Who doesn't love good food?
Talking about the poems related to eating in our country, old friends meet, there are "open the noodle garden, the wine talk sangma"; when staying in the guests, there are "Mo Xiao farmhouse la wine, good year stay guest foot chicken and dolphin"; when it snows, there are "green ant new wine, red clay small stove"... It is not difficult to see that eating has long been integrated into the history of our country, integrated into culture, and engraved in our bones, so we have that sentence "The people take food as the sky", and only then will we say "people are iron, rice is steel, and a meal is not hungry and panicked"... With food, life, culture, and history can be continued.
Shi Bing dried pot beef
In Shibing, Guizhou, there is a delicacy called "dry pot beef", and almost everyone who lives in Guizhou knows it. Thinking of its taste, there are also many people who will subconsciously lick their lips.
But do you know its history?
Dry pot beef was originally not called dry pot beef, commonly known as "rotten beef". At that time, there was a shortage of materials, and the general public could not afford to eat fresh beef, so some people cut the meat of dead cattle, supplemented with ingredients, and stir-fried in a dry pot. It has developed to this day that there is fresh dry pot beef.
With the improvement of material living standards, today's dry pot beef has long been fried without dead beef, which is healthier and more delicious. However, the original history of dry pot beef should not be forgotten in the years, and cannot be buried in time.
Shi Bing's traditional long table feast for 10,000 people
We are now living happily and materially abundantly, but how can we forget the sufferings of our ancestors? May we all not experience the era of material scarcity again, be diligent in self-cultivation, and cultivate virtue through thrift.