Huangjia grilled meat, also known as roast meat by locals, is a unique preparation method and a well-known flavor in the country.
Legend has it that it was created by a peasant family surnamed Huangjiawan in the old Zhangqiu City (now Xiuhui Street, Zhangqiu District, Jinan City) at the end of the Ming Dynasty, and has a history of more than 300 years. It is characterized by crispy skin, yellow color, tender meat, delicious taste, delicious and delicious, edible but not greasy, easy to store.
The preparation method is: take the medium lean pig that has grown into the year, after slaughter, remove the five organs, remove the plate oil, remove the four hoofs and part of the ribs. Use a knife to cut a small mouth into the meat, use peppercorns, cloves, cinnamon, sand kernels, large and small fennel, cardamom, grass and fruit, salt and other condiments, grind into a powder, rub into the knife edge, and then use straw to prop open the inner wall into a semicircular arch, and dip the fire paper with water on the easily roasted part. Burn the hearth red with flakes of bamboo, remove the smoke, and then seal and stew the prepared whole pig and hang it in the oven. The furnace temperature should be controlled between 100 °C and 300 °C. The whole pig is hung in the oven and simmered for more than an hour. Then use a knife to scrape the black burn on the surface and eat it.
The Huang family barbecue that has just come out of the oven is surrounded by steam
Grilled meat in the shop
According to the inspection of Shandong Provincial Food Hygiene Supervision and Inspection Institute, the protein content of roasted whole pigs is 23.4%, the fat content is 43.1%, the salt content is 1.3%, and the 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. Barbecues can be eaten in a variety of ways, from wine to meals. It is delicious and delicious to eat alone, and different parts have different characteristics. The upper head of the buttocks accounts for about 3% of the whole pig for the grasshopper meat part, which is characterized by lean, salty and delicious; the two tenderloins in the middle part of the roast pig are the best parts, and its flesh is bright in color, tender and chewy; and then down is the tendon meat, which is characterized by lean meat, chewing, which is very good as wine dishes; chest, meat is lean and silky, good quality, and high nutrition. The most precious thing about the whole roast pig is the "house finches", a whole pig has only two, and its weight is only about two or three. If the grilled meat is simmered with cabbage or tofu, it is even more flavorful. In addition, the way to eat roasted meat with grilled bread, single-cake roll roasted meat, Zhangqiu scallions, sweet sauce with grilled meat, etc., are all popular with the masses. Because the whole pig is roasted in a special high-temperature oven, the moisture is reduced, the fat is reduced, the protein composition is relatively increased, and it is sterile, easy to store, and easy to carry, so it is a high-grade nutritious food and feast delicacies suitable for all ages.
An oven that inherits the ancient method
Lift two pieces at a time (a whole pig)
Because it is baked with skin, dehairing is a must
Since their ancestors ran the barbecue, the Huang family has been passed down from generation to generation, and they all practice this business to support their families. In April 1956, Huangjia grilled meat as a famous food to participate in shandong famous products and handicrafts exhibition, Huang Zhenxiang made Huangjia barbecue, won high praise at the exhibition, and has been introduced to home and abroad as a famous food in Shandong, so that people at home and abroad taste the mellow flavor of Huangjia barbecue.
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