Fuling Pickled Mustard Stem with Pork

At the table

How to enjoy it

Take small portions onto your plate and eat with rice.

A useful check

Contains pork and usually soy sauce; soy sauce may also contain wheat. Ask about seasonings if needed.

How it may vary

Usually made without added chili; seasoned pickles and extra chili can change the heat. Saltiness and the amount of sauce vary.

GET TO KNOW THE DISH

What goes into it?

Explore some key ingredients below. Preparations may use additional seasonings and ingredients.

Usually made without added chili; seasoned pickles and extra chili can change the heat. Saltiness and the amount of sauce vary.

Typical ingredients

AI-generated ingredient illustration: raw boneless pork with fine fat marbling, shown as a piece and cubes.

Pork猪肉

A pickled mustard stem with a few slices showing its firm, ridged interior.

Pickled mustard stem榨菜

AI-generated ingredient illustration of fresh scallions, with white bulbs, roots, and tubular green leaves.

Scallions葱

Generated guide illustration of ginger; not a restaurant or product photograph.

Ginger姜

Generated guide illustration of soy sauce; not a restaurant or product photograph.

Soy sauce醬油

Generated guide illustration of powdered cooking starch; its crop is unspecified in the dish reference.

Culinary starch淀粉

AI-generated ingredient illustration: pale golden liquid cooking oil in a bowl, shown as one possible appearance.

Cooking oil食用油

In some versions

Generated guide illustration of garlic; not a restaurant or product photograph.

Garlic大蒜

Recipes vary by restaurant.

How does it taste?

Salty-savory pickled mustard and pork, with ginger and scallion aromas.

Chili heat
Texture: Crunchy mustard strips and tender pork under a light glossy sauce.
How it’s made: Pork strips are lightly coated in starch and soy sauce, then stir-fried with aromatics and the shredded pickle.

Usually made without added chili; seasoned pickles and extra chili can change the heat. Saltiness and the amount of sauce vary.

A CONNECTION TO PLACE

Origin & regional roots

Explore regional food

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

ASK IF IT'S AVAILABLE

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.