How to cook Yuxiang shredded pork

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 pinit View Gallery 8 photos

How to cook Yuxiang shredded pork

Difficulty: Advanced Prep Time 15 min Cook Time 45 min Rest Time 15 min Total Time 1 hr 15 mins Servings: 1 Calories: 140.83 kcal Best Season: Suitable throughout the year


  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.


Yuxiang shredded pork production method

  1. Cut all the materials into shreds first

  2. Put two ginger slices in the shredded pork, add 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of oil, 1 tablespoon of starch, 1 teaspoon of salt, and marinate for a while.

  3. Then adjust the fish sauce: 4 spoons of balsamic vinegar, 3 spoons of sugar, 2 spoons of light soy sauce, 1 spoon of starch, and mix well.

  4. Heat the oil, add the shredded pork and stir fry until the color changes

  5. Add 1 tablespoon of bean paste and stir well.

  6. Add carrot shreds, fungus shreds, green pepper shreds, and dried chili and stir fry a few times.

  7. Pour the fish-flavored sauce and stir-fry evenly.

  8. You can add a small piece of green onion before serving to enhance the flavor.

    Yuxiang shredded pork

Nutrition Facts

Serving Size 1

Servings 1

Amount Per Serving
Calories 140.83
Calories from Fat 7.24
% Daily Value *
Total Carbohydrate 3.5g2%
Dietary Fiber 0.25g1%
Protein 15.67g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Sichuan cuisine,Chinese food,chinese hot dishes

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