Yangcheng is rich in all kinds of cuisine.
First, because yangcheng has a suitable climate, abundant water and relatively abundant products; second, because the qin river is full of literary style and rich party, high-ranking officials and giants have traveled the world and introduced many foreign cultures, such as Yangcheng Daoqing, which has absorbed the charm of Suzhou; the ancient residences of Yangcheng have integrated the essence of Western European castles and southern gardens; and the cuisine, compared with other counties, is also more exquisite.
Yangcheng snacks are especially famous for Yangcheng roasted liver, meat cans, assorted hot pots, etc. Limited by the length and balance of counties and districts, I can't write them one by one, thinking about it, I decided to write about the pig dirt that I am more familiar with.
Pig sewage is pig water, also known as pig offal, Yangcheng people call it pig offal, it can be seen that the word is elegant and elaborate, and the pig offal corresponds to the liver burning, which is quite neat and tidy.
Yangcheng pig dirty is especially the most in Runcheng. More than ten years ago, for about two weeks in the countryside of Runcheng, I ate pig offal almost every day, and I didn't even bother, which shows its strong attraction.
Like many snacks, Runcheng pig offal is also active in the streets and alleys. Two fires, two pots, two or three tables, two or three benches, that's all the possessions. Two pots, one is a large aluminum pot with noodles in it, and the other is a large iron pot or a large casserole with pre-boiled pork offal. The stall owner takes an empty bowl, first picks half a bowl of noodles from the large aluminum basin, then fishes a large spoonful of chopped old soup from the large iron pot or casserole, and finally sprinkles some coriander and green onions, the whole action is completed in one go, relaxed, busy and not chaotic.
Pork offal seems simple, but the main ingredients such as blood, liver, intestines, meat, etc. of the pig are cooked and cooked, accompanied by a pot of bone soup, and then a special seasoning recipe. However, it is extremely difficult to remove the fishy smell of pig internal organs and to be fresh and refreshing. The handling of the heat and the modulation of the taste require extremely rich experience, which is the result of trial and error, and is permeated with the spirit of rigorous scientific experimentation. Of course, the innate sensitivity to food is also important.
A good pot of pork dirty must be: increase one point is fishy, subtract one point is less, thick and light, meat and vegetarian, both delicious and good-looking, square for the top product.
Yangcheng people are confident, can hold, understand concord, and the invention of pig dirty is an example.
END
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Text source: Hemingtang Li Junlei
Edit: Liu Xia