What is pork

On May 20, 1949, Xi'an was liberated, and only a large stone mill and a deep-water well were left in the courtyard of No. 45 Jiazi, Xiaobaoji Lane, the back door of the Military Commission of the Nationalist Government military commission to adjust the accounting bureau's Jinshan Station Xi'an Special Investigation Detention Center (hereinafter referred to as "Xi'an Special Secret Prison of the Military Command"),, which was located in the courtyard of No. 45 Jiazi, Xiaobaoji Lane, which was located in the middle section of the Sun Temple Gate to Shanxiang, and there was only a dozen houses of about ten square meters each. Soon, some small vendors came in. There was a middle-aged man surnamed Jin with a large back, a Chinese character face, and a gold tooth inlaid with front teeth every day after four o'clock in the afternoon, knocking on the wooden pole and walking out, with an oval wooden basin about sixty centimeters long and more than thirty centimeters deep on the chest, and the earrings at both ends of the basin were fished with belts and hung around the neck, the wooden basin was painted with tung in the color of the log, the oil was shiny, there was a wooden cover on the wooden basin, and the lid was turned over for use as a crime board. He sells "pork", the so-called "pork", that is, pig's head, ears, tongue and offal, the color of the cooked products after making it is brown, shiny, clear meat, full of fragrance, excellent taste. When there are many poor people and few rich people, ordinary people bite their teeth to buy a little taste, and the afterscent is around the tongue, which is unforgettable for a long time. After sandwiching about the land temple cross West Head Gunpowder Bureau Lane, Anju Lane also has a family, all of them are engaged in this business, knocking on the wooden pole out of the market, hearing the sound of the wooden pole, I know that it is the seller of the meat.

White: The meat is the deep processing of the brine, because it is a pig water, so in the picking, washing, skewering, whipping to be particularly careful, in the process of washing it is very carefully hand over. Then use hot water once, use boiling water to draw again, use methods to deodorize, and then cook with brine, and finally use the fragrant shu minced tea to add tea and other spices to smoke the pine sawdust. After leaving the cage, the fragrance is wafting, mouth-watering, and the knife work is finely cut and slowly stacked, which is an excellent wine-tasting product.

In the past, there was only one gourd head steamed bun restaurant, and after the public-private partnership, the "Spring Happening" signboard continued. Nowadays, the gourd head steamed bun hall is dotted with stars and is full of wind and shame. Under the price list are all attached to the meat, as a selling point, the taste is different, some have long lost the wind flow and afterscent of the wooden pole knocking down. People always cup and recite the sound of the eternal crossing, knocking away the passing water flowing years, reverie is the sun and moon, losing is the sound of the wooden tree circling, leaving behind the infinite tip of the tongue!