Hello everyone, here is a city for a ride to eat. In fact, today I still want to talk about Suzhou. I still want to talk about traditional Su bang dishes. You can see that China is rich in land. 56 nationalities, so to speak, each place will have its own unique flavor, but it is inseparable from it, all the flavors are inseparable from the sour, sweet, bitter, spicy and salty and even smelly, the wine banquet is inseparable from this sweetness, for example, Gollum meat in Cantonese cuisine, sweet and sour meat slices in Sichuan cuisine, sweet and sour tenderloin in Lu cuisine, lychee meat in Fujian cuisine and so on. So, today we will talk about the beet in the Su bang dish - cherry meat.
First of all, just listen to this name, it is really exquisite, cherry is a precious fruit, also known as warbler peach, just listen to the name feel poetic. The fruit is bright and crystalline, sweet and sour, reminiscent of a mouthful of liquid. In spring and summer, the grains are round like agate, reflecting the green leaves, bright red. Its color and shape are incomparable, and it is deeply loved by poets and rioters. Sun Ti praised it: "Color around Pei Zhuming", and Du Mu praised it: "Round suspicion steals dragon jaw". Therefore, the crystal cherry flesh is set off by the green vegetable leaves at the bottom of the plate, and there is really a famous sentence of the Southern Tang Dynasty poet Feng Yanwei describing cherries: "I feel sorry for the east of the wall, and a tree of cherries with rain red". Cherries with their shape, their color, their taste into the dish, I think it must be incomparably beautiful, do not feel a little more literary.
The traditional Suzhou cherry meat is mainly simmered, the whole square pork belly is washed, boiled in cold water until semi-cooked bloodless water is fished out, and the blood stains and foam in the pot are skimmed. From the skin of the meat into a knife, the meat is divided into squares of uniform size, and the lean parts are connected without cutting. In the pot, put the onion and ginger on the bottom, put the meat skin down on the shallot ginger, then add the original soup of the boiled meat, add red yeast powder, soy sauce, sugar, rice wine, etc. to taste and color, and simmer in the pot to cook. Then steam in a steamer and then take it out and put it on the plate, and then pour the soup on the meat.
Today, cherry meat is one of the famous "four pieces of meat" in Suzhou, using the "fruit meat" cooking method inherited by famous chefs for generations. Su bang cuisine to make fine, pay attention to color and flavor shape as a feature, the so-called "fruit meat", is to make the meat into a variety of fruit shapes, cherry meat current production method, is the whole piece of square meat shaved flower knife Qing Qianlong down jiangnan in Suzhou to taste cherry meat, back to the palace with Suzhou chef, Su Bang famous chef Zhang Dongguan made yam wine stew cherry meat, was recorded in the Qing "Imperial Tea Room File". In Deling's "Records of imperial incense", it is recorded that cixi's favorite cherry meat in his later years was slowly simmered on a low fire with pork and fresh cherries. It is fired with red yeast powder and other colors, and after molding, it resembles a cherry. Cherry meat was suddenly associated with the imperial diet, and I didn't feel a little more expensive
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Mention suzhou, can't help but remind people of Gu Su in "Tianlong Eight Parts", Wang Yuyan, the big lady of Gu Su Yanziwu, born dignified and graceful, the landscape of Jiangnan and Wu Ge have cultivated her soul, and the rich environment has made her extraordinary. In addition to its delicious taste, diners who like cherry meat have a reason that it is easy to associate it with classical beauty. "Willow like eyebrows like cheeks, cherry mouth hibiscus forehead" This is the standard portrait of classical beauty, and cherry small mouth is the symbol of beauty. In fact, women should be like cherries, exquisite and transparent, delicious and delicate. This cherry flesh is like a beauty in spring, with seductive colors, delicate and transparent, making people naturally entangled. This cherry meat is associated with the beauty and does not feel a little more rouge.
The cherry flesh of Su Bang cuisine, its color cherry red, bright and pleasant, its shape is delicate and round, its taste is crisp and fat, its taste is mellow and sweet, its fragrance, its shape, its color, and its taste are mixed together, which makes people unforgettable for a long time. This is also the unique charm of traditional Subang cuisine. If I had to take a bite to describe it, it would be an unparalleled beauty in the world!