MUZIChinese Matrix
Stir-Frying · FFET10246
Jing jiang rou si is a Beijing dish of pork shreds cooked in sweet bean sauce until it clings, rolled in tofu skin with scallion.
A white porcelain plate holds egg-white-coated pork loin shreds covered in a thick, glossy brown sweet bean sauce, along with white scallion, green cucumber and pale tofu skin, with wooden chopsticks resting beside the plate.
Cooking small pieces in a little oil over high heat, tossed quickly in the wok.
Jing jiang rou si is a Beijing dish of pork tenderloin shreds fried in sweet bean sauce until the sauce nearly dries, served with raw scallion and rolled in tofu skin. A 2024 article lists it as popular in Beijing homes and restaurants. No dated text was found, and the story set in the 1930s is only a tale.
Jing jiang rou si is pork tenderloin cut into thin shreds and fried until sweet bean sauce coats them, then wrapped in tofu skin together with raw scallion whites.1,2,3,5,6
No dated text was found; the story set in Beijing in the 1930s is a tale without documentary support.3,4,7
The pork tenderloin is cut into shreds, coated with egg or egg white and starch, and fried until it changes color; sweet bean sauce then goes in and is cooked down until nearly dry. Scallion whites are prepared separately, with tofu skin for wrapping; the 2 recipes also include shredded cucumber.3,5,6
It is a low-cost alternative to roast duck featured in 2 travel guides: sauce, scallion and a thin wrapper as with roast duck, but with pork in place of duck.3,4,7
A September 2024 article lists it as a popular Beijing home and restaurant dish. It also has a vegetarian version made with tofu puffs.2,7
Legend has it that a tofu seller in 1930s Beijing could not afford roast duck for his grandson, so he fried shredded pork in sweet bean sauce and rolled it in tofu skin with scallion as a stand-in. The boy loved it, later became a chef, and built on the recipe.
Told in: A tale told in Beijing travel guides, two articles updated in August and July 2025. Neither names a source, and no dated text recording the story was found.
Grandma Li
This is a simplified home version, not the traditional restaurant method.
This is the simpler way I make it at home. Both signed recipes, each from a different food blog, use 300 g of pork and serve it with cucumber, and the first also wraps it in tofu skin with scallion. The egg-white coating and the 20-minute rest follow the second recipe. The first uses more sweet bean sauce and the second less, so I took an amount between them as my own choice at home. The heat and when to take the pork out are my own judgment.
Allergens: egg, soy, wheat
