Guizhou Moutai wine has recently refreshed the legend, in addition to the unique taste and difficult to copy the brewing environment, it is a variety of data that leads the rise and fall of the market, which makes people love and fear.
The legend of taste lies in the special raw materials and production process of Moutai wine, as well as the unpromisability of the brewing environment and the microbial environment in the cellar - the climate and geographical environment along the Chishui River in northern Guizhou are an important part of this legend. It can be said that Moutai liquor, a large-scale sauce-flavored liquor, is a kind of wine born in the microbial fermentation link and has a strong geographical landmark.
In Guizhou, a large karst mountainous province, according to geography, climatic relations, and many reasons of national history, there are also fine wines and delicacies like Moutai wine, which are accompanied by fermentation processes. These fermented delicacies not only have distinct and unique flavors, but also have the same secret as Moutai wine , the unique local microbial community, which makes these delicacies have a regional symbol that cannot be removed.
The C position of Guizhou fermented cuisine is definitely the well-known Kaili red sour soup, and the white sour soup that is more favored by locals. Taste the Kaili red sour soup, the first bite is a sour and slightly spicy soup, this unique sour taste is more intense and thicker than fruit acid, acetic acid, etc. But anyone who has drunk it, as long as they hear the word Kaili sour soup, will more or less reflex, and find that a puddle of saliva has sprung up in their mouths.
Figure | From Yome
The famous sour soup fish uses the red sour soup produced in Kaili as the base, which uses bright red peppers and strong sourness of wild tomatoes (locally called "Mao Spicy Horn") as the main raw material, after secondary fermentation, adding a certain proportion of ginger, garlic, wood ginger and glutinous rice and other accessories to make a semi-solid soup, sour and delicious and delicious layers.
Red sour soup is more suitable for boiling river dumplings and other fatty fish, pork knuckles, etc. Take a sip and the sour taste that invades the entire mouth is followed by a fruity aroma that permeates the nasal cavity, especially the essential wood ginger seeds, which bring a lemongrass-like finishing fragrance. A bowl of sour soup under the belly, like a Daigo empowerment, the whole person from head to toe suddenly refreshed, refreshed. Of course, red sour soup will also be used to match Guiyang snack "silk doll", as well as sour soup rice, sour soup rice skin, sour soup dumplings and so on, almost all over the guizhou people's life at all times.
The Kerry natives eat more of a white "sour soup". This milky white sour soup, which is fermented from grain and rice water, is more sour than red sour soup, and locals like to cook beef slices and vegetables and other ingredients with relatively little fat. In the hot summer, if you eat a bowl of vegetables cooked in a cold and clear white sour soup, the sour and refreshing can immediately relieve the heat and cool down, not to mention how enjoyable.
After talking about sour soup, we should talk about the unique "shrimp acid" in Dushan County and surrounding counties in Guizhou, as well as the "Leishan Fish Sauce" of the first season of China on the tip of the tongue. These two fermented foods made of local original river prawns and small fish can be said to retain the most primitive "sauce" production process of China thousands of years ago to some extent. What is important is that they continue to this day and are still an important condiment in the daily life of the locals.
Picture | Hairy Spicy Fruit Shrimp Sour Beef Hot Pot Restaurant
The "shrimp acid" made by local Buyi compatriots in Dushan County, Qiannan Prefecture, Guizhou is actually not sour, and it is more like a continuation of ancient "sauce" production from the perspective of texture and production method.
The owner of the Dushan shrimp sour beef hot pot restaurant "Mao Spicy Fruit" in Guiyang told me about the traditional shrimp acid reproduction process - every year there are two better seasons of spring, summer and late autumn to make shrimp acid, the shrimp caught from the river are carefully selected and washed, put into a sealed container and first "Wo" (cover fermentation) ripening, according to the temperature situation, the first fermentation time will be as long as 12 months. At this time, the river shrimp together with the meat and shell has been completely decomposed and melted, gently stirred to form a thick shrimp mushroom, and then mixed with peppers, sweet wine, salt, wine and other condiments, mixed well for the second fermentation. This time, experienced craftsmen will use experience to determine whether shrimp acid is fully matured according to the temperature and other conditions. At this moment, the shrimp acid has completely changed in the smell, and the long fermentation wait, the shrimp acid produced by the shrimp acid shows a brownish red oil bright state, and it can be used for stir-frying ingredients. Once the whole shrimp acid production process is separated from the local environment of Dushan, the shrimp acid made will always have some odor and taste missing.
Shrimp acid smells strong, the first time you smell you may frown - shrimp acid is like stinky tofu, stinky mandarin fish, protein fermentation and decomposition of the gas is not very flattering. As for the smell ~ ~ I really can't accurately describe it, I hope you try it.
Stir-fry with shredded beef, fatty sausages, etc., and blend the grease and sauce with each other. Sprinkle a handful of celery strips before cooking, and when you chew them again, you will find that the smelly sauce made of this shrimp will be so delicious! The fatty aroma of the meat blends perfectly with the shrimp paste, the rich and mellow flavor, the moderate spicy taste, eating the shrimp sour beef hot pot, and then pouring a spoonful of bibimbap in the sauce of the pot - almost no one can forget and give up this taste.
The "fish sauce" in Kailileishan County in southeastern Qiandong also has a production legend similar to shrimp acid. Local Miao compatriots will mix the little finger-sized rock climbing fish caught in the creek with fresh peppers, ginger, wood ginger and other ingredients, stir and seal the altar, and after about half a month of fermentation, brew a proud condiment - fish sauce. Compared with the shrimp acid mentioned above, the bright red fish sauce smell is much softer, the sour and spicy taste is more intense, in the condiment point of view, even if you scoop a spoonful of white rice to eat, it will give you a good memory of taste.
Jinping pickled fish is also a geographical indication product in Guizhou, using a special variety of high-backed carp living in the rice fields within the protection area of Jinping, which is cleared, slaughtered and de-visceralized, mixed with peppers, glutinous rice, spices, rice wine, sweet wine koji, etc., and formed after natural fermentation.
Figure | I'm not nervous
This carp, which lives in rice paddies, does not have a feeding link in the entire growing environment. When slaughtered, the fish is cut off the back but not cut off. After three days of marinating the fish, salt and rice wine for the first time, the local Miao family will apply curing ingredients adjusted to the inside and outside of the fish with chili powder, glutinous rice (or fried to brown rice) and sweet wine koji and spices.
Figure | Dai Yijie
At this time, the radial yard of carp wrapped in marinade should be placed in a wooden barrel made of local fir wood, and the layers should be tightened and sealed with a wooden lid for fermentation. The eyes of the big fish are neatly arranged, which is very Chinese version of the feeling of "looking up at the stars".
Pickled fish is a must-have delicacy for many people to entertain guests, and the longer it is pickled, the stronger the sour flavor in the pickled fish. Take the whole fish out of the jar and fry it in oil. In the eyes of the locals, this kind of aged pickled fish has appetizing and anti-diarrhea effects, and is regarded as a delicacy, not to meet relatives and guests, and not to easily open the barrel for food.
Times change, Jinping pickled fish and have their own standardized production process, now we can buy the enterprise standard process of Jinping pickled fish online. While better preserving the unique flavors of the local area, the delicious food can also be brought to the table of every traveling family.
Guizhou Weining produces the "largest" fermented food - ham is the finale of Guizhou fermented food.
Picture | too to give ham
Weining is located in the Yunnan-Guizhou Plateau Wumeng Mountain, where the plateau climate, altitude and humidity, very suitable for the pickling and fermentation of ham, coupled with the contribution of local pigs such as Coke pigs and Ujin pigs, many factors have given birth to the famous domestic "Weining ham".
It is said that since the Hongwu period of the Ming Dynasty 600 years ago, the people living here have had the custom of making ham for storage and consumption. The "Chronicle of Weining County" records: "Luxury incense (lady) uses buckwheat as the skin and ham as the filling to make exquisite and sweet buckwheat crisps to entertain guests and pay tribute. It describes the story of making shortbread with pies from ham.
Now, young entrepreneurs are adopting a new process in Weining to continue the delicious legend of Weining ham. More than a decade ago, the poet Cao Zhenyi returned to Wanmu Village in Weining County to create a brand of raw ham called "TaiZhi" in this poor mountainous area with low latitude, high altitude and an average of only 5 hours of sunshine per day. After three years of countless experiments, a set of process knowledge system for making raw ham has been accumulated, and the production of too much ham can reach a very high standard without nitrites, and the flavor is not inferior to the world's top raw ham.
Every pig that produces too much ham must be fed for more than 12 months, of which at least 6,000 kilograms of local potatoes must be eaten, and then fermented by natural acid excretion, 15 low-salt probiotics, and natural air-dried fermentation in the local unique environment for 24-48 months. During this time, the proteins that make up lean meat and the fats of fatty meat begin to ferment and transform into various amino acids and fatty acids, forming a unique flavor with regional characteristics.
Watching the "slice leg master" split the ham is also a pleasure, a whole ham is in front of him, the slice leg master holds up a foot long slice leg knife, from the red and white flesh surface, in one go, the meat slices are flat and even. Gently peel off the slice of ham that is about 6 or 7 cm wide and as thin as paper, and gently roll it into your mouth, filling your mouth with the aroma of meat and grease. The ham produced by this special fermentation process is completely comparable to Spanish ham in terms of taste and texture, especially the fresh ham that has just been cut out, with the peeled peach pieces listed in the summer, the taste and sourness will be more perfectly matched, and the foodie position will be more obvious than with cantaloupe.
Personally, I prefer the "ham foot" part that remains after the ham is eaten.
Under the dried pig skin, there is a lean meat that is not thick, and then there is a hard leg bone, which is the essence of the whole ham. I once walked half a street with a shaved ham bone, found a stall where the vegetable market cut the pig's feet, and asked the master to cut the leg bones and burn the pig skin thoroughly. Then take the pig's feet home and wash them reverently, add a pot of pure water, a bowl of locally produced beans, a few slices of ginger, and simmer in a casserole dish for 4 hours. The next step is to enjoy the solitude of ham meat with a wisp of stewed rake, soft and plump pork skin, and bean rice that is already soft and full of soup.
After writing, I found that there are too many delicacies born from Guizhou fermentation. This issue can only be unable to hold back, sprinkled with nearly 4,000 words, only a small part of it is written, as for many readers want to see Moutai wine, I personally think that I taste too little, or do not have the courage to start to describe, after all, Moutai wine is too expensive.
In the next issue, I will write about Guizhou fermented cuisine - the brave article.
I will correct the misunderstanding of the cattle and sheep that "you think", tell you about the appearance of an easy and unsubscribed egg, and how the ineffable "stinky acid" of Dushan really stinks.
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Written by | I'm not nervous
Visual | Zhou Wanyi
Edit | Jiu Shiqi
Review | Emma
The image comes from the Internet