In the thousands of years of gastronomic system on the mainland, there are all kinds of cuisines, but there is one dish - pig's head. It is generally considered to be a lowly dish, and it is generally sold with pork miscellaneous, pig's feet, bits and pieces, etc., and is made into a poor man's tooth sacrifice and appetizer as a low-cost gourmet dish, and it is not served on the table.
Because the pig's head is difficult to care for and has a special taste (generally recognized as a stink), it is difficult to call it a high-end food material, and it is difficult to find a trace in the famous dishes of the court of the past, and the literati of the past generations rarely praise the food made by the pig's head, so it is difficult to become a famous dish even in local cuisine.
However, there is an exception in Huaiyang cuisine. Among the famous dishes in Yangzhou, there is a "grilled whole pig's head", which is called "Yangzhou Three Heads" together with Yangzhou lion's head and dismantled silver carp head. "Grilling the whole pig's head" has a history of hundreds of years in Yangzhou, according to the Qing Dynasty's "Dictionary of Yangzhou Customs" by the Baisha Jiaoan resident "Wangjiangnan": "Yangzhou is good, Fahai Temple is leisurely." On the opposite bank of the lake, the waterside tower reflects the middle stream, leaving guests rotten pig's heads. ”
This poem describes the beautiful scenery of Fahai Temple, and the phrase "Leave guests rotten pig's head" indicates that grilled whole pig's head was an important delicacy for guests at Fahai Temple at that time.
And the Qing Dynasty poet Lin Lanzhuo also has a poem in "Three Hundred Yin of the Hanjiang" that praises the taste of grilling the whole pig's head: "The side of the cooked dirty and cooked head, alive and gritted his teeth." "The residual plate is cold and fragrant, and two slices of hibiscus meat with flowers."
The poem vividly depicts the deliciousness and aroma of grilled whole pig's head, illustrating that even a small dish with a ripe and dirty head can make people taste delicious at home.
In modern times, grilled whole pig's head is still a famous dish in Yangzhou cuisine. According to the manager of Yangzhou Hotel, the production of grilled whole pig's head needs to go through multiple steps, which need to be roasted, boiled, grilled and other processes with selected pork and pork head, and cooked with ham, shiitake mushrooms and other ingredients. Although the production process is complicated, once it is made, it has a good color and fragrance, and melts in the mouth.
It can be seen that although pig's head is considered a lowly ingredient in the Chinese food system, in Huaiyang cuisine, grilled whole pig's head has become a well-known delicacy in China and abroad.
Perhaps it is because the preparation process is complex and requires experience and skill, or because the texture and taste of this dish are so unique that it is unforgettable. But in any case, grilled whole pig's head has become a cultural symbol, representing the unique charm and deep historical heritage of Yangzhou cuisine.