Fish-Flavored Pork

Chinese name: 鱼香肉丝 (yú xiāng ròu sī)
Style: Sichuan (Szechuan) Cuisine
Characteristic: Fish-Flavored Shredded Pork is an eye-catching, colorful dish that tastes sweet, sour, salty, sweet, fresh and delicious.

 Also named Yu-Shiang Shredded Pork, Fish-Flavored Shredded Pork has a rich fresh and fragrant fish-flavor but does not contain fish or fish sauce. The secret of its special taste is the blend of chili sauce, shallot, ginger, garlic, white sugar, and salt used during preparation – a recipe that the local Sichuan people originally used to cook fish. The pork is stir-fried with the fish seasoning, which can also be used to cook eggplant, eggs and other dishes. The recipe spread slowly, but is now a recognized dish in Sichuan Cuisine.

 Ingredients: 
Loin pork, 10 ounces
lettuce, 6 ounces
black fungus, 4 ounces
1 small ginger, 1/2 ounce
2 green onions, 1/2 ounce (spring onions, scallions); 3 cloves of garlic

 Seasonings: 
2 teaspoons salt
1 teaspoon white sugar
2 teaspoons chili sauce
2 teaspoons Chinese cooking wine
2 teaspoons starch
1 teaspoon sauce
2 teaspoons vinegar; 2 teaspoons Szechuan peppercorn (optional)

 Preparation Work:
1. Clean the pork loin, green onion, ginger and, peel the lettuce and garlic and soak the black mushrooms in water.
2. Cut the pork loin, green onion, ginger and the peeled lettuce into shreds on the chopping board, and then put the shreds into separate plates. Chop the garlic and place in a small dish.
3. Make wet starch: put the 2 teaspoons of starch into a small dish, add in 1 teaspoon water, and stir it well.
4. Put the shredded pork into a bowl and prepare it: add the salt, cooking wine, sauce, egg white, oil, vinegar, starch and stir well in the same direction until you feel it is a bit sticky with chopsticks.
5. Clean the black mushrooms and put them on a plate. Add water to the starch and mix it with the salt and sugar.

 Steps of Making Fish-Flavored Shredded Pork 

Step 1: Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat all sides. Add in the chopped garlic, and fry on high heat for about 3 seconds, then add in the chili sauce and stir-fry for about 10 seconds or until it takes on a cherry hue.

Step 2: Pour in the pork shreds and stir-fry for 2 minutes, until it turns white and is 80 percent cooked. Pour in the ginger shreds and stir-fry for 30 seconds, then add in a teaspoon of vinegar and stir-fry it for 10 seconds.

Step 3: Pour in the lettuce shreds and the green onion shreds, and stir-fry for a minute on high heat until they are mixed with the other materials and the lettuce is 80 % cooked.

Step 4: Pour in the black mushrooms and stir-fry for another minute, or until they absorb the seasoning and are mixed evenly with the other ingredients. Pour in the prepared starch and stir it for 10 seconds.

Step 5: Now, turn the heat down and add in 2 teaspoons Szechuan peppercorn if you like spicy food. Stir with your cooking ladle until all the materials in the wok are mixed evenly. Then turn off the heat-your delicious Fish-Flavored Shredded Pork is ready to be served.

A plate of steaming and favorable Fish-Flavored Shredded Pork is out.

 Origin of Fish-Flavored Shredded Pork

Legend has it that long ago there was a family in Sichuan who loved eating fish. They were very particular about cooking fish and they would prepare it with green onion, ginger, garlic, wine, vinegar and sauce to get rid of the smell of fish while enhancing its taste. One night, the mother of the family put the leftover seasonings she had just used for cooking fish into another dish she was cooking with to avoid wasting the seasonings. When she finished preparing the dish, she felt a bit guilty, as she did not know whether or not the dish would be edible or how to explain this to her husband. As she was considering these things, her husband came back and began to eat the food on the table, not giving her chance to explain. She didn’t know whether this was because her husband was tired or because he felt the dish was special. To her surprise, her husband praised her cooking, saying that the dish was delicious. Later, her recipe (especially its seasonings) were spread and favored among the people. Since the dish was created with the seasonings used for cooking fish and they do have fish flavor, people classified them as fish-flavor dish. Thus, a special flavor dish was produced.

Mapo Tofu

Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese.

Taiji Quan

Taiji Quan is a Taoist internal martial art. One account of the history of Taiji Quan credits its development to the Taoist immortal Chang San-feng, who is said to have drawn the inspiration for the art by watching a fight between an snake and an aggressive eagle. Chang San-feng was reportedly a master of Shaolin Kung Fu who reached an extraordinary level of cultivation through Taoist internal practices. Another account of the history of Taiji Quan is that many different Kung Fu masters developed it over a long period of time; as a synthesis of internal meditation and martial technique. Either way, the written history of Taiji Quan goes back about 300 years and it was not until the turn of the 20th century that it was introduced to the general public.

Taiji Quan is a very unique and powerful art, for both internal power and longevity. Taiji Quan is a martial art which embodies Taoist philosophy. When Taiji Quan was developed, the martial arts were very aggressive. One’s proficiency was measured by the strength and aggression of attack, in terms of the Taoist principle of yin and yang this was a purely “yang” conception of martial arts. What was revolutionary about Taiji Quan was the incorporation of the yin element to fighting. In Taiji Quan one uses a balance of yin techniques with yang techniques, a balance between yielding and attacking. It is for this reason that Taiji Quan is described as “a needle hidden in cotton” or “hardness concealed in softness”.

Presently Taiji Quan is rapidly growing in popularity for the tremendous health benefits which come through practice. Clinical studies have shown that T’ai Chi practice can lower blood pressure, reduce nervous tension, and benefit the immune, digestive, cardiovascular and respiratory systems. At this time, over one hundred million people practice Taiji Quan on a regular basis.

The heart of the Taiji Quan system is the practice of the single Taiji Quan form. The form practice of Taiji Quan is the foundation of the training. Though Taiji Quan is done slowly, the movements are very difficult and strenuous. Regular practice of Taiji Quan greatly improves the functioning of the bodily systems.

Chen Style Taiji Quan

 Chen-style Taiji Quan is an ancient traditional Chinese Kung Fu. It’s also the origin of all kinds of Taiji style. It falls into two categories – the old and new frames. The old frame was created by Chen Wangting himself. It had five routines which were also known as the 13-move boxing. Chen Wangting also developed a long-style boxing routine of 108 moves and a cannon boxing routine. It was then handed down to Chen Changxing and Chen Youben, boxers in the Chenjia Valley who were all proficient at the old frame. The present-day Chen style boxing boasts of the old routine, the cannon routine and the new routine. The Chen style taiji boxing is the oldest form, all the other styles of taiji quan having derived from it either directly or indirectly.

Other styles of taiji quan include Yang style taiji quan, Wu style taiji quan, Wu Yuxiang style taiji quan, and Sun style taiji.

Shaolin Kung Fu and Shaolin Temple

Shaolin Kung Fu
Shaolin Kung Fu are well known at home and abroad. The original purpose of Shaolin shadowboxing is health keeping, treating illness, protecting famous mountains, safeguarding ancient temples, self-defense, and repulsing enemies. It boasts of diversified patterns, plain forms, and rich internal and external work. The general style of Shaolin shadowboxing can be summarized as high value for actual combat with exquisite techniques. It emphasizes both quiet course and feat of strength. It can conserve strength instantly and let it out several times stronger than the original conservation. With such unique features, Shaolin shadowboxing is well known at home and abroad.

Shaolin Kung Fu comprise of shadowboxing, armed combat, free combat, hitting vital point, and grappling.

Shaolin Temple
Shaolin Temple is also very famous for the Shaolin Kung Fu. Shaolin Temple is located at the foot of Yufeng Peak at Dengfeng County of Henan Province in South China. It was built up in the 19th ruling year of Emperor Xiao Wen in North Wei Dynasty. According to record, Shaolin Temple was originally constructed in the period of Southern and Northern Dynasties. Shaolin shadowboxing became popular in Sui and Tang Dynasties, and soon grew stronger by absorbing the advantages of many other schools. It finally became the largest school of martial arts in China with branches all over the country.

History Of Chinese Kung Fu

Chinese Kung Fu is a large system of theory and practice. It combines techniques of self-defense and health-keeping.

It is estimated that Chinese Kung Fu can be dated back to primeval society. At that time people use cudgels to fight against wild beasts. Gradually they accumulated experience of self defense. When Shang Dynasty began, hunting was considered as an important measure of Kung Fu training.

During Shang and Zhou Dynasties, martial arts evolved to be a kind of dancing. Usually the dancing of martial arts is utilized to train soldiers and inspire their morale. During Zhou Dynasty, martial-arts dancing was designated as a component of education. The application of wrestling techniques at the battlefield received much attention from various states during the period of Spring and Autumn. The then emperor held twice wrestling contests every year respectively in spring and autumn so as to select excellent people of martial arts. At the same time, the skill and technology of sword forging as well as sword ceremony achieved rapid development. In Qin and Han Dynasties, wrestling, swordplay, and martial arts dancing were very popular. A well known instance was Xiang Zhuang’s Sword Dancing in Hongmen Banquet at the same period. His performance was very close to today’s martial arts. The application of spear play in Han Dynasty reached its summit along with the appearance of many other techniques of spear usage. It is said the Five-animal-style exercise was another innovation by Hua Tuo on the development of Chinese martial arts.

Starting from Tang Dynasty, Kung Fu examination was proposed and implemented. Excellent candidates would receive titles and awards through the examination, largely propelling the development of martial arts. By then martial arts had evolved to be an artistic form and an independent genre. It was gradually introduced to many countries in Southeast Asia. Today Kung Fu were honored as the ancestor of kickboxing, karate, aikido, and judo.

Song and Yuan Dynasties witnessed the climax of Kung Fu development. Practice of Kung Fu by civil organizations became more and more popular. Some organizations or clubs centered on the use of spear play and cudgel, and they were called Yinglue Organization; while others majored in the practice of arching and therefore called Arching Origination. Besides, there appeared another genre called Luqi People. They made a living as performer of martial arts all over the country. Usually their performance was carried out by a single person or two persons as a pair. 

Chinese Kung Fu achieved larger development in Ming and Qing Dynasties. In Ming Dynasty, a lot of genres came into being and numerous books on martial arts were published. In Qing Dynasty, the ruling empire banned the practice of martial arts, and the folk had to set up various clubs or societies to pass down feat secretly. Therefore tens of schools of martial arts came into being, such as taiji, xingyi shadowboxing, eight–diagram shadowboxing, etc. Qing Dynasty is the times of integration among different martial arts genres. Wrestling techniques were introduced into martial arts, facilitating the improvement and mature of martial arts. This period is the shed between genres for appreciation and those for actual combat.

In 1927, Central National Martial Arts Society was established. In August, 1936, Chinese Martial Arts Team went to Berlin to participate Olympics. In 1956, Chinese Martial Arts Association set up Martial Arts Teams. In 1985, International Marital Arts Invitational Tournament was held in Xi’an with the establishment of International Martial Arts League. In 1987, the first Asian Martial Arts Tournament was held in Hengbin. In 1990, martial arts were for the first time listed as a competition event in the 11th Asian Games. In 1999, International Martial Arts League was invited as a member of International Individual Events Federation by International Olympic Committee. That was the sign of Chinese Martial Arts walking global.