At the table
Eat freshly fried pieces with chopsticks while the coating is crisp. Confirm whether you are ordering dry fried pork or a softer soup or steamed version, and ask about egg in the coating.
Confirm whether you are ordering dry fried pork or a softer soup or steamed version, and ask about egg in the coating.
Other versions use different pork cuts or coatings. Soup-cooked and steamed su rou soften the crust and are different serving styles.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Other versions use different pork cuts or coatings. Soup-cooked and steamed su rou soften the crust and are different serving styles.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory with white-pepper warmth and Sichuan-pepper aroma.
- Chili heat
- Texture
- Crisp coating and tender pork when freshly fried; the coating softens in soup.
- How it’s made
- Coat pork belly strips with egg, sweet-potato starch, salt, cooking wine, white pepper and Sichuan pepper; fry in rapeseed oil. A second fry can crisp the coating.
Other versions use different pork cuts or coatings. Soup-cooked and steamed su rou soften the crust and are different serving styles.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: A Sichuan-labelled home recipe and a directly read Sichuan Gazetteer Office contribution place related 酥肉 preparations in Sichuan family and banquet contexts; no exclusive origin claim.
Ask if they have it first
请问你们有酥肉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Local cooking tradition
This account describes a tradition or story, rather than an established historical fact.
Sichuan su rou is served in more than one form: freshly fried pieces keep a crisp coating, while pieces added to soups or steamed dishes soften.