Yu Xiang Rou Si (鱼香肉丝), or Fish-Fragrant Shredded Pork, is one of Sichuan cuisine most iconic dishes — despite its name, there is no fish in it. The “fish-fragrant” (yuxiang) refers to a classic flavor profile of pickled chilies, ginger, garlic, and scallions that was traditionally used in fish cookery. Tender strips of pork are wok-tossed in a glossy, tangy-spicy sauce that is simultaneously savory, sour, sweet, and aromatic.
This recipe comes from a Chengdu chef who taught me that the secret to authentic yuxiang lies in the pickled chili paste — soak dried chilies in warm water, then pound them with ginger and garlic into a fragrant paste that forms the soul of the dish.
Why This Yu Xiang Rou Si Recipe Works
- Authentic yuxiang flavor — the pickled chili paste creates that signature complex aroma, no fish sauce involved
- Velveted pork technique — cornstarch and egg white keep the shredded pork silky tender
- 20-minute wok dinner — once the prep is done, the cooking takes under 3 minutes
- Perfect balance — sweet, sour, salty, and umami in every bite, with a hint of heat
Where to Find Chinese Ingredients
- Pickled chili paste (yuxiang paste / paojiao) — homemade or store-bought pickled chili paste is essential for authentic flavor
- Chinese black vinegar (Chinkiang) — Zhenjiang vinegar adds the essential tangy note
- Wood ear mushrooms — dried wood ear mushrooms add that signature crunch (optional but traditional)
- Shaoxing wine — authentic Shaoxing wine for the marinade and sauce
Step-by-Step Yu Xiang Rou Si
Prep (15 minutes)
- Slice 300g pork loin into thin matchsticks (5cm x 3mm). Marinade: 1 tsp salt, 1 tbsp Shaoxing wine, 1 egg white, 1 tbsp cornstarch. Massage well and rest 10 minutes.
- Soak 10g dried wood ear mushrooms in warm water for 15 minutes, then slice into thin strips. Julienne 1 carrot and 1 green bell pepper.
- Make yuxiang sauce: 1 tbsp pickled chili paste, 1 tbsp light soy sauce, 2 tbsp Chinkiang vinegar, 2 tbsp sugar, 1 tsp cornstarch, 2 tbsp water.
- Mince 3 cloves garlic and 1 tsp ginger. Slice 2 scallions into 2cm pieces.
Cook (3 minutes)
- Heat wok over high heat. Add 2 tbsp oil. When smoking, spread pork strips in a single layer. Stir-fry 45 seconds until just cooked through. Remove and set aside.
- Add 1 tbsp oil. Fry garlic, ginger, and pickled chili paste for 20 seconds until fragrant and the oil turns red.
- Add carrot and wood ear strips. Stir-fry 30 seconds. Add bell pepper. Stir 15 seconds.
- Return pork. Pour in yuxiang sauce. Toss vigorously for 15 seconds until everything is coated and glossy.
- Add scallion pieces. Toss once. Serve immediately over steamed rice.
Frequently Asked Questions
Why is it called fish-fragrant if there is no fish?
The term “yuxiang” (鱼香) literally means “fish fragrance” and refers to a traditional Sichuan flavor profile — a combination of pickled chilies, ginger, garlic, scallions, sugar, and vinegar — that was historically used in fish dishes. Over time, the technique was applied to pork, eggplant, and other ingredients.
Can I substitute the pork with chicken or tofu?
Absolutely. Chicken breast (velvet the same way) or firm tofu both work beautifully. For tofu, pan-fry until golden before adding to the sauce.
What is pickled chili paste and where do I find it?
Pickled chili paste (paojiao) is made by fermenting fresh red chilies in brine with ginger and garlic. It is available at Chinese grocery stores or online. A substitute is 1 tbsp doubanjiang mixed with 1 tsp rice vinegar.
Is this dish very spicy?
Authentic Yu Xiang Rou Si is mildly to moderately spicy — the pickled chilies provide a warm, layered heat rather than aggressive fire. Reduce the chili paste by half for a milder version.
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