Northern Shaanxi haggis
Intangible cultural heritage in northern Shaanxi - the production of haggis in northern Shaanxi
Haggis originated from northern Shaanxi and is a local traditional snack in northern Shaanxi, with a history of 400 to 500 years. It has the characteristics of a variety of colors, different meat quality, delicious soup, and is an economical flavor snack. Earlier, the people of northern Shaanxi did not eat haggis, and after people killed the sheep, the mutton was left behind, and the intestines, stomach, head, hooves and other offal were fed to the dogs. Once, a rich man killed sheep to entertain guests, and there was too much haggis, and the dogs could not finish eating, so they let the long-term workers throw it away. The long-term worker felt pity, so he gave it to a poor family, and the poor man washed the offal, cooked it, and then boiled it into a soup. Its taste is incomparable, the aroma is overflowing, and since then, the dish of haggis has appeared in northern Shaanxi.
Haggis (also known as haggis) is a mixture of sheep's blood, heart, liver, lungs, stomach, head, etc., hence the name. After the sheep are slaughtered, their internal organs are treated with agricultural and sideline products, so there is also a common name for "sheep sewing". People in northern Shaanxi pay attention to "three ingredients", "three soups" and "three tastes" when eating haggis. First wash the whole pair of haggis separately, the most difficult to wash is the lamb tripe, first clean up the feces, soak it overnight, the next day with salt water to wash it several times, and then rinse it with water, and then cook it with peppers, ginger, peppercorns, etc., the boiled water, cut it separately, heart, liver, lung slices, belly, head shredded for spare, and accessories vermicelli.
Restaurants that specialize in offal are mostly new offal that are constantly put into a large pot, a pot of soup is boiled for a long time, the soup is as thick as oil, the color is strict into the sauce, and the offal from such a soup is delicious and delicious. Scoop two spoons of the old soup in the pot and boil in the wok, add the chopped offal to the pot and add a small amount of salt, ginger powder, pepper, monosodium glutamate and other condiments on high heat for about five minutes, and finally put the braised offal into the bowl and then add coriander, chopped green onion, oil and pepper, and this bowl of haggis is ready, and the eater can enjoy the delicious offal soup.
The reason why northern Shaanxi haggis is popular and delicious is because of the unique geographical environment of the Loess Plateau, where the land is fertile and grassy, the cattle and sheep are strong, and the people of northern Shaanxi have accumulated rich cooking experience for a long time to innovate such special snacks. For a long time, haggis production technology has been an industry in northern Shaanxi, in the local economic development, played a very important role, haggis is not only a local like to eat flavor snacks, but also many foreign tourists and famous actors preferences, many film and television actors also come to taste.
The production technology of haggis in northern Shaanxi is completed by hand from raw material processing to finished products. Haggis making techniques have a history of more than 1,000 years, although the ancient books have recorded haggis, but none of them are involved in haggis making techniques. For a long time, the processing and production of raw materials have mostly been mastered by experience, and there are no specific physical and chemical indicators. The production skills (tricks) are all taught by example between masters and apprentices, and they must also be mastered by the experience and feeling of understanding and long-term practice, which is difficult to express and form words; it can be seen that the art of making haggis is indeed a typical intangible cultural heritage. For a long time, the art of making haggis has been an industry in northern Shaanxi and has played a very important role in the local economic development. At present, the social basis for the survival and development of haggis making technology has changed, which has limited its activity space. Secondly, due to the high requirements of each process of haggis making technology, it is particularly hard. Young people are reluctant to learn, and the inheritors of the art of making haggis have passed away one after another, and there has been a lack of successors. Therefore, the protection of haggis handicrafts is urgent. The art of making haggis in northern Shaanxi has been included in the third batch of intangible cultural heritage list of Shaanxi Province.
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