Maybe it's the instinct that humans have evolved
There are probably not many people who do not like to eat meat from the bottom of their hearts
Because
Relative to vegetables, fruits, grains and other plant foods
Meat provides the highest number of calories
Eating meat is the most effective way for humans to get energy
If you turn to the vast and profound recipes of all mankind
Meat dishes certainly have an overwhelming advantage
And it's often "horizontal dishes"
Looking forward to it, looking forward to it, autumn is deep
There is one more excuse to eat meat and fat
It's cold, so you have to hoard fat to resist the cold
Today, when material life is greatly enriched
A hundred meats in unison, a thousand fats competing
Shrimp and crabs boiled pork back to the pot, chicken, duck and cow rows like hemp
As a gourmet country
The meat and meat practices eaten by people all over China have their own characteristics
Today, Geography Jun will take you to study it
Chinese Meat Eating Geography (bushi)
crayfish
Hubei
Crayfish scientific name "Protocrayfish Crawfish"
It is a type of freshwater shrimp
It is not an endemic species of our country
Instead, it is native to northern Mexico and southern America
More than 30 years ago
Crayfish are still in the paddy fields of Hubei
A pest that everyone shouts and beats and no one cares about
Today, it has become an important industry in Hubei
Not only firmly grasped the stomach of Hubei people
Even the national table is inseparable from it -
In the crayfish cultured in our country
More than half are produced in Hubei
From infamous invasive species
To Hubei aquatic products is the most "live color and fragrance" one
The crayfish's "counterattack" road is legendary
Road map for the spread of crayfish in our country
Source: Invasion Genetics of Protocellum Crawfish in China
February 2019
In 1998
On an inconspicuous food stall near the May 7 oil field
Li Daijun made his wife a method of braising chicken in oil
"Grafted" onto the crayfish, successfully made braised prawns
The red and oily "oil-braised prawns" came out
Hubei catering industry, which is quickly popular with oil
Hubei natives have also begun to eat shrimp
Right now
From steaming to oil stewing, spicy, minced garlic and more
The crayfish have all the flavors and dominate the rivers and lakes
Ever since the locals started eating shrimp
Hubei market, every summer
There are more and more stores specializing in braised prawns
The price of braised prawns in oil is also getting higher and higher every year
Crayfish are popular
One important reason is this
It is a food that "comes with social attributes"
While eating shrimp, a group of friends sit around the table
Eat lively and enjoy a lot of fun
So a table of crayfish
It is also the best choice for Hubei people to entertain friends from other places
Braised prawns in oil
Photo by Wang Fei, from China National Geographic, February 2019
crab
Gangnam area
Gangnam has many crabs, and hairy crabs are the most outstanding
Hairy crabs are large and fat, with green backs, white bellies, and yellow hairy claws
These characteristics are distinguished from other exotic counterparts
Hairy crab is commonly known as the lake crab, also known as the Chinese river crab
Some people say that crab meat has four flavors:
The flesh of the feet, silky long and tender, is as beautiful as a silver fish
The clawed meat, short and slender, tastes like dried scallops
Breast flesh, white crystal like white fish
As for the greasy cream block yellow
It's so delicious that it can't be compared to anything else
As for the more specific way to eat, it seems that Suzhou people are more particular
There are as many as 8 tools for eating crabs alone, commonly known as "eight crabs"
Round-toed scissors, tweezers, brazings, spoons and more
Ancient made of copper, or silver, or even pure gold
Now stainless steel can be replaced
Then it is served with ginger, wine, vinegar and sugar
Then first lift the lid and eat the bucket, the male is anointed, and the female is yellow
Hairy crabs in season
As The Ming Dynasty gourmand Zhang Dai of Shaoxing said
Full bucket "creamy accumulation, such as jade fat perks, unity is not scattered"
The second time you eat it, the urn is the chest
As the Qing Dynasty gourmand Li Yu of Lanxi said
"Chests are stacked, stacked with fat, next to the warehouse, the warehouse is meat"
Eat enough, and the foot will be folded in two
Cut bamboo with the same situation, suck the meat, and have no aftertaste
The last two claws, the two claws are more beautiful, so leave it to the end
Oranges, chestnuts, and windswept edges
Drink aged wine and vegetables with tender shoots
Drink with zhen rice wine and gargle with bud tea
It's like a heavenly kitchen fairy offering
Photography / Ma Hongjie
Image from China National Geographic, March 2007
duck
Yangtze River Basin
China was one of the first regions to domesticate domestic ducks
According to a 2018 study by China Agricultural University, it was speculated that:
The domestication of our country's duck can be traced back
About 2200 years ago
It is found in the Book of Wu Di
In the Spring and Autumn Period, "King Wu built a city to raise ducks"
To the two Han
The domestic duck has become one of three large birds (chickens, ducks and geese).
"Let the dogs, sheep, chickens and ducks go through the way, and even know their homes"
It can be seen that duck farming is flourishing
In the food culture of all parts of our country
There is more or less a place for ducks
They also come up with one or two famous dishes cooked with duck
But in terms of richness
The Yangtze River Basin is the first place to be handed over
If you comb the main stream and tributaries of the Yangtze River
Local duck specialties
You will find
The duck-eating culture in the Yangtze River Basin is extremely rich
From Chengdu, Sichuan, to the middle and lower reaches of the Yangtze River
There are countless ways to eat duck, and there is a distinct regionality
The Yangtze River Basin is rich in duck-eating culture and has a distinct regional character
Image from China National Geographic, October 2019
In Sichuan
There are Chengdu camphor tea duck, Jianchang plate duck, Leshan sweet skin duck
……
Arrived in Chongqing
You can eat the white market stagecoach duck and drink the authentic sour radish duck soup
Entering Hubei, duck neck shops are everywhere
Wuhan people even duck "tasteless, discarded pity" parts
All made into a national cuisine
Hunan people in the Xiangjiang River basin are also famous for eating ducks
Hongjiang Blood Duck, Xiangxi Bandit Duck, Zhijiang Duck,
Yongzhou blood duck, Lingling plate duck... A variety of tricks
In Jiangxi
Almost every place has a famous dish made with duck
Shangrao wax duck, Nanchang brine duck, Jiujiang Xiaoqiao stewed white duck,
Pingxiang lotus blood duck, Ji'an mold duck, Nan'an plate duck...
In Jiangsu
There are female oil boat ducks, Yangzhou three sets of ducks, Suzhou sauce ducks
And the gaoyou salted duck egg that Mr. Wang Zengqi never forgot
The duck-eating culture reached its peak in Nanjing
There is even a "Nanjing Duck Industry Association" established specifically for this ingredient.
According to statistics, Nanjing consumes an average of 120 million ducks per year
This has also become a meme on the Internet -
"No duck can leave Nanjing alive"
◎ Nanjing roast duck
When you go to Nanjing, which is famous for eating duck, you will find the traditional Nanjing roast duck oven in the streets and alleys, when the temperature in the furnace rises, turn off the fire and cover it tightly, so that the residual temperature in the stove will "stew" the duck to a golden brown, which is the traditional "roasted duck in the oven" in Nanjing, after the duck comes out, unlike the "burrito party" in the north, the Nanjing people will pour marinade on the steaming roast duck. (From China National Geographic, October 2019)
yak
Tibetan
Wild yak is endemic to the Tibetan Plateau
They are not only fierce, but also tall
Enjoy "protection at the national level"
Compared to wild yaks
Domestic yaks are smaller and lighter, and their coat color is variable
Domestic yaks on the Tibetan Plateau are generally considered endemic domestic animals
It used to be thought to have been domesticated by wild yaks
It is now thought that the two may be "brother species"
On the Tibetan Plateau, you can hear countless stories about yaks
For highland herders
They are "cows" that can milk cows and work.
It is also a "sheep" that produces meat and hair.
You can even ride as a "horse"
Among the many names of yaks
There's a love name called "Noel"
That's what baby means
It can be seen that the highland residents love it
In their daily lives
Drink yak milk, eat yak, roast yak dung...
From the inside out, it must not be separated from the shadow of the yak
Photo by David Li, from China National Geographic, February 2016
It has been recorded as early as the "Spring and Autumn of the Lü Dynasty"
"The Beauty of Flesh, the Flesh of yaks"
Authentic Lanzhou beef noodles are made of beef
Mainly yaks from Gansu and Qinghai
The yak is compact and ribbed
Beef muscle fiber is high in heme
It can improve the oxygen carrying capacity of the blood and replenish physical strength
Therefore, people feel that beef is the most "energetic"
It is felt most during exercise and heavy physical work
Tibetans also have a type of frost-dried beef called "shrimp color"
Cut the raw beef strips outdoors and freeze them overnight
Let the moisture in the meat freeze
Before sunrise, retract the room to dry and let the surface moisture evaporate
After repeating this for about a week, the muscle structure is loosened
After the moisture has completely evaporated
It becomes loose and brittle, melting in the mouth
And the nutrients in the meat are basically not lost
Haven't you seen enough?
Why didn't you mention the meat delicacies in your hometown?
Come to the comments section
Let's introduce it
Special Chinese meat delicacies
Geography and gastronomy do not separate families
I believe that you who pay attention to geography
There is also research on gastronomy
Wait for a comment from a hungry geographer
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China National Geographic, March 2007
- Yellow mud snail This flavor should only be found in Gangnam
- Hairy crabs are a delicacy fed on Yangcheng Lake
October 2014
- Yak: A totem belonging to the Tibetan Plateau
China National Geographic February 2019
- Crayfish from "invaders" to national delicacies
China National Geographic October 2018
- Yokozuna Mountain Delicious longer
China National Geographic October 2019
- Why is the smell of duck meat floating across the river? Explore the duck-eating culture of the Yangtze River Basin
Chinese Heritage, January 2018
- From time to time, do not eat
- Shabu lamb | The fiery feelings of winter
Museum, September 2013
- History of Chinese barbecue
- Xinjiang roast meat Lamb is perfectly combined with cumin
Museum, August 2014
- Seafood, to eat clearly
- Map of Chinese seafood in the Bohai Sea and Yellow Sea
- East and South China Seas on the Chinese Seafood Map
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