#聚光创作大赛#
The most unjust food in the southwest,
It is also the most unique fermented food in China!
If you are given a plate of food, the raw materials are made from the incomplete digestion of the juice in the intestines of cows and sheep, do you dare to try it?
Someone replied: We not only dare, but also ate for thousands of years! There is no shortage of "dark dishes" with heavy flavors in Chinese food, such as preserved eggs, live beads, stinky tofu, and ...... Although the taste and vision are very impactful, often, the person who loves it is very beloved.
The "top priority" is the one that has been constantly challenged, tried, and evaluated by various food bloggers in recent years - 瘪 (biē). To put it simply, the raw material of deflated is the incompletely digested grass juice in the intestines and stomachs of cattle and sheep, and its taste is very special, and it will be unforgettable for a lifetime if you smell and taste it.
The emerald green beef soup is what people call "dark cuisine".
This "heavy taste" is not just a curiosity, it is a long-established and rich gastronomic philosophy, originating in the mountains of southwest China, and it is also a unique top-notch Chinese fermented delicacy.
Savor the taste of the deflated, you will also find that the deflated is by no means the stinking as imagined, but with a hint of grass freshness, a hint of bile sweetness and a hint of fermentation complexity, it is too monotonous to describe it with deliciousness, and it is just right to describe it with uniqueness.
Cow deflated hot pot and cow deflated dry pot, two delicious forms of cow deflated.
Fermentation is a natural delicacy discovered by the symbiosis between humans and nature. In the north and south of China's great rivers, there are a series of fermented delicacies in various places, such as ham from Yunnan, sauerkraut from Northeast China, stinky mandarin fish from Anhui, sour bamboo shoots from Guangxi, and Moutai from Guizhou. But if you want to say what is the most unique fermented food in China, it must be, and can only be-
瘪。
Deflated, the top fermentation philosophy of the Southwest Mountains
Speaking of cow deflated, I have to mention that Rongjiang County, southeast of Guizhou, is a place where the deflated is like life, the streets and alleys are full of deflated shops, and there is even a deflated cow deflated city in the loyal town under its jurisdiction, and if you enter the cowshed in the alley of the cow deflated city at 4 or 5 o'clock in the morning, you may see such a scene-
The cow slaughterer squatted on a small wooden bench, held a red scoop, scooped out piles of green grass from the stomach of the freshly killed cow and put it in the bag, which was the "original version" of the cow's deflated.
The raw material of cow deflated is the undigested grass in the cow's stomach.
Later, the bag will be taken from the restaurant and taken to the back kitchen for the first processing, brewed with a small amount of liquor and water, and then poured into a strainer to filter and squeeze out the juice, which is the first processed version of the cow deflated. The bucket of beef deflated soup that comes out of this can be boiled to make a hot pot of beef deflated, or it can be made into a dry pot of beef deflated, and it can also be used for stir-frying.
The above scene is just a microcosm of the "deflated" culture in the southwest mountainous areas, and now in the western and southwestern parts of Yunnan, Liping, Congjiang, Jinping in Guizhou, and Sanjiang, Rongshui, Bama and other regions in Guangxi, you can still see a variety of local people's eating customs.
The matcha-colored cow deflated was described as "green siang" in Lu Xun's mouth.
If you look at the longer history, in fact, "deflated" as early as a thousand years ago in the Tang and Song dynasties recorded, at that time the deflated was called "Shengji" and "Qingtang", etc., in the late Tang Dynasty period, Liu Xi in the "Lingbiao Record Different" has been recorded, "Rongnan local style, good buffalo meat...... When it is full, it is consumed with holy teeth. Lu Xun once wrote in his collation of this book, "The holy tooth is like a green cow, and the cloud is the grass that has turned into grass in the stomach and intestines of the cow...... He who. ”
It is impossible to verify who was the first to eat deflated, but about deflated, we should not only praise the people who found this delicacy, but also praise nature, cattle and sheep. Most of the world's fermented products are fermented in an indoor or outdoor environment, but the fermentation of deflated is more similar to the cat poop coffee that was popular in previous years, and it allows food to ferment in the digestive tract of the animal.
Cow deflated in a double-flapped stomach.
Compared with cat feces coffee, the fermentation of deflated is more complex, this complexity stems from the complexity of the structure of the stomach of cattle and sheep, cattle and sheep as ruminants, there are a total of four stomachs, the grass first enters the rumen to store food, and then enters the net stomach for rough digestion, ruminates and then enters the valve stomach, and finally enters the wrinkled stomach to complete the final digestion, and the raw materials of the cow deflated are taken from the rumen and the double stomach of the flap, at this time the grass in the stomach is not completely digested, but after fermentation, forming a complex and fresh flavor.
In the process of rumination, the cellulose and lignin, which cannot be digested by humans, are slowly fermented at the body temperature of cattle and sheep, and instead brew a unique fermented taste, which is a delicacy given by nature.
Deflated is not only delicious,
It is also the survival wisdom of the people in the southwest mountainous areas
Even if you understand what deflated is, in the eyes of outsiders, it is still a kind of food that requires psychological construction to be able to pinch your nose and challenge. But if you go deep into the southwest mountainous area, from the climate, products and eating habits here, you will find that it is not only the daily diet that has accompanied the people in the southwest mountainous area for thousands of years, but also the survival wisdom of the people here to live in harmony with nature.
The premise of the birth of the deflated is cattle, sheep and forage, the mountainous environment and warm and humid climate conditions in the southwest mountainous area, so that the vegetation here is abundant, the domesticated cattle, buffaloes, goats, etc. are the domestic animals of the local ancestors for generations, and there are all kinds of wild vegetables and pastures all over the mountains all year round, and the cattle and sheep eat the fresh forage in the belly, which naturally produces a large number of high-quality blue-green deflated.
The cattle and sheep in the southwest mountains eat fresh herbs all year round.
Other characteristic products in the southwest mountainous region also complement each other with the deflated, such as the seasoning of the Rongjiang beef deflated hot pot, which must be indispensable Dogwood, Sichuan pepper and Shannai, before the introduction of chili peppers, these local Chinese spices cover up the fermented peculiar smell of the deflated soup and increase the level of flavor of the deflated soup.
The seasoning of the meat in the beef deflated hot pot also adds many local spices.
Of course, in addition to the deliciousness, the more important reason for eating deflated is the awe of nature of the people in the southwest mountains. In the local culture, it is believed that the cow's life is dedicated to farming, so everything that the cow is given after slaughter must be accepted, so that it can be returned to nature.
This kind of awe also feeds back to the people, the cattle and sheep raised in the high mountains in the southwest eat a hundred herbs in the process of foraging, and there is naturally medicine in the grass, and bile will be added to the deflated juice, so in the eyes of the locals, the deflated is also called "Baicao soup", which can strengthen the body. At the same time, the place where the deflated rice is prevalent is also the place where glutinous people are concentrated, glutinous rice is not easy to digest, and the deflated soup originates from the intestines and stomachs of cattle and sheep, and can also help digestion.
Guizhou, Guangxi, Yunnan......
How many tricks are there in China?
Throw away the colored glasses and savor carefully, you will actually find that the deflated is not only the smell as imagined, the taste of the grass makes the deflated mouth slightly bitter, but the effect of fermentation makes the deflated soup have a little more sweetness, in addition, there is a variety of forage and other complex aromas superimposed, constituting a unique Chinese delicious wonder.
At the same time, outsiders may think that this is a "heavy taste", but in fact, this is a regionally limited delicacy, because eating deflated is a matter that needs to race against time, after taking it out of the belly of the cow and sheep, the deflated will stop fermenting and begin to turn to deterioration, and the best deflated can only be eaten locally. And due to the different local products, the deflated food in various places also presents different styles.
There are many local spices in a pot of beef deflated hot pot.
In recent years, with the popularity of "village super" all over the country, people are more accustomed to making hot pot, and after the grass in the stomach is taken out, it is washed and double-filtered to leave the soup; Then the green onion, ginger and chili pepper are stir-fried, the deflated soup and bile are poured into the pot and boiled, and then local spices such as dogwood, Sichuan pepper and Kaempfera are added to flavor to stimulate the fresh fragrance of the cow. Finally, pour in the fresh beef seasoned with fennel, green onions, coriander, etc., and a pot of beef deflated hot pot is ready.
As an imaginative ingredient, the way to eat the deflated sauce is also full of imagination, the deflated juice can be cooked, made into beef fried beef deflated, beef deflated hot pot; It can also be eaten raw, made into beef deflated juice mixed with raw beef, raw beef deflated with water......
Beef deflated juice mixed with raw beef, a unique way to eat deflated.
And to the northwest of Guangxi, the sheep intestine presents another completely different style, people do not take the sheep stomach, directly put the sheep intestine with the deflated juice in the pot and stir-fry, until the substance in the sheep intestine is fried until it bursts out, add oil and fry dry and then add water to boil, a pot of sheep soup is ready. Different from the use of stomach forage, the part of the raw material of the deflated soup in some parts of Guangxi is the sheep intestine, so it is necessary to make strict trade-offs to the intestinal part, in order to avoid excessive digestion and peculiar smell, the position of the deflated soup can not be too far back, and the previous section is better.
Dry-fried sheep intestines with deflated juice is a way to eat deflated sheep in some parts of Guangxi.
Looking further into Yunnan, in Dehong, Gengma, Xishuangbanna and other places, there is an equally unique delicacy called "sā piě", which is similar in pronunciation to 瘪 (biē), in fact, it is also the juice in the intestines of cattle and sheep. However, unlike Guizhou and Guangxi, Yunnan sā piě is usually made into a cold dish, and more than an hour before the cattle are killed, the cattle are also fed some wild grasses unique to Dai Township, such as Wujia leaves and spicy knotweed, so that the deflated juice will present a cool and spicy taste.
This delicacy is also popular in Thailand, Vietnam and other places, and it is not only delicious, but also a flavor flow of human dietary wisdom.
Cool sprinkle skimming is a special delicacy of Yunnan.
Diagram / Diagram Worm Creative
In the final analysis, the term "heavy taste" is more like a modern artificially constructed concept, in fact, in every place, there may be foods with heavy tastes in the eyes of outsiders, which are the sum of the local natural environment, dietary structure, national psychology and collective consciousness.
The taste of deflated is complex and layered, on the one hand is bitter and fresh, on the other hand is the fermentation charm, give the deflated a chance, such a rich and rich taste, you will definitely open a new world of taste buds!