#非遗过大年 #
As we all know, in Our Qingtian, there are many New Year's tastes and customs that can evoke our memories and nostalgia, and have been included in the intangible cultural heritage project. In order to carry forward the excellent local traditional culture and create a festive atmosphere for the New Year, from today, the platform will successively launch the "Intangible Cultural Heritage New Year" series.
It is a tradition, a custom
In Qingtian
It is found on many important days
Today
Let's appreciate it
The craftsmanship of this Qingtian delicacy
Aota Hoi-tao
Qingtian hoof, also known as pu hoof meat, Qingtian dialect called "PO", is an indispensable dish on the New Year table of Qingtian people.
spread
hoof
meat
Spread the skin on the bottom of the bowl, then add the flavored shredded meat, press firm and steam into the steamer for 1-2 hours, and the steam will release the taste in the hooves more fully. After steaming, an empty bowl is put on top of the steaming bowl and buckled back, and a piece of golden buttery hoof meat is completed.
The fat meat is not greasy, the lean meat is not woody, and the taste is delicious. It is not so much a dish as a kind of affection between relatives and friends, and it is also the common memory of overseas Chinese. Because during the Spring Festival, many families still retain the habit of visiting relatives and friends and giving each other "hooves" to each other.
Nowadays, the hoof meat is widely spread, and has won the reputation of the "first dish of the banquet" in overseas Chinese, and now, it has a better name", so that the New Year's blessings are served on the table with this hometown dish.
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Source: Qingtian Media Group
Editor: Hu Luobei