For Sichuanese, the taste of wax is the only memory of the tip of the tongue that belongs to winter.
After the winter solstice, almost every house in Sichuan hangs a bunch of sausages under the eaves - stuffed with full of meat filling, ruddy and shiny; peppers and peppers are injected into the soul of Sichuan, extra head, and then after the smoke of branches, the polishing of time, the air drying of the years, the Sichuan sausages emit a unique pyrotechnic smell. It is said that to judge whether the Sichuan people are rich or not, it is enough to see whether the sausages hanging at the door are enough.
▲ In Sichuan, the standard for large households is the number of sausages dried in front of their homes. Figure/Figureworm Creative
And the rib sausage, more can be called the "noble" in the Sichuan sausage - casing wrapped in a whole rib, the flesh is more fragrant, more textured, pepper aroma and grease aroma is thicker than the general sausage, the cartilage in between can even be chewed directly, so that eating sausage has become a surprise and ritual activity.
Sausages are the most humane food, with the texture of years of polishing, the smell of red dust and fireworks, the pleasure of spicy life, and the richness of fat and thin. Sichuan people, can you not remember the sausage?
No spicy lover can refuse Sichuan sausage.
Every string of sausages in Sichuan people contains the ultimate Sichuan flavor - the entrance is first of all the fat and lean, balanced taste of meat and oil aroma; then the spicy taste bursts in the mouth, attacking the city on the taste buds, the entire tip of the tongue is crispy; the aftertaste of the smoke and the sweetness of the wine emerge, full of fragrance.
And sichuan people for the raw materials of spicy sausages pursuit of extremely high - authentic sausages, must be pickled with well salt from Zigong, for the fat and lean meat to remove water, into the taste; and then add Sichuan's best peppercorns, peppercorns produced from Hanyuan to inject the sausage with a fragrant soul; and finally with pure grain Daqu, so that after a strong taste stimulation, there is still a piece of grain sweetness.
▲ Peppercorns and peppers are the soul of Sichuan sausages. Photo/Visual China
What is even more addictive is the smoky flavor of Sichuan sausages-
The word "smoke" is called "qiāo" in the southwestern official dialect of the Sichuan people, and there is a sense of immediacy of dark fire and smoke. Farmers usually set up a simple tent in the yard, on which the sausages are hung, and underneath them are laid a layer of cypress and eucommia branches, and covered with semi-wet orange or grapefruit peels. When lit, the fruity smell of orange peel, the fat smell of cypress trees, and the smoked smell of smoke are infused with sausages at the same time.
Smoky flavor to Sichuan sausage, just as peat flavor to Isle whisky, is a unique flavor bred by water and soil.
It is also because of the rich sense of layering that Sichuan sausage has a mellow taste that is incomparable to fresh ingredients - when steaming rice, cut into two slices, even ordinary rice, it can become vivid and fragrant at the moment when the rice is steamed; or directly fried with garlic seedlings, watercress sauce under the pot, just the aroma emitted in the stir-fry is enough to make people fall.
Every slice of sausage instantly took me back to the street restaurants in Sichuan.
Rib sausage, is the "Versailles" in Sichuan sausage——
But it's just a matter of using a selection of pork ribs instead of meat filling! The same with Zigong well salt, Hanyuan peppercorns, pure grain Daqu pickling, the same with smoky flavor, rib sausage is only more than the ordinary sausage more "surprise feeling", but at any time can bite the most fragrant "sticky meat", flexible and juicy ribs and crisp and fragrant cartilage, what a great thing!
And eat rib sausages also have to do hands, what lady's rack, gentlemanly demeanor all put down, bare hands from the side of the rib intestines, will be hemp, spicy, wine marinated "silky" lean meat, one by one from the ribs to tear off, each bite can take into account the texture of beef jerky and sausage soft glutinous, and finally even the bones have to be clean!
What is even more surprising is that eating rib sausage is like a bubble bubble Mart blind box, if you can nibble on the crunchy cartilage, it is definitely a "hidden model", a bite down the lean meat and soft crisp bone at the same time, the rich gravy bursts out, with a hint of spicy spicy wine aroma, like a small bomb to burst your taste buds, "crunchy" chewing pleasure and the pleasure of eating meat in a big bite are unified here.
At the same time, compared with the lean meat of the tenderloin, leg meat and other parts, the shredded meat attached to the ribs is more watery - just like eating spicy duck neck, a small amount of shredded meat is the most fragrant and flavorful existence. Without adding extra fat, the rib sausage can be "rigid and soft", truly achieving "more is greasy, less is firewood".
If "Sichuan foodie" Su Dongpo lives in modern times, the year is approaching, and he calls the head of the house when he is "degraded", there is a good chance that he will ask:
"Is the sausage filled?"
"When will you send it to me?"
Sichuan Lawei family, click on the picture to place an order
Photography / Shen Zhicheng Photo / "New Year on the Tip of the Tongue"
Click on the image to place an order! Sausages, rib sausages, bacon, neat sichuan bacon family!
Sichuan people's deep and warm love for sausages, just look at the famous sausage street Xinkaisi Street to know - it is said that since October there have been citizens have been ordered, close to the New Year's Pass, Sichuan people's homes under the eaves of the window hanging sausages have long become a grand view, looking at the red tongtong a "meat forest", the oily red, is both the red of lean meat, but also the red of peppers.
The sausages and bacon that Fengwujun brought to you this time are from Su Dongpo's hometown - Meishan, Sichuan. Locals choose high-quality farmhouse "running mountain pig", the meat is more compact and delicate, ribs also have more "live meat", pork belly is fat and lean ratio perfect, with Sichuan's unique salt, pepper, pepper, pure hand smoked, made of sausages, bacon, each bite is an exclusive flavor.
▲ Stick cards to the sausages to prevent confusion, and each copy is a "private customization" of the customer. Photography / Hou Zhi Photo / "New Year on the Tip of the Tongue"
Just as the so-called "pig inherently dead, or made into sausages, or made into rib sausages, or made into smoked bacon", these three kinds of bacon from the hometown of Dongpo, the sausages are fat and thin, spicy and attractive, the rib sausages are luxurious and enjoyable, quite "arrogant", and the bacon is made of pork belly, cut into transparent crystal flakes, the most delicious.
Sichuan sausage, bacon, bacon ribs, bacon pig's trotters, wax plate duck combination 2 kg free shipping ¥138 purchase