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.
Jar meat is a kind of meat preservation technology invented by ancient ancestors, who cured and fried pork and put it in the jar for a certain period of time, and then took it out to entertain distinguished guests.
Time doesn't deceive diners' taste buds. Thousands of years of ancient techniques have maintained its original taste.
Jar meat is concocted by the ancient method, choose the best pork belly, and then use the salt vegetables of an settlement to put it in the pork belly jar, soak for more than a year, fish out after flavoring, and then fry the salt dish inside, in order to make a beautiful dish, the time is not to a year of jar meat can not be regarded as qualified jar meat.
Take all kinds of dried vegetables such as dried cowpea and dried greens, cut fresh fine pork belly and wash it, mix it with plant spices such as spices and star anise, and put the pork into the soil altar with a layer of dried vegetables, pickle for at least one year before taking it out, and then dry it, and then processed by the chef to make a beautiful dish.
The flesh of the jar is golden and ruddy, and the form is plump. But the cut is fat and thin, and the best jar meat will also produce some oil. The skin and flesh are not separated, the whole is not loose, the surface is free of burnt paste and impurities attached, clean and cheerful, the color is uniform, slightly yellow or golden yellow, shiny.
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.
Anyue's altar grandmother altar meat making technique has been included in the list of representative projects of intangible cultural heritage at the county level in Sichuan Province.
"Folk cuisine travels five continents, and classic fragrances echo all over the world."
The characteristics of the jar meat dish are pork crisp and rotten but not losing its shape, the taste is fat but not greasy, the color is ruddy and bright, the flavor is delicious, the saltiness is moderate, the sticky is delicious, and the meat is overflowing.
Its unique flavor, mellow taste, and then unforgettable use, leaving a fragrance between the teeth.
The smell of hometown
A century-old tradition of craftsmanship
Salty and fragrant
It is the beauty in the memories of countless Anyue people
Source: Ziyang Release, Cultural Tourism Anyue, Anyue Public Network, Lingdong Anju, etc