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May 25, 2007 12:08 PM

Shredded Pork in Garlic Sauce?

I just moved to the East Bay last year, from Menlo Park.

Does anyone know of a restaurant in the East Bay that makes Shredded Pork in Garlic Sauce well? I LOVE the way Su Hong in Menlo Park makes it, and can't find anything even close here.

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  1. I think "Shredded Pork in Garlic Sauce" is usually a translation of "yuxiang rousi" which is more often translated as something like the "Pork in fish-flavored sauce" even though there is no fish in the sauce. It's originally a Sichuan dish, but a dumbed-down version (heat-wise) is very popular in Shanghainese cooking.

    I haven't had the Su Hong version, but if it is very spicy look for something similar in a Sichuan restaurant (Z&Y in SF Chinatown has a good version). If it's not very spicy, look for it in a Shanghainese restaurant or even a Cantonese restaurant with an eclectic menu.

    1. China Village in Albany does and so does King Yen in Oakland. There must be many others.

      1 Reply
      1. re: SLRossi

        probably King Sichuan in Pacific East Mall also.

      2. I've seen it called "Yu Hsiang Pork" "Shredded Pork Szechuan Style" an "Fish fragrant pork"

        I think I have had Su Hongs and it is kind of a standard take, it is spiced with crushed red pepper, which I don' think is the usual.

        At South Legend (Milpitas) this dish is called "Fish fragrant shredded pork"- they can probably adjust the heat, but I didn't think it was that spicy. The flavors were in the range of what you would expect, a lot of garlic, and ginger providing a slightly sweet tang. Veggies were the usual bamboo shoots, various fungus and water chestnuts I think?

        5 Replies
        1. re: P. Punko

          that translated term 'fish fragrant' is used in reference to a eggpplant dish that i normally get at cantonese restaurants also.

          1. re: P. Punko

            In the Shanghainese version at least, bamboo shoots are de rigeur in this dish. The bamboo shoots are cut to exactly the same size as the pork "shreds" and the two are braised to such a degree of tenderness that you can barely tel the pork form the bamboo. My wife makes a good Shanghai-style non-spicy version which is very good.

            1. re: Gary Soup

              Oh awesome- that sounds great. I am used to it with a slight amount of firmness to the bamboo shoots, and I like them best when they are cut as you describe. I read somewhere that "fish fragrant" refers to the fact that the flavorings (garlic and ginger) were those normally used in cooking fish, so it was a style of sauce, etc. that was adapted for other things from fish dishes- is this correct?

              1. re: P. Punko

                That is one theory. According to A. Zee in Swallowing Clouds, since Sichuan is land-locked and so far from fresh fish of any decent quality, the long-ago chef who invented the sauce so named it because it was how he imagined fresh fish (which he'd never had the pleasure of eating) would taste like. Barbara Tropp, on the other hand said it comes from the fact that the ancient name for Sichuan sounded like "fish" and the ancient name for Hunan sounded like "flavor".

                1. re: Gary Soup

                  Here is a post where someone typed up Fuschia Dunlop's version of the recipe, so people can understand the ingredients and flavorings of this many-named dish.


                  In the comments to the post linked above, the author excerpts Dunlop on the origin of fish flavor (yet another theory). It is worth a click.

                  I like the Dunlop Sichuan book, it is a nice place to start to get a feel for Sichuan food. I haven't gotten the Hunan book yet.