Zigong network reporter Miao Jing Zhang Cai photography Song Ziyi
The color is rosy, the taste is fresh and sweet, the saltiness is moderate, the meat is fat and tender, the aroma is rich, the fat is not greasy...
These are words that make people scratch their fingers
There may be a corresponding delicacy behind it
But when these adjectives are poured over a single dish, we can solve the problem of the hardest dish in the tribute, the cow Buddha's elbow.
According to legend, niufo baking elbow evolved from "bowl meat" (also known as tummy meat), Niufo ancient town is a famous water wharf in Tuojiang, dock workers "have to eat fat meat to have the strength to work", and later replaced by elbows "lump meat", there is also a saying of "no elbow and no seat".
The sky was just bright, and the last pot of baked elbows in the Guo LaoWu Baking Elbow Specialty Store in Shunhe Street, Niufo Ancient Town, Da'an District, came out. Guo Daiyou, the spoonman, scooped up the elbows covered with sauce from the steaming soup pot, shaped and cooled them in an enamel bowl, and then was vacuumed, packed, and sent to all parts of the country.
Guo Daiyou, nicknamed "Guo Laowu", is the representative inheritor of the Intangible Cultural Heritage Project of Zigong City.
Guo Daiyou replaced his father at the age of 16 to the state-run new restaurant as an apprentice, in the 90s of the last century began to operate their own business "Guo Lao Wu" brand baking elbow, the peak of a day sold thousands of baked elbows, often at eight or nine o'clock in the morning has been sold out, Guo Daiyou and lover Jin Qingfang said the most to customers the most sentence is: "Come early tomorrow." ”
More than thirty spices
A pot of elbows must be baked for 3 and a half hours
Be sure to color the elbows with rock sugar
The mash is made by someone
……
Although order sales and online sales are now hot, Guo Daiyou still insists on starting to deal with the elbows that come in the night before, baking in the early morning, completing all the work before dawn, and waiting for customers near and far to come to the door.
Now, Guo Daiyou has built a modern packaging line in the town (the production of listening to the baking elbow), the product has also expanded from the baking elbow to the baking hoof, buckle meat, etc., the husband and wife duo also played vibrato, using short videos for promotion, the only thing that has not changed is the quality and taste of the product.
Nowadays, Niufo Ancient Town has a number of baked elbow brands, which are sold throughout the country through their respective channels. In July this year, at the launch ceremony of the "Tianfu Tourism Cuisine" in Sichuan Province, Niufo baked elbow, Fushun bean flower, Zigong cold rabbit, fresh pot rabbit and boiled beef were selected into the provincial "Tianfu Tourism Cuisine" list.
Editor: Peng Yanzhang