by pickled chili pork.
Fish flavored shredded pork is a famous Sichuan dish that combines spicy, salty, fresh, sour, and sweet taste. It has a strong aroma of scallions, ginger, and garlic. Its fish flavor is made with seasonings that do not contain fish. This method originated from the unique cooking and seasoning method of Sichuan folk cuisine, and has now been widely used in Sichuan cooked dishes.
On September 10, 2018, it was named one of the top ten classic and famous dishes in Sichuan among the highly regarded “Chinese cuisine”. In December 2021, it was selected as a provincial-level “Tianfu Famous Dish”. So far, it has become a delicacy in various regions across the country.
Chinese name: 鱼香肉丝
Foreign name: Yuxian Shredded Pork
Classification: Sichuan cuisine, home cooked dishes with a delicious sour and spicy taste, moderate salty and sweet taste. The main ingredients are pork, vinegar, refined salt, soy sauce, pea tip (optional), pickled chili, fresh soup, white sugar, water bean powder, (optional) black fungus, (optional) magnolia slices, (optional) shredded lettuce, (optional) shredded carrot, (optional) shredded bamboo shoots, dried chili, (optional) shredded potato, bean paste, green pepper,
Cooking time: 12-20 minutes for optimal taste
Main ingredients: pickled pepper, scallions, ginger, garlic, vinegar, refined salt, soy sauce, white sugar, and oil consumption
Features: salty, sour, spicy, sweet, fresh
Chinese Pinyin Letter: y ú xi ā Ng r ò u s ī
Chinese phonetic symbols: ㄩㄒㄒㄤㄖㄡㄙ
The history of fish flavored shredded meat is not long. The “Chengdu Overview” published in 1909 includes 1328 Sichuan cuisine, without fish flavored shredded meat.
The name of fish flavored shredded pork was formed during the Anti Japanese War and was finally named by Chiang Kai shek’s Sichuan cuisine chef in Chongqing (now the central district of Chongqing).
Guidelines for consumption
Pork is rich in protein and various fatty acids, and provides heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia; It has the effect of tonifying the kidney and nourishing blood, nourishing yin and moistening dryness.
Bamboo shoots are rich in nutrients such as B vitamins and niacin, and have the characteristics of low fat, low sugar, and high dietary fiber. They can adsorb a large amount of oil to increase flavor.
Black fungus has a rich content of iron, which has the effect of nourishing blood and beautifying the skin, making the skin rosy, and can prevent and treat iron deficiency anemia; In addition, it contains vitamin K, which can reduce blood clots, prevent thrombosis, and prevent atherosclerosis and coronary heart disease.
Food is mutually exclusive
Pork should not be eaten with black plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, turtle, water chestnut, buckwheat, quail meat, and beef.
It is not advisable to drink a large amount of tea after consuming pork.
Bamboo shoots should not be eaten with lamb liver.
Fungus should not be eaten together with snails, pheasants, and ducks.
Eggs should not be boiled with sugar. Avoid eating undercooked or boiled eggs.
On September 10, 2018, it was named one of the top ten classic and famous dishes in Sichuan in the “Chinese Cuisine” category.
In July 2021, it was selected as a candidate list for provincial-level Tianfu tourism cuisine in Sichuan Province.
In December 2021, it was selected as a provincial-level “Tianfu Famous Dish”.