Pig Ear Shreds in Changchun Style

Pig Ear Shreds in Changchun Style

　　Pig Ear Shreds in Changchun Style is a distinctive snack from Jilin Province. The finished shreds are brownish-red and translucent, with a crisp yet tender texture, fragrant and refreshing — making them an ideal accompaniment to alcohol.

　　How to Make Pig Ear Shreds in Changchun Style:

　　The preparation of Pig Ear Shreds in Changchun Style involves unique ingredient selection and careful craftsmanship. The dish uses the skin, ears, and snout of a pig. First, any residual hair is removed, and excess fat is scraped off. The parts are then soaked in clean water, washed thoroughly, and placed along with a spice bag into a braising pot. Once cooked to about 80% doneness, they are taken out. The skin is placed on the outside, with the ears and snout inside. Approximately every 1 kilogram is wrapped into a cylindrical shape using cloth, which is then tightly tied with thin string. The bundle is returned to the pot to cook again, then removed while still hot. The string is tightened once more while warm, and once cooled, the rope is loosened and the cloth removed. Before serving, the meat is sliced thinly with a sharp knife, then further cut into fine shreds and arranged on a plate. A drizzle of toasted sesame oil or chili oil completes the dish. It is essential to slice the meat as finely as possible; otherwise, it will turn into “pig ear strips” instead of shreds.

　　Features of Pig Ear Shreds in Changchun Style:

　　The finished shreds are brownish-red and translucent, with a crisp yet tender texture, fragrant and refreshing — making them an ideal accompaniment to alcohol.

　　Where to Find Good Pig Ear Shreds in Changchun Style:

　　Pig Ear Shreds in Changchun Style is a highly distinctive snack from Jilin Province. It originated as a famous dish at the Changchunxuan Braised Meat Restaurant, which was established in the early 20th century at Nanyang Chayuan Pass, and has since gained fame across Jilin Province and beyond.