Cuisine, also known as "Bangcai", refers to the genre of China cuisine, which has evolved into its own system after a long period of time in terms of materials selection, cutting and cooking, and has distinctive local flavor characteristics and is recognized by the society. The cuisines of China's traditional food culture refer to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and food customs, and recognized by all parts of the country.

As early as the Spring and Autumn Period and the Warring States Period, the flavors of northern and southern dishes in China's traditional food culture showed differences. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. The shredded pork in Beijing sauce is a famous snack in Beijing, which belongs to Beijing cuisine. The main raw material is lean meat, and the seasoning is onion ginger and sweet noodle sauce.

The origin of shredded pork in Beijing sauce

According to legend, in the 1930s, in a large courtyard about 4 miles northeast of the Forbidden City in Beijing, there was an old man from the northeast, Chen, who lived with his grandson and made tofu for a living.

On one occasion, Mr. Chen picked out the thin pork, cut it into thin slices, fried it in a pan and put in bean paste, cut it into cubes without bread and tofu skin, and made a "roast duck" according to the cat's painting of a tiger. Not to mention how happy his grandson was when he rolled green onions and "roast duck" with tofu skin, they had a happy Spring Festival.

When his grandson grew up, he went to Quanjude as an apprentice and became a good cook. He often ate roast duck, but he didn't feel like eating it for the first time. Later, after Chen Laohan's guidance, his grandson constantly improved the dishes, and he got the shredded pork in Beijing sauce with strong sauce flavor and tender pork.

Baidu encyclopedia-shredded pork in Beijing sauce