【Window of Shandong】Zhangqiu Huangjia grilled meat and Zhangqiu scallions, Longshan millet, Mingshui fragrant rice, respectively, from the Ming Dynasty as a tribute to the emperor successively, Huangjia barbecue originated in the late Ming and early Qing dynasties, has a history of 300 years, with the whole pig roasted, yellow skin, crisp and refreshing, fat but not greasy, long-term storage is famous. Recently, we drove into Xiuhui Town, Zhangqiu District, and interviewed Mr. Huang Wuzhong, the 21st generation of huang family barbecue (Li Jisan special report).
Freshly roasted whole roast pig
Huang Wuzhong, the 21st generation of Huang family barbecue
Huang Wuzhong, born in 1949, is the 21st generation of Huang family barbecue. In recent years, on the basis of inheriting the ancestral barbecue skills, Huang Wuzhong has continuously studied the ancestral recipe of Huangjia barbecue, and after decades of continuous attempts, he has successfully formulated a new formula, which has been unanimously praised by the majority of consumers and promoted the development of Huangjia barbecue.
The 22nd generation of Huang family barbecue is Huang Kuan and Huang Zhen
Wuzhong Huangjia barbecue as a famous historical and cultural food in Shandong has entered CCTV many times, the first China Intangible Cultural Heritage Exhibition, Shandong Cultural Fair, Shandong Television, and the Polish Embassy in China Jia Bondeck tasted the freshly baked barbecue and has been "OK" praised. Wuzhong Huangjia Barbecue has won the honorary titles of Zhangqiu Famous Flavor Snack, Jinan Famous Flavor Snack, Shandong Famous Snack, Shandong Historical and Cultural Famous Food and so on. Mr. Huang Wuzhong was awarded the title of Master Craftsman of Jinan.
Deboning
Legend has it that as early as the Yuan Dynasty, there was a person surnamed Huang in Huangjiawan in Zhangqiu City who served as a military attaché in the dynasty and was demoted back to his hometown because of his defeat in battle. Among his entourage was a Mongol who often lit branches to roast lamb to eat, and the delicious taste attracted many people. The Huang family was inspired by this and often roasted meat to eat, but because the area has been raising pigs for generations, mainly roast pork, and the pork is cut into pieces and grilled.
Flower meat
By the end of the Ming Dynasty, it finally developed to roast whole pigs in a special stove and make a living from roasted meat. Therefore, since the Ming Dynasty, the Huang family barbecue has a history of more than 300 years. According to legend, the Huang family barbecue has another relationship with the founders of "Rui Yuxiang", the "Meng merchants" represented by Meng Luochuan and Meng Xiaohou. After the outbreak of the First Opium War, china's national industry and commerce gradually developed.
Marinate
The "Meng merchants" made many rich and noble people, and also brought the Huang family barbecue to the palace. It is said that Empress Dowager Cixi was tired of eating all kinds of mountain treasures and seafood made in the imperial dining room, and occasionally tasted the "Zhangqiu Huangjia Grilled Meat", but felt that the meat was fat but not greasy, the skin was crisp and tender, the aroma was unique, and the aftertaste was long, so she rewarded Meng Luochuan heavily, and the legend also gave the Huang family a bronze medal to reward.
Pigs
Production method: 1, after the pig is slaughtered, remove the internal organs, remove the hair, clean it, and cut the bone at a depth of about 0.5 cm per interval of about 2 cm. For the thick meaty part, first slice into two layers, and then cut the interval of about 2 cm with a vertical knife, and rub the ingredients after the whole pig is cut.
Burn the hair
2, grind the ingredients into a coarse salt, put all the ingredients into a basin and stir evenly to spread to the pork, to the deep part of the cut meat strips also rub the ingredients, after rubbing for about 30 minutes. Hook the pig's back trident bone with a double meat hook, hang it upside down, use the straw section to open the rear elbow and the pig's breech, and then use the steel bar to jam the outside of the pig's loin to form a barrel,And then use the straw to support the pig's middle chamber and front chamber, so that the pig body is rounded up, which is convenient for heating evenly when grilling.
Hot kiln
3. Ignite the oven with wheat straw, throw 40 kg of wheat straw into the furnace to make it fully combustible, and then block the air outlet with stone slabs and coal ash. Paste the white paper on the edge of the pork's open meat to prevent pollution, carry the supported pig on the stove mouth, buckle a large cauldron on the stove mouth, paste it with soil, and slightly emit green smoke.
Out of the kiln
4, from the time the stove mouth is closed, after 45 minutes the roast meat is cooked, open the cauldron, lift out the roast meat hanging, use a knife to scrape off the burnt outer layer of the pork skin, and then take the meat into thin slices and eat.
Finished product
In addition to the long history of Huangjia barbecue, the unique taste and rich nutrition are also important reasons. According to the Shandong Provincial Food Hygiene Supervision and Inspection Institute, its protein content is 23.4%, fat content is 43.1%, salt content is 1.3%, and moisture content is 31.6%. Freshly baked roast meat, the smell is fragrant, the taste drifts hundreds of meters away, the smell increases appetite, the skin is crisp and crisp, the meat is tender, the fat meat is not greasy, and the aftertaste of lean meat chewing is endless.