Sichuan cuisine Yuxiang shredded pork has fine selection of ingredients. The finished dish has a reddish color and rich fish aroma. It tastes both salty, sweet and sour and spicy. The texture of the shredded pork is smooth and tender. The specific cooking methods are introduced below.
Yuxiang shredded pork (yu Xiang rou si) is a famous specialty in Sichuan. This dish is made of shredded pork tenderloin stir-fried with chili, ginger, garlic, sugar, and vinegar. It was made by a Sichuan cuisine chef during the Republic of China. The creation, according to legend, was inspired by pickled pork shreds. Yuxiang shredded pork is a famous Sichuan dish. It is both salty, fresh, sour, and sweet, with rich green onion, ginger, and garlic. Used in Sichuan-style cooked dishes. On September 10, 2018, the much-watched "Chinese Food" was officially released in Henan Province, and Yuxiang shredded pork was on the list.
Yuxiang shredded pork has a short history. The "Chengdu Tour" published in 1909 included 1,328 Sichuan-style dishes without Yuxiang shredded pork. The name of Yuxiang shredded pork was formed during the Anti-Japanese War and was finally named by the Sichuanese chef of Chiang Kai-shek in Chongqing. In the beginning, Yuxiang shredded pork was made only with onions, ginger, garlic, meat, and other ingredients. In the past, due to the lack of materials, people in different regions added fungus shreds and carrot shreds to Yuxiang shredded pork to reduce costs. Today, they have evolved their own regional characteristics.