Yuxiang shredded pork

One day, while cooking dinner, it is said that a hostess who had just finished cooking fish poured the fish seasoning into a different pot, in which pork was already being made. When her husband came home from work, so hungry that he started eating immediately, He began to impatiently ask his wife how it had been made. After her husband's repeated questioning, she finally relayed what happened, and this unintentional innovation eventually spread.[2]

Some people say that Yuxiang shredded pork is an innovative dish in modern China, because 1,328 Sichuan-style dishes were included in the "Chengdu Overview" published in 1909, but there was no Yuxiang shredded pork. Moreover, the name "Yuxiang Shredded Pork" was named after Chiang Kai-shek's chef during the Anti-Japanese War. Due to the shortage of materials during the war, many ingredients were also replaced with cheap ingredients, but the dishes were sweet, spicy, salty and fresh, so they were called "Yuxiang pork shreds".

Pork

water, vinegar, ginger, garlic, pickled pepper

sugar, salt, oil, cooking wine, soy sauce.[5]

With increase of life quality, people add different ingredients into Yuxiang Shredded Pork to make it more delicious, such as black fungus, carrots, etc. However, no matter what kind of changes are made to the dish, its major ingredient is always pork.[6] People select and use thirty percent fat and seventy percent lean pork, shredding and frying, which can make the food softer.

With the improvement of people's living standards and the acceptance of fish-flavored taste gradually improved, the Yuxiang Shredded Pork was spread over different part of China. People in different regions also made different innovations in Yuxiang dishes, according to their eating habits and regional characteristics. Other dishes using Yuxiang have also appeared, for example, as Yuxiang Pork Liver, Yuxiang Eggplant, and Yuxiang Three Silk (pork silk, Tofu silk, green pepper silk). (魚香三絲).