Fish-fragrant pork slivers (Yuxiang rousi) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 145) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • catmummery on January 18, 2026

    Still love this and used wood ear mushroom this time which make all The difference. One minor thing - easy to make too salty so will reduce amount of salt for pork marinade next time

  • catmummery on October 22, 2023

    Wow. This is a Flavour bomb and you get an amazing tang from the pickled chilli. The celery crunch is lovely and the pork super tender. Husband LOVED it and will be on repeat! Dunlop's book keeps giving. She just knows how to write a recipe that works.

  • Stephenn31 on January 23, 2023

    Delicious and one of my favourite Chinese dishes of all time. Dunlop’s version is excellent. I made it this time with celtuce which was easier to find than bamboo and it added a nice crunch

  • Jane on June 07, 2021

    The Food of Sichuan is a reissue of Dunlop's Land of Plenty (published in 2005) with extra recipes added. EYB copied the index from LoP to the new edition so owners of the new edition get the benefit of these notes.

  • DayOwl on June 06, 2021

    This book was published in 2019, so it's impossible that most of the reviewers here actually cooked this recipe. Most likely, these reviews are for her prior book, which is actually a different recipe. I made this with pork in the past, but I stopped eating meat some years ago, so I made it with shredded tofu skin. I doubled the sauce and it turned out great! I think the celtuce adds an important textural crunch. Also, be sure to get the larger, thicker wood ear fungus and not the smaller, thinner cloud ear variety. This will allow you to made all of your shreds the same size.

  • aileent1 on January 27, 2019

    This is one of my favorites from the book. I use Sichuan pickled chilis (https://www.posharpstore.com/en/paocaifang-sichuan-pickled-chili-peppers-33-lbs) and add slivered water chestnuts, bamboo and celery. It's wonderful!

  • clcorbi on October 30, 2017

    Yum. Ultra-flavorful and fast to throw together. Per the recipe headnotes, I substituted chili bean paste for the pickled chili paste. I also threw in some chopped pickled chilis since I had a jar. The result was ultra-spicy, just what I was going for. I liked the bamboo in this dish, but I think I'd enjoy it equally well with celery, too.

  • twoyolks on October 03, 2017

    This was really good. It has a well-balanced sour flavor. I used sambal olek instead of pickled chile paste which seemed to work fine. I cut back on it for fear of too much heat but didn't need to. I omitted the cloud ear mushrooms as I don't care for them. The bamboo shoots added bulk but not much else to the recipe.

  • Delys77 on May 27, 2015

    Pg. 196 This also comes together fairly quickly and was very flavourful. My first attempt at the fish fragrant method and I quite liked it. I doubled for 4 people to be served along with rice and a vegetable side.

  • amraub on December 07, 2011

    Excellent and quick. Made without the bamboo.

  • mirage on June 26, 2010

    Quite - very good

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