Moo shu porkMoo shu pork (also spelled moo shi pork or mu xu pork) is a dish of northern Chinese origin, possibly originally from Shandong.
In its traditional Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in sesame and/or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds. Thinly sliced bamboo shoots may also be used. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (usually huangjiu).
Moo shu pork is served with a small dish of hoisin sauce and several (generally four) warm, steamed, thin, white tortilla-like wrappers made of flour, called “moo shu pancakes” (Chinese: 木须饼, pinyin: mù xū bǐng)。The moo shu pork is then wrapped in the moo shu pancakes, which are eaten by hand in the manner of a soft taco. The diner typically wraps his or her own pancakes, although waiters in Chinese restaurants are often willing to perform this function as a courtesy to diners who are unable to do so. First, a small amount of hoisin sauce is spread onto the pancake, then a spoonful or two of moo shu pork is placed in the center of the pancake. The bottom of the pancake is folded up slightly (to prevent the contents from falling out), and the pancake is either folded or wrapped from left to right, in the manner of a soft taco. Unlike the practice in wrapping a burrito, the top is usually not folded over, as the pancake is generally eaten immediately and thus there is no danger of the food falling out of the top, which is the part which is eaten first. Because the dish often contains a great deal of liquid, care must be taken that the pancake does not become soaked through and break during rolling or eating.
木须肉（也说明茂市的猪肉或猪肉徐亩），是中国北方菜的起源，最初可能是由山东。
在其传统的中文版，由木须猪肉猪排切片或切碎的肉和炒鸡蛋，炒芝麻油炸和/或花生油与薄片木耳香菇（黑木耳）和黄花菜芽在一起。竹笋切成薄片也可使用。这道菜是用剁碎的姜，蒜，葱，酱油，料酒和大米（通常是黄酒）。
武树猪肉供应的海鲜酱用和几个（一般4）暖，馒头，薄，白玉米饼样包装面粉制成，被称为“木须饼”（中文：木须饼，拼音：亩旭碟bǐng）。茂树的猪肉，然后在木须煎饼，这是用手吃的软塔科地包裹着。晚餐通常包装的他或她自己的煎饼，虽然在中餐馆服务员往往愿意履行作为食客谁是不能这样做，礼貌这个功能。首先，对海鲜酱油少量蔓延到煎饼，然后一匙或木须猪肉二是在煎饼的中心。该煎饼底部折叠略有上升（以防止掉出来），而煎饼是一下子从左至右包裹的内容，在软塔科方式。不同的是在包装一个卷饼的做法，最上面是通常不折叠，因为吃煎饼一般是立即，因此也没有下降出前，这是其中的第一部分是吃食物的危险。由于菜往往包含大量的液体，必须小心的煎饼不会成为湿透，打破在轧制过程中或进食。
(Source: culture.chinese.cn)
