On the shores of Lake Lugu, the goddess of the Goddess Mountain sent blessings to the Mosuo people who lived here. The 13-year-old Mosuo boys and girls will usher in the traditional ceremony of becoming a ding, bid farewell to their childhood under the witness of their elders, and usher in the transformation of growth.
Bidding farewell to a joyful and sweet childhood may be painful, so the ancestors of the Mosuo people deliberately added a little aroma to the ceremony to dilute the confusion of this growth, which comes from pipa meat.
Millennia of delicious tastes do not diminish
Pipa meat is the most traditional cuisine of the Mosuo people, used to entertain VIPs. Although it is made of pork belly, it looks fat, but it tastes fragrant and fatty but not greasy. This crystal clear piece of meat, the taste is mellow, refreshing is the taste of the Ancestors of the Mosuo people for thousands of years, whether it is a red and white happy event or a Ding Ceremony, this pipa meat is indispensable.
Good MSG carefully selected
The amount of pork belly represents the wealth of this family, and the more pork belly, the richer the family. Pipa meat is made from these pork belly, which symbolize wealth. Mosuo people are very particular about making pork belly, they generally choose to kill pigs at the beginning of winter, and must pick an auspicious day, whenever this day the village everywhere smells the sound of killing pigs, everywhere you can see the production of pork, the scene is very spectacular.
After the pig is slaughtered, the internal organs are removed, and then the pig is laid back to the bottom of the belly, and the bone and lean meat are removed from the pig's body with a knife, which is the traditional craft of the Mosuo family, even if the bone is removed under the hands of skilled craftsmen, it can also be picked out.
Then wait until the skin of the meat has no body temperature, sprinkle with pepper noodles, grass and fruit noodles, salt and other condiments and white wine, gently knead, stitch its opening, coat the suture part with water or sesame oil to adjust the stove ash, and use corks or corn cobs to tighten the pig's nose to prevent insect moths. It is then pressed with stone or wooden planks to dry, and after drying, it resembles a lute, so it is called:"pipa meat".
Time to inject delicious food
The pipa meat used for the banquet must be cured for more than two years, and the pipa meat that has just been pickled has no rich aroma and taste, and they must also be experienced for several months in the frosted environment outside the room after the initial production, and the time will slowly ferment the pipa meat into a delicious taste.
A mark of growth
At the Mosuo family's Cheng Ding ceremony, he wore Chinese clothes, wore various ornaments given by his elders, stepped on the pork belly, and received blessings in the fragrant fragrance. Compared with the Ceremony, the children are more looking forward to the arrival of delicious food after the ceremony. Pipa meat is very much, can be boiled, can be fried, can be steamed, pipa meat looks fat, but it is fat but not greasy to eat, smooth and tender, mellow, the taste is even better than ham.
After the coming-of-age ceremony, the children of the Mosuo tribe also have to start learning the production of pipa meat, and when the pipa meat made by these young boys and girls is covered with smoke and dust on the surface and becomes the color of the vicissitudes of the gift, it means that 100% of the delicious food has arrived, and the once ignorant boys and girls are really growing up.
Integrating the spiritual humanistic history of landscape into food culture, thanking heaven and earth from the bottom of your heart, and revering nature, this is the story of Yunnan people and nature.
Source: The streets and alleys of Kunming