Stir-Fried Shredded Pork Tenderloin 滑炒里脊丝
Stir-Fried Shredded Pork Tenderloin is featured among the local specialties of Shandong.
Image notes
Resized for the web; the photo itself has not been edited.
Stir-Fried Shredded Pork Tenderloin (滑炒里脊丝) is a dish of Shandong cuisine (鲁菜, Lu cuisine): fine strips of pork tenderloin cooked by the 'slippery stir-fry' method (滑炒, huachao). In a 2012 report filmed in Jinan (济南), Qilu Net (齐鲁网), the news site of Shandong Radio and Television, called it a classic of Lu cuisine.
How it is made
Huachao, also called liuchao (溜炒), is a form of stir-frying: the raw ingredient is seasoned and coated in a thin batter, loosened in moderately hot oil and drained at once, which helps it cook evenly and keep its moisture. It then goes back into the wok with a little oil, spring onion, ginger and garlic, and leaves the pan with a thickened sauce. The Chinese Wikipedia article on the method cites slippery-stir-fried tenderloin as an example.
The 2012 Qilu Net report describes the process as laborious.
Flavour and texture
The finished shreds are white, with a salty, savoury taste, and the meat is tender and juicy.
Where it comes from
Qilu Net filmed the dish at a Lu-cuisine restaurant on Xiandong Lane (县东巷) in Jinan, opened by Cui Fumin (崔福敏) and named after her father, the chef Cui Yiqing (崔义清), who was hailed as a leading figure of Lu cuisine. Born in Jinan in 1922, he began learning Lu cuisine at the Jufengde (聚丰德) restaurant in 1946, and after 1949 he was head chef at Jufengde, Huiquanlou (汇泉楼) and Yanxitang (燕喜堂), which Qilu Net describes as Jinan's three famous Lu-cuisine restaurants. A woman at the restaurant told the reporter that the dish had been made for more than half a century, and Cui himself approved of the younger cooks' result.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-24. Recipes and servings vary between kitchens.