Pork slivers with yellow chives (Jiuhuang rousi) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 134) by Fuchsia Dunlop

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • clcorbi on July 13, 2018

    I substituted scallions for the yellow chives, and otherwise followed the recipe as written. Delicious! This dish was super flavorful without being spicy, which can be a nice change of pace as Sichuan food goes. I love anything involving black vinegar, but the flavor really came through here.

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