At the table
Take small portions onto your plate and eat with rice.
Contains pork and usually soy sauce; soy sauce may also contain wheat. Ask about seasonings if needed.
Usually made without added chili; seasoned pickles and extra chili can change the heat. Saltiness and the amount of sauce vary.
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What goes into it?
IN THE APP
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How does it taste?
Salty-savory pickled mustard and pork, with ginger and scallion aromas.
- Chili heat
- 0/5
- Texture
- Crunchy mustard strips and tender pork under a light glossy sauce.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
About this regional connection
Chongqing: The current Chongqing roster and saved CQ02 local list identify 涪陵榨菜肉丝 under 涪陵区; a Chongqing-published Fuling recipe feature supports the regional association, not exclusive origin or current vendor availability.
Ask if they have it first
请问你们有涪陵榨菜肉丝吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Fuling zha cai pork shreds, the pickle that became the main flavor
This account describes a tradition or story, rather than an established historical fact.
Fuling zha cai pork shreds turn the region’s preserved mustard stem into the main seasoning of a home-style stir-fry. In 1899, merchant Qiu Shou’an took this pickle into the Yichang market. The mustard stems were air-dried, salted and pressed to release their brine; the pressing gave zha cai its name. By 1928, a Fuling gazetteer recorded the product being sold in Shanghai and overseas. As the pickle spread, it became a familiar partner to pork shreds at home and now appears in Chongqing’s regional-food selection. Its crisp, salty bite seasons the meat while adding texture.
Traveler experiences
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