Shanxi Guoyou Meat

Shanxi Guoyou Meat

　　Guoyou Meat is said to have originated in the Ming Dynasty, originally a famous dish in government households, before spreading to the public in the Taiyuan area and gradually throughout other parts of Shanxi. While “Guoyou Meat” can also be found in Jiangsu, Shanghai, and Zhejiang, Shanxi’s version stands out with unique ingredient selection and preparation methods, showcasing distinct local characteristics.

　　Shanxi Guoyou Meat is said to have been the gold-medal dish at China’s first National Cooking Competition. In addition to the traditional recipe using premium lean meat that is coated, deep-fried, and stir-fried with natural black fungus, mushrooms, and winter bamboo shoots, there are now variations such as Guoyou Meat with Tai mushroom (a high-nutrition edible fungus from the Wutai Mountain area, also known as “Tianhua vegetable”) and Guoyou Meat with potato slices. Preferences may vary, but the basic principle remains the same.

　　Guoyou Meat is one of Shanxi’s most famous traditional signature dishes, passed down through generations of chefs. Historically, it originated in the renowned eastern Shanxi city of Pingding, with the Pingding Prefecture (now Pingding County, Yangquan City, Shanxi Province) being home to the most authentic version. In February 1957, after evaluation by experts organized by the city’s food company, the Guoyou Meat prepared by master chef Wu Wanku was named one of the Top Ten Famous Dishes of Taiyuan. Later, renowned chefs such as Zhang Dianhua, Fang Mingsuo, and others participated in city, provincial, and national cooking competitions, winning gold awards and bringing honor to the people of Taiyuan. Since the market economy era, nearly every restaurant serving Shanxi cuisine has included Guoyou Meat on its menu. However, some establishments, perhaps with certain intentions, have altered the dish extensively, creating various series such as cabbage Guoyou Meat, chili pepper Guoyou Meat, spicy Guoyou Meat, etc., adding ingredients like onion, garlic sprouts, dried red chili peppers, and soybean sprouts to cater to diners’ tastes. Over time, the original traditional Guoyou Meat has become increasingly rare. In truth, Guoyou Meat should highlight its rich Shanxi characteristics through careful selection of ingredients, side dishes, and cooking techniques.

　　 How to Make Guoyou Meat

　　 Ingredients

　　Main ingredient: 200g pork tenderloin

　　Side ingredients: 20g winter bamboo shoots, 15g (soaked) black fungus, 25g cucumber, 20g starch (made from fava beans for the pork tenderloin), 120g egg

　　Seasonings: 5g white garlic, 3g yellow bean paste, 3g balsamic vinegar, 3g Sichuan peppercorn, 10g scallion, 15g light soy sauce, 3g ginger, 2g salt, 5g Shaoxing wine, 3g MSG, 10g sesame oil, 35g lard (refined)

　　 Cooking Method

　　1. Remove the membrane, white sinew, and fat from the pork loin (tenderloin), then place it flat on the cutting board;

　　2. Using a horizontal slicing technique, slice the meat lengthwise into 0.33 cm-thick strips;

　　3. Then lay them flat on the cutting board and diagonally cut them into 6.6 cm-long, 4 cm-wide oblique square pieces;

　　4. Peel, wash, and slice the winter bamboo shoots into pieces the same size as the meat;

　　5. Wash and slice the cucumber into pieces the same size as the meat;

　　6. Remove the stems from the soaked black fungus, wash, and cut larger pieces into smaller ones;

　　7. Peel the scallions, wash, and slice them into green bean-sized pieces;

　　8. Peel the ginger and mince it, remove the stem ends from the garlic cloves and thinly slice them;

　　9. Place the sliced meat in a bowl, mix with yellow bean paste, Sichuan peppercorn, light soy sauce, and salt, and marinate for half an hour;

　　10. Blanch the bamboo shoot slices, rinse with cold water, and place in a small bowl;

　　11. In the bowl with the bamboo shoots, add the black fungus, sliced cucumber, 50 ml chicken broth, Shaoxing wine, MSG, light soy sauce, and wet starch to make a thickening sauce;

　　12. Heat a wok over high heat, add the lard, and when it reaches about 50% heat, add the marinated meat slices. Quickly separate them with chopsticks. The ingredients used for Guoyou Meat should be stir-fried for about 5–6 seconds, then scooped out with a strainer to drain the oil;

　　13. Return the wok to the heat, add more lard, then sauté the scallion slices, minced ginger, and garlic slices until fragrant. Add the stir-fried meat slices, first splash with a bit of vinegar, then pour in the prepared thickening sauce. Stir-fry everything together, evenly toss, and drizzle with lard before serving.

　　Cooking Tips

　　1. “Guoyou Meat” is cooked by transferring heat via oil, hence the name. Heat control is the most critical factor for success. The ideal oil temperature is around 165°C. This ensures the meat slices turn out flat, smooth, not dry or tough, and golden in color. Too high a temperature will cause the slices to stick together, burn outside while remaining raw inside. Too low a temperature may cause the batter to fall off, deform the meat, or make it dry and tough.

　　2. The meat slices need to be marinated long enough to ensure the desired texture and flavor. Stir them a few times during marination to keep them moist and even, and cover them or wrap them with a damp cloth to prevent drying.

　　3. During the heating and seasoning process, vinegar is added in drops to enhance the flavor. The timing, amount, and degree of vinegar addition must be just right to achieve the effect of removing fishiness and enhancing aroma. Ensure strong heat control and proper timing during this step.

　　4. This dish must be cooked using clean, refined lard from cooked pork fat to bring out the intended flavor. Lard rendered from fatty pork is inferior, and other types of oil are even less suitable.