Fish-flavored shredded pork is a Sichuan dish cooked with pork, black fungus and other ingredients. It has been selected as one of the "Top Ten Classic Cuisine in Sichuan" and "Tianfu Famous Cuisine" at the provincial level in Sichuan Province.

Historical origin: Fish-flavored shredded pork is named after the seasoning of fish flavor, and the appearance time of fish-flavored shredded pork is mainly related to the appearance time of fish flavor. In the recipes of Sichuan cuisine in the late Qing Dynasty, such as A New Record of Banquet, An Overview of Chengdu and Excerpts of Four Seasons Recipes, there are no fish-flavored names or fish-flavored dishes. It is only in the edition of Sichuan cuisine 1985 that it is recorded that fish flavor is the first commonly used flavor in Sichuan.

Fish-flavored shredded pork is salty, sweet, sour, spicy, fresh and fragrant, with rosy color, fresh and tender shredded pork, rich fish flavor and crisp taste. Because of its compact sauce and rich color, a small amount of red oil oozes around the dishes.