Comments on: Mindblowing Fish-Fragrant Pork Slivers (Yu Xiang Rou Si)

By: randomcommenter

randomcommenter — Sat, 25 Apr 2009 23:39:19 +0000

Xiang Rou may be dog meat, but that doesn’t make Yu Xiang Rou Si dog meat, just like a “Flying Car” is a complex engineering device, but that doesn’t make a “Kite Flying Car Salesman” a complex engineering device.

By: ant

ant — Wed, 03 Dec 2008 12:13:24 +0000

this has nothing to do with gou rou (dog meat).

tastiest dish in china by a long way. great recipe

By: Jared

Jared — Fri, 11 Jul 2008 16:03:54 +0000

Was this dish originally made with dog meat and was modified to be made with pork? The Chinese term for dog meat dishes is “Xiang Rou”.

By: how about this

how about this — Fri, 11 Jul 2008 12:00:39 +0000

Oh and another thing when referring to the dish in those countries specified above I wouldnt use “fish-fragrant” to translate you meal. its loosely translated to just “fragrant-meal”

By: how about this

how about this — Fri, 11 Jul 2008 11:44:09 +0000

xiangrou is DOG! go to CHINA, THE PHILLIPINES, VIETNM OR LAOS and anyone will tell you that any meal you eat with xiangrou in it is not FISH or PORK its dog meat!!!
Their even baning DOG MEAT or xiangrou from dishes during the upcoming olympics.

By: paul

paul — Fri, 28 Dec 2007 12:45:59 +0000

i had this dish at a restaurant tonight and loved it.. just spent 10min trawling the net to find it and came across this page.. excellent recipe and the instructions are even better.. thanks .. i will be making this in the morning

By: Karen Xavier

Karen Xavier — Tue, 04 Sep 2007 12:13:28 +0000

I like to prepare chinese dishes, but I am also a very health concious person and often wonder are there any chinese dishes that will lend will to nutrition for diabetes, nutrition for cancer and so on? I would be very happy to receive some recipes. Thanks in advance for the response

By: therealpotato

therealpotato — Tue, 21 Aug 2007 15:52:29 +0000

Now, for the vast majority of us who have never been to China, our idea of Chinese cooking is limited to chicken balls, cherry sauces, and spring rolls.

Interesting… I’ve never seen chicken balls or cherry sauces in American Chinese cooking. I wonder if different dishes got imported/improvised among Chinese immigrants to Canada than to the US? Now I’m really curious.

This looks like a fantastic dish. Adding you to my blogroll- hi!
-sarah

By: Joshua

Joshua — Tue, 17 Jul 2007 07:55:40 +0000

I finally got around to making this dish last night and it was fantastic. Both Fuschia Dunlop’s books are now sat in my Amazon shopping basket waiting till I have a bit of cash spare.

By: Kevin

Kevin — Fri, 29 Jun 2007 05:56:28 +0000

I have made this dish often and can confirm it really is “mind blowing”. It is also very authentic as it was one of my favourite dishes while stationed in Beijing several years back. Ms. Dunlop’s book is filled with many excellent recipies none of which have ever disappointed.