Yuxiang Pork
by Tail's Kitchen
Favorite
Difficulty
Hard
Time
5m
Serving
3
"Lugui, Suya, Yuefu, Sichuan Min" are the characteristics of the four major cuisines recognized in the catering industry. Among them, the description of Sichuan cuisine uses the word "Chuanmin". Although it does not have the noble temperament of other cuisines, it aptly describes the essence of Sichuan cuisine. Sichuan chefs and Sichuan people still believe in the creed that "100 dishes are not as good as cabbage, but pork is fragrant." Cabbage and pork, two of the most common ingredients, have made "boiling water cabbage" and "twisted-cooked pork" an elegant, one-of-a-kind Two popular sacred dishes of Sichuan cuisine, it can be seen that Sichuan cuisine seems to be ordinary people but contains elegant characteristics.
The civilianization of Sichuan cuisine is reflected in the variety of familiar classic dishes that are rare in high-end restaurants. Even if they have, the taste is not as good as the craftsmanship of the chefs in the countryside. Another feature of the civilianization is that everyone can cook these classic dishes, and every family is different, so that it is difficult to distinguish which method is traditional and authentic. Just like "fish-flavored pork shreds", it has spread throughout the country and even overseas. It is regarded as one of the three sacred dishes of Sichuan cuisine, "fish-flavored, hot pot, and Kung Pao", but there are no fewer than ten methods. It is said that the original fish-flavored shredded pork was just fried pork shreds with the condiments of grilled fish, and there were no such things as fungus and bamboo shoots in it. Nowadays, there are many different methods, and fungus, bamboo shoots, and green bamboo shoots are added. , On the contrary, it is accepted by everyone, and it has the potential to achieve authenticity. The fish-flavored shredded pork introduced today is still the original method, using only pork as the main ingredient, and soaking sea pepper, garlic, ginger, and green onions as seasonings to cook the fish-flavored shredded pork.
The civilianization of Sichuan cuisine is reflected in the variety of familiar classic dishes that are rare in high-end restaurants. Even if they have, the taste is not as good as the craftsmanship of the chefs in the countryside. Another feature of the civilianization is that everyone can cook these classic dishes, and every family is different, so that it is difficult to distinguish which method is traditional and authentic. Just like "fish-flavored pork shreds", it has spread throughout the country and even overseas. It is regarded as one of the three sacred dishes of Sichuan cuisine, "fish-flavored, hot pot, and Kung Pao", but there are no fewer than ten methods. It is said that the original fish-flavored shredded pork was just fried pork shreds with the condiments of grilled fish, and there were no such things as fungus and bamboo shoots in it. Nowadays, there are many different methods, and fungus, bamboo shoots, and green bamboo shoots are added. , On the contrary, it is accepted by everyone, and it has the potential to achieve authenticity. The fish-flavored shredded pork introduced today is still the original method, using only pork as the main ingredient, and soaking sea pepper, garlic, ginger, and green onions as seasonings to cook the fish-flavored shredded pork.
