The practice and formula of string incense(chuan chuan xiang)


  • 500g pork
  • half an onion
  • a small piece of ginger
  • 30g cumin powder
  • a pinch of cumin seeds
  • 30g toasted sesame seeds
  • a pinch of spicy and fresh seasoning (optional)
  • salt, to taste
  • 2 tablespoons cooking wine
  • 2 tablespoons vegetable oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce


    1. Wash and thinly slice the pork, separating the fat and lean meat into different cuts if possible. Cut the fat into 3 to 5cm cubes.
    2. In a bowl, mix the pork with the cooking wine, onion shreds, light and dark soy sauce, ginger slices, salt, and spicy and fresh seasoning. Marinate for 2 hours.
    3. Add the vegetable oil to the marinated pork and stir to evenly coat. Pierce the pork onto bamboo skewers, alternating between fat and lean meat.
    4. Place the skewers on a baking tray and preheat the oven to 220°C for 5 minutes. Bake for 15 minutes, then brush with sesame oil and flip. Bake for an additional 10 minutes.
    5. Sprinkle the baked pork with cumin powder, cumin seeds, and chili pink. Bake until the meat has changed color and is fully cooked.
    6. Serve the pork skewers hot, garnished with toasted sesame seeds. Enjoy!
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