I always feel cheated when it comes to Fish Scented Meat Shreds. I remember the first time I heard my family say they wanted to make fish-flavored shredded pork when I was a kid, and it was really encouraging to me as a fish lover. But when a plate of shredded pork with fish was served, I was instantly confused. What was on this plate?

Why is "fish-flavored shredded pork" so named when there is no "fish"? Shredded green peppers, shredded black fungus, red carrots and red peppers, shredded lean pork and asparagus. I want to say...where is the fish? Come on, who came up with the name "Sell Sheep's Head and Dog's Meat"? Come out and I promise I won't beat you up! In fact, the name "Fish Flavor" is not just an empty claim, there is indeed a legend about the origin of this food is related to "fish". Why is "Fish Flavor" so named when there is no "fish" in it?

There is a legend that many years ago, a Sichuan family loved fish and had a very unique way of cooking it. They were very good at seasoning the fish with onions, ginger, garlic, soy sauce, vinegar, kimchi and wine to give it a fishy flavor. One day, the woman had just finished cooking the fish and realized that she had extra ingredients for the day and there were leftover ingredients and fish stock in the pot. It was a shame to dump them, so she decided to use the ingredients to stir-fry other dishes. As soon as the dishes came up, her Sagittarius came back. Maybe she was too hungry. When the man was entertained, she started to eat. The woman wanted her husband to eat something else for fear that the new food would not be good. Then she saw her husband simply grabbing it by the handful and the dish was quickly at the bottom. Her husband kept asking what it was and said it was delicious. It was only then that the woman was reassured and told her husband it was fried fish. This is how the fish fry was passed down.

Later, Sichuanese began to warm up to this unique form of deep-frying, and "fish-flavored dishes" such as fish-flavored shredded pork, fish-flavored shredded pork, and fish-flavored eggplant became popular on Sichuan menus.

But in addition to this rumor, there's also a theory that the so-called "fishy taste" is actually a beautiful mistake. It turns out that there is a production method in Sichuan cuisine, which is to use Sichuan's unique spicy bean paste and ingredients to make dishes. The result is a dish with a rich flavor and a long aftertaste, known as the "aftertaste series". Therefore, "Shredded Pork with Fish Flavor" should be called "Shredded Pork with Aftertaste". Until the 1970s, "after-scented shredded pork" was labeled on the menu of major restaurants.

In fact, compared with many famous Chinese dishes, fish-flavored shredded pork doesn't have a long history. Even the 1909 edition of the Chengdu Tonglan, which contains 1,328 Sichuan dishes, does not have the so-called "fish-flavored dishes". The real name of "Fish-flavored Pork Shreds" is actually the name of Chiang Kai-shek's special chef during the war. It is said that his cooking style was inspired by the dish of shredded pork with pickled peppers.

That said, no matter how you look at this dish of shredded pork with fish flavor, it seems to be very ordinary. Compared with many famous dishes, the ingredients are not expensive or complicated, but it seems to depend more on the skill of the chef! Mind you, if you're going to make a dish that looks like a home-cooked meal, it's a test of craftsmanship!

Shredded pork with fish is just that! First of all, when you make fish-flavored shredded pork, the meat you choose must be three parts fat and seven parts lean, so that the shredded pork is not too tough, not too oily, and not too greasy. With ingredients such as asparagus, black fungus and pickled peppers, seasoned with salt, sugar, vinegar, green onion, ginger and garlic, the shredded pork with fish aroma made is not only bright and colorful, but also sweet, salty, sour and flavorful. In the mouth the shredded meat is tender, the black fungus and asparagus are crispy, mixed with the flavor of garlic, onion and ginger. Several flavors kept hitting the taste buds, a feast for the palate

But is this fish-flavored shredded pork really the fish-flavored shredded pork of the Resistance?

I once read an article about this, saying that the old people's authentic fish-flavored shredded pork is actually shredded meat and pickled peppers, with no other ingredients. In one bite, the shredded meat was soft and tender. Then, to save money, restaurants started adding side dishes, and the practice gradually made its way into homes.

That said, for those of us who live in a honeypot, even all-meat like fish-flavored shredded pork isn't expensive and it tastes so good, so it's not hard to satisfy your cravings from time to time. However this dish was named during the war against Japan. It might not have been that easy for people to eat this meat dish once in those days.

Although I am of the younger generation, I was y moved by the life of the older generation during the war. A few years ago, the Jianzhou Museum held a large-scale cultural exhibition on the theme of the War of Resistance against Japan. When Japan invaded China, we not only won a lot of trophies, but also a lot of anti-war porcelain, which are very important historical monuments.

For example, this plate of "Iron blood to save the country, war to the end" is one of the first-class cultural relics on display at that time, one of the "Iron blood to save the country, war to the end" porcelains. In terms of appearance, although unlike those ancient imperial porcelain, with magnificent paintings, no special enamel, but "iron blood to save the country, the war in the end" the eight words are enough to make people feel bombarded, hit the ground!

My curiosity is this exhibit, "Manu bloodthirsty" wine glass. The whole glass is not luxurious, but the shape is dignified and simple, with a decorative pattern on the foot and an elegantly painted rim. It looks beautiful and generous. The most striking thing is the glass car body "Japanese Nu bloodthirsty" five big words, the font is strong, showing that the people at that time resolutely combat the beliefs and determination of the invaders. Looking at the glass, it seems that those who have been in the hardship and suffering of hemlock martyrs to serve the country, is still vivid, touching!

While we have experienced such trials and tribulations, our revolutionary predecessors had the confidence and conviction to bravely kill the enemy and struggle hard to enable our descendants to live a life of subsistence.

Since we have lived a life of abundance, how grateful should we be to put a plate of shredded pork with fish that once remembered the people's difficult taste on this homemade porcelain?

Anyway, it's kind of hard to control yourself when you look at this plate of shredded pork with fish towering like a mountain of meat. Under the "mountain" is "a piece of red water", while the "mountain" is colorful. Now a beautiful landscape comes into view. The combination of shredded meat and pickled peppers creates a rich "fish aroma" that makes you instantly drift off and seem to have the illusion of "eating fish". Who cares about the side dishes at this point? The softness of the shredded meat, coupled with the crunchiness of the bamboo shoots and fungus, gives the jawbone a wonderful tactile sensation, and the sweet, sour, and salty taste stimulates the taste buds from time to time, whetting one's appetite. In the process of swallowing, I had to say, "Thank you for giving us such delicious food! Really, I want this flavor!"