Jing Jiang Rou Si

Jing Jiang Rou Si (京酱肉丝) is a classic Chinese dish that originates from Beijing. It is a popular and traditional dish that features shredded pork cooked in a sweet and savory sauce, typically served with soybean paste and often accompanied by cucumber strips. The dish is known for its rich flavors, which are a hallmark of Northern Chinese cooking. Jing Jiang Rou Si is a staple in Beijing cuisine and is enjoyed by both locals and tourists alike.

Ingredients and Preparation

The main ingredient in Jing Jiang Rou Si is lean pork, which is cut into thin strips. The pork is marinated in a mixture of soy sauce, cooking wine, and cornstarch to enhance its flavor and tenderize it. The sauce that characterizes the dish is made from a base of sweet bean paste (Tian Mian Jiang), combined with garlic, ginger, and sometimes a bit of sugar to balance the flavors.

The cooking process involves stir-frying the pork strips in a wok until they are cooked through. The sauce is then added to the wok, and the mixture is cooked until the sauce thickens and coats the pork strips evenly. The final dish is aromatic, with a perfect balance of sweet and savory notes.

Serving

Jing Jiang Rou Si is traditionally served with Chinese pancakes (similar to those served with Peking Duck) and fresh cucumber strips. Diners typically spread a thin layer of soybean paste on the pancake, add a serving of the pork and cucumber, and then roll the pancake up to eat it. This method of serving not only adds a textural contrast to the dish but also complements the flavors of the pork and sauce.

Cultural Significance

As a dish deeply rooted in Beijing's culinary traditions, Jing Jiang Rou Si holds a special place in the hearts of those who appreciate Northern Chinese cuisine. It exemplifies the region's preference for bold, savory flavors and the importance of texture in Chinese cooking. The dish is often served during special occasions and family gatherings, symbolizing warmth and hospitality.

See Also

• Chinese cuisine
• Beijing cuisine
• Peking Duck
• Soybean paste