Main Ingredients: Lean pork (pork leg), black fungus, carrot
Flavor Profile: A balanced combination of savory, sweet, sour, and mildly spicy notes

Serving Instructions:
Place the sealed pouch into boiling water and cook for 8 minutes until thoroughly heated. Pour into a container and serve over rice.

Product Highlights:
A classic Sichuan dish, featuring finely shredded lean pork stir-fried to a tender texture. Paired with black fungus and carrot, and coated in a flavorful Yu Xiang (fish-fragrant) sauce that blends sweet, sour, and spicy elements.
Perfect for use in ready-to-eat meal kits, Asian hot meals, or retail frozen prepared food programs.