For Chinese, the process of making food is fine and complicated is a serious attitude towards food, if you think that fine and complicated cooking is more of a practice of Jiangsu and Zhejiang cuisine, it seems to be incompatible with the "simple and rough" of Dianwei, then you are wrong.
Yunnan Midu people's favorite new year's flavor - curly hoof, its production process can be described as extremely complicated, but the delicious taste is difficult to resist.
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Midu Roll Hoof, is a unique traditional cuisine of Dali Midu, has a history of more than 500 years of production, known for its delicious color, diverse food methods, easy to store, and is deeply loved by the local people.
In the winter, when you go to Midu County, no matter which ordinary people's house you walk into, you can taste a kind of delicious Midu rolling hoof, a thin layer of cooked food tender skin, wrapped in delicate cooked lean meat, put in the mouth, mellow and fragrant, beautiful.
Legend has it that during the Qing Dynasty, a student who went to Beijing to take the exam brought a jar of roll hooves to the capital, which was highly appreciated by some scholars after tasting it, and later alarmed the emperor, and ordered the imperial mouth to taste the midu roll hoof, and since then, the midu roll hoof has been famous and spread in all directions.
Midu, the hometown of the curly hooves, was a water country in ancient times, and people who came here were prone to "lost", so the ancient name was "Midu". A few years later, the water receded and revealed a wide dam with fertile soil and dotted with lakes. The climate is warm and the products are abundant, and it takes little effort for the Midu masses to feed fat and strong pigs. Midu pigs are succulent and fat, and in order to preserve and facilitate circulation, people change their ways to try tricks. The curly hooves were created in this context.
Midu curly hooves are well selected, the preparation method is exquisite, and it has unique local characteristics. Using high-quality lean pork as the main ingredient, with salt, red yeast rice, a variety of natural spices, mixed well into the flavor, filled with boneless pork foot skin sac, with twine tight mouth, cooked and marinated, because the finished product is like fresh pig's foot, so it is called rolled hoof.
The curly hooves are known as "500 years of eating unchanged", and the curly hooves that the Midu people like are slightly spicy and slightly sour. Therefore, the rolled hooves should also be cut into pieces, put into a jar containing pickled radish shreds and fried rice noodles, and re-fermented for a short period of time to let the sour and spicy taste melt into the rolled hooves.
The cortex is flexible and bright white, the hoof tendons and lean flesh are white and red, and the cut surface is more like an elegant flower, which is the basic face of a high-quality curly hoof. The thin line of carmine is the result of the fermentation of red yeast rice wine, and it is this fermentation that gives the curly hooves a mellow charm.
Although it is a home-cooked dish, in a taste of one drink, the curly hooves are a taste that cannot be forgotten, carefully chewed, slowly tasted, people seem to be able to find those long-lost memories and feelings.
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Source: Dali Yamei Bay
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