Unlike the fine craftsmanship of Jiangnan cuisine, most of the northwestern cuisine is known for its rough preparation and large quantity. But if you want to say that in the boundary of Xi'an, there is no food that can represent the spirit of the craftsmen, and the meat is the first to be dissatisfied.
Foreigners who have just come to Xi'an will be strange to the delicacy of pork, because from the name, they only know that it is a certain kind of meat, but they cannot accurately identify any information such as its raw materials, construction methods, and tastes.
But when the old food in Xi'an tells you that the meat is not just meat, you will be even more confused:
A hundred years ago, during the Republic of China period, Zhang San, an old gentleman from Baoding, brought the craft of zizhi meat from his hometown to Chang'an, and now this delicacy, which is difficult to find in Hebei, has been carried forward in Xi'an. The earliest pork mainly refers to smoked pork intestines, a classic dish that makes most people in the land of China famous for discoloration.
This confidence in the taste of the meat stems first of all from the handling of the ingredients. How to make this sewage into the water, without the original fishy smell, is a delicate manual work.
First of all, the pig's large intestine must be repeatedly washed and oiled, rinsed, and then through a total of more than ten cleaning processes such as taste, weighting, and sorting. Shaanxi has a saying that "follow the official to be a wife, follow the pig to turn over the intestines", and the process of cleaning the large intestine is described very vividly.
After deodorization, there is a complicated process of flavoring. The cleaned large intestine needs to be simmered with multiple spices, and then the large intestine and other ingredients such as heart, liver, belly, head meat, ears, dried tofu, eggs and other ingredients are put into a special stove and smoked.
At this time, not only the mastery of the heat is very important, but also the smoked fuel needs to be particularly exquisite, and natural woods such as peach, pear, and pine are the preferred materials. Along with the white smoke from the embers of the fuel, the aroma of fruit wood is carved into the ingredients in the furnace.
When the appearance of the ingredients also becomes shiny and the taste is crisp and tough, it is considered that the final shape of a piece of meat is left fragrant after eating the lips and teeth.
What is the flesh of the flesh?
This can't help but talk about the original way of selling pork.
Most of the original pork vendors, carrying wooden barrels or pushing stoves, hawked along the streets and alleys, they would hold a wooden fish-shaped stick in their hands, shouting and tapping, attracting diners to buy, and over time, people would call the meat that was sold along the street with "梆" as "梆梆 meat". Although the streets are now gone, the affectionate name of "stick meat" has continued.
Many diners are strongly stimulated by the "pig intestine" when they are mysteriously broken by local humanity, and often show a posture of resistance. However, the rosiness of the plate and the strong aroma of the meat and spices on the plate make people want to close their eyes and taste it with their breath.
The large intestines and internal organs used to be the scraps of the hall of elegance, but in the city, a pair of clever hands make these ingredients glow with new taste magic.
In the south, the sewage was boiled into a hot pot by the boatman porter with pepper material, and in the northwest, the flesh of the streets and alleys was plumped with many ordinary people's meals.
Not long ago, zhu Xiuying's craftsmanship in the production of pork was selected as the intangible cultural heritage of Xi'an, and since then, the meat has also been walked from the city to the hall of elegance, becoming another witness to the urban fabric.
The meat is not a delicate food, he carries an informal roughness from the roots, but in this city, people have domesticated such tricky ingredients with countless tedious and meticulous.
#Eat in Xi'an # #电视剧装台原来是部美食剧 #