https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Moo_Shu_PorkMoo Shu Pork - Revision history2026-10-23T10:03:07ZRevision history for this page on the wikiMediaWiki 1.37.1https://www.chinesefoodwiki.org/index.php?title=Moo_Shu_Pork&diff=2557&oldid=prevAdmin: [CFWK] Create dish page (Infobox + Commons)2026-09-25T00:43:35Z<p>[CFWK] Create dish page (Infobox + Commons)</p>
<p><b>New page</b></p><div>{{#seo:<br />
|title=Moo Shu Pork / Mu Xu Rou (木须肉) - Chinese Food Wiki<br />
|keywords=Moo Shu Pork,木须肉,木須肉,木樨肉,Mu Shu Pork,Mu Xu Rou,Shandong,Beijing<br />
|description=Moo Shu Pork (木须肉) is a northern Chinese stir-fry of sliced pork, scrambled egg, wood ear and vegetables; in the US it is served with pancakes and hoisin.<br />
}}<br />
<br />
{{Infobox chinese food<br />
| image = Moo Shu Pork.jpg<br />
| caption = Moo Shu Pork<br />
| alternate_name = Mu Shu Pork; Mu Xu Rou; Moo Shi Pork; Muxi Rou; 木须肉; 木樨肉; 木犀肉; Moo Shu<br />
| pinyin = Mù xū ròu<br />
| type = Stir-fried sliced pork with scrambled egg and wood ear<br />
| course = Home-style main / restaurant main<br />
| country = China<br />
| region = Shandong and Beijing (northern Chinese home cooking); American Chinese restaurants in a pancake-wrapped form<br />
| other = Northern pork-and-egg stir-fry — American version adds pancakes and hoisin<br />
}}<br />
<br />
'''Moo Shu Pork''' (Simplified Chinese: 木须肉; Traditional Chinese: 木須肉; Pinyin: ''Mù xū ròu''; also written 木樨肉 / 木犀肉; English '''mu shu pork''') is a northern Chinese home-style stir-fry, classed under [[Shandong Food|Shandong]] cooking and common in [[Beijing Food|Beijing]], of thinly sliced pork, softly scrambled egg and wood-ear fungus, usually with cucumber, dried daylily buds or bamboo shoots. The name is generally explained through ''muxi'' (木樨), a literary word for sweet osmanthus: yellow-and-white scraps of egg were likened to osmanthus blossoms, and the flower word also let speakers avoid saying ''dan'' (egg), a syllable found in coarse expressions. Other explanations of the spelling circulate and remain '''disputed'''. In Chinese kitchens the dish is eaten with rice; the '''American Chinese''' version, which appeared on New York and Washington menus in the mid-1960s, uses cabbage and carrot and is rolled in thin pancakes brushed with hoisin sauce.<ref name="wp">[https://en.wikipedia.org/wiki/Moo_shu_pork English Wikipedia: Moo shu pork]</ref><ref name="zhw">[https://zh.wikipedia.org/wiki/%E6%9C%A8%E7%8A%80%E8%82%89 Chinese Wikipedia: 木犀肉]</ref><br />
<br />
== Characteristics ==<br />
<br />
Pale, savory stir-fry with fluffy egg, tender pork slivers, crunchy wood ear and cucumber; lightly seasoned with soy, rice wine, ginger and scallion rather than heavy sauce.<br />
<br />
== Ingredients (overview) ==<br />
<br />
Pork loin or tenderloin; eggs; wood-ear fungus; cucumber, daylily buds or bamboo shoots (by region); soy, rice wine, scallion, ginger. American version: cabbage, carrot, pancakes, hoisin. Overview only.<br />
<br />
== History and culture ==<br />
<br />
Chinese sources describe a Confucius-mansion style in Shandong with bamboo shoots, a Beijing style with daylily and cucumber, and a Hebei variant with water chestnut. The dish crossed to the United States with post-war northern Chinese restaurants; it became one of the best-known non-Cantonese items on American Chinese menus. Compare [[Peking Duck]] for another pancake-wrapped northern dish and [[Chinese Tomato Egg]] for another egg stir-fry.<ref name="wp" /><br />
<br />
== Serving and variations ==<br />
<br />
Rice accompaniment at home; pancake-wrapped in American Chinese restaurants. See [[Chinese Tomato Egg]], [[Yuxiang Shredded Pork]], [[Peking Duck]] and [[Egg Foo Young]].<br />
<br />
== See also ==<br />
<br />
* [[Chinese Tomato Egg]]<br />
* [[Yuxiang Shredded Pork]]<br />
* [[Peking Duck]]<br />
* [[Egg Foo Young]]<br />
* [[Shandong Food]]<br />
* [[List of dishes (A-Z)]]<br />
<br />
== References ==<br />
{{Reflist}}</div>Admin