Shredded pork with Beijing sauce is a famous Beijing dish and one of the classic dishes in Beijing cuisine. With lean pork as the main material, supplemented by sweet noodle sauce, onion, ginger and other seasonings, it is cooked by one of the unique cooking techniques in the north, "Sauce explosion". After cooking, the dish is moderately salty and sweet, with strong sauce flavor and unique flavor.

The story of origin is: In the 1930s, there was an old man in the northeast of the Forbidden City in Beijing, who took his grandson alone and made tofu for a living. Once, the old man picked out the lean pork, sliced it, fried it in a pot, and put in bean paste. There is no bread and some tofu skin. Cut it into cubes. After the cat painted the tiger, the grandson rolled the onion with tofu skin and ate it very well. When my grandson grew up, he went to Quanjude as an apprentice and became a good cook. He constantly improved the dishes, and got the Beijing Sauce-fried shredded pork with rich sauce flavor and tender pork.