Shredded Pork with Fish Scent is a specialty dish of Sichuan.

The dish is made by stir-frying shredded pork tenderloin with pickled chili peppers, cranberries, garlic, sugar and vinegar, and was created by a Sichuan chef during the Republic of China era, and is rumored to be inspired by shredded pork with pickled chili peppers.

Fish-flavored shredded pork is a famous Sichuan dish that is spicy, salty, fresh, sour and sweet, with a strong aroma of green onion, ginger and garlic, and its fish flavor is modulated with fish-free condiments, which originated from the Sichuan folk's unique method of cooking and seasoning fish and is now widely used in Sichuan-style cooked dishes.

On September 10, 2018, it was named one of the top ten classic Sichuan dishes in the much-anticipated "Chinese Cuisine", and in December 2021, it was selected as one of the provincial "Tianfu Famous Dishes".

History of Fish-flavored Pork Shreds:

Fish-flavored pork shreds don't have a very long history, as the "Chengdu General Survey" published in 1909 included 1,328 Sichuan dishes, but no fish-flavored pork shreds.

The name of the dish, shaped at the very beginning, fish-flavored shredded pork was made with only ingredients such as green onion, ginger, garlic and meat. In the past, due to a lack of supplies, people in different regions added ingredients such as shredded fungus and carrots to the fish-flavored shredded pork in order to reduce costs, and evolved their own regional specialties.