Lychee pork is a 300-year-old dish.

Not only does it carry hundreds of years of cultural heritage, but it also holds the nostalgia and memories of countless people—this is lychee pork. The preparation and ingredients of lychee pork are truly fascinating, and once you learn about its origins and story, you’ll understand why!

If you’ve already learned Hunan chicken or nutritious soups from my blog, then you must take this dish seriously（lychee pork）—every step is crucial and will give you a whole new perspective on Chinese cuisine!

Origin and Legend of Lychee Pork Recipe

Lychee Pork (Lizhi Rou) is a traditional dish from Fuzhou Cuisine, dating back to the late Ming and early Qing dynasties (over 300 years ago), or possibly even earlier. There are several folk tales about its origin. One story claims that over 300 years ago, poor families could only afford pork during festive occasions. To make the meat appear more abundant, they coated it with sweet potato starch, wrapped pitted lychees inside, and deep-fried it—creating the earliest version of Lychee Pork. Another more amusing legend suggests that due to the similar pronunciation of ‘Liji’ and ‘Lizhi’ in the Fujian dialect, the dish was accidentally named ‘Lychee Pork.’

There is another legend connecting lychee pork to an imperial favorite concubine.

It is said that Yang Guifei (Jiang Caiping), Emperor Xuanzong of Tang’s beloved consort, was from Putian. Born with exquisite beauty, she needed no heavy makeup – her elegant robes, graceful posture, and radiant charm made her seem like a celestial fairy. Moreover, she was a woman of remarkable talent, skilled in singing, dancing, and poetry.

Recently, Yang Guifei had been melancholy and lost her appetite. The palace servants noticed this with growing concern.

Fortunately, Emperor Xuanzong’s personal chef learned of her condition from the palace maids. He spent the entire night devising a dish to lift her spirits.

By noon the next day, the chef had succeeded in creating a pork dish resembling lychees. At the sight of it, Yang Guifei’s face lit up with a smile, and her appetite returned instantly.

When Emperor Xuanzong heard about it, he named it “Lychee Pork” and rewarded the chef with a promotion.

Diverse Interpretations and Modern Twists on Lychee Pork

Diverse Variations and Innovations in Lychee Pork

Over time, lychee pork has undergone continuous evolution and innovation. From homestyle versions to deep-fried buttery lychee pork, stuffed lychee pork, crispy lychee pork, and various contemporary interpretations—each variation boasts unique characteristics to satisfy different palates.

Among these, stuffed lychee pork is an innovative dish developed by Ju Chun Yuan in the 1980s. Having endured for over 40 years, it remains a diner favorite. The dish features water chestnuts（I’ll introduce you to horseshoe recipes） carved into fruit-pit shapes, wrapped tightly in minced pork, and deep-fried before being drizzled with sweet-and-sour sauce. Not only is it visually striking, but it also delivers rich layers of flavor—the savory aroma of the meat exterior contrasting with the crisp sweetness of the water chestnut core, creating an unforgettable two-in-one taste experience.

Another recent innovation is Eighteen Lady Red Lychee Pork. This dish involves pork pieces wrapped in red crispy crumbs, shaped to resemble lychees, and served with a separate dipping sauce, allowing diners to customize each bite. While preserving lychee pork’s traditional essence, it introduces modern creativity, resulting in a truly delightful dish.

Cultural Connotation

Lychee Pork is not merely a culinary delight, but a cultural embodiment of Fujian. It represents a harmonious blend of the Central Plains’ Han culture essence with ancient Yue ethnic traditions, while incorporating influences from overseas cuisines, ultimately shaping the distinctive character of Fujian gastronomy.

Ubiquitous across Fujian—from upscale restaurants to humble street stalls—this dish has become woven into the fabric of local daily life. For visitors, it stands as an essential culinary experience when exploring Fujian’s flavors.

The sweet-and-sour profile of Lychee Pork poetically mirrors life’s own bittersweet nature. Each bite reflects both a longing for life’s sweetness and a homage to historical legacy. When savoring this dish, one simultaneously tastes Fujian’s profound cultural heritage and unique regional identity.

The Modern Heritage and Development

Over time, Lychee Pork has gained popularity not only in Fujian but also across China and internationally. In 2016, it was listed among the “Top Ten Famous Dishes of Fuzhou,” and in 2021, it was included in Fuzhou’s first batch of protected Min Cuisine dishes. These honors recognize not only the dish’s traditional culinary value but also the profound cultural heritage it embodies.

Today, Lychee Pork is a must-order signature dish in Fujian’s restaurants and noodle shops. Meanwhile, as chefs and home cooks continue to innovate, its preparation methods have diversified. For example, adding ingredients like potatoes, pineapple, and water chestnuts（I’ll introduce you to horseshoe recipes） enhances the dish’s visual appeal and creates more distinct layers of flavor.

It should not be consumed at the same time with the following types of food

Cucumber: Lychees are rich in vitamin C, while cucumbers contain compounds that degrade vitamin C. Consuming them together will reduce the nutritional value of lychees by breaking down their vitamin C content.

Carrots: Carrots contain enzymes that break down vitamin C, which will degrade the vitamin C in lychees and diminish their nutritional benefits.

Animal liver: The copper and iron minerals in animal liver can oxidize the vitamin C in lychees, impairing nutrient absorption and reducing the nutritional value of both foods.

Seafood: The proteins and calcium in seafood may react with components in lychees, potentially causing indigestion or diarrhea.

Hot foods: As lychees are already a “warming” fruit (in traditional Chinese medicine), consuming them with other heating foods like cinnamon or red dates may lead to excessive internal heat, resulting in issues like mouth ulcers.

Milk and soy products: The proteins in milk and soy products may coagulate when combined with lychees, forming indigestible clumps in the stomach that can impair nutrient absorption and potentially cause diarrhea.

I’m more of a hoof-and-spoon kind of guy in this dish.

Lychee Pork Recipe