Jing Jiang Rou Si
京酱肉丝 · Jīng Jiàng Ròu Sī
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📍 Easy to find
Jing Jiang Rou Si is an elegant Beijing dish where tender shredded pork is wok-fried in a glossy tianmianjiang (sweet fermented wheat sauce). The dark, caramelized sauce coats each strand of meat, giving it a sweet-savory depth. It's traditionally served with thin tofu skin wrappers or steamed pancakes, spring onion shreds, and cilantro — diners roll their own wraps. It's Beijing's answer to Peking Duck: the same wrap-and-eat ritual, but more accessible and everyday.
📖 History
This dish evolved from Shandong cuisine and became a classic of Beijing's imperial-style cooking. Its name means 'Beijing sauce shredded pork'.
🍝 Where to eat it:
Available at most Beijing restaurants. For a refined version, try the restaurants around Wangfujing.
Available at most Beijing restaurants. For a refined version, try the restaurants around Wangfujing.