You can find tofu sheets at many Asian grocery stores, usually in the refrigerated section, and sometimes in the freezer section. It’s a nice way to add more texture and make the meal more filling. When serving Jiang Jiang Rou Si, you can use tofu sheets to wrap up the pork to make small “burritos”. Due to the different manufacturing process, tofu sheets have a much tougher texture and are thinner than firm tofu, and they can hold their shape pretty well without falling apart. Tofu sheet (豆腐皮), sometimes called soy sheet, is a type of tofu product made from soybeans and water. You can find sweet bean paste at Chinese markets and Japanese markets. Sweet bean sauce tastes much better due to the depth of flavor, since it goes through a fermentation process which hoisin sauce lacks. It is sometimes labeled as “hoisin sauce” at Chinese restaurants in the US, because hoisin sauce sounds more familiar. Sweet bean paste is also the main ingredient in Peking duck sauce. It is a thick, opaque, reddish dark brown sauce that tastes salty, slightly sweet, and has a savory umami that is similar to that of fermented soybeans. The sauce is made primarily from fermented flour, fermented soy sauce, sugar and salt. Sweet bean paste (甜面酱), sometimes called sweet bean sauce or sweet flour sauce, is the main ingredient in the Jing Jiang Rou Si sauce. Ingredients for Jing Jiang Rou Si Sweet Bean Paste At a hole-in-the-wall diner or school cafeteria, the pork would simply be served over a bed of steamed rice. You can roll the pork and a piece of scallion in a tofu sheet to make a small “burrito” as you eat. In a nicer restaurant, it is often served with sliced Chinese scallions and tofu sheets on the side. The main star of the dish is the thinly sliced pork cooked in a thick sauce that is super rich, savory and sweet. It’s a popular dish in restaurants and you see quite a few different ways to serve it, depending on the chef. Jing Jiang Rou Si (京酱肉丝), which directly translates to Peking sauce shredded pork, is a signature dish from Beijing that I ate growing up. Both are quite easy to put together and are very suitable for a weekday dinner. Both dishes use very affordable and down-to-earth ingredients to make a satisfying and filling meal. If you asked me to pick a dish that represents Beijing cuisine, Jing Jiang Rou Si and Zha Jiang Mian (Beijing fried sauce noodle) would come to mind immediately. Served with scallions, you can either wrap it in tofu sheets or duck pancakes, or serve it over steamed rice for a decadent meal. Jing Jiang Rou Si, or Peking shredded pork with sweet bean sauce, features tender pork bites cooked in a thick savory brown sauce that is aromatic and sweet.
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