Pork Shreds with Hoisin Sauce

Jiangbao Rousi

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By Ellen Schrecker

Published 1976

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Flavor: Reddish-Brown: Hoisin

A jiangbao dish is one very quickly fried (the word bao literally means “explosively fried”) in hoisin sauce, that thick, dark brown paste, made out of sweetened wheat flour, which in Mandarin is called tianmian jiang. According to Mrs. Chiang, jiangbao is a fairly common way to cook chicken and shrimps, as well as meat, in Szechwan. It is not a hot dish; it is rich and sweet. The barely cooked, slightly crunchy sca