Source: Dongguan Time Network-i Dongguan
Like tangerine peel and Pu'er tea, la flavor is a delicacy that people and time conspire together. Walking to the vicinity of Houjie Xinyuan Wax Flavor, you can smell the aroma of sausages in the cool breeze. Rows of bacon hanging high, sausage powder, oily and fragrant, are the flavors condensed by the north wind and the sun, which is the favorite of the neighbors.
Houjie sausage belongs to a kind of Cantonese sausage, which is oval in shape and tastes fragrant, delicious meat, and mellow wine. Recently, the Xinyuan Houxuan flagship store opened. Lv Qingchun, general manager of Xinyuan Houxuan, introduced that in 2012, Mr. Chen Shigen, the founder of Xinyuan, was rated as the inheritor of the production technique of Houjie sausage in Guangdong Province by virtue of his persistence in making Houjie sausages and the production of sausages over the years. Today, houjie sausage making skills have been passed down to Chen Haocheng, chairman of Xinyuan, and it is already the fourth generation.
Sampo water duck soup
All along, Xinyuan has insisted on using the techniques that have been precipitated for generations, such as pure hand-mixed ingredients and natural raw drying, to completely retain the mellow flavor and deliciousness of "Houjie Wax Flavor". Every day at three o'clock in the morning, in order to ensure that the sausage uses the freshest pork, the sausage master here begins to get busy, and immediately processes it to achieve the first time to "lock fresh", and strive to make the color of the sausage more beautiful.
The taste of sausage depends on the soy sauce. The homemade secret soy sauce passed down from generation to generation in Xinyuan is the essence of dachshund. The secret soy sauce is combined with aged fen wine, and then the sugar is added to taste, and the meat is mixed with the aroma of the sauce. Lu Qingchun told reporters that Xinyuan secret soy sauce, as a municipal intangible cultural heritage, has been brewed for more than 700 days and nights, constantly repeatedly sunbathing, day and night to absorb dew, and every rainy day must be specially "cared for", "It can be said that every drop of soy sauce is the painstaking work of Xinyuan people." ”
Lv Qingchun introduced that in recent years, Xinyuan Food has participated in the intangible cultural heritage display activities, entered the classroom and linked up with the media to tell the story of the inheritance of Houjie sausage to the public. As a brand of Xinyuan Food, Xinyuan Houxuan broke the pattern of traditional retail stores and catering stores in the flagship store, skillfully integrated catering and retail, and launched a "catering retail experience store". The flagship store changed the style of Xinyuan's traditional retail store, mainly decorated with wooden structure, and created a double-storey duplex space with a more experiential sense.
Here in addition to being able to buy Xinyuan la flavor, there are tangerine peel, Dongguan Three Treasures and other special foods, the most attractive thing is that the store launched a wax flavor pot rice, if you want to come to a bowl of rice, meat aroma, soy sauce aroma both of the wax flavor pot rice, but do not want to do it yourself, may wish to try. There are not only a variety of pot rice in the shop, but also special snacks and drinks such as tangerine red bean paste, tangerine peel cake, soda three treasure lemon tea, etc. The tangerine peel duck soup in the shop is sweet and mellow, and the rice with wax flavor is just right.
Specialty raw grained bacon rice
Raw sausages are made of fresh pork. The freshness here is not the freshness of the meat stalls in the ordinary wet market, but the freshness of three o'clock in the morning. At three o'clock in the morning, batches of freshly slaughtered pig hind leg meat were sent to Xinyuan Factory, waiting for skilled masters to inspect and produce, after pure hand rinsing, de-ribbing, cutting meat and other complex processes, with thick spine fat meat cut into grains, adding Xinyuan's natural raw sun-dried soy sauce, the sauce penetrated into the whole sausage.
The sausages are short and thick, without coloring, the flesh is ruddy, the fat is like white jade, the color is smooth and attractive, the wine is rich, and the fat and thin are moderate. After being cooked with rice, the original sausage bites down with the surprise of bursting juice, with small grains of taro and special soy sauce, do not miss it if you like to eat dachshund in a big bite.
Ingenious special pot rice
Xinyuan special grade sausage adheres to the traditional production techniques of Dongguan sausage for more than 800 years, with authentic taste and mellow entrance. Slender intestines, eight points of lean meat, two points of fat, less white fat particles on the intestine, two eight fat and thin proportions, excellent taste. The premium sausages are made from aged white alcohol, and when you take a sip, the aroma of the wine spreads out in your mouth and the taste is superb; it is so delicious that it is hard to resist.
Thinly slice the pink caspon and spread over white rice. As soon as the lid of the pot is opened, the aroma of waxy aroma comes to the nose with the aroma of wine. The sausage slices are mixed with the charred rice, and they are fragrant and chewy.
Non-heritage rice
Intangible Cultural Heritage Sausage Made with the Traditional Craftsmanship of Houjie Sausage: It has always been based on the production workshop with high hygiene standards, natural raw drying and the production standards of its own secret soy sauce, and has been well received by many diners.
Among them, Xinyuan's unique secret soy sauce, as a municipal intangible cultural heritage, is the soul of Xinyuan sausage: handmade ancient fermentation, unique sauce rhyme, through the precipitation of time, the sauce taste is more mellow, and the aftertaste is longer.
Don't you want to try such a sausage pot to make bacon rice? After eating the sausages, the rest of the rice is mixed with special soy sauce and delicious.
Tangerine peel paste
Tangerine duck soup
This is a traditional Cantonese soup. Tangzhong tangerine peel, also known as orange peel, is one of the "Three Treasures of Guangdong", of which "Xinhui citrus peel" is the most authentic, and the longer the better. Tangerine peel tastes spicy and warm, slightly bitter, into the spleen and stomach, lung meridians, healthy spleen, dry and humid phlegm. The scientific name of the water duck is the green-headed duck, which is slightly cold, replenishes the qi, reduces swelling, nourishes the yin of the five viscera, and lowers the fire. Lean meat is sweet and flat to make up for the deficiency, and the soup is umami. This soup has the effect of strengthening the spleen and nourishing the yin of the stomach. Add lean meat and stew together, it is more fragrant and sweeter, and it is very good to accompany the charred pot rice.
Text: Yellow Moon
Photo: Li Mengying Video: Li Mengying
Editor: Duan Lihua