Fish-fragrance Pork Slivers, the Classic Sichuan Home Taste

Summer is a magical season that most people have a mixed love-hate feeling. Fascinated by sunshine, beaches, watermelons and ice cream, people usually have a poor appetite because of the heat though.

If you are asked to name the most delicious Sichuan dish to go with rice, Fish-fragrance Pork Slivers must be in the top 3.

Fish-fragrance Pork Slivers is probably one of the most famous Sichuan cuisines. It is a regular dish in the menu of almost any greasy spoon on the street and is also the favorite of many home cooking lovers.

A traditional classic of Sichuan cuisine, Fish-fragrance Pork Slivers does not have any actual fish in it. Where does fish-fragrance come from? You may well ask.

It is in fact a stir fry of a multitude of ingredients including pork, wood ear fungus, winter bamboo shoots, pickled chilies, ginger, garlic, scallions, salt, sugar and vinegar. It derives its name from the fact that it uses the seasonings of traditional Sichuanese fish cookery, featuring mixed tastes of saltiness, delicateness, sweetness, sourness and spiciness with strong aromas from ginger, scallions and garlic.

Photo by iamdss1996

Fish-fragrance is now one of the most representative flavors of Sichuan cuisine, and a series of celebrated dishes have been developed such as Fish-fragrance Pork Slivers, Fish-fragrance Aubergines, and Fish-fragrance Shrimp Balls, etc.

Balanced salty, sour, sweet, and sour tastes, a dish of Fish-fragrance Pork Slivers can entice you eat two more bowls of rice. It’s also a scrumptious way to mix it well with rice!

See you next time, and today, You Look Yummy!