Sliced and Diced Meat

Sliced and Diced Meat

　　 In the ancient northern city of Pingquan, there is a traditional delicacy — Sliced and Diced Meat. This dish primarily consists of pork and bamboo shoots, which are sliced into strips and stir-fried. During the cooking process, chicken or duck broth, mushroom broth, soy sauce, Shaoxing wine, and sesame oil are gradually added. Once the meat and bamboo shoots turn golden brown, the seasoned sauce is poured over them and the dish is served on a plate. The finished Sliced and Diced Meat resembles a pyramid in shape, with tender yet resilient bamboo shoot strips and firm, chewy meat strips. It has a delicious flavor that is refreshing without being greasy.

　　     Sliced and Diced Meat also has the advantage of being long-lasting. When stored in baskets during winter, it can be kept for up to three months, and even in hot summer weather, it remains good for about a week. It only needs to be reheated before serving, and its taste will not change. Legend has it that the unique technique behind Sliced and Diced Meat actually originated from the imperial palace of the Qing Dynasty. During the reign of Emperor Qianlong, there was a chef surnamed Liu in the imperial kitchen who possessed exceptional skills in making this dish. He served the emperor for decades, and the emperor was very satisfied with his craftsmanship. Later, when Chef Liu grew old, he retired to his hometown of Pingquan and opened a restaurant. There, he took on five disciples and passed on the secret technique of making Sliced and Diced Meat to them without reservation. Even on his deathbed, Chef Liu earnestly urged his five disciples to work together to preserve and pass down the skill.

　　     The five disciples honored their master’s wish by renaming the restaurant “Wu Kui Yuan,” meaning “Gathering of Five Victors,” as a symbol of their collective mission to promote the dish. With good management, they helped the fame of Sliced and Diced Meat spread far and wide. At the time, 48 Mongolian princes from beyond Zhangjiakou came to the capital to pay homage to the emperor. On their way through Pingquan, they not only stopped to enjoy the dish but also treated it as a premium gift to bring back to the capital for their relatives and friends. Since then, “Wu Kui Yuan” and Sliced and Diced Meat have become renowned throughout the country.