chefs start the dish with char siu (Chinese barbecued pork) or siu yuk (Chinese crisp-skinned roasted pork). I prefer the restaurant version, especially with siu yuk (char siu is too sweet).

Ingredient availability and catering to American tastes meant traditional Chinese dishes became meatier, sweeter, and heavier ...

This dish is similar to fried pickled Chinese cabbage with shredded pork. The menus of the Tang and Song Dynasties included stir – frying, but they often called the method “stewing.” ...