# @ Da Dong Da Understand One Dish a Day (350) #
Qingdao Jia Hui mailed me a large box of smoked sauce plate duck, which is made by drying and cooking with the sour air of ham and then smoked and marinated, the taste is rich and charming, the taste is full of bites, it is really a taste of wine.
Smoking, as the oldest seasoning method, has a thousand years of history, and in the Stone Age humans stumbled upon the taste of the smoky area during the fermentation and drying process than the simple dried meat tastes richer and tastier. Occasional delicacies are remembered and copied, passed down from generation to generation, and blended with cultures around the world to develop brilliant smoky flavors.
In the UK, the local heather peat of Islay is mixed with the flavors of seaweed and sea salt, and the distilled whisky will have a strong smoky smell of Lyceum water and strong smoke. This heavy flavor is the label for veteran whisky lovers and a favorite of Queen Elizabeth. Haruki Murakami described the taste of smoked peat this way: "First bite, what is this? The second bite, a little weird, but not bad; the third, has become a whisky fan of Islay. ”
In the novel "Homesickness and Protease", Acheng said: "Taste is a memory, I think, smoke is the protease of human taste." It may be that human beings have formed a habit and dependence on a flavor due to a certain historical period because of a food. Therefore, the smokey taste is spread throughout the world's peoples, regardless of geography, ethnicity and religious influence.
The traditional smoking method is to use the smoke produced by the incomplete combustion of branches, wood chips, and straw, which slowly penetrates into the food to produce hundreds of different flavors, of which three members will play a role: "phenols", "organic acids" and "carbonyl compounds" to give food soul. Phenols produce unique aromas; organic acids attach to the surface of food to form a protective film to prevent the loss of oil and moisture; and carbonyl compounds react with proteins in smoked foods to produce a seductive color that is extremely pleasurable and addictive.
In the traditional smoking process will inevitably produce polycyclic aromatic hydrocarbon substances, China's national standard stipulates that the limit index of benzo(a) pyrene in meat and meat products, aquatic animals and their products is 5 μg/kg.
In order to seek a balance between enjoying the beauty of smoking and health, the cold smoking process came into being.
Cold smoking is commonly used in plant raw materials by dry distillation, purification to obtain a smoking liquid with a similar composition to smoking. Smoked foods are made by applying, injecting, spraying, impregnating, mixing, etc. Compared with traditional processes, the liquid smoking process is more controllable and easier to achieve standardization. It is a temporary balance between smoked taste and health, and it is a very good choice for consumers who are obsessed with smoky flavor, greatly reducing the psychological burden when enjoying delicious taste.
In China, there are countless charming smoked foods that occupy our tables, such as smoked dried tofu in Shexian County, Anhui Province; smoked sausages, smoked ribs, smoked flavored belly, smoked five-spiced quail eggs in Harbin; smoked chicken in Liaoning Gou Gangzi and duck in Jiangxi Huangshanghuang smoked sauce board duck. There are smoked hams in Jiangnan; smoked ribs, smoked dried bamboo shoots, and smoked bacon in Chongqing.
This spring Da Dong made a smoked bacon lion's head. Bacon light powder, smoky taste unexpected, with 3 hours of slight fire simmering, the taste is slowly released, the new and old worlds are clashing, salty and fresh, delicate and majestic, elegant and magnificent.
If you have a chance, you must try it.
Da Dong Smoked pickled fresh lion's head
Big Dong
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