White meat, today in different ways appear on the table of Chinese, some are cooked with sauerkraut, hot boiled hot to eat, some are clean meat and flavor plates on the table, taking advantage of the residual temperature to dip in the flavor, some are added to a variety of accessories and spices to mix well, as a cold dish into the table. In terms of the shape of the dish alone, no matter the shape or size, whether the food method is dipped or mixed, whether it is through the spine, sitting dun or five flowers, it will eventually be presented in the form of meat slices, and a "piece" word contains the millennium story of white meat.
Old Beijing white meat
The sacrifice of pigs, cattle, sheep and other livestock is a kind of sacrifice ritual in the ancient Chinese land, and the sacrifice on official occasions is divided into Tai Prison (cattle, sheep, pigs) and Shao Prison (sheep, pigs), if only one of them is used, it is a special animal.
The earliest documents to record white meat are the Book of Jin and the Book of Liang. The Taiping Imperial Pavilion and Wine" quotes the Book of Jin as saying: "Drink three liters and get drunk, and the white meat is not more than ten pieces", which is a self-effacing statement describing the famous general Huan Wen of the Eastern Jin Dynasty, which means that he has a small amount of wine and rice, and eats only ten small pieces of white meat. Huan Wen had a close relationship with Bashu, and it was this person who went up the River to destroy the Chenghan regime. The Imperial Dictionary also quotes the Book of Liang as saying that Xiao Yingxin of Southern Qi "was able to drink alcohol and eat white flesh to three liters". How much of a connection these two white meats have with today's white meat is still impossible to verify.
Antique ceremony
The source of white meat that can be mastered now comes from the northeast. The Manchus who lived in the northeast in the early years often used pigs as sacrificial supplies, and the whole pig was unloaded into eight large pieces, without any seasoning, boiled in white water, and cooked until five or six were ripe for later use. During the ceremony, the chief priest dances while chanting the sacrifice, and the deputy uses a knife to present the thin slices from different parts of the semi-cooked pig into the plate, offering the ancestors of the gods.
After the ceremony, the remaining pork is eaten by the participants, also with a blade into pieces, and the white meat is eaten with a white mouth, which is called eating fu meat or zun meat. Because this special sacrifice ceremony is called the jumping deity and the jumping god, the meat is also called the jumping god meat, which is the originator of today's white meat.
Sauerkraut white meat
Manchu white meat began relatively long ago, to the Song Dynasty, this kind of sacrifice etiquette and eating customs with the northerners to the south, spread to the Central Plains, the Song Dynasty Meng Yuanlao's "Tokyo Dream" recorded that white meat and head soup, chalcedony soup, pepper cake, soft sheep and other northern dishes appeared together in the capital of Tokyo Kaifeng at that time in the large food shop, the Song people called such a large food store "split tea".
By the early Qing Dynasty, white meat in the Jiangnan region has been very common, the food everyone Yuan Ming in the "Suiyuan Food List" recorded the practice of "white slice meat", pork boiled in white water to eight ripe, and then soaked for an hour, after fishing up with a fast knife slice into meat slices, while warm to eat, and said that this is "the northern people are good at the dish, the southern people are effective, in the end can not be good", the meat slice should be fat and thin, horizontal and oblique miscellaneous is the top product, to count "Manchuria jumping god meat is the best".
Interestingly, the book also records a "white slice of chicken", Yuan Mei praised it for its delicious taste of "Tai Tang Yuan Wine", and emphasized that you should not put too much water when cooking chicken, I don't know if this is one of the sources of today's Southern White Chopped Chicken.
White
Another official of almost the same era as Yuan Ming, Li Huanan, a native of Deyang, Sichuan, also collected recipes from all over the world in the process of eating and drinking, especially copying the cooking techniques of Jiangsu, Zhejiang, Guangdong and other places, and finally compiled by his son Li Tiaoyuan in Chuanfuzi, which was for the "Awakening Garden Record". The "white boiling meat method" recorded in the book is the same as the method described by Yuan Ming, and also emphasizes a small tip: "When you first prepare a basin of cold water, place it on the edge of the pot, and cook it three times, it is particularly delicious", which is often used in the sichuan-style white meat that follows.
According to the "Chengdu Overview", in the chengdu restaurants of the late Qing Dynasty, white meat slices and tsubaki sprouts and other dishes were sold. During the Republic of China period, it was famous for its white meat business, such as Qiu Fozi next to Shaocheng Park on Ancestral Hall Street, bamboo forest snacks on Fuxing Street, Happy Forest on Chunxi Road, and Li Yuxing on East Avenue.
Founded around the 1920s, Qiu Fozi is mainly bean blossoms, the dishes of white meat, marinated meat, beef and beef soup are very distinctive, known as one of the four golden flowers of Chengdu-style snacks (the other three are Yuexiang Village, Dwarf Zhai and Xiang flavor), after liberation, its business style was inherited by another famous Sichuan restaurant Shaocheng Small Meal, and garlic white meat also became the restaurant's famous product.
White meat with garlic paste
Bamboo Forest Snacks have been opened as early as the end of the Qing Dynasty, the history is slightly longer than Qiu Fozi, and the number of dishes and business scale are also better than those. The boss is called Wang Xingyuan, because he planted some bamboo in the backyard and conceited and elegant, in the name of bamboo forest, but the word small meal really reflects its business characteristics, the initial main garlic white meat, can soup meat shreds and small meals, after the good opinions, it expanded the scale, increased the number of burnt hat knots, burnt tongue tail and other series of roasted dishes.
In the mid-1940s, the founder Wang Boss died, and with the efforts of his wife and son, he steamed and fried dishes, and successively hired Xie Yuewu, Li Zinan, Xia Yongqing, Wen Xingfa, Jiang Haishan and other Sichuan cuisine chefs to join. Among them, Jiang Haishan, who is good at making white meat, is even more because of its special cooking method, outstanding adjustment method, and the knife method of sliced meat is particularly good, gradually pushing the garlic puree white meat of the bamboo forest snack to the peak, when people have poetry clouds: "Fuxing Street Mouth Bamboo Forest Meal, white meat is beautiful and cheap." The most important thing is that the material fine knife method is good, and this flavor is not commonly seen." For a time, the title of "bamboo forest white meat" actually covered the real name of the garlic white meat, which is a good story.
Li Zhuang white meat
In the 1950s, bamboo forest snacks were moved from Fuxing Street to Yanshikou, still maintaining the original business characteristics, and in the mid-1990s, it was recognized as a chinese time-honored brand by the then Ministry of Domestic Trade, and later moved to Sandong bridge.
According to records, there was also a bamboo forest snack in Chongqing in the last century. In 1922, Zhang Shaoqing, a native of Chengdu, opened a Sichuan restaurant called Bamboo Forest Snack on Zhonghua Road in Chongqing, specializing in Chengdu-style dishes such as garlic paste white meat and Hui pot sausages.
Chongqing small bamboo forest
After liberation, Chongqing Bamboo Forest Snack was renamed XiaoZhulin, and later moved to Shangqing Temple, which became a famous restaurant. At the end of the 1970s, Chongqing Catering Company opened a new bamboo forest restaurant in the western section of Bayi Road. At the beginning of this century, both stores were closed due to demolition.
Chengdu bamboo forest small meal
A piece of white meat, from north to south, from east to west, there are not only the spiritual communication between the people of the north and the ancestors of the gods in the ice and snow world, but also the people of Jiangnan Water Township who are exquisitely carved in leisure and leisure, and there are more Tianfu Bashu people playing with life between the five flavors and harmony, taking what they need, each enjoying what they want, seeing small in eating, and seeing big in eating, which may be the charm of Chinese food.
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Some of the pictures are from the Internet and are for illustrative purposes only.
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