Shredded pork with Beijing sauce belongs to Shandong cuisine in the eight major cuisines. It is a well-known dish, and it is one of the classic representative dishes in Beijing cuisine. When it is made, lean pork is selected as the main material, supplemented by sweet noodle sauce, onion, ginger and other seasonings, and it is cooked by sauce explosion, one of the six unique cooking techniques in the north. After the dish is finished, it is moderately salty and sweet, with strong sauce flavor and unique flavor.
The origin of shredded pork in Beijing sauce;
In the 1930s, in a large courtyard about four miles northeast of the Forbidden City in Beijing, there was an old man Chen, who was originally from the northeast. He 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.