Fish-flavored shredded pork, named after its fish-flavored flavor.

Fish-flavored dishes only appeared in recent decades. The first creator was a Sichuan chef in the early years of the Republic of China.

The "Chengdu Survey" published in 1909 included 1,328 Sichuan dishes, but there was no fish-flavored dish, indicating that fish-flavored dishes only appeared after 1909.

The "fish flavor" of fish-flavored shredded pork is made from pickled chili peppers, Sichuan salt, soy sauce, sugar, minced ginger, minced garlic, and green onions.

This seasoning has nothing to do with fish. It imitates the seasoning and method used by Sichuan folk to cook fish. It is named "fish flavor". It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant, and is used for the taste of cooking.

Excellent.

Fish flavor is one of the main traditional flavors of Sichuan cuisine.

The finished dish has a fish flavor, but the flavor does not come from "fish", but is prepared by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments.