Why do fish-flavored shredded pork have different practices in different places? What is the difference?

Fish-flavored shredded pork has been further spread and improved according to local tastes and products, so many different styles of fish-flavored shredded pork have also been formed.

Chongqing version of fish-flavored shredded pork

In Chongqing, not far from Chengdu, shredded pork with fish flavor is somewhat different from Chengdu.

The main difference lies in the side dishes. In Chengdu, shredded green bamboo shoots and shredded agaric are mostly used, and the most remarkable feature of Chongqing version of shredded fish-flavored pork is the addition of scallion, and it is a lot of scallion. The whole dish looks like shredded pork and chopped green onion.

Guizhou version of fish-flavored shredded pork

Guizhou, also located in the southwest, uses rotten peppers with more local flavor instead of pickled peppers when making fish-flavored shredded pork.

Rotten peppers are made by mashing fresh peppers, ginger and garlic in a pot, then adding liquor and salt for fermentation. It looks a bit like chopped pepper in Hunan.

Bad pepper

Bad peppers can be used to make "bad spicy fish" and "bad spicy crispy fish" in addition to Guizhou-style fish-flavored shredded pork. People in Guizhou also like to add rotten peppers when eating fried rice with eggs.

Haipai fish-flavored shredded pork

Thousands of miles away in Shanghai, far from the origin of pickled peppers, bean paste has become the protagonist of seasoning in Shanghai-style fish-flavored shredded pork. Coupled with the sweetness of the local people, the spicy taste of fish-flavored shredded pork is reduced, and the sweet and sour taste is more prominent.

Shanghai-style fish-flavored shredded pork also absorbed the delicacies of Jiangnan cuisine. The minced onion and ginger are replaced with shredded onion and ginger, turmeric, green onion, shredded white winter bamboo shoots and shredded black fungus/mushroom, which makes the shredded fish-flavored pork look more pleasing to the eye.

The side dishes of fish-flavored shredded pork in the north are much worse than those in Sichuan. Fish-flavored shredded pork in the north still uses bean paste, onion, ginger and garlic, sweet and sour soy sauce, while the side dishes are shredded green pepper, shredded carrot and shredded fungus, which are common in the north.

Although it subverts the traditional side dishes of fish-flavored shredded pork, this improvement is also successful. First, green pepper with carrots, red with green, the color is very impactful, and many northern dishes have such a match; Second, after stir-frying the green pepper and carrot, the taste is crisp and refreshing, which enriches the taste of fish-flavored shredded pork.

If you went to school in the north, you probably ate "shredded radish with fish flavor" called shredded pork with fish flavor in the canteen.

The most subversive fish-flavored shredded pork comes from Guangdong, because many people say that they have eaten fish-flavored shredded pork in Guangdong.

Guangdong, as a province with a large population inflow in Sichuan, certainly has a lot of authentic fish-flavored shredded pork. As for the fish-flavored shredded pork, it originated from a misunderstanding.

Not only Sichuan cuisine has fish flavor, but also Cantonese cuisine has fish flavor. Its source is moldy fish (a kind of salted fish made of mold).

Clean plum fish, remove bones, chop into fine powder, mix with minced ginger and garlic, stir-fry with wide oil and low fire, stir-fry until fragrant, and cook in cooking wine.

Salted fish in Chaoshan can be divided into meat and mold.

Stir-fried moldy surimi is usually cooked with raw materials or wrapped with moldy surimi. The fish-flavored tofu and fish-flavored ribs in Cantonese cuisine are all made of moldy fish powder.

And eating fish-flavored shredded pork, a high probability is to use this approach, in fact, it is not fish-flavored shredded pork in the sense of Sichuan cuisine.

Of course, you still have to feel the creativity of China people in food, and transform a classic Sichuan dish into a national dish with different faces.