Pork in the Style of Fish

Yuxiang Rousi

Appears in

By Ellen Schrecker

Published 1976

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Flavor: Reddish-Brown: Yuxiang

A malodorous quality clings to the literal English translation of the name of this celebrated Szechwanese specialty. But no fish are used in its preparation, and there is nothing fishy about the actual taste of the dish. The “fish” in its name refers to the fact that this particular method of cooking — and Mrs. Chiang makes many other things besides pork shreds in the style of fish — was originally similar to that used in preparing fis