Guoyourou is a traditional Chinese dish. Shanxi Guoyourou is more famous. It has strong local characteristics of Shanxi and is known as "three Jins and one flavor". It originated from Pingding, a famous city in eastern Shanxi during the Ming Dynasty (today's Pingding County, Yang

Oily pork is a traditional Chinese dish. Shanxi oily pork is more famous. It has strong local characteristics of Shanxi and is known as "three Jins and one flavor". It originated from the famous city of Shanxi in the Ming Dynasty Pingding (today's Yangquan Pingding, Shanxi Province County), practices vary from place to place. On September 10, 2018, "Chinese Cuisine" was officially released, and "Shanxi Oily Pork" was rated as one of Shanxi's top ten classic dishes. In June 2022, it was rated as one of the top ten Shanxi cuisine restaurants.

The method of preparing oily meat begins with Beiziou meat. In the Tang Dynasty, the cooking methods of Austrian meat were divided into two techniques: stewing and oiling. Volume 2 of Duan Jiujiu's " Beihu Lu" has "Ao, that is, a pot type", and "History of Chinese Customs" records: "The food of the Tang Dynasty... thinly cooks the ingredients and cooks them in boiling oil, which is called over-the-counter fragrance". Since then, the meat has been cooked in oil and eaten, and it has become a palace dish in the past dynasties. The preparation method has been continuously improved. By the Ming Dynasty, it was the most delicious dish in imperial cuisine.

"Jin Food Zongheng Series· Famous Food Stories" states that "over-oiled meat..." was once listed as the first delicacy in the palace by Ming Taizu in the Ming Dynasty. Whenever there is a grand celebration or a banquet, the first dish must be ordered first. It is served with oily meat and is regarded as the most precious delicacy."

The oily meat has been improved by the imperial cuisine of the past dynasties and integrated with the local store management methods since the Song Dynasty. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Dianshanfang chefs were scattered in restaurants and restaurants all over Shanxi. The production and sales of oily pork as a famous product in the market reached a historical peak, and it became a must-have dish for government banquets and folk banquets.

It is said that Fan, a Shanxi merchant, was doing business with Mongolia and Manchu. He got acquainted with Nurhachi, who worked as a cook in the General Military Mansion. In order to win business, he taught him the method of cooking oily meat, which he called "golden meat". ". After Nurhaci became the emperor, the kitchen of the Qing Palace in Shengjing also cooked golden meat. Later Empress Dowager Cixi once tasted this dish and said: "This is a delicacy given by our ancestors to our children and grandchildren. We must not forget it."

In the late Qing Dynasty, The oily pork was further improved in the Qing Dynasty, also known as stir-fried pork loin , and became one of the "four big stir-frys". "It is made by adding seasonings and corn flour to the pork tenderloin, mixing it with sizing, and then frying it. Stir-fried with seasonings, it is a palace dish commonly eaten in the Qing Dynasty."

"Yellow River Culture Series Folk Food Volume" contains: "The most popular dumplings in Shanxi cuisine are oily meat. It is made from the tenderest tenderloin of the pig, cut into thin slices the size of copper coins with a diagonal knife, and battered with egg yolk flour. Cut the onions into water chestnuts, slice the garlic, and cut the ginger into rice. When the oil in the pot is 40 to 50% hot, put the meat in and take it out when it turns light yellow. Leave a little oil in the pot and simmer the onion, ginger and garlic, then add the ingredients and meat slices, first add vinegar to increase the aroma and keep it tender, then add soy sauce and rice wine and stir-fry, then pour in the pre-mixed clear soup, starch, and pepper water and stir-fry After a few times, pour a little oil on it, take out a spoon and put it on a plate. This dish is golden in color, fragrant and tender. ”

After the improvement of past generations of chefs, the dishes of Guoyourou have reached a relatively complete level. Because Shanxi’s "Guoyourou" has many aspects from material selection to knife skills, from marinating to cooking, especially in the use of seasonings. It is unique and clearly reflects the local flavor of Shanxi.

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