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In my impression, a typical southerner, the winter in the north is icy and snowy, with crunchy dead branches, ice skates formed under the eaves, bloated fur coats, fur hats, and big fur boots. It's frozen dumplings all over the ground, it's a sauce jar, green onions dipped in sauce, and it's sauerkraut vermicelli stew......
There is no bacon and bacon and sausage in the south, not to mention cured chicken, duck and ham.
Here in Wuhan, especially in Sichuan, Hunan and Guizhou, we must marinate bacon in winter.
As soon as the winter solstice arrives, we southerners will go to the street to choose meat, and most people will buy pork belly to marinate, so that the cured bacon is fat and lean. When stir-frying, first put the meat in the pan to fry the oil, and then fry the vegetable moss, garlic, and glutinous beans, which can be fragrant and fragrant!
I like to buy hind leg meat marinated, lean meat. With such fat oil refining, the fried vegetables are more fragrant, and the thin rice is delicious.
Sausages are stuffed in every household, but more for those with a larger population and less for those with a small population. This year, the meat is cheap, so I poured some more.
I like to stuff it with spicy flavor, and it tastes strong. Very few of us here fill Cantonese sausages with a sweet taste. I can't accept that sweet sausage.
I especially like the bacon from Sichuan and Hunan. Always buy and eat - yes, we only make bacon here, not bacon, which is what I deeply regret as a Wuhan person.
I have a girlfriend who married in rural Sichuan, and every year when she goes back to Wuhan, she brings me a few pieces of smoked meat, and I am very grateful to her, and I thank her again here.
However, she said in a conversation with me this year that they now make less smoked meat.
First, it takes a long time to make bacon, and it takes experience to add ingredients, turn and adjust the amount of fire frequently. Young people work outside and go back for a few days during the Chinese New Year, and it is impossible for them to learn to make smoked meat for such a long time.
Only some elderly people who are at home all the year round will have time to do it, and have the leisure to do it. The further back you go, the fewer people who can make bacon and are willing to do it;
Second, there are fewer raw materials for making bacon - cypress branches, green oka trees, and orange trees, and sometimes you have to go deep in the mountains and old forests to find good materials;
The third is that there are fewer places to make bacon, and in the past, when bacons were made in the countryside, they were smoked by burning the dark fire in the side house next to the main house. Nowadays, the countryside is full of clean and tidy new buildings, and people are reluctant to do it because the smoke from cooking meat will stain the house.
As for the people in the city, it is impossible to smoke bacon at home, and the government does not allow people to smoke meat, saying that it pollutes the environment and is easy to cause fire accidents.
Fourth, now people's awareness of health has been enhanced, and under the unremitting popularization of science by experts for many years, it is believed that bacon has more salt, heavy taste, more fat, and is prone to diseases such as high blood pressure, so people will reduce or even not eat smoked and cured meat.
After listening to her words, I am not from Sichuan, but I also feel a little melancholy.
The old irons of Nagada in the northeast, do you envy the bacon and bacon sausages in the south?
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