Szechwan-Hunan Pork Threads


Preparation info
  • Serves


    as a main course .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Until a year or so ago, I thought, like most everyone else I know, Chinese and Westerners both, that the name of this dish was “Fish-Flavored Pork Threads.” So-called fish-flavored dishes are a hallmark of Szechwan and Hunan cuisine, and while the Chinese are simply content to write the characters for “fish” (yu) and “flavor” (hsiang) on their menus and not think much more about it, Chinese cookbooks go to great pains to describe how dishes that clearly have nothing whatsoever