BeijingMedium 30 min serves 3

Jing Jiang Pork (京酱肉丝)

Name: Jing Jiang Pork (京酱肉丝)
Total time: 30 min
Yield: 3 servings
Cuisine: Beijing
Ingredients: pork loin or tenderloin, cut into matchstick shreds; sweet bean sauce (tianmianjiang); scallions, white part, cut into 5 cm slivers; thin pancakes (or 8-inch flour tortillas); ginger, minced; Shaoxing wine; cornstarch; sugar; egg white; neutral oil

京酱肉丝 · jīng jiàng ròu sī

家庭快手版 · Home version: The classic is shredded pork velveted and stir-fried with sweet bean sauce (tianmianjiang), served with scallion slivers wrapped in thin pancakes. The family version skips the deep-fry and uses a quick velvet — same glossy, sweet-savory result.

Jing jiang rou si is Beijing's answer to Peking duck — for everyday people. It's the dish you order at a neighborhood restaurant when you want something satisfying: silky pork shreds in a glossy sweet bean sauce, wrapped with crisp scallions in a paper-thin pancake. The sauce, tianmianjiang, is the soul: fermented wheat paste, sweet, savory, and impossibly moreish.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More egg recipes →Quick & Easy

Ingredients

pork loin or tenderloin, cut into matchstick shreds猪里脊肉🛒 local300 g
sweet bean sauce (tianmianjiang)甜面酱🏮 asian3 tbsp
scallions, white part, cut into 5 cm slivers葱白丝🛒 local3 stalks
thin pancakes (or 8-inch flour tortillas)薄饼（或墨西哥卷饼）🛒 local8
ginger, minced姜末🛒 local1 tsp
Shaoxing wine料酒🏮 asian1 tbsp
cornstarch玉米淀粉🛒 local1 tbsp
sugar白糖🛒 local1 tsp
egg white蛋清🛒 local1
neutral oil食用油🛒 local3 tbsp

pork loin or tenderloin, cut into matchstick shreds: Partially frozen pork slices into perfect shreds. Cut with the grain for strength.

sweet bean sauce (tianmianjiang): The signature flavor. Hoisin is a decent western substitute but sweeter.

thin pancakes (or 8-inch flour tortillas): Frozen mandarin pancakes steam beautifully. Tortillas work in a pinch.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Velvet the pork: combine shreds with egg white, 1/2 tbsp Shaoxing, 1/2 tbsp cornstarch, and a pinch of salt. Mix with your hands until the liquid is absorbed. Rest 10 minutes.
肉丝上浆
🔍 Look for 静置 10 分钟 · 10 minutes rest
Visual: 肉丝裹上薄而黏的浆膜——没有积液Pork shreds are coated in a thin, tacky film — no standing liquid
You know it's right when: 肉丝滑手但一抓就散Shreds feel slippery but separate easily
2Make the sauce: mix tianmianjiang with 2 tbsp water, sugar, and remaining cornstarch.
调甜面酱
🔍 Look for
Visual: 酱汁顺滑油亮，没有结块Sauce is smooth and glossy, no lumps
You know it's right when: 淀粉完全化开Starch fully dissolved
3Heat 2 tbsp oil in a wok over medium-high. Add the pork and spread into one layer. Let it set 20 seconds, then stir-fry until the shreds turn white and separate — about 2 minutes. Remove.
滑炒肉丝
🔍 Look for Medium-high 2 分钟 · 2 minutes
Visual: 肉丝变白、根根分明，边缘微金Pork shreds are white and separate, barely golden at edges
You know it's right when: 没有粉色残留；肉丝滑嫩不干No pink remains; shreds are silky, not dry
4Add the remaining 1 tbsp oil and ginger to the wok. Fry 10 seconds, then pour in the sauce. Stir until it bubbles and thickens, about 30 seconds.
炒酱
🔍 Look for Medium heat 30 秒 · 30 seconds
Visual: 酱汁起泡、颜色变深、油亮Sauce bubbles, darkens, and turns glossy
You know it's right when: 酱汁能挂勺背——可以下肉了Sauce coats the back of a spoon — ready for the meat
5Return the pork to the wok. Toss over high heat 30 seconds until every shred is coated in glossy sauce.
回锅裹酱
🔍 Look for High heat 30 秒 · 30 seconds
Visual: 肉丝均匀裹上深棕色油亮酱汁Shreds are uniformly coated in deep-brown glossy sauce
You know it's right when: 看不到没裹酱的白色肉丝No bare white shreds visible
6Serve immediately with scallion slivers and steamed pancakes: spoon pork onto a pancake, top with scallions, roll and eat.
卷饼开吃
🔍 Look for
Visual: 油亮的肉丝冒着热气；薄饼松软温热Steam rises from the glossy pork; pancakes are soft and warm
You know it's right when: 全部趁热——酱汁还没凉成膏状Everything is hot — the sauce hasn't cooled to a paste

Tips

· Velveting makes the pork silky — don't skip the egg white and rest.
· Tianmianjiang needs water and heat to bloom. Cook the sauce before adding meat.
· Cut scallions into fine slivers — the crunch against the soft pork is the whole point.
· Leftovers are great cold in a wrap the next day.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

Ingredient swaps

Can't find an Asian-market staple? Use these.

Swap: Shaoxing wine
→ dry sherry or mirin (less sweet)
Ratio: 1:1 · Both add the same warm fermented depth.

Don't make these mistakes

The traps every home cook hits — and how to avoid them.

✗ Crowding the pan — ingredients steam instead of sear.
✓ Fix: Cook in batches; give each piece room to brown.
✗ Adding sauce too early — the wok cools and flavors dull.
✓ Fix: Push food up the wok wall, add sauce to the hot center, toss fast.