Shredded Pork with Red-in-Snow


Preparation info
  • It serves

    3 or 4

    as a main course.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This is a dish from Shanghai, characteristic of the eastern school of cooking, being light and dainty. The meat is tender, the bamboo shoots crisp, and the tiny shreds of red-in-snow are extremely crunchy. This incomparable preserved vegetable makes the dish marvelously refreshing. The dish is excellent with rice or as a topping for noodles.