Today's topic is not true, but it is especially able to calm your tired body and mind, believe in Buddha, how to six roots are not pure, can not give up the meat aroma, three days do not see the meat is dizzy, so always while chanting "wine meat through the intestines, buddha's heart stays", while holding the hooves and chewing big swallow.
Amitabha!
Pork can be regarded as China's national meat, which is the so-called "hundred vegetables or cabbage, and the meat is still pork.". Pure lean meat is really not exciting, will eat the old food, the most worried about is always the fat and lean, oily pork belly, eat the belly is the delicacy, hooked up is the hometown of the young people that the kind smell of fireworks.
In China, in addition to Muslims, ordinary people everywhere can not be separated from this mouthful of pork belly, the sky south sea north, spring, summer, autumn and winter, a piece of pork belly in different forms, different tastes are presented, each dish is worth looking forward to!
Shanghai Ben Bang Braised Pork
What could highlight the beauty of pork belly better than a bite of braised pork with thick oil and red sauce!
When I was young, I watched my grandfather make braised pork, sugar, soy sauce must be particularly willing to put, but also add some sweet noodle sauce, and then simmer on high heat for nearly two hours to come out of the pot, good Shanghai braised meat, meat skin and lean meat below must be shiny dark brown, fat part is yellow red to do good. Grandpa often put a few brine eggs and a little blind knot when cooking meat, and during the long boiling process, the blind knot fully absorbs the sweetness of the sauce and blends with the fragrance of soy products.
This gang braised meat, want is the effect of thick oil red sauce, fat meat is not greasy, lean meat is not chai, the more chewy the more fragrant.
Hangzhou specialty Louwailou Dongpo meat 500 grams braised pork meat cooked food instant marinated flavor
JD.com
¥ 170.00
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Shanghai Pork
Every time the second rat goes to Zhujiajiao around Shanghai, he must eat a piece of pork belly, cut into small pieces, bundled with fresh straw, simmered for 2 or 3 hours in a pot filled with fennel, pepper, ginger, cinnamon, rock sugar, etc. When the meat comes out of the pot, it is perfumed with straw, put in a bowl, poured with marinade, and finally sprinkled with chives.
The meat is especially in line with the taste of Jiangsu and Zhejiang people, the soft and rotten meat melts in the mouth, the salty and sweet are moderate, not greasy and not greasy, and it is delicious!
Jiangsu and Zhejiang South wind meat
Jiangnan climate is humid, winter is getting colder, Jinhua, Lanxi area of many shops will be fresh pork with peppercorns, star anise, liquor, sugar, salt, etc. marinated, with a rope to wear, hanging in the ventilation, and then quietly waiting, until the meat in the air that becomes colder day by day, relying on the sun and cold wind, brewing themselves into bacon, the breeze blows, the whole street is wafting with intoxicating wax fragrance. So around the New Year, there were steamed, boiled, or fried... The flavor of wax is full of tricks.
In Shanghai, this kind of pork bacon has an elegant name called "South Wind Meat", which is obviously a food spawned by the cold north, but it has taken such a warm nest name, it seems that even the cold wind has become gentle.
When stir-frying at home, add some Nanfeng meat to taste, the fat in the meat penetrates into the soup and vegetables, and it is very fragrant.
Nanfeng meat steamed hairy crab, Nanfeng meat steamed louver knot, Nanfeng meat steamed yellow fish, Nanfeng meat steamed yellow eel... Tao Dao is a classic Hon bang dish, which is difficult to eat except for Gangnam.
Steamed yellow eel with south wind meat
Boneless ham 500g Yunnan specialties old ham stew soup meat dumpling mooncake filling non-Xuan
¥ 152.00
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Wuxi curd milk meat
This famous dish in Wuxi has been circulated as early as the Guangxu period of the Qing Dynasty, the taste is still a "sweet" word, because the color is red and shiny, the appearance is very festive, so it often appears at various wedding banquets. Pork belly is added with red curd milk, and then added to the color of red rice, and it is simply fat and tender until it melts in the mouth, and it is crispy and flavorful, and it will not feel fat at all.
Suzhou cherry meat
Suzhou has "four pieces of meat", namely cherry meat in spring, lotus leaf powder tamales in summer, dried vegetables in autumn and delicious sauce in winter. Cherry meat, also known as "sauce meat", is made of pork belly, because the meat is like a red date, and it is surrounded by green and oily pea seedlings, so it is very similar to bright cherries. This dish is crispy and melts in the mouth, with moderate sweetness and sourness.
Suzhou Sauce Party
Also known as "a poinsettia of meat", it is a meat that Suzhou people love to eat in autumn and winter. Pork rib meat with Shaoxing wine, soy sauce, rock sugar simmered until cooked, the color of the meat sauce red, the entrance is full of fat, salty and sweet moderate, eat in winter just long and cold.
Gaoyou Mushroom Grilled Bacon
Grilled pork with mushrooms, duck with mushrooms, and roasted pork with radish are the most common home-cooked dishes in the local area. Ci mushroom is one of the "Eight Immortals of Water" in Suzhou, the sharp young buds are slightly bitter, sweet and flat, and have the effect of moisturizing the lungs, replenishing the qi and enhancing appetite. The mushroom is larger than a horseshoe, tastes a bit like a yam, but it will be softer, and burning pork belly with the fruit of the mushroom will also add a hint of sweetness to the tender meat.
C Ci mushroom fresh 5 pounds white horseshoe white Cigu Tianmen special vegetables are now dug with mud small ci mushrooms
¥ 74.30
Hangzhou Honey Juice Fire Party
This dish is very popular with the elderly because it is easy to digest, and the Jinhua ham is sliced, soaked in rock sugar water, steamed, and then decorated with lotus seeds, pumpkins, cherries, green plums, osmanthus flowers, etc. The honey juice fire square is bright in color, the soup is thick and thick, and the saltiness and sweetness are moderate.
Wuzhen Rice dumpling leaf roast meat
Many people in Wuzhen like to wrap pork belly in zongzi leaves and braised it, and the braised pork absorbs the fragrance of zongzi leaves, burns extremely fat and juicy, and does not feel greasy at all.
Jiaxing Zongzi Fresh Meat Dumpling Egg Yolk Meat Dumpling Sweet Dumpling Dragon Boat Festival Gift Zongzi Gift Bag Packed
¥ 133.00
Xiamen Tong'an sealed meat
In Xiamen, eating seafood alone seems to be not enough to enjoy, or have to have some "hard dishes". This dish of Tong'anfeng meat is a must-order dish for carnivores to go to Xiamen, and many overseas Chinese compatriots returning to their hometowns to visit their relatives must eat. Use a piece of pork leg meat or pig's trotters weighing three or five pounds to add dried oysters, shiitake mushrooms, dried shrimp, lotus seeds, etc., pour soy sauce, wrap it in gauze and simmer it in a jar, and cook the meat color red, the meat is rotten and fragrant, fat and not greasy.
Taiwan Marinated pork rice
Marinated meat rice can be described as the most Taiwanese regional characteristics of the ancient taste, a piece of fat and lean suitable brine meat, eat soft and elastic, and by the gravy marinade to taste viscous, chew up is a very rich gum texture, and then with the marinade mixed with rice, with brine eggs and vegetables, meat proper, smell is very appetizing.
Tainan area of the brine meat rice, a bit like Jinan's meat, can be regarded as an enhanced version of the brine meat rice, which is not a diced meat, but a larger piece of pork belly, marinated very flavorful, large pieces of eating naturally more enjoyable.