Jingjiang Rousi, or 京酱肉丝, is a classic Beijing dish that’s all about tender, shredded pork stir-fried in a glossy, savory-sweet sauce made with sweet bean paste. This northern Chinese favorite is often served with thin tofu sheets or pancakes to wrap the pork, along with fresh scallions or cucumbers for crunch. It’s like a lighter, more delicate version of Peking duck, with a rich, umami-packed sauce that’s totally addictive. Perfect for a cozy dinner on this May evening, let’s make this Beijing treat step by step!
Ingredients
Serves 4
For the Pork
- 1 lb pork tenderloin (or pork loin), thinly sliced into shreds
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tbsp vegetable oil (for marinating)
- 2 tbsp vegetable oil (for stir-frying)
For the Sauce
- 2 tbsp sweet bean paste (tiánmiànjiàng) or hoisin sauce
- 1 tbsp fermented bean paste (dòubànjiàng)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/4 cup water or chicken stock
- 1 tsp sesame oil (for finishing)
For Serving
- 4–6 thin tofu sheets (or small Chinese pancakes)
- 1 small cucumber, julienned
- 2 scallions, julienned (white and green parts)
- 1 carrot, julienned (optional, for color)
Equipment
- Wok or large skillet
- Sharp knife (for shredding pork)
- Small bowls (for marinating and sauce prep)
- Tongs
- Steamer or microwave (for warming tofu sheets)
Step-by-Step Recipe
Step 1: Prepare the Pork
Start with the pork tenderloin—it’s lean and perfect for this dish. Slice it into thin shreds, about 2 inches long and 1/8 inch thick, cutting against the grain for tenderness. In a bowl, mix the pork with 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 1 teaspoon of cornstarch, and 1 tablespoon of vegetable oil. Stir well to coat the pork evenly, and let it marinate for 15–20 minutes at room temperature. The marinade tenderizes the pork and adds flavor, while the cornstarch helps it stay juicy when stir-fried.
Step 2: Prep the Veggies and Tofu Sheets
While the pork marinates, get your veggies ready for serving. Julienne the cucumber, scallions, and carrot (if using) into thin, 2-inch-long matchsticks—think thin and crunchy! Set them aside on a plate for easy wrapping later. For the tofu sheets (or pancakes), warm them up so they’re soft and pliable: steam them for 2–3 minutes in a steamer, or wrap them in a damp paper towel and microwave for 20–30 seconds. Keep them covered with a damp cloth to stay soft.
Step 3: Make the Sauce Base
In a small bowl, mix the sauce ingredients: 2 tablespoons of sweet bean paste (or hoisin sauce), 1 tablespoon of fermented bean paste, 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 1/4 cup of water or chicken stock. Stir until smooth. The sweet bean paste gives Jingjiang Rousi its signature sweet-savory flavor, while the fermented bean paste adds depth. Set the sauce aside—you’ll add it to the wok later.
Step 4: Stir-Fry the Pork
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until it’s just starting to smoke—this ensures a good sear. Add the marinated pork shreds in a single layer, spreading them out to avoid crowding. Let them sear for 1 minute without stirring to get a bit of color, then stir-fry for 2–3 minutes, tossing constantly, until the pork is just cooked through and lightly golden. The high heat keeps the pork tender and juicy. Remove the pork to a plate and set aside.
Step 5: Cook the Sauce
In the same wok (no need to clean it), lower the heat to medium. Pour in the prepared sauce mixture, stirring for 1–2 minutes until it starts to bubble and thicken slightly. The sauce should be glossy and coat the back of a spoon—if it’s too thick, add a splash of water. Return the cooked pork to the wok, tossing it in the sauce for 1–2 minutes until every shred is evenly coated and shiny. Finish with 1 teaspoon of sesame oil for a nutty aroma, and turn off the heat.
Step 6: Assemble and Serve
Transfer the saucy pork to a serving plate. To eat, take a warm tofu sheet or pancake, add a small spoonful of the pork, and top with a few pieces of julienned cucumber, scallions, and carrot. Wrap it up like a mini burrito and enjoy! Alternatively, you can serve the pork over steamed rice with the veggies on the side if you’re skipping the wraps. Serve hot on this Saturday evening, May 24, 2025, at 08:29 PM IST, for a cozy Beijing-style meal.
Tips for Success
- Pork Cut: Tenderloin is ideal for its tenderness, but pork loin works too—just make sure to slice thinly against the grain to avoid toughness.
- Sauce Substitute: If you can’t find sweet bean paste, hoisin sauce is a good substitute, though it’s slightly sweeter—adjust the sugar if needed.
- Veggie Variations: Swap in other crunchy veggies like bean sprouts or radish for variety, but keep them thin for easy wrapping.
- Storage: The pork keeps well in the fridge for 2–3 days. Reheat gently in a pan with a splash of water to loosen the sauce, and warm the tofu sheets fresh before serving.
Cultural Context
Jingjiang Rousi is a beloved dish from Beijing, often linked to the city’s culinary traditions like Peking duck due to its wrap-and-dip style. Its name translates to “Beijing sauce shredded pork,” highlighting the iconic sweet bean sauce that defines the dish. Popular since the Qing Dynasty, it was originally a home-cooked meal before becoming a restaurant staple. It reflects northern China’s love for savory, umami-rich flavors and communal eating, often enjoyed at family gatherings or casual dinners with friends.
Final Thoughts
Jingjiang Rousi is a delightful taste of Beijing, blending tender pork with a glossy, savory sauce that’s perfect for wrapping up with fresh veggies. It’s quick to make yet feels special, making it a great choice for dinner. The mix of textures and flavors—chewy pork, crunchy veggies, and soft wraps—will leave you craving more. Grab some tofu sheets, wrap it up, and enjoy this northern Chinese classic!