Crisp pork
This article contains a translation of 酥肉 from zh.wikipedia. |
Alternative names | Surou, xiaosurou |
---|---|
Place of origin | China |
Main ingredients | Pork, batter |
Crisp pork, surou (Chinese: 酥肉) or xiaosurou is a common street food in China. Typically, it consists of fatty rib meat coated in a batter containing eggs and is subsequently deep-fried[1].
In Sichuan, it is very common to have crisp pork with hot pot[2]. In Shanxi, crispy pork is one of the "three Shanxi-style steamed dishes"[3]. Fried purple crispy pork from Henan is a local specialty, one of the "Eight Big Bowls" in Xun County and Qi County, Hebi[4]. Crispy pork is one of the "Nine Big Bowls" in Shaanxi[5]. In Minnan and Taiwan, there is also pork tenderloin marinated in vinegar before frying, called "vinegar pork"[6]
References
- ^ Dunlop, Fuchsia (2019-10-03). The Food of Sichuan. Bloomsbury Publishing. ISBN 978-1-5266-1786-6.
- ^ "火锅店利润小吃之一,小酥肉,不容错过的灵魂美味!_朝天门火锅「唯一官网」_火锅加盟_重庆火锅店加盟_火锅连锁品牌". 3g.ctmcq.com. Retrieved 2024-04-22.
- ^ "晉菜兵法全攻略(上):沒打過來福的常威,與他發明的醬梅肉". 關鍵評論. Archived from the original on 2019-03-29. Retrieved 2019-03-29.
- ^ 汪莉絹. "浚縣八大碗 體現農村辦桌文化". 聯合晚報. Archived from the original on 2019-03-29. Retrieved 2019-03-29.
- ^ 夢芝 (28 February 2018). 舌尖上的中國 古鎮篇. 崧博出版事業有限公司. ISBN 978-957-735-395-5. Archived from the original on 2019-06-14. Retrieved 2019-03-29.
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suggested) (help) - ^ "闽南传统小吃醋肉:外酥里嫩飘醋香惹人爱". 泉州晚报. 2016-05-26. Archived from the original on 2021-01-20. Retrieved 2021-02-26.