Text/Figure Li Changshun Documentarian Old Li
Boshan grilled meat, also known as "roast meat" by Boshan people, has a long history. The Northern Wei Jia Sixun's "Qi Min Zhi Shu" contains the "Porpoise Method", which explains the method of grilling pork. Its exquisite skills have been passed down from generation to generation, and the special name of Boshan barbecue has developed on the basis of this traditional barbecue.
"Yanshan scenery is everywhere, the mountain city is unusual, the most memorable place for tourists, you remember the ancient city roast meat aroma." This is mr. Xiao Fan, editor-in-chief of the Dictionary of Chinese Cuisine, praising Boshan's famous food. This dish is well-made and has a unique flavor, with the characteristics of crispy skin, tender meat, mellow taste, fat but not greasy, which is praised by diners.
The production method of "Boshan Grilled Meat" can be traced back to the thirty-first year of Qing Guangxu (1905). At that time, Qian Zhenyuan, the manager of Boshan "Yuanxingzhai", changed the original large piece of roasting to a small piece of baking method, baking fast, cooked thoroughly, and easy to cut and sell.
When grilling, pork belly is split into strips that are 20 cm long and 5 cm wide. Soak in fine salt pepper water for 40 to 50 minutes, remove and let dry for 4 or 5 hours. After the water evaporates, the meat is hung side by side with a hook in a special grill, turned on all sides, evenly over the heat, and can be cooked in about four hours, with original flavor and mellow flavor.
Freshly baked roast meat, the skin of the meat is like a fried belly, full of golden skin bubbles. If you slap it with your hand, it will be broken, and the heat is superior. Lean meat can be used as a cold platter, fat and thin can be eaten with thin powder skin, that is, Boshan famous snack "thin powder skin braised meat", very original flavor.
The fuel used for roasting meat is mostly hard wood, such as persimmon wood, mulberry elm, etc., and can not use conifer wood with a peculiar smell.
Barbecue is a famous local food in Boshan, mostly for families to make dishes, some as gifts to relatives and friends, and now used in feasts as "large dishes". In terms of color, aroma, taste, shape and other aspects, it has completely inherited the characteristics and flavor of "Boshan Grilled Meat", and is the most representative dish in the Lu cuisine barbecue dish series.
This specialty is delicious for all seasons, especially the "fresh lotus leaf roll roast meat" in summer. Sprinkle sugar on the hot roast meat and eat it with fresh lotus leaves, which is delicious and fragrant, with a unique taste and flavor. In 1982, the famous product was rated as a quality product by the Ministry of Commerce of the People's Republic of China. The "Boshan 44 Seats", featuring "Boshan Grilled Meat", "Crispy Pot" and "Three Fresh Sea Cucumbers", was named "Top 10 Cultural Theme Banquets" by the 5th Asian Food Forum in 2015.
Li Changshun was interviewed by the media during the 5th Asian Food Forum.
Li Changshun, Chinese Culinary Master; Chinese Lu Cuisine Master; Chief Food Critic; National Judge of The National Hotel Industry; Referee of the National Vocational Skills Competition; Winner of the Golden Tripod Award, the highest award of Chinese cuisine; Executive Vice President of Zibo Hotel Culinary Association; Visiting Professor of Jinan University, Master Tutor of Ocean University of China, Director and General Manager of the International Academic Exchange Center of Shandong University of Technology.