1940中国北京京酱肉丝

1940 Beijing, China Jingjiang Rousi

京酱肉丝是北京一道经典名菜，创于20世纪30年代的北京。选用猪身上最嫩部位的里脊肉，切丝。这种丝在中国菜里叫做“蚯蚓纹”，大小、长度都如同蚯蚓一样。肉丝腌制、滑油制作。炒锅内用小火调制北京甜面酱等酱料进行调制，倒入肉丝，进行酱爆烹制。时间不宜过长，最后出锅后撒上白芝麻，配以大葱丝、豆腐皮食用。口感，肉丝香嫩细滑，配以京葱丝的清爽，能吃出北京烤鸭般的美味。

Jingjiang Rousi is a classic and famous dish in Beijing, created during the 1930s. It uses pork tenderloin, the most tender part of the pig, which is cut into shreds. In Chinese cuisine, these shreds are referred to as having an "earthworm pattern," because their size and length resemble those of earthworms. The shredded pork is marinated and then cooked by briefly passing it through oil. In a wok, sauces such as Beijing sweet bean sauce are prepared over low heat. The shredded pork is then poured in and stir-fried with the sauce. The cooking time should not be excessively long. Finally, after removing it from the wok, white sesame seeds are sprinkled on top. It is served with shredded green onions and tofu skin. In terms of texture, the shredded pork is fragrant, tender, and smooth; paired with the crispness of the shredded Beijing green onions, it delivers a delicious taste reminiscent of Peking duck.