In the traditional food culture of the mainland, lard has always played an indispensable role. Whether it is in the imperial dining room of the Qing Dynasty palace or in the modern ordinary family, lard has won wide love with its unique aroma and taste. However, with the changes of the times and the renewal of food concepts, this once fragrant kitchen treasure seems to gradually fade out of our sight.
The golden age of lard
Looking back at history, since the fifties of the last century, lard has been a must-have in almost every Chinese family kitchen. Whether stir-fried, cooked, or used as a condiment for food, lard dominates cooking fats with its unrivalled aroma and taste.
At that time, lard was not only an ingredient, but also a cultural inheritance. The enamel jar used by every household to hold lard is not only a practical kitchen utensil, but also a memory symbol of the times.
The process of making lard is an art in itself. The traditional method is to cut the pork into small pieces and slowly heat it in a pan to allow the pork's own fat to slowly dissolve, and finally filter out the pure lard, leaving behind a golden and crispy lard residue. These lard residues are not only food waste, but also a delicious snack in many people's childhood memories.
The decline of lard
However, in the nineties, with the deepening of globalization and the introduction of scientific dietary concepts, the status of lard began to be challenged. In particular, the "fat hypothesis" proposed by American biologist Ansel Keith, that humans eat too much saturated fat to raise cholesterol, which leads to the occurrence of heart disease, has influenced the global perception of lard. The theory quickly spread to China, turning the once kitchen darling into a target of criticism.
With the promotion of vegetable oil and people's emphasis on healthy eating, lard is gradually seen as an unhealthy food. Coupled with the development of modern breeding technology, the fast-growing white pigs introduced from abroad have replaced the local local pigs, and the quality of lard has also changed, and it is no longer as fragrant as in the past.
The modern revival of lard
Despite this, in recent years, with the return of traditional food culture and the reflection on the concept of modern dietary health, lard is gradually being re-recognized and evaluated. Many studies have begun to refute the earlier "fat hypothesis" and point out that a moderate amount of lard is beneficial to the human body. Lard not only provides essential fatty acids, but is also rich in vitamin D, which can help with calcium absorption and strengthen bones.
At the same time, the unique aroma and taste of lard, and its unique role in cooking have also begun to be recognized by more chefs and food lovers. For example, vegetables stir-fried in lard taste far more delicious than vegetable oil, and steamed buns and scallion pancakes made with lard have a flavor that cannot be replaced by any other fat.
Epilogue:
As a traditional ingredient in Chinese kitchens, lard's historical status and cultural value cannot be ignored. Although it was once neglected due to the change of health concept, with the deepening of modern scientific research and the re-understanding of traditional food culture, lard is gradually regaining its rightful status. We should enjoy the deliciousness and health brought by lard in moderation on the premise of maintaining a healthy diet. End of article.