On July 20th, the launch ceremony of "Tianfu Tourism Cuisine" in Sichuan Province officially launched 100 of the most representative provincial-level Tianfu tourism cuisines in Sichuan, 10 "Tianfu Tourism Food Routes" products and 809 municipal (state) level Tianfu tourism cuisines.
To this end, we have launched a column of "Tianfu Tourism Cuisine • Intangible Cultural Heritage on the Tip of the Tongue" to show the endless charm and profound connotation of Bashu food culture.
Six-inch square pieces of meat
Simmer over low heat
Under the action of time
Dongpo meat made with emotion
Soft and sticky but not greasy
The salty sauce is fragrant and slightly sweet
Awakened the childhood memories of the people of Meishan
Origin of "giving back meat"
Born in Meishan, he was relegated to Xuzhou
Flood resistance and embankment to protect the city
The people were grateful for Su Shi's leadership
They all went to the house to comfort each other
Dongpo special "giving back meat"
The people praised
Dongpo meat is said to have been created by the Northern Song Dynasty poet Su Dongpo (Sichuan Meishan), and the earliest birthplace was Sichuan Meishan. The prototype is Xuzhou's return meat, which is one of the "Four Treasures of Dongpo" in Xuzhou.
According to legend, in April of the tenth year of the Reign of Emperor Shenzong of Song, Su Shi went to Xuzhou zhizhou. On August 21, the flood besieged Xuzhou, the water level was as high as two feet and eight feet, Su Shi was in such a difficult environment, and the whole city to fight against the flood and build an embankment to protect the city. After more than seventy days and nights of hard work, Xuzhou City was finally saved.
The people of the whole city rejoiced, and they thanked this leader for sharing his fate with the people of Xuzhou, slaughtering pigs and sheep one after another, and carrying wine and vegetables to the palace for comfort. Su Shi could not get rid of it, and after accepting it, he personally instructed his family to make braised meat and gave it back to the people. After the people ate it, they all felt that the meat was fat but not greasy, crisp and delicious, and unanimously called him "return meat".
The colors are poetic
Red is translucent
Color like agate
Poetic
Veritable
"Dongpo meat", also known as braised pork, boiled meat, Dongpo stewed meat, is a traditional dish in Meishan and Jiangnan regions of Sichuan, and is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines. Although the methods vary from place to place, some are boiled first and then steamed, some are boiled first and then burned, and some are simply directly boiled to harvest the juice, no matter which method, the finally cooked finished product has one thing in common: that is, it is red and translucent, and the color is like agate.
The transparent red color of Dongpo meat echoes with the poet Su Dongpo's flamboyant personality, only such a color is worthy of the poet's temperament, only such a color can highlight the quality of the poet, and only such poetry can be called a veritable "Dongpo meat".
Full of color and fragrance
Dongpo meat is stewed with pork
Its color, aroma and taste are excellent, and it is deeply loved by people
Slow fire, less water, is the trick to making this dish
Half fat and half lean
The entrance is sticky, fat but not greasy
The color is bright red and the taste is mellow
It's crispy and unbreakable, and it's delicious
Fragrant cooking wine slightly drunk with sauce
Reveled in Su Dongpo
Conquered people everywhere
There is a taste in the world
Raw materials for Dongpo meat:
Pork belly, shallots, ginger, peppercorns, salt, rock sugar, vegetable oil, rice wine, soy sauce.
How to make Dongpo meat
Scrape the pork clean, cook in a pot of boiling water for about 10 minutes, remove the blood bubbles, remove them, and let them dry.
Sauté the rock sugar into a sugar juice, pat the ginger and cut the green onion into sections.
In an aluminum pot, place the pork in (pork skin down) and remove it when the skin is golden brown.
Add soy sauce, green onion and ginger, rice wine, peppercorns, salt, sugar juice, rock sugar, add soup (the soup is about two inches of pork), bring to a boil over high heat, and use a low heat.
When the pork is seven years old, turn over and continue to simmer until it is raked, take it out and put it on the plate; remove the onion and ginger in the sauce in the pot, collect the juice and drizzle on the pork.
One knife down, but not through
Good wishes are contained in them
Family members are separated
But hearts and hands are connected
Meat on the eastern slope of Meishan Mountain
The sweetness is full of strong family affection
It symbolizes reunion
Sources: Floating Pepsi Painting, Tourist, Ten Point Foraging, Chinese Tourism Office in Singapore, Eclipse Manual, You Yixuan, some sources of information network, invasion and deletion