Almost all the popular restaurants in Sichuan serve white meat with mashed garlic. This dish is fat and thin. The meat is thin and large. It has strong garlic flavor, salty, spicy, and slightly sweet. It’s suitable for eating with wine. Besides, it’s economical and affordable. It’s very popular. It’s a dish from outside Sichuan to settle in Sichuan, and it’s only after several rounds that it arrived in Sichuan. Unofficial history records that Manchu people living in the Northeast once had a traditional ceremony called “tiaoshenyi”. Regardless of the rich and noble officials, their rooms will be dedicated to God card, worship God and ancestor. After the spring and Autumn Festival sacrifice, then eat Tiaoshen meat. This kind of soul skipping meat is cooked with white pork without salt sauce. After cooking, slice and serve. Those who know the etiquette, whether they know each other or not, can eat at that time. In the Song Dynasty, the “white meat” of the Manchu people spread to Kaifeng, the capital, and there were also “white meat” sellers in the shops. It has been recorded in Meng Hua in Tokyo and Ji Sheng in the capital. In the Qing Dynasty, Yuan Mei, a culinary critic, made a textual research on “white meat”, saying that “this is a dish that northerners are good at”, and wrote down Ding’s “Manchu Tiaoshen meat is the best” in Suiyuan food list.


200g pork
2 cucumbers
1 teaspoon sesame oil
4 cloved garlic
1 piece of ginger
2 teaspoons soy sauce
1 teaspoon chili oil
1 teaspoon pepper oil
10g sesame
2 shallots
Appropriate amount of water
1 tsp sugar


Step 1
After you buy it, remove the hair and scrape it clean

Step 2
Add water to the pot, add ginger, large ingredients and washed pork, add cooking wine, boil over high heat

Step 3
Turn the heat down until the streaky pork is broken. Remove the cooked streaky pork and let it cool for about 30 minutes

Step 4
Prepare more garlic and ginger

Step 5
Mash garlic and ginger into mud, add proper amount of boiling water to make juice

Step 6
After the pork stand is cool, cut it into thin slices with a knife. The thinner the meat, the better it tastes

Step 7
Wash cucumber and soak in salt water for 10 minutes

Step 8
Cut the cucumber into long thin slices, take a piece of meat and a section of cucumber slices, roll them up, stack them neatly on the plate

Step 9
Put ginger and garlic juice into soy sauce, sugar, chili oil, zanthoxylum oil, sesame, sesame oil and stir well. If you like, you can add rice vinegar

Step 10
Drizzle the seasoning over the sliced meat and enjoy