Pickled Mustard Root & Pork Shreds
榨菜肉丝 · zhà cài ròu sī
Uncle Liang ran a tiny noodle stall in Yuzhong District, Chongqing. His secret wasn’t spice — it was how he hand-shredded zha cai every morning, then tossed it with day-old pork scraps and a splash of Shaoxing wine. I’d watch him stir-fry it in one fluid motion — 90 seconds flat — before spooning it over dan dan noodles. That crunch-and-savor balance still defines my idea of ‘xia fan cai’.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- Sichuan pickled mustard root (zha cai)榨菜🏮 asian100 g
- pork shoulder, thinly sliced猪前腿肉🛒 local160 g
- light soy sauce生抽🏮 asian12 ml
- Shaoxing wine绍兴酒🏮 asian8 ml
- garlic, minced蒜末🛒 local8 g
Sichuan pickled mustard root (zha cai): Look for 'Sichuan preserved mustard tuber' or 'zha cai' in jars — choose unsweetened, non-oily versions. Rinse briefly if overly salty.
pork shoulder, thinly sliced: Slice against the grain, 3 mm thick, then cut into 5 cm shreds. Slightly fattier than tenderloin gives better mouthfeel here.
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Instructions
1Rinse zha cai under cold water for 10 seconds, then drain well and pat dry with paper towel. Shred by hand or with clean fingers into thin, even strands.
手撕更自然
🔍 Look for 1 分钟 · 1 minuteVisual: 榨菜丝触感干爽，浅褐色，纤维清晰可见。Zha cai shreds are dry to touch, pale tan with visible fibrous texture.
You know it's right when: 擦拭后表面无水珠残留。No water beads remain on surface after patting.
2Marinate pork shreds with light soy sauce, Shaoxing wine, and half the garlic. Mix well and set aside 8 minutes.
短时腌制即可
🔍 Look for 8 分钟 · 8 minutesVisual: 肉丝饱满，裹着薄薄酱色。Pork looks plump and lightly coated.
You know it's right when: 无酱汁析出，全部被吸收。No liquid pools — marinade is fully absorbed.
3Heat wok over high heat until smoking lightly. Add 10 ml (2 tsp) neutral oil.
锅要滚烫
🔍 Look for High heat 20 秒 · 20 secondsVisual: 锅心升起细而稳的淡青烟。Thin blue-gray smoke rises steadily from center of wok.
You know it's right when: 油面剧烈晃动，散发淡淡焦香。Oil shimmers violently and emits faint nutty aroma.
4Add remaining garlic and stir-fry 10 seconds until golden and fragrant. Immediately add pork and stir-fry rapidly until just cooked through (about 1 minute).
全程旺火，一气呵成
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 肉丝呈均一浅褐色，不见粉红。Pork turns uniform light brown with no pink showing.
You know it's right when: 肉丝持续‘滋滋’响，不冒白气。Pork sizzles continuously without steaming.
5Add zha cai and stir-fry over high heat for 1 minute — just until heated through and aromatic. Do not overcook; texture should stay crisp. Turn off heat and serve immediately with steamed rice.
脆是灵魂
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 榨菜丝分明、色泽浅淡，翻炒时有清脆声。Zha cai retains distinct pale strands and audible crunch when stirred.
You know it's right when: 辛香、微酵、泥土气息瞬间弥漫。Aromatics bloom — sharp, earthy, slightly fermented scent fills air.
Tips
- · Never substitute zha cai with Korean kimchi or Japanese takuan — flavor and texture are completely different.
- · Use pork shoulder instead of lean cuts — its subtle fat carries the zha cai’s boldness.
- · For authentic Chongqing style, serve with a spoonful of chili oil on top — optional but traditional.
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
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
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
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