▲ The invention of canned food allows people to eat all kinds of delicacies anytime, anywhere. Photo/Visual China
-Fengwujun Language-
Flying in the sky
Running on the ground
The sea swims
……
There's nothing you can't fit in!
Whenever the winter is extremely cold, it is the moment when the energy and the cold are confronted, and the vitality of the food, the homeopathy, becomes a powerful backing for the energy.
Once the figure of the canned food sets foot on the land of China, it will open branches and leaves on the fertile soil of the north and south with lightning speed, and it will make people eat the fullness of the Han Dynasty. Hong Kong Ayi, Shanghai Meilin, Guangdong Yuehua, Dandong Guangtian, Liaoning Hongta, Wenzhou Panda... Open a jar of dishes and lay flat on hot rice, and when the gravy and soup are frozen, it is a full "jar" of rice.
▲ China Canned Food Guide. Cartography/Wu Pan
<h1 class="pgc-h-arrow-right" > "canned" in "? "Foreign" cans? Silly is not clear</h1>
The official appearance of canned food in the food industry probably dates back to the eighteenth century when Napoleon conquered Europe, and the French offered rewards to solve the way the army extended the food storage period during the course of the battle. Later, the French and the British invented the method of using glass and metal containers to hold cooked food and then take time. Since then, canned food with its long-term storage, ready-to-eat, portable and hygienic dazzling aura, once won the hearts of the people, with the new darling of food has become a "treasure" food.
Beidaihe "military industry" canned 丨 the leader in the energy industry
Unlike most of the pull-ring cans on the market, most of the pull-ring cans on the market have a strong sense of design packaging, and the foodies in Hebei have mostly favored the Beidaihe brand cans produced in Qinhuangdao since childhood.
The predecessor of Beidaihe canned food, which was a special military can for the army, was originally produced with a sealing method without a pull ring, but it became a pain for many people to salivate over the delicious canned food as a child. But for pure foodies, only by carefully opening a small hole in the lid first, and then using tools to the lid as a whole, can we have a sense of ceremony of eating canned food, which is also the symbol of the purity of the blood of the military canned food.
▲ Canned beef. Photography / evannovostro, photo / figure worm · creative
A can full of high-energy meat is undoubtedly the signature dish of Beidaihe canned food. For the heroic soldiers who defend the frontier, it is the basis for ensuring physical strength and an important source of energy. Fat and lean braised pork and hooves, large pieces of beef, lion's head with a mellow sauce... Today, it can still capture the hearts of carnivores in one fell swoop.
Shanghai Merlin 丨 is not just of "foreign" ancestry
But when it comes to the "foreign" gene of canned food, Shanghai has the right to speak in its capacity as a "ten-mile ocean field".
As early as the beginning of the 20th century, Shanghai Taikang Food Company took the lead in importing canned food from overseas, including imported tomato sauce that has been used in Western restaurants. The expensive but popular tomato sauce has gradually given shareholders the idea of imitating tomato sauce.
▲ Baked beans in eggplant sauce in English breakfast. Photography /hansgeel, Photo/Figureworm Creative
Facts have proved that the Chinese "tomato sauce" produced by tomatoes in Jiangsu and Zhejiang is ruddy in color and rich in taste, which is not inferior to imported goods. The British's favorite baked beans in tomato sauce have also fallen into this fertile land. Since then, the company has begun to develop traditional dishes with Chinese tastes.
▲ The canned Merlin sardines with countless circles of powder are similar to the baked beans in eggplant sauce. Photography / Shuo Xing
Roasted bran is a famous dish unique to Jiangsu and Zhejiang. The skind wheat is ground into flour, kneaded in water to form gluten, fermented and steamed into pieces, then fried in oil, and boiled with blanched bamboo shoots, fungus, broccoli and peanuts in soup water to collect the juice. At this time, the fluffy and sticky roasted bran in the shape of a porous sponge sucked up the salty sweetness of the soup, took the canned express train, and walked into thousands of households in the north of the South China Sea.
▲ The porous roasted bran is soaked in a fresh and sweet broth. Photography / Shuo Xing
The most pleasing Jiangnan small vegetable oil braised bamboo shoots, also plunged into the arms of the can. The white fat boy who is produced in accordance with the seasons is covered with oil sauce, and the sweet and crispy taste is no longer just the exclusive of a short spring and winter.
After the 1950s, Taikang Food Company launched a public-private partnership to establish the canned food brand that is now a household name- Merlin.
▲ Pan-fried lunch meat. Photography / Shuo Xing
Merlin and luncheon meat are cp, and many people always take a can of lunch meat when they buy canned food; even if they are shared northeast boarders, they can start a luxurious and exclusive meal of lunch meat with just a spoon.
Solid lunch meat with meat grains, salt and sweet, slices and cubes, fried or fried, shabu soup, pan-fried lunch meat, garlic moss fried lunch meat, egg fried lunch meat, assorted fried rice, shabu-shabu, sandwich lunch meat, bell pepper cheese lunch meat pizza... Whether it's three meals a day or a small snack, lunch meat can always be mixed in with pink and tender shape.
▲ "Borrowed" the canned Sixi balls from the pot at the temperature of the rice. Photography / Shuo Xing
Guangdong Eagle Money 丨 "Lower Nanyang" hometown flavor
If Shanghai Meilin is the canned taste developed by the Chinese people themselves, then the Cantonese people's canned food is filled with dreams and distant places. In the 19th century, Guangdong people set off a "south-east Asia" migrant work boom, far away from a foreign country, a mouthful of mud carp from the hometown of the umami, has become the desire of many "foreign drift".
Select mud carp from Guangdong Nanhai, Panyu or Shunde regions, fry them in a pan until they are golden brown on both sides, mix them with tempeh from Yangjiang, put them in a jar, and immerse them in soybean oil to make a "start-up version" of tempeh mud carp that is resistant to storage. It is quite similar to the "canning" method recorded by the ancients in the "Zhou Li Daye Collection" - "the fish meat is loaded into a new waterless porcelain bottle, and the bottle mouth is sealed with sealing mud to prevent air from entering, and after fifty to sixty days, it is not the same as in the past."
▲ Fried bitter melon with tempeh mud carp, a home-cooked dish that many people can love with bitter melon. Photography / Shuo Xing
Just because of the mellow aroma of tempeh and the tenderness of mud carp, people can eat several bowls of rice, and tempeh mud carp has become the "next rice god dish" of generations of Cantonese people. If fresh seasonal vegetables are added, tempeh mud carp is transformed into a dish condiment, a handful of oil wheat vegetables, or a bitter and juicy bitter melon, cut into pieces, add minced garlic, stir-fry, fresh and fragrant. Succulent vegetables, mixed with the sauce of tempeh and mud carp, are still home-cooked dishes that Cantonese people can't live without.
Moat meat and seafood, canned fun how much!
Northerners can eat meat, a bite of meat under the stomach, the whole body immediately comfortable.
▲ Eat sheep scorpions around a hot pot in winter, and be physically and mentally satisfied. Photography / Wu Xuewen
The canned sheep scorpion on the Zhangbei grassland, the amount is enough to fill the appetite of a whole hot pot, with the innate lamb partner of white carrots, after carefully nibbling on the clean sheep scorpion, shabu a few vegetables, and then drink a bowl of hot lamb soup to base, the cold winter days are a little less cold.
In the canned food in Shenyang, chicken stew with mushrooms, pork stew with sauerkraut... A taste of hometown that is indispensable. Dalian's Bamboo Island Braised Beef and Braised Beef Brisket, beef crisp and soft, beef tendon soft bullets, is a bowl of clear soup beef noodles are excellent players; with a ribbed head, in a jar gelatinized with meat jelly, Q bullet chewy, even if you use potatoes and carrots to stew a pot of fresh, it is also a complete hard dish.
▲ If the frozen pork skin jelly is clear, I like the moment when it melts in the mouth. Photography/ Reflection, Graphics/ Figureworms, Creativity
Dinner for one person, want to eat a smooth pork skin jelly, come to a can of canned cut into a plate, sprinkled with green onion coriander, on the mixed sauce, trembling and sending to the mouth, the crystal frozen mouth melts, the pig skin remains at the end of the chewing more fragrant.
Yunnan people introduce the characteristics of their hometown, and they are indispensable to the cloud leg cans of Dehe brand. The best mountain black pork is the golden sign of Yunnan cuisine, which can not only make the best ham, but also achieve the classic taste of canned food.
Canned seafood is not only a patent of Cantonese people, but where people by the water's edge have the original taste of seafood.
▲ Drunken mud snail. Photography / Jin Yun, Picture / Figure Worm ・ Creative
Ningbo Zhoushan's drunken mud snail, crystal clear, sweet and salty taste highlights the fatness of the meat shell is excellent, the lips and teeth gently open, crunching a crisp sound, there is something interesting.
Dalian is near the sea, large complete garlic scallops, bone-spurred fish, tuna for salad... It's a world of canned seafood and a haven for foodies.
▲ Canned tuna with firm flesh. Photography / HandmadePictures, Photo / Figureworm ・ Creative
With a tuna swimming at high speed of 100 km/h, win a tight flesh. The canned tuna made of oil-soaked and water-soaked two flavors are the most popular, the oil-soaked tuna meat is bright in color, the taste is strong, and it is not easy to bake and dry when making pizza; water-soaked tuna is flattened on the sandwich, and the taste is more refreshing. If you want to add some new experience to your taste buds, then come to a jar of tuna in tomato juice, tomato flavor, sour juice, and concert with tuna, maybe a beautiful piece of music.
Canned dried roasted white fish in Hulun Lake, Inner Mongolia, named after Hulun Lake, the fourth largest freshwater lake in China. The pure and natural Hulun Lake, in the winter of ice and snow, after the water surface is frozen, is the golden age of fishing. The white fish abundant in the lake, small in size and silvery-white belly, can also shine after cooking.
Tired of eating meat? You have to come with some vegetables!
When I was a child in kindergarten, I loved to eat assorted fried rice, rice grains are clear, emerald green beans, golden corn, pink lunch meat cubes, full of color and flavor, let people grow up are still worrying, until one day in the supermarket shelves found corn and green beans canned figure, as if to understand the mystery.
▲ Assorted fried rice. Photography/anna_shepulova, Figure/Figureworm Creativity
Fujian people from the snack big canned cologne, crisp and salty, is a good partner for clear porridge, but also next door Hunan big sister family can not be separated from the small dish.
Tianjin Great Wall brand canned winter vegetables, still retain a sauce-colored ancient altar packaging, mixed with garlic paste semi-dried winter vegetables, to ferment until the second year. A thin layer is sandwiched in the pancake fruit, a chopstick is carried in the wonton noodles, accompanied by old tofu, and the porridge is drunk under the rice... The authentic old taste is just right.
▲ Stir-fried cowpeas with olive vegetables, cowpeas and seasonal beans are all perfect for olive vegetables. Photography / kenpqyp.dfic, photo / figure worm ・ creative
Olive vegetables, which confuse the eyes of everyone, are actually the match of mustard leaves and olives, and belong to teochew cuisine in the Cantonese cuisine. Choose a turquoise thick olive, remove the bitterness, stir-fry with oil and salt, then add a selection of old mustard leaves, simmer slowly until dark and shiny, the glycol of the olive is immersed in the veins of the mustard leaves, and it can be stored in the jar. When you miss the sourced olive meat beans that are popular in the north and south, buy a bundle of beans diced, stir-fry with minced meat and olive vegetables, and put them on the table, which can easily ignite the pride of a novice chef.
Black olives produced in the Lingnan area are out of sight of friends in the north. But it is an appetizer that everyone must order every time you eat Subway, sour and astringent olive rings, always just right to neutralize the thick and greasy taste of cold and fresh meat; when blending salads, plus a few black olive rings, you can always be sandwiched in your mouth first, and then the alveo teeth are gently bitten, squeezing out the juice, and unconsciously can also make people's appetites open.
▲ Appetizing and greasy sour cucumber. Photography / wdovich33, photo / figure worm · creative
The same kind of appetizers, as well as the melon that Harbin citizens eat the most- sour cucumber. The sour cucumber, first introduced by the Russian diaspora, is often labeled "Russian cuisine". Even so, the people of Harbin have long been well versed in the way, with the thin-skinned small dry cucumbers in the northeast land that have not yet fully grown, cleaned, poured rice vinegar, sprinkled with sugar, salt, fennel seeds and Suzi seeds, and then put a few pieces of Suzi leaves, steamed on the pot for ten minutes, let it cool, and become a sour cucumber with a sweet and sour mouth.
The cute mushrooms that grow everywhere in Yunnan will never be left out by cans. Dehe brand chicken fir oil canned oyster mushrooms, canned chicken fir mushrooms and canned porcini mushrooms are not only the favorites of Yunnan people, but also become a regional delicacy that people from outside can dream of if they eat a bite.
▲ Fengwujun once recommended the "Yunnan Three Rare Mushrooms" - chicken fir oil, oil matsutake mushrooms, porcini mushrooms. Photography / Wu Xuewen
Canned horseshoe and canned corn shoots in Zhangzhou, Fujian Province, do not know whether to be called vegetables and fruits or snacks, crisp and sweet, but also with a sound of food, must be included in their own decompression treasure trove.
<h1 class="pgc-h-arrow-right" > canned fruit, privately stored in their own taste</h1>
When I was a child, every winter and summer vacation, I took a green-skinned train and embarked on a long road back home from the south and north, a boring road of more than ten hours, which made people sit and lie down. At this time, as long as you take out the canned fruit, the full flesh and sweet juice can immediately dispel all fatigue. Sydney, oranges, apples, hawthorns... At this moment, the fruits of the north and south regions are dazzling.
Canned food can always keep up with the pace of the season, and the newly ripened melons and fruits in the north and south can be freshly put into the can at the first time. Staying in the harsh winter of depression, eating the fruits of the four seasons in one breath is the most wonderful taste of life.
▲ Canned yellow peaches. Photography / luoluoivy, picture / figure worm · creative
Yellow peach canned food "cures all diseases" is a childhood memory that many northeasterners have. When I was a child, every time I had a fever and a cold, I could harvest the canned yellow peaches that were rare in my daily life, and the elders would always say, "After eating the canned food, the illness will be fine." Over time, the discomfort of getting sick and cold cannot resist the delicious temptation of yellow peaches. Somehow, the fresh yellow peaches that can be eaten today are a little sweeter than canned, and they are also a little gentle and soothing in taste.
The masses in Harbin can be said to have taken advantage of the matter of "eating melons", and every time the melon harvest season comes, they can smell the shape of the melon field one after another and the rich fragrance that burrows into the nasal cavity. At this time, take a canned bottle to seal the melon aroma, and stay until winter, or a degreasing skewer companion.
Hawthorn, which was born with the heavy responsibility of "degreasing", became sour and sweet and delicious after being canned, and after eating a few before and after meals, appetizing and digesting, and even gave up the cumbersome nucleation steps.
▲ Canned loquat. Photography /shabbydecor, photo/figureworm creative
If you want to find the local tycoons in the can, then look at the canned loquat and canned bayberry in Jiangsu and Zhejiang, the valuable Jiangnan specialty, after making canned, take more weight in your hand, but your eyes are full of expectations.
In the hot summer, it is the favorite harvest season of Cantonese people, and the peeled lychees are eaten in one go, and there is always a worry about getting on fire. Kept in canned food, the white fat lychee meat is wrapped in the clarity of the juice, which is even more playful and cute. "Pineapple blocks in glass jars, pineapple rings in tin cans" is what southerners can't help but be able to help. The pineapple that enters the can, in order to win more good color, has become sour and approachable.
▲ Canned pineapple rings. Photography /shaiith, Photo/Figureworm Creative
After eating the flesh and drinking the juice, the remaining empty glass bottle can be used for other purposes. Brew a cup of fragrant green tea and watch the branches and leaves blossom and swirl in the boiling hot water. Or let the elders in the family, in their free time, according to the shape of the cup, hook out a unique canned coat, which can be carried with the carrier and avoid burns, and it is still a multi-functional hand warmer in the hand in winter. In this way, the canned bottle that is dressed up has become the object of each baby to the school pk.
In today's cold chain development, "canning" has long diluted the definition of "appearance (trade) association" and "storage and portability", but in the hearts of generations, it has more identity - perhaps a deep affection for the homeland and hometown, a nostalgia for an era, or a new interpretation of the current life...