The world's first can, born in France in the 17th century.
In order to solve the problem of grain storage during the war, Napoleon decided to reward the society with a huge prize for long-term storage of food, and finally Nikolai Appel invented the can.
Later, canned food from the military to the public, because of the characteristics of storage resistance, ready-to-eat, portable hygiene, loved by Western society, has become a "treasure" in the food industry, even now, foreigners are very fond of canned food.
At the end of the Qing Dynasty, canned food began to enter China. Chinese began to redefine canning, creating a wide range of "Chinese-style canned food" with unique flavors. When canned food first appeared in China, the price was relatively expensive, the most common is canned sugar water fruit, which was a popular gift at that time.
© Graph source network
Whether it is canned meat or canned fruit, it is the best quality that has been treated to guests, and every child has looked forward to a can.
Today, let us miss the canned food together, and remember the taste of those years.
Canned yellow peaches that heal the northeasterners.
When it comes to delicious and tempting canned food, the first thing to bear should be the canned fruit of the healing system.
Canned yellow peaches, canned oranges, canned bayberry, canned fruit assortment... In the winter when fresh fruit is scarce, if you can eat canned fruit, it is the happiest thing for a child.
Among them, the most popular is the canned yellow peach. In the eyes of northeasterners, canned yellow peaches even have "medicinal value". Especially in the past when materials were relatively scarce, canned yellow peach was definitely a high-grade condolence product necessary for people in northeast China to visit the sick.
There is a saying in the northeast that "peaches nourish people, apricots hurt people, and bury dead people under plum trees", so in the concept of northeasterners, peaches are the best fruits and more nutritious than other common fruits.
Dalian is one of the main producing areas of yellow peach in the mainland, and in the 1960s, the Dalian Institute of Agricultural Sciences also cultivated a number of high-quality varieties of yellow peaches, which are special, suitable and canned. For example, the "yellow dew" and "yellow gan" in the yellow peach in Dalian, Liaoning Province, are excellent varieties for processing canned food.
The varieties of yellow peaches suitable for canning are generally sour in taste, and just mixed with the sugar water in the can, it is just right sour and sweet. Moreover, the flesh of this yellow peach is still very tough, and it can withstand the high temperature cooking in canning, and even if it is made into canned food, it is still chewy. In addition, there are advantages such as high yield and easy storage, which are simply made for canning.
In the northeast, when it comes to eating "canned food", it refers specifically to the yellow peach canned with yellow chengcheng and watery water. Eating at the home of a northeasterner, if there is a canned yellow peach on the table, it is to enjoy the highest etiquette in the northeast, and it is definitely according to the New Year.
In addition to the beloved canned yellow peaches, Minnan, the famous hometown of melons and fruits, also has a variety of canned fruits.
Fujian Q3 canned lychee, Rongrong's longan and loquat canned, Jinjun brand pineapple canned... The tender flesh of the fruit is wrapped in fruity sugar water, and the moment the lid is lifted, the sweet fruit aroma instantly makes the population flow.
There is also a custom in southern Fujian, whenever there is a feast, the finale must be the canned sweet soup of fruit. This editor also remembers that when I was a child, my biggest expectation for the wedding feast was the final canned food, and I was eager to eat a pot for one person.
Fujian's canned rivers and lakes.
In the southern Fujian region, there are not only canned fruits for the hungry, but also all kinds of canned meat. Among them, gulong canned food is the light of the table.
Gulong canned food is all-encompassing, from vegetarian dishes to meat dishes, from seafood to desserts, contracting Fujian people three meals a day. In the hearts of every Fujian person, there is also a can of ancient dragons of their own.
Every New Year's Festival, worship the ancestors and worship the gods, Xiamen people will have a bowl of canned mushrooms and pork feet fried Xiamen instant noodles prepared on the tribute table. Pork knuckles are fried until the skin is crispy and the meat is tender and almost deboned, and then add a thick soup to boil and cook into the flavor, whether it is eaten empty mouth or mixed with rice or boiled vegetables, you can cry the child next door.
Canned pork belly is different from Shanghai's thick oil red sauce, but the pork belly is fried into tiger skin, soaked in clear meat jelly, dug out of the can, placed on the hot rice and stirred, until the gravy melts, the rice grains are sticky, and you can eat two bowls at once.
There is also the most classic canned meat sauce, there are two flavors of shiitake mushroom meat sauce and meat sauce, which are used to mix noodles, bibimbap, and steamed buns, which is a proper rice artifact.
Mr. Cai Lan is also a big fan of Gulong canned food.
© Image source Weibo
Cantonese tempeh canned mud carp.
In the late 19th century, the Cantonese people who worked in Nanyang were not accustomed to eating local meals, so they fried the mud carp produced in their hometown in oil, soaked in a crock pot filled with tempeh oil juice, and carried it with them, which was both antiseptic and delicious, which was the predecessor of tempeh mud carp.
In 1893, tempeh mud carp was officially produced. Tempeh is made of the famous Guangdong Yangjiang tempeh, and mud carp is also a unique fish in Guangdong, because it is a warm water fish, so once it stays in fresh water below 7 ° C, it is easy to die. The two collide and blend, giving birth to the most authentic Cantonese taste.
Tempeh mud carp carries the childhood flavor of many Cantonese people. Once, Cantonese people issued canned tempeh mud carp in the New Year's Festival unit, gifts from friends and relatives, or canned tempeh mud carp.
The soft and powerful fish oil is fragrant, and the full-grain tempeh sucks up the oily fish juice, soft and salty, which can make a bowl of white porridge and a vegetarian noodle instantly fill the soul. Of course, sometimes empty mouths are eaten to relieve hunger.
Cantonese people who can eat have already taken the canned tempeh and mud carp to the extreme. Cut the mud carp into small pieces of fried oil wheat vegetables, eggplant, bitter melon, green vegetables, etc., fresh and salty, even soy sauce and salt do not have to be put, you can fresh off the eyebrows.
▲Tempeh mud carp oil wheat vegetable | © source network
Canned lunch meat in Jiangsu, Zhejiang, Shanghai and Baotou Postal District.
The people of the Pearl River Delta love to eat canned tempeh and mud carp, while the Jiangsu, Zhejiang, and Shanghai regions drool over a can of lunch meat.
In 1958, Merlin Food Factory cooperated with the Czech Republic to produce the first Western-style canned lunch meat in China, and in 1959, it developed Western-style canned high-temperature ham and Chinese-style canned Babao rice. At the beginning, the valuable cans were exported, until after the reform and opening up, the economic conditions were better, and Merlin's canned lunch meat began to enter the homes of ordinary people.
Opening canned lunch meat is a very ritualistic thing, using a small knife, gently digging a small opening along the edge, and then slowly prying it open. As soon as the lid is lifted, a unique smell of flesh comes to the nose, making people swallow the saliva unconsciously.
Old Shanghainese also have a set of their own lunch meat to pay attention to the way to eat an egg, the lunch meat is cut into half a centimeter of thin slices, soaked in the egg liquid, and then fried in a pan, fried until both sides are slightly golden, and finally eaten hot with spicy soy sauce or tomato sauce, or become a noodle size, fragrant to no.
Over the years, hot pot has become more and more popular, and lunch meat has also become popular. Sliced lunch meat, blanched in a tumbling hot pot, and seasoned with various dipping saucers, it's truly "delicious and delicious!"
Canned braised pork in Hebei with a full amount of meat.
In Hebei, the most representative is the Beidaihe canned food. It originated from the Chinese People's Liberation Army No. 400 Third Factory, at first it was a military can, so it was sufficient, the nutrition was also very high, and the taste was also very rich, and the common ones were canned luncheon meat, canned braised pork, canned braised beef, canned braised yuan hoof, etc.
Two years ago, the TV series "Spring Wind Ten Miles Is Not As Good as You" brought fire to the braised pork canned, Beidaihe braised pork canned meat is also a star item. Especially in the era of resource shortage, a canned meat is absolutely delicious in the world, and big oil and big meat are the most enjoyable to eat.
Now unlock the braised pork can, empty mouth may be slightly greasy, the most classic way to eat, is to mix steaming rice to eat, or come to a "Northeast chaos stew" way to eat, the greens, potatoes, vermicelli and other favorite ingredients and braised meat canned stew together, the soup is delicious.
The same is a high-quality canned meat, as well as the Great Wall brand small white pork from Tianjin, with high meat content, mellow taste, how to eat will not be greasy.
In the era of material scarcity, all kinds of canned meat, canned vegetables, and canned seafood are definitely a bright color in life, a reward when they are sick, and a "high-grade product" that can only be enjoyed in the New Year.
Today, when the material abundance is abundant, the can no longer becomes a yearning and expectation, but a nostalgia and memory that goes deep into the sense of taste. Chinese New Year's Eve the dinner table, adding a hometown flavor of canning, this kind of satisfaction and surprise, is also worth a long-term savoring.
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