Jin Cheng Guoyourou (Jin Cheng Deep-Fried Pork)

Jin Cheng Guoyourou

　　Guoyourou is one of the traditional famous dishes of Shanxi, renowned nationwide to this day and hailed as the “Number One Flavor of Shanxi.” However, among the various versions of Guoyourou in Shanxi, Jin Cheng’s version stands out with its unique preparation method and distinctive flavor.

　　 The main ingredient of Jin Cheng Guoyourou is lean pork, preferably tenderloin or yuanbao meat. The pork is sliced against the grain into willow-leaf shapes, then mixed with egg wash and wet starch. Heat oil in a wok until it reaches about 80% heat, then carefully place the coated pork slices into the hot oil. While frying, use a meat fork to separate the slices, being careful to control the heat — too high and the pork will clump, too low and the coating will separate. Once fried, hold the edge of the wok with a ladle and pour off the excess oil. Then add chopped scallions, garlic slices, ginger, wood ear fungus, daylily buds, garlic sprout segments, and a splash of vinegar. Stir, then add soy sauce, salt, MSG, and cooking wine. Add water to thicken the sauce, then serve in a soup plate.

　　 The method of making Guoyourou originated from the Northern Qi Dynasty’s “Ao Rou” (stewed meat). The “Qi Min Yao Shu” (Essential Techniques for the Welfare of the People) records the initial technique for this dish: slices of pork were placed in a pot with meat, lard, and salt, then slowly simmered before being preserved in an oil jar. When ready to eat, the meat was taken out, boiled again, and served with chopped leeks. By the Tang Dynasty, the Ao Rou method had split into two techniques: braising and deep-frying. The “History of Chinese Customs” states: “Tang people’s food… thinly sliced and cooked in boiling oil, was called ‘Guo Men Xiang’ (Fragrance Passing the Door).” From then on, meat fried before eating became a staple of imperial cuisine, and by the Ming Dynasty, it was considered the foremost delicacy in the imperial kitchen. The “Jin Shi Zong Heng Cong Shu • Famous Foods and Their Origins” records: “Guoyourou… was listed as the foremost imperial delicacy in the Ming Dynasty. At every grand celebration or banquet, it was always the first dish served and revered as the supreme delicacy.” During the Hongwu era of the Ming Dynasty, Emperor Zhu Yuanzhang appointed his third son, Zhu Gang, as the Prince of Jin, and Guoyourou returned to Shanxi, becoming one of the representative dishes of the region. In the Qing Dynasty, both Nurhaci and Empress Dowager Cixi loved this dish. The “Chinese Imperial Cuisine Through the Ages” states that Nurhaci called Guoyourou “Golden Meat,” and after he ascended the throne, “the imperial kitchen in Shengjing also prepared Golden Meat.” After Empress Dowager Cixi came to power, Guoyourou “became a commonly consumed imperial dish in the Qing court.”

　　 Since the Ming Dynasty, Guoyourou has been one of the representative dishes of Jin Cheng. For hundreds of years, restaurants across the county have featured Guoyourou as their signature dish to attract diners from near and far, even using it to showcase local flavors at banquets. Compared to the larger pork slices in Shanxi-style Guoyourou, Jin Cheng’s slices are smaller; while Shanxi’s version is typically dry, Jin Cheng’s is served in a broth; and while Shanxi’s usually excludes side vegetables like garlic sprouts or green beans, Jin Cheng’s version insists on their inclusion. Out-of-towners ordering Guoyourou in Jin Cheng must specify whether they want the Shanxi or Jin Cheng version — otherwise, confusion is likely.

　　 Making the perfect roux (thickening sauce) is crucial when preparing Jin Cheng Guoyourou. This emphasis on roux applies not only to Guoyourou but to many other dishes as well. The appropriateness of the roux greatly affects the quality of the dish. Therefore, mastering roux-making is one of the fundamental skills in cooking. Roux is most commonly used in techniques such as liu (velveting), hua (sliding stir-fry), and chao (stir-fry). These methods share a common trait: fast cooking over high heat. Dishes made this way are generally not soupy. However, as certain sauces and ingredients release moisture during cooking, the dish may appear more saucy. Roux increases the thickness of the liquid and helps it cling to the ingredients, resulting in a glossy, smooth, tender, and flavorful dish. To make a good roux, timing is key—it should generally be added when the dish is about 90% cooked. Adding it too early can cause the sauce to burn, while adding it too late means the dish has been heated too long and may lose its crispness and tenderness. Don’t use too much oil in roux-based dishes, and ensure the right amount of sauce — otherwise, you won’t achieve the desired umami and visual appeal. When using a simple starch slurry, adjust the flavor and color of the dish first, then add the mixed starch to thicken, ensuring both taste and appearance are optimized. Many Jin Cheng dishes are broth-based, and chefs have accumulated rich experience in roux-making through long practice. The distinctiveness of Jin Cheng Guoyourou compared to the Shanxi version lies partly in its masterful roux technique.