What is Yu Shiang Pork(Yu Xiang Rou Si)
Once upon time, there was a family in Sichuan, China. This family were big fans of fish, but since Sichuan is located in the mountains, fish was very rare on the market. Once they got some fish,
The wife made a delicious fish dish. The next day, she found there was still some sauce left from making the fish the previous night, she didn’t want to waste it.
So she add the left over sauce to a pork dish she was making. Surprisingly, the dish was so delicious that everybody loved it. Since the sauce was originally for cooking fish,
The wife decide to name this dish Yu Shiang Pork (Yu is ‘Fish’ in Chinese), and the Yu-Shiang paste became a basic sauce in Sichuan cuisine.
For a long time did not update the Chinese recipes, because the recent Chinese New Year,
Need to do a more special Sichuan dishes, so I chose to do Yu Shiang Pork,
Because this dish simply does not need a lot of ingredients to complete.
This is a typical dish from the Sichuan province. This means: very sharp! But you can of course regulate the measure yourself. At the beginning better not at all sharp, then try slowly, to cook more sharply. The food is to enjoy, not a “who-can-eat” competition!
There is no fish in this dish. But why do you say fish flavor? It is said that the dish was originally cooked with the chilli, which were taken with fresh fish.