In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
Li Wenming's offal shop is exquisitely made, the process is rigorous, and the various miscellaneous products produced by the halogen are rich in protein, amino acids, calcium, iron, zinc and a variety of vitamins, which can supplement the spleen and stomach, strengthen the bones and bones, and have rich nutritional value. It has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, nourishing the face and beauty, and is especially suitable for those who are hidden in the middle qi, shortness of breath, sore bones and bones, anemia for a long time and yellow face and dizziness.
In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
Li Wenming's offal shop is exquisitely made, the process is rigorous, and the various miscellaneous products produced by the halogen are rich in protein, amino acids, calcium, iron, zinc and a variety of vitamins, which can supplement the spleen and stomach, strengthen the bones and bones, and have rich nutritional value. It has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, nourishing the face and beauty, and is especially suitable for those who are hidden in the middle qi, shortness of breath, sore bones and bones, anemia for a long time and yellow face and dizziness.
Pig offal, commonly known as "miscellaneous" in Yanjin, also known as "sewage", refers to the internal organs of pigs in a narrow sense, and refers to all "accessories" except pork in a broad sense. Including pig ears, pig head meat, liver and lungs, tongue root (mouth strip), heart, pork belly, tail, large and small intestines, front and back hooves, etc. Miscellaneous pieces are treasures everywhere. Whether it is a high-ranking official with thousands of netties, or a small people who lead cars to sell pulp, pig offal is the love of Yanjin people. Delicious food is full of tables, three or five people gathered, or a large meal, or slow tasting, pork offal, in Yanjin large and small hotels restaurants and restaurants, are an indispensable "after-strength dish". Especially in the summer, the heat is steaming, after work, come to a bottle of cold beer, just a few slices of vinegar poured with fresh hot offal, that part of the hearty, really want to forget two things. It is a great pity for outsiders to go to Yanjin and not eat Yanjin fire; eating in Yanjin, if you do not have a plate of "pork offal" or cold mix or hot stir-fry, it can also be described as a fly in the ointment.
In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
Li Wenming's offal shop is exquisitely made, the process is rigorous, and the various miscellaneous products produced by the halogen are rich in protein, amino acids, calcium, iron, zinc and a variety of vitamins, which can supplement the spleen and stomach, strengthen the bones and bones, and have rich nutritional value. It has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, nourishing the face and beauty, and is especially suitable for those who are hidden in the middle qi, shortness of breath, sore bones and bones, anemia for a long time and yellow face and dizziness.
Pig offal, commonly known as "miscellaneous" in Yanjin, also known as "sewage", refers to the internal organs of pigs in a narrow sense, and refers to all "accessories" except pork in a broad sense. Including pig ears, pig head meat, liver and lungs, tongue root (mouth strip), heart, pork belly, tail, large and small intestines, front and back hooves, etc. Miscellaneous pieces are treasures everywhere. Whether it is a high-ranking official with thousands of netties, or a small people who lead cars to sell pulp, pig offal is the love of Yanjin people. Delicious food is full of tables, three or five people gathered, or a large meal, or slow tasting, pork offal, in Yanjin large and small hotels restaurants and restaurants, are an indispensable "after-strength dish". Especially in the summer, the heat is steaming, after work, come to a bottle of cold beer, just a few slices of vinegar poured with fresh hot offal, that part of the hearty, really want to forget two things. It is a great pity for outsiders to go to Yanjin and not eat Yanjin fire; eating in Yanjin, if you do not have a plate of "pork offal" or cold mix or hot stir-fry, it can also be described as a fly in the ointment.
Li Wenming, a native of Yanjin East Street, was a descendant of Li Dai, a Tianguan of the Ming Dynasty. Born in June 1957. In the 1980s, Li Wenming worked in the county cotton and linen company, because the income was too thin to support his family, "restless" he began to look for new opportunities for development. Once, he bought half a kilogram of Luo Pot meat at a Luo Pot Meat Shop in Xinxiang City, and the delicious taste of his lips and teeth left an indelible impression on him for a lifetime. He wondered if he could make such a delicacy himself. One is to satisfy one's own happiness, and the other is also a livelihood path.
In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
Li Wenming's offal shop is exquisitely made, the process is rigorous, and the various miscellaneous products produced by the halogen are rich in protein, amino acids, calcium, iron, zinc and a variety of vitamins, which can supplement the spleen and stomach, strengthen the bones and bones, and have rich nutritional value. It has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, nourishing the face and beauty, and is especially suitable for those who are hidden in the middle qi, shortness of breath, sore bones and bones, anemia for a long time and yellow face and dizziness.
Pig offal, commonly known as "miscellaneous" in Yanjin, also known as "sewage", refers to the internal organs of pigs in a narrow sense, and refers to all "accessories" except pork in a broad sense. Including pig ears, pig head meat, liver and lungs, tongue root (mouth strip), heart, pork belly, tail, large and small intestines, front and back hooves, etc. Miscellaneous pieces are treasures everywhere. Whether it is a high-ranking official with thousands of netties, or a small people who lead cars to sell pulp, pig offal is the love of Yanjin people. Delicious food is full of tables, three or five people gathered, or a large meal, or slow tasting, pork offal, in Yanjin large and small hotels restaurants and restaurants, are an indispensable "after-strength dish". Especially in the summer, the heat is steaming, after work, come to a bottle of cold beer, just a few slices of vinegar poured with fresh hot offal, that part of the hearty, really want to forget two things. It is a great pity for outsiders to go to Yanjin and not eat Yanjin fire; eating in Yanjin, if you do not have a plate of "pork offal" or cold mix or hot stir-fry, it can also be described as a fly in the ointment.
Li Wenming, a native of Yanjin East Street, was a descendant of Li Dai, a Tianguan of the Ming Dynasty. Born in June 1957. In the 1980s, Li Wenming worked in the county cotton and linen company, because the income was too thin to support his family, "restless" he began to look for new opportunities for development. Once, he bought half a kilogram of Luo Pot meat at a Luo Pot Meat Shop in Xinxiang City, and the delicious taste of his lips and teeth left an indelible impression on him for a lifetime. He wondered if he could make such a delicacy himself. One is to satisfy one's own happiness, and the other is also a livelihood path.
After returning from Xinxiang, he bought some pork offal and began to process it himself. However, when you eat it after cooking, the taste is very different from others. Unwillingly, he decided to go out to learn from his teacher. After many inquiries, he found Master Huo, the "marinated meat" master of Xinxiang Food Company, whose sincerity and diligence won master Huo's affirmation and taught him a set of ancestral secret recipes. Because Li Wenming was diligent in his hands and feet, carefully observed, and good at pondering, after more than two months of painstaking grinding, he finally learned the "True Scriptures" and obtained a hundred-year-old soup gift from his master Huo Yuanqing. After returning to Yanjin, in 1988, a "miscellaneous pot" of brine meat was officially opened in the county seat. In 1998, it was transferred to the East Street County Government to the West Street Alley, and a cauldron was set up and listed for operation. So far, Li Wenming has been good at dancing with long sleeves, walking in the rivers and lakes with a large cauldron, and justifiably decorating the city life of the people in the small city, which has lasted for 32 years.
In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
Li Wenming's offal shop is exquisitely made, the process is rigorous, and the various miscellaneous products produced by the halogen are rich in protein, amino acids, calcium, iron, zinc and a variety of vitamins, which can supplement the spleen and stomach, strengthen the bones and bones, and have rich nutritional value. It has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, nourishing the face and beauty, and is especially suitable for those who are hidden in the middle qi, shortness of breath, sore bones and bones, anemia for a long time and yellow face and dizziness.
Pig offal, commonly known as "miscellaneous" in Yanjin, also known as "sewage", refers to the internal organs of pigs in a narrow sense, and refers to all "accessories" except pork in a broad sense. Including pig ears, pig head meat, liver and lungs, tongue root (mouth strip), heart, pork belly, tail, large and small intestines, front and back hooves, etc. Miscellaneous pieces are treasures everywhere. Whether it is a high-ranking official with thousands of netties, or a small people who lead cars to sell pulp, pig offal is the love of Yanjin people. Delicious food is full of tables, three or five people gathered, or a large meal, or slow tasting, pork offal, in Yanjin large and small hotels restaurants and restaurants, are an indispensable "after-strength dish". Especially in the summer, the heat is steaming, after work, come to a bottle of cold beer, just a few slices of vinegar poured with fresh hot offal, that part of the hearty, really want to forget two things. It is a great pity for outsiders to go to Yanjin and not eat Yanjin fire; eating in Yanjin, if you do not have a plate of "pork offal" or cold mix or hot stir-fry, it can also be described as a fly in the ointment.
Li Wenming, a native of Yanjin East Street, was a descendant of Li Dai, a Tianguan of the Ming Dynasty. Born in June 1957. In the 1980s, Li Wenming worked in the county cotton and linen company, because the income was too thin to support his family, "restless" he began to look for new opportunities for development. Once, he bought half a kilogram of Luo Pot meat at a Luo Pot Meat Shop in Xinxiang City, and the delicious taste of his lips and teeth left an indelible impression on him for a lifetime. He wondered if he could make such a delicacy himself. One is to satisfy one's own happiness, and the other is also a livelihood path.
After returning from Xinxiang, he bought some pork offal and began to process it himself. However, when you eat it after cooking, the taste is very different from others. Unwillingly, he decided to go out to learn from his teacher. After many inquiries, he found Master Huo, the "marinated meat" master of Xinxiang Food Company, whose sincerity and diligence won master Huo's affirmation and taught him a set of ancestral secret recipes. Because Li Wenming was diligent in his hands and feet, carefully observed, and good at pondering, after more than two months of painstaking grinding, he finally learned the "True Scriptures" and obtained a hundred-year-old soup gift from his master Huo Yuanqing. After returning to Yanjin, in 1988, a "miscellaneous pot" of brine meat was officially opened in the county seat. In 1998, it was transferred to the East Street County Government to the West Street Alley, and a cauldron was set up and listed for operation. So far, Li Wenming has been good at dancing with long sleeves, walking in the rivers and lakes with a large cauldron, and justifiably decorating the city life of the people in the small city, which has lasted for 32 years.
For more than 30 years, Li Wenming has been eclectic, combined with the secret recipes learned, and after careful study and careful speculation, he has gradually explored a set of processing technology suitable for the tastes of Yanjin people. The color of the pork offal he cooked was orange-red, slightly golden, crystal clear, sweet and salty moderate, rotten but not greasy, fragrant but not thick, crisp and soft, soft and smooth, pleasing to the eye, unique flavor, salivating, and the mouth of the eater.
In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
Li Wenming's offal shop is exquisitely made, the process is rigorous, and the various miscellaneous products produced by the halogen are rich in protein, amino acids, calcium, iron, zinc and a variety of vitamins, which can supplement the spleen and stomach, strengthen the bones and bones, and have rich nutritional value. It has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, nourishing the face and beauty, and is especially suitable for those who are hidden in the middle qi, shortness of breath, sore bones and bones, anemia for a long time and yellow face and dizziness.
Pig offal, commonly known as "miscellaneous" in Yanjin, also known as "sewage", refers to the internal organs of pigs in a narrow sense, and refers to all "accessories" except pork in a broad sense. Including pig ears, pig head meat, liver and lungs, tongue root (mouth strip), heart, pork belly, tail, large and small intestines, front and back hooves, etc. Miscellaneous pieces are treasures everywhere. Whether it is a high-ranking official with thousands of netties, or a small people who lead cars to sell pulp, pig offal is the love of Yanjin people. Delicious food is full of tables, three or five people gathered, or a large meal, or slow tasting, pork offal, in Yanjin large and small hotels restaurants and restaurants, are an indispensable "after-strength dish". Especially in the summer, the heat is steaming, after work, come to a bottle of cold beer, just a few slices of vinegar poured with fresh hot offal, that part of the hearty, really want to forget two things. It is a great pity for outsiders to go to Yanjin and not eat Yanjin fire; eating in Yanjin, if you do not have a plate of "pork offal" or cold mix or hot stir-fry, it can also be described as a fly in the ointment.
Li Wenming, a native of Yanjin East Street, was a descendant of Li Dai, a Tianguan of the Ming Dynasty. Born in June 1957. In the 1980s, Li Wenming worked in the county cotton and linen company, because the income was too thin to support his family, "restless" he began to look for new opportunities for development. Once, he bought half a kilogram of Luo Pot meat at a Luo Pot Meat Shop in Xinxiang City, and the delicious taste of his lips and teeth left an indelible impression on him for a lifetime. He wondered if he could make such a delicacy himself. One is to satisfy one's own happiness, and the other is also a livelihood path.
After returning from Xinxiang, he bought some pork offal and began to process it himself. However, when you eat it after cooking, the taste is very different from others. Unwillingly, he decided to go out to learn from his teacher. After many inquiries, he found Master Huo, the "marinated meat" master of Xinxiang Food Company, whose sincerity and diligence won master Huo's affirmation and taught him a set of ancestral secret recipes. Because Li Wenming was diligent in his hands and feet, carefully observed, and good at pondering, after more than two months of painstaking grinding, he finally learned the "True Scriptures" and obtained a hundred-year-old soup gift from his master Huo Yuanqing. After returning to Yanjin, in 1988, a "miscellaneous pot" of brine meat was officially opened in the county seat. In 1998, it was transferred to the East Street County Government to the West Street Alley, and a cauldron was set up and listed for operation. So far, Li Wenming has been good at dancing with long sleeves, walking in the rivers and lakes with a large cauldron, and justifiably decorating the city life of the people in the small city, which has lasted for 32 years.
For more than 30 years, Li Wenming has been eclectic, combined with the secret recipes learned, and after careful study and careful speculation, he has gradually explored a set of processing technology suitable for the tastes of Yanjin people. The color of the pork offal he cooked was orange-red, slightly golden, crystal clear, sweet and salty moderate, rotten but not greasy, fragrant but not thick, crisp and soft, soft and smooth, pleasing to the eye, unique flavor, salivating, and the mouth of the eater.
Li Wenming often said: To make meat, first be a man. We don't earn black money, we don't earn money. He deals in pig offal, real materials, pounds and feet. Over the years, he has adhered to the way of civilized management and hygienic management, and the raw materials used are all fresh goods purchased from Yanjin slaughterhouses, without miscellaneous goods and frozen goods. These raw materials are very troublesome to clean up, pig intestines and pork belly, you have to pour it over, wash it several times with salt and vinegar to clean it. He got up at 5 o'clock every day, bought fresh pork offal, and with the help of his wife, he had to go through several processes such as cleaning, destaining, hair removal, oil selection, splitting, water immersion, boiling and stewing, and brine, each process was carefully operated and meticulous. After descending into the broth, it is also necessary to pay close attention to the cooking pot heat, and constantly "hook, shake, turn, and press" to ensure that the soup is soaked and cooked evenly.
In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
Li Wenming's offal shop is exquisitely made, the process is rigorous, and the various miscellaneous products produced by the halogen are rich in protein, amino acids, calcium, iron, zinc and a variety of vitamins, which can supplement the spleen and stomach, strengthen the bones and bones, and have rich nutritional value. It has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, nourishing the face and beauty, and is especially suitable for those who are hidden in the middle qi, shortness of breath, sore bones and bones, anemia for a long time and yellow face and dizziness.
Pig offal, commonly known as "miscellaneous" in Yanjin, also known as "sewage", refers to the internal organs of pigs in a narrow sense, and refers to all "accessories" except pork in a broad sense. Including pig ears, pig head meat, liver and lungs, tongue root (mouth strip), heart, pork belly, tail, large and small intestines, front and back hooves, etc. Miscellaneous pieces are treasures everywhere. Whether it is a high-ranking official with thousands of netties, or a small people who lead cars to sell pulp, pig offal is the love of Yanjin people. Delicious food is full of tables, three or five people gathered, or a large meal, or slow tasting, pork offal, in Yanjin large and small hotels restaurants and restaurants, are an indispensable "after-strength dish". Especially in the summer, the heat is steaming, after work, come to a bottle of cold beer, just a few slices of vinegar poured with fresh hot offal, that part of the hearty, really want to forget two things. It is a great pity for outsiders to go to Yanjin and not eat Yanjin fire; eating in Yanjin, if you do not have a plate of "pork offal" or cold mix or hot stir-fry, it can also be described as a fly in the ointment.
Li Wenming, a native of Yanjin East Street, was a descendant of Li Dai, a Tianguan of the Ming Dynasty. Born in June 1957. In the 1980s, Li Wenming worked in the county cotton and linen company, because the income was too thin to support his family, "restless" he began to look for new opportunities for development. Once, he bought half a kilogram of Luo Pot meat at a Luo Pot Meat Shop in Xinxiang City, and the delicious taste of his lips and teeth left an indelible impression on him for a lifetime. He wondered if he could make such a delicacy himself. One is to satisfy one's own happiness, and the other is also a livelihood path.
After returning from Xinxiang, he bought some pork offal and began to process it himself. However, when you eat it after cooking, the taste is very different from others. Unwillingly, he decided to go out to learn from his teacher. After many inquiries, he found Master Huo, the "marinated meat" master of Xinxiang Food Company, whose sincerity and diligence won master Huo's affirmation and taught him a set of ancestral secret recipes. Because Li Wenming was diligent in his hands and feet, carefully observed, and good at pondering, after more than two months of painstaking grinding, he finally learned the "True Scriptures" and obtained a hundred-year-old soup gift from his master Huo Yuanqing. After returning to Yanjin, in 1988, a "miscellaneous pot" of brine meat was officially opened in the county seat. In 1998, it was transferred to the East Street County Government to the West Street Alley, and a cauldron was set up and listed for operation. So far, Li Wenming has been good at dancing with long sleeves, walking in the rivers and lakes with a large cauldron, and justifiably decorating the city life of the people in the small city, which has lasted for 32 years.
For more than 30 years, Li Wenming has been eclectic, combined with the secret recipes learned, and after careful study and careful speculation, he has gradually explored a set of processing technology suitable for the tastes of Yanjin people. The color of the pork offal he cooked was orange-red, slightly golden, crystal clear, sweet and salty moderate, rotten but not greasy, fragrant but not thick, crisp and soft, soft and smooth, pleasing to the eye, unique flavor, salivating, and the mouth of the eater.
Li Wenming often said: To make meat, first be a man. We don't earn black money, we don't earn money. He deals in pig offal, real materials, pounds and feet. Over the years, he has adhered to the way of civilized management and hygienic management, and the raw materials used are all fresh goods purchased from Yanjin slaughterhouses, without miscellaneous goods and frozen goods. These raw materials are very troublesome to clean up, pig intestines and pork belly, you have to pour it over, wash it several times with salt and vinegar to clean it. He got up at 5 o'clock every day, bought fresh pork offal, and with the help of his wife, he had to go through several processes such as cleaning, destaining, hair removal, oil selection, splitting, water immersion, boiling and stewing, and brine, each process was carefully operated and meticulous. After descending into the broth, it is also necessary to pay close attention to the cooking pot heat, and constantly "hook, shake, turn, and press" to ensure that the soup is soaked and cooked evenly.
The top of the broth is rolled for 65 minutes and comes out of the pot on time. Thus in terms of taste, color, nutrition and other aspects have been raised to a new level. During the cooking process, the heat is divided into high heat, medium heat, low heat, tight and slow, and repeated changes. At the same time, it is also necessary to strictly grasp the cooking time, and if it is cooked fiercely, it will "collapse the pot" and lose nutrients; if it is light and not rotten, it will affect the taste. After cooking, it is also necessary to dry it inside and out on the special drying utensils to avoid "hot and stuffy". The excellence of the product prompted him not to slacken off in the slightest.
In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
Li Wenming's offal shop is exquisitely made, the process is rigorous, and the various miscellaneous products produced by the halogen are rich in protein, amino acids, calcium, iron, zinc and a variety of vitamins, which can supplement the spleen and stomach, strengthen the bones and bones, and have rich nutritional value. It has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, nourishing the face and beauty, and is especially suitable for those who are hidden in the middle qi, shortness of breath, sore bones and bones, anemia for a long time and yellow face and dizziness.
Pig offal, commonly known as "miscellaneous" in Yanjin, also known as "sewage", refers to the internal organs of pigs in a narrow sense, and refers to all "accessories" except pork in a broad sense. Including pig ears, pig head meat, liver and lungs, tongue root (mouth strip), heart, pork belly, tail, large and small intestines, front and back hooves, etc. Miscellaneous pieces are treasures everywhere. Whether it is a high-ranking official with thousands of netties, or a small people who lead cars to sell pulp, pig offal is the love of Yanjin people. Delicious food is full of tables, three or five people gathered, or a large meal, or slow tasting, pork offal, in Yanjin large and small hotels restaurants and restaurants, are an indispensable "after-strength dish". Especially in the summer, the heat is steaming, after work, come to a bottle of cold beer, just a few slices of vinegar poured with fresh hot offal, that part of the hearty, really want to forget two things. It is a great pity for outsiders to go to Yanjin and not eat Yanjin fire; eating in Yanjin, if you do not have a plate of "pork offal" or cold mix or hot stir-fry, it can also be described as a fly in the ointment.
Li Wenming, a native of Yanjin East Street, was a descendant of Li Dai, a Tianguan of the Ming Dynasty. Born in June 1957. In the 1980s, Li Wenming worked in the county cotton and linen company, because the income was too thin to support his family, "restless" he began to look for new opportunities for development. Once, he bought half a kilogram of Luo Pot meat at a Luo Pot Meat Shop in Xinxiang City, and the delicious taste of his lips and teeth left an indelible impression on him for a lifetime. He wondered if he could make such a delicacy himself. One is to satisfy one's own happiness, and the other is also a livelihood path.
After returning from Xinxiang, he bought some pork offal and began to process it himself. However, when you eat it after cooking, the taste is very different from others. Unwillingly, he decided to go out to learn from his teacher. After many inquiries, he found Master Huo, the "marinated meat" master of Xinxiang Food Company, whose sincerity and diligence won master Huo's affirmation and taught him a set of ancestral secret recipes. Because Li Wenming was diligent in his hands and feet, carefully observed, and good at pondering, after more than two months of painstaking grinding, he finally learned the "True Scriptures" and obtained a hundred-year-old soup gift from his master Huo Yuanqing. After returning to Yanjin, in 1988, a "miscellaneous pot" of brine meat was officially opened in the county seat. In 1998, it was transferred to the East Street County Government to the West Street Alley, and a cauldron was set up and listed for operation. So far, Li Wenming has been good at dancing with long sleeves, walking in the rivers and lakes with a large cauldron, and justifiably decorating the city life of the people in the small city, which has lasted for 32 years.
For more than 30 years, Li Wenming has been eclectic, combined with the secret recipes learned, and after careful study and careful speculation, he has gradually explored a set of processing technology suitable for the tastes of Yanjin people. The color of the pork offal he cooked was orange-red, slightly golden, crystal clear, sweet and salty moderate, rotten but not greasy, fragrant but not thick, crisp and soft, soft and smooth, pleasing to the eye, unique flavor, salivating, and the mouth of the eater.
Li Wenming often said: To make meat, first be a man. We don't earn black money, we don't earn money. He deals in pig offal, real materials, pounds and feet. Over the years, he has adhered to the way of civilized management and hygienic management, and the raw materials used are all fresh goods purchased from Yanjin slaughterhouses, without miscellaneous goods and frozen goods. These raw materials are very troublesome to clean up, pig intestines and pork belly, you have to pour it over, wash it several times with salt and vinegar to clean it. He got up at 5 o'clock every day, bought fresh pork offal, and with the help of his wife, he had to go through several processes such as cleaning, destaining, hair removal, oil selection, splitting, water immersion, boiling and stewing, and brine, each process was carefully operated and meticulous. After descending into the broth, it is also necessary to pay close attention to the cooking pot heat, and constantly "hook, shake, turn, and press" to ensure that the soup is soaked and cooked evenly.
The top of the broth is rolled for 65 minutes and comes out of the pot on time. Thus in terms of taste, color, nutrition and other aspects have been raised to a new level. During the cooking process, the heat is divided into high heat, medium heat, low heat, tight and slow, and repeated changes. At the same time, it is also necessary to strictly grasp the cooking time, and if it is cooked fiercely, it will "collapse the pot" and lose nutrients; if it is light and not rotten, it will affect the taste. After cooking, it is also necessary to dry it inside and out on the special drying utensils to avoid "hot and stuffy". The excellence of the product prompted him not to slacken off in the slightest.
The large ingredients used in boiling the broth are all purchased from formal channels, not cheap goods, not defective products, including 16 kinds of precious ingredients such as fine cloves, artichoke, white root, nutmeg, star anise, anise, etc., accompanied by ginger, green onions, and red peppers. No soy sauce, no sugar, no nitrate in the cooking process, all natural ingredients, original taste.
In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
Li Wenming's offal shop is exquisitely made, the process is rigorous, and the various miscellaneous products produced by the halogen are rich in protein, amino acids, calcium, iron, zinc and a variety of vitamins, which can supplement the spleen and stomach, strengthen the bones and bones, and have rich nutritional value. It has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, nourishing the face and beauty, and is especially suitable for those who are hidden in the middle qi, shortness of breath, sore bones and bones, anemia for a long time and yellow face and dizziness.
Pig offal, commonly known as "miscellaneous" in Yanjin, also known as "sewage", refers to the internal organs of pigs in a narrow sense, and refers to all "accessories" except pork in a broad sense. Including pig ears, pig head meat, liver and lungs, tongue root (mouth strip), heart, pork belly, tail, large and small intestines, front and back hooves, etc. Miscellaneous pieces are treasures everywhere. Whether it is a high-ranking official with thousands of netties, or a small people who lead cars to sell pulp, pig offal is the love of Yanjin people. Delicious food is full of tables, three or five people gathered, or a large meal, or slow tasting, pork offal, in Yanjin large and small hotels restaurants and restaurants, are an indispensable "after-strength dish". Especially in the summer, the heat is steaming, after work, come to a bottle of cold beer, just a few slices of vinegar poured with fresh hot offal, that part of the hearty, really want to forget two things. It is a great pity for outsiders to go to Yanjin and not eat Yanjin fire; eating in Yanjin, if you do not have a plate of "pork offal" or cold mix or hot stir-fry, it can also be described as a fly in the ointment.
Li Wenming, a native of Yanjin East Street, was a descendant of Li Dai, a Tianguan of the Ming Dynasty. Born in June 1957. In the 1980s, Li Wenming worked in the county cotton and linen company, because the income was too thin to support his family, "restless" he began to look for new opportunities for development. Once, he bought half a kilogram of Luo Pot meat at a Luo Pot Meat Shop in Xinxiang City, and the delicious taste of his lips and teeth left an indelible impression on him for a lifetime. He wondered if he could make such a delicacy himself. One is to satisfy one's own happiness, and the other is also a livelihood path.
After returning from Xinxiang, he bought some pork offal and began to process it himself. However, when you eat it after cooking, the taste is very different from others. Unwillingly, he decided to go out to learn from his teacher. After many inquiries, he found Master Huo, the "marinated meat" master of Xinxiang Food Company, whose sincerity and diligence won master Huo's affirmation and taught him a set of ancestral secret recipes. Because Li Wenming was diligent in his hands and feet, carefully observed, and good at pondering, after more than two months of painstaking grinding, he finally learned the "True Scriptures" and obtained a hundred-year-old soup gift from his master Huo Yuanqing. After returning to Yanjin, in 1988, a "miscellaneous pot" of brine meat was officially opened in the county seat. In 1998, it was transferred to the East Street County Government to the West Street Alley, and a cauldron was set up and listed for operation. So far, Li Wenming has been good at dancing with long sleeves, walking in the rivers and lakes with a large cauldron, and justifiably decorating the city life of the people in the small city, which has lasted for 32 years.
For more than 30 years, Li Wenming has been eclectic, combined with the secret recipes learned, and after careful study and careful speculation, he has gradually explored a set of processing technology suitable for the tastes of Yanjin people. The color of the pork offal he cooked was orange-red, slightly golden, crystal clear, sweet and salty moderate, rotten but not greasy, fragrant but not thick, crisp and soft, soft and smooth, pleasing to the eye, unique flavor, salivating, and the mouth of the eater.
Li Wenming often said: To make meat, first be a man. We don't earn black money, we don't earn money. He deals in pig offal, real materials, pounds and feet. Over the years, he has adhered to the way of civilized management and hygienic management, and the raw materials used are all fresh goods purchased from Yanjin slaughterhouses, without miscellaneous goods and frozen goods. These raw materials are very troublesome to clean up, pig intestines and pork belly, you have to pour it over, wash it several times with salt and vinegar to clean it. He got up at 5 o'clock every day, bought fresh pork offal, and with the help of his wife, he had to go through several processes such as cleaning, destaining, hair removal, oil selection, splitting, water immersion, boiling and stewing, and brine, each process was carefully operated and meticulous. After descending into the broth, it is also necessary to pay close attention to the cooking pot heat, and constantly "hook, shake, turn, and press" to ensure that the soup is soaked and cooked evenly.
The top of the broth is rolled for 65 minutes and comes out of the pot on time. Thus in terms of taste, color, nutrition and other aspects have been raised to a new level. During the cooking process, the heat is divided into high heat, medium heat, low heat, tight and slow, and repeated changes. At the same time, it is also necessary to strictly grasp the cooking time, and if it is cooked fiercely, it will "collapse the pot" and lose nutrients; if it is light and not rotten, it will affect the taste. After cooking, it is also necessary to dry it inside and out on the special drying utensils to avoid "hot and stuffy". The excellence of the product prompted him not to slacken off in the slightest.
The large ingredients used in boiling the broth are all purchased from formal channels, not cheap goods, not defective products, including 16 kinds of precious ingredients such as fine cloves, artichoke, white root, nutmeg, star anise, anise, etc., accompanied by ginger, green onions, and red peppers. No soy sauce, no sugar, no nitrate in the cooking process, all natural ingredients, original taste.
Li Wenming's miscellaneous shop was famous in Yanjin and its reputation grew. The average daily sales of more than 100 kilograms, every day less than noon to sell out. Generally do not sell leftovers, so that the same day to buy, the same day processing, the same day sold out. There are more than a dozen well-known restaurants and restaurants in the county, most of which are purchased from him. Guests who come to the house want to eat his offal, and sometimes need to book in advance. It's late to go, and it's not uncommon for people to return empty-handed.
In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
Li Wenming's offal shop is exquisitely made, the process is rigorous, and the various miscellaneous products produced by the halogen are rich in protein, amino acids, calcium, iron, zinc and a variety of vitamins, which can supplement the spleen and stomach, strengthen the bones and bones, and have rich nutritional value. It has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, nourishing the face and beauty, and is especially suitable for those who are hidden in the middle qi, shortness of breath, sore bones and bones, anemia for a long time and yellow face and dizziness.
Pig offal, commonly known as "miscellaneous" in Yanjin, also known as "sewage", refers to the internal organs of pigs in a narrow sense, and refers to all "accessories" except pork in a broad sense. Including pig ears, pig head meat, liver and lungs, tongue root (mouth strip), heart, pork belly, tail, large and small intestines, front and back hooves, etc. Miscellaneous pieces are treasures everywhere. Whether it is a high-ranking official with thousands of netties, or a small people who lead cars to sell pulp, pig offal is the love of Yanjin people. Delicious food is full of tables, three or five people gathered, or a large meal, or slow tasting, pork offal, in Yanjin large and small hotels restaurants and restaurants, are an indispensable "after-strength dish". Especially in the summer, the heat is steaming, after work, come to a bottle of cold beer, just a few slices of vinegar poured with fresh hot offal, that part of the hearty, really want to forget two things. It is a great pity for outsiders to go to Yanjin and not eat Yanjin fire; eating in Yanjin, if you do not have a plate of "pork offal" or cold mix or hot stir-fry, it can also be described as a fly in the ointment.
Li Wenming, a native of Yanjin East Street, was a descendant of Li Dai, a Tianguan of the Ming Dynasty. Born in June 1957. In the 1980s, Li Wenming worked in the county cotton and linen company, because the income was too thin to support his family, "restless" he began to look for new opportunities for development. Once, he bought half a kilogram of Luo Pot meat at a Luo Pot Meat Shop in Xinxiang City, and the delicious taste of his lips and teeth left an indelible impression on him for a lifetime. He wondered if he could make such a delicacy himself. One is to satisfy one's own happiness, and the other is also a livelihood path.
After returning from Xinxiang, he bought some pork offal and began to process it himself. However, when you eat it after cooking, the taste is very different from others. Unwillingly, he decided to go out to learn from his teacher. After many inquiries, he found Master Huo, the "marinated meat" master of Xinxiang Food Company, whose sincerity and diligence won master Huo's affirmation and taught him a set of ancestral secret recipes. Because Li Wenming was diligent in his hands and feet, carefully observed, and good at pondering, after more than two months of painstaking grinding, he finally learned the "True Scriptures" and obtained a hundred-year-old soup gift from his master Huo Yuanqing. After returning to Yanjin, in 1988, a "miscellaneous pot" of brine meat was officially opened in the county seat. In 1998, it was transferred to the East Street County Government to the West Street Alley, and a cauldron was set up and listed for operation. So far, Li Wenming has been good at dancing with long sleeves, walking in the rivers and lakes with a large cauldron, and justifiably decorating the city life of the people in the small city, which has lasted for 32 years.
For more than 30 years, Li Wenming has been eclectic, combined with the secret recipes learned, and after careful study and careful speculation, he has gradually explored a set of processing technology suitable for the tastes of Yanjin people. The color of the pork offal he cooked was orange-red, slightly golden, crystal clear, sweet and salty moderate, rotten but not greasy, fragrant but not thick, crisp and soft, soft and smooth, pleasing to the eye, unique flavor, salivating, and the mouth of the eater.
Li Wenming often said: To make meat, first be a man. We don't earn black money, we don't earn money. He deals in pig offal, real materials, pounds and feet. Over the years, he has adhered to the way of civilized management and hygienic management, and the raw materials used are all fresh goods purchased from Yanjin slaughterhouses, without miscellaneous goods and frozen goods. These raw materials are very troublesome to clean up, pig intestines and pork belly, you have to pour it over, wash it several times with salt and vinegar to clean it. He got up at 5 o'clock every day, bought fresh pork offal, and with the help of his wife, he had to go through several processes such as cleaning, destaining, hair removal, oil selection, splitting, water immersion, boiling and stewing, and brine, each process was carefully operated and meticulous. After descending into the broth, it is also necessary to pay close attention to the cooking pot heat, and constantly "hook, shake, turn, and press" to ensure that the soup is soaked and cooked evenly.
The top of the broth is rolled for 65 minutes and comes out of the pot on time. Thus in terms of taste, color, nutrition and other aspects have been raised to a new level. During the cooking process, the heat is divided into high heat, medium heat, low heat, tight and slow, and repeated changes. At the same time, it is also necessary to strictly grasp the cooking time, and if it is cooked fiercely, it will "collapse the pot" and lose nutrients; if it is light and not rotten, it will affect the taste. After cooking, it is also necessary to dry it inside and out on the special drying utensils to avoid "hot and stuffy". The excellence of the product prompted him not to slacken off in the slightest.
The large ingredients used in boiling the broth are all purchased from formal channels, not cheap goods, not defective products, including 16 kinds of precious ingredients such as fine cloves, artichoke, white root, nutmeg, star anise, anise, etc., accompanied by ginger, green onions, and red peppers. No soy sauce, no sugar, no nitrate in the cooking process, all natural ingredients, original taste.
Li Wenming's miscellaneous shop was famous in Yanjin and its reputation grew. The average daily sales of more than 100 kilograms, every day less than noon to sell out. Generally do not sell leftovers, so that the same day to buy, the same day processing, the same day sold out. There are more than a dozen well-known restaurants and restaurants in the county, most of which are purchased from him. Guests who come to the house want to eat his offal, and sometimes need to book in advance. It's late to go, and it's not uncommon for people to return empty-handed.
When the Yanjin people from other places returned home during the Spring Festival, many people would run to Lao Li's offal shop to take a pocket of pig miscellaneous goods before leaving. Others are mailed to the United States and other overseas regions through logistics and other means, so that relatives and friends from afar can taste delicious food. In Anyang, Hebi, Zhengzhou, Xinxiang and other places around Yanjin, Li Wenming's miscellaneous pots are also famous.
In Yanjin County, when it comes to Li Wenming, who cooks offal on East Street, from food experts to ordinary people, it can be said that women and children are well known and well-known.
Li Wenming's offal shop is exquisitely made, the process is rigorous, and the various miscellaneous products produced by the halogen are rich in protein, amino acids, calcium, iron, zinc and a variety of vitamins, which can supplement the spleen and stomach, strengthen the bones and bones, and have rich nutritional value. It has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, nourishing the face and beauty, and is especially suitable for those who are hidden in the middle qi, shortness of breath, sore bones and bones, anemia for a long time and yellow face and dizziness.
Pig offal, commonly known as "miscellaneous" in Yanjin, also known as "sewage", refers to the internal organs of pigs in a narrow sense, and refers to all "accessories" except pork in a broad sense. Including pig ears, pig head meat, liver and lungs, tongue root (mouth strip), heart, pork belly, tail, large and small intestines, front and back hooves, etc. Miscellaneous pieces are treasures everywhere. Whether it is a high-ranking official with thousands of netties, or a small people who lead cars to sell pulp, pig offal is the love of Yanjin people. Delicious food is full of tables, three or five people gathered, or a large meal, or slow tasting, pork offal, in Yanjin large and small hotels restaurants and restaurants, are an indispensable "after-strength dish". Especially in the summer, the heat is steaming, after work, come to a bottle of cold beer, just a few slices of vinegar poured with fresh hot offal, that part of the hearty, really want to forget two things. It is a great pity for outsiders to go to Yanjin and not eat Yanjin fire; eating in Yanjin, if you do not have a plate of "pork offal" or cold mix or hot stir-fry, it can also be described as a fly in the ointment.
Li Wenming, a native of Yanjin East Street, was a descendant of Li Dai, a Tianguan of the Ming Dynasty. Born in June 1957. In the 1980s, Li Wenming worked in the county cotton and linen company, because the income was too thin to support his family, "restless" he began to look for new opportunities for development. Once, he bought half a kilogram of Luo Pot meat at a Luo Pot Meat Shop in Xinxiang City, and the delicious taste of his lips and teeth left an indelible impression on him for a lifetime. He wondered if he could make such a delicacy himself. One is to satisfy one's own happiness, and the other is also a livelihood path.
After returning from Xinxiang, he bought some pork offal and began to process it himself. However, when you eat it after cooking, the taste is very different from others. Unwillingly, he decided to go out to learn from his teacher. After many inquiries, he found Master Huo, the "marinated meat" master of Xinxiang Food Company, whose sincerity and diligence won master Huo's affirmation and taught him a set of ancestral secret recipes. Because Li Wenming was diligent in his hands and feet, carefully observed, and good at pondering, after more than two months of painstaking grinding, he finally learned the "True Scriptures" and obtained a hundred-year-old soup gift from his master Huo Yuanqing. After returning to Yanjin, in 1988, a "miscellaneous pot" of brine meat was officially opened in the county seat. In 1998, it was transferred to the East Street County Government to the West Street Alley, and a cauldron was set up and listed for operation. So far, Li Wenming has been good at dancing with long sleeves, walking in the rivers and lakes with a large cauldron, and justifiably decorating the city life of the people in the small city, which has lasted for 32 years.
For more than 30 years, Li Wenming has been eclectic, combined with the secret recipes learned, and after careful study and careful speculation, he has gradually explored a set of processing technology suitable for the tastes of Yanjin people. The color of the pork offal he cooked was orange-red, slightly golden, crystal clear, sweet and salty moderate, rotten but not greasy, fragrant but not thick, crisp and soft, soft and smooth, pleasing to the eye, unique flavor, salivating, and the mouth of the eater.
Li Wenming often said: To make meat, first be a man. We don't earn black money, we don't earn money. He deals in pig offal, real materials, pounds and feet. Over the years, he has adhered to the way of civilized management and hygienic management, and the raw materials used are all fresh goods purchased from Yanjin slaughterhouses, without miscellaneous goods and frozen goods. These raw materials are very troublesome to clean up, pig intestines and pork belly, you have to pour it over, wash it several times with salt and vinegar to clean it. He got up at 5 o'clock every day, bought fresh pork offal, and with the help of his wife, he had to go through several processes such as cleaning, destaining, hair removal, oil selection, splitting, water immersion, boiling and stewing, and brine, each process was carefully operated and meticulous. After descending into the broth, it is also necessary to pay close attention to the cooking pot heat, and constantly "hook, shake, turn, and press" to ensure that the soup is soaked and cooked evenly.
The top of the broth is rolled for 65 minutes and comes out of the pot on time. Thus in terms of taste, color, nutrition and other aspects have been raised to a new level. During the cooking process, the heat is divided into high heat, medium heat, low heat, tight and slow, and repeated changes. At the same time, it is also necessary to strictly grasp the cooking time, and if it is cooked fiercely, it will "collapse the pot" and lose nutrients; if it is light and not rotten, it will affect the taste. After cooking, it is also necessary to dry it inside and out on the special drying utensils to avoid "hot and stuffy". The excellence of the product prompted him not to slacken off in the slightest.
The large ingredients used in boiling the broth are all purchased from formal channels, not cheap goods, not defective products, including 16 kinds of precious ingredients such as fine cloves, artichoke, white root, nutmeg, star anise, anise, etc., accompanied by ginger, green onions, and red peppers. No soy sauce, no sugar, no nitrate in the cooking process, all natural ingredients, original taste.
Li Wenming's miscellaneous shop was famous in Yanjin and its reputation grew. The average daily sales of more than 100 kilograms, every day less than noon to sell out. Generally do not sell leftovers, so that the same day to buy, the same day processing, the same day sold out. There are more than a dozen well-known restaurants and restaurants in the county, most of which are purchased from him. Guests who come to the house want to eat his offal, and sometimes need to book in advance. It's late to go, and it's not uncommon for people to return empty-handed.
When the Yanjin people from other places returned home during the Spring Festival, many people would run to Lao Li's offal shop to take a pocket of pig miscellaneous goods before leaving. Others are mailed to the United States and other overseas regions through logistics and other means, so that relatives and friends from afar can taste delicious food. In Anyang, Hebi, Zhengzhou, Xinxiang and other places around Yanjin, Li Wenming's miscellaneous pots are also famous.
When asked how much daily sales can be reached, the humble Li Wenming laughed and did not answer, only said: money is not money is a small matter, as long as it can provide everyone with fresh and delicious, clean and hygienic, nutritious and delicious, let people feast, but also reflect the value of their own life.