In ancient China, venison was regarded as a precious ingredient, especially among royalty and nobility. According to historical records, as early as the pre-Qin period, venison was listed as hunting income in addition to the six animals, and was one of the important sources of meat. In the Qing Dynasty, such as the "Qiansu Banquet" held by Emperor Kangxi, deer tail roasted venison was a delicacy at the banquet, showing the noble status of venison in the court diet. At the same time, during the Qing Dynasty, Suzhou weaving Cao Yin and others presented venison to the court in the Jiangnan specialties, which shows that venison was not only a delicacy in the north at that time, but also deeply loved by the southern aristocracy.
The deer symbolizes auspiciousness, longevity and happiness in traditional Chinese culture, and in ancient myths and legends, fairy deer often appear, bringing auspiciousness to people. Therefore, the consumption of venison is also endowed with beautiful meanings on certain occasions, especially in ceremonies to celebrate longevity and pray for blessings. In addition, venison is used as a feast delicacy at festivals and important ceremonies, reflecting the dignity and hospitality of the host.
The "Compendium of Materia Medica" and other ancient books record in detail the medicinal value of different parts of the deer such as deer antlers, antlers, venison, etc., and it is believed that venison has the effect of tonifying the kidneys and strengthening the yang, warming the waist and knees, and strengthening the muscles and bones, especially suitable for the infirm and the elderly. Therefore, venison was also regarded as an excellent choice for nourishing the body and recuperating health in ancient times, and its medicinal diet was widely spread. But why is venison that was popular in ancient times not eaten now? Farmers: 3 shortcomings are difficult to change!
1. Venison has become "expensive": In the past, venison was hunted by everyone, and it was common to eat it when there was more. But now, deer are not something that can be raised casually, especially those sika deer that can produce deer antlers, their antler velvet is much more valuable than meat, and it is a good thing to use to make medicinal herbs. So farmers are busy taking care of the deer, making them look good, cutting the antler velvet and selling it, not for the meat. In this way, venison naturally becomes scarce, and the price is not grounded.
2. It is not easy to raise deer, and the cost is high: Deer is an animal, picky and squeamish, not as easy to serve as pigs, cattle and sheep. They need to be well fed, have a spacious house, and have to prevent them from getting hurt in fights. As soon as the cost is high, the venison will have to be sold expensive, and the common people will naturally be reluctant to eat it often, so they still choose pork and chicken with high cost performance.
3. The taste and method are a bit "picky": the venison has coarse fibers, and the taste is heavier than that of cattle and sheep, so it has to be handled with a bit of skill, otherwise it is easy to make it fishy and old. Unlike the braised pork and stewed pork ribs that we often eat, it is delicious to cook at home. In addition, many people have never eaten venison and are not used to that taste, so the demand in the market is not large, so it is naturally rare. To put it simply, venison is exquisite to eat, laborious to make, and not as close to the people as other meats.
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