{"id":1678,"date":"2026-08-15T19:28:07","date_gmt":"2026-08-15T17:28:07","guid":{"rendered":"https:\/\/worldfoodhacks.fr\/?p=1678"},"modified":"2026-08-16T07:11:52","modified_gmt":"2026-08-16T05:11:52","slug":"yuxiang-rousi","status":"publish","type":"post","link":"https:\/\/worldfoodhacks.fr\/?p=1678","title":{"rendered":"Yuxiang rousi"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le&nbsp;Y\u00faxi\u0101ng r\u00f2us\u012b&nbsp;est un grand classique de la cuisine du&nbsp;Sichuan. Son nom signifie litt\u00e9ralement&nbsp;<strong>\u00ab <\/strong>porc effiloch\u00e9 \u00e0 l\u2019ar\u00f4me de poisson \u00bb, mais le plat ne contient<strong>&nbsp;<\/strong>aucun<strong> <\/strong>poisson. Cette appellation d\u00e9signe un profil aromatique traditionnel utilis\u00e9 \u00e0 l\u2019origine pour pr\u00e9parer le poisson : piment ferment\u00e9, ail, gingembre, ciboule, vinaigre et sucre. On la trouve aussi pour agr\u00e9menter de l\u2019aubergine, du tofu ou des l\u00e9gumes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bien que peu document\u00e9, le porc y\u00faxi\u0101ng serait apparu au Sichuan entre la fin de la dynastie Qing et le d\u00e9but de la p\u00e9riode r\u00e9publicaine, donc \u00e0 la fin du XIX\u1d49 ou au d\u00e9but du XX\u1d49 si\u00e8cle. C&rsquo;\u00e9tait alors d\u00e9j\u00e0 un plat familial pr\u00e9par\u00e9 dans les foyers urbains de Chengdu et environs. <a href=\"https:\/\/note.com\/amakuchi_note\/n\/nde2fbf1bd26b?hl=en\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a>Une l\u00e9gende populaire raconte qu\u2019une femme sichuanaise aurait r\u00e9utilis\u00e9 l\u2019assaisonnement pr\u00e9par\u00e9 pour un plat de poisson afin de cuisiner du porc. Son mari aurait tellement appr\u00e9ci\u00e9 le r\u00e9sultat qu\u2019elle aurait ensuite conserv\u00e9 cette combinaison d\u2019ar\u00f4mes. Cette histoire explique bien le nom du plat, mais elle rel\u00e8ve davantage de la tradition orale que d\u2019un r\u00e9cit historique v\u00e9rifiable.<a href=\"https:\/\/en.wikipedia.org\/wiki\/Yuxiangrousi\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La recette traditionnelle utilise souvent du&nbsp;c\u00e9leri chinois, de la laitue-asperge, des pousses de bambou ou des champignons noirs. Dans les restaurants occidentaux o\u00f9 il prend le nom de \u00ab porc \u00e0 la sauce ail\u00e9e \u00bb ou \u00ab porc sauce ail-piment \u00bb, les ingr\u00e9dients pr\u00e9c\u00e9dents sont fr\u00e9quemment remplac\u00e9s par de la carotte, du poivron ou des champignons de Paris, plus faciles \u00e0 trouver. La p\u00e2te de haricots ferment\u00e9s&nbsp;<em>doubanjiang<\/em>&nbsp;est parfois ajout\u00e9e dans les versions modernes, mais elle ne doit pas masquer le go\u00fbt du reste. Dans tous les cas, le Y\u00faxi\u0101ng r\u00f2us\u012b est aujourd\u2019hui un classique populaire et quotidien, suffisamment prestigieux pour figurer sur une carte de restaurant, mais assez simple et rapide pour rester un plat familial.<\/p>\n\n\n<div class=\"real3dflipbook\" id=\"130_6a81821422ef8\" style=\"position:absolute;\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le&nbsp;Y\u00faxi\u0101ng r\u00f2us\u012b&nbsp;est un grand classique de la cuisine du&nbsp;Sichuan. Son nom signifie litt\u00e9ralement&nbsp;\u00ab porc effiloch\u00e9 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1967,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,232],"tags":[157,199,86,83,153,198,151,224,306,702,703,84,85,704,81],"class_list":["post-1678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chine","category-porc","tag-asianfood","tag-chinesefood","tag-cooking","tag-cuisine","tag-cuisineasiatique","tag-cuisinechinoise","tag-cuisinedumonde","tag-foodhack","tag-foodhacks","tag-porc","tag-pulledpork","tag-recette","tag-recipe","tag-sichuan","tag-worldfood"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1678","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1678"}],"version-history":[{"count":7,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1678\/revisions"}],"predecessor-version":[{"id":1985,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1678\/revisions\/1985"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/1967"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}