One place, one taste, spicy and fragrant. There are many tourist foods in Tianfu, which one is your favorite?
Recently, the Intangible Cultural Heritage Department of the Department of Culture and Tourism announced the "Provincial Tianfu Tourism Cuisine Candidate List" to the whole country, and 100 Sichuan specialties were listed. Today, I will eat Anyue jar meat with the non-heritage!
The art of making tan grandma and altar meat is a traditional folk food making method with a history of hundreds of years, which has been spread in Anyue County and has been included in the list of representative projects of intangible cultural heritage at the county level in Sichuan Province.
Jar meat is a kind of meat preservation technology invented by ancient ancestors, because there was no electronic product in ancient times, the ancestors continued to explore and improve the way of storing pork, and put the pork marinated and fried in the jar for a certain period of time, and then taken out to entertain distinguished guests.
△ Fry
The practice of Anyue jar meat is roughly the same as that of jar meat throughout the country, except that when stored, there is a layer of meat and a layer of pickles.
To make the jar meat, it is necessary to use the Anyue farmer's self-raised New Year pork, fry it in oil, and pour the meat into the jar with oil. After the temperature drops, the oil solidifies to seal the meat in the altar, and then the jar is placed at a low temperature for 3 months to a year or so, and it can be eaten when it is unsealed, and the taste is soft and moderate, fat and not greasy.
△ Wrapped in powder
△ Altar loading
Due to the different materials of pickles grown in the locality, different flavors will be incorporated, and finally a unique flavor will be different from that of sauce meat products and smoked bacon.
The smell of hometown
A century-old tradition of craftsmanship
Salty and fragrant
It is the beauty in the memories of countless Anyue people