In Qingyang, one of the birthplaces of Zhou culture, there is a Taoist flavor to eat, called pig blood enema. Legend has it that it originated in the Qin Dynasty, flourished in the Two Han Dynasties, flourished in the Tang and Song Dynasties, and has not faded to the present, symbolizing the longevity and uniqueness of Qingyang food culture.
The delicious taste of Qingyang pig blood enema benefits from the authenticity of local pork blood, pig intestines, soba noodles, wheat noodles, green onions, garlic and other ingredients. In Qingyang, the pig blood enema is not as cumbersome as the nine bowls of water and splash mats that serve guests, but it is also sloppy. Pig blood pig intestines, fresh soba noodles wheat noodles 28 mixed with soba noodles, green onions, garlic foam, large fragrant noodles, ginger noodles and salt noodles, irrigation and steaming have to follow the traditional routine. The traditional routine, which is a navigation marker, is a smooth road to reach the far side with leisurely time and sanding.
During the Xia Shang years, Qingyang was called Ghost Fang, which was the land of Liu Yi, the Grandfather of Zhou. During the Western Zhou Dynasty, the present-day Qingyang was called Beifeng. I guess this "pig" should be deduced from "people in the mountains raise pigs"! Qingyang countryside line "the first month of the niche pig, the waxing moon new year" custom. This "niche" is not the "niche" of the Buddha statue, but the meaning of livestock in captivity. A one-year-old pig, like winter wheat that has gone through four seasons under the beam, eats the meat tastelessly, and it is certain that the sun has come out in the west. All ingredients should not be wasted, but also the whole adult likes to eat delicious, pig blood enema should be born from time to time. The noodles are the color of buckwheat noodles, the evening sun red of the SaiXitian, looking at the eyes, smelling the nose, eating the tip of the tongue, not eating after some time, the pig blood enema that is really difficult in the heart soon advanced to the indigenous delicacy.
I think the Qingyang pig blood enema is one of the most comedic dishes in China. Those who fed it and ate it all shouted "pig blood enemas", all of them had a diamond-horned mouth, and they were very happy and joyful to see. It carries the festivities of the whole family, the affection and acacia that blood is thicker than water. In the Waxing Moon, the New Year pig is slaughtered, so that the buckwheat noodles, wheat noodles and the Intestines of the Nian Pig, with the help of onions, garlic, incense, ginger and salt, are good to Qin and Jin, and they are foaming at each other, and the bright mood will be more mellow in the New Year atmosphere.
My sixty-two-year-old third sister-in-law is recognized by our villagers as a master of pig blood enema, and I have seen the "can" of her hand. She took the pig's large and small intestines with Qinglingling's well water, washed it so that it didn't smell really clean, and then soaked it in Qinglingling's well water for a day and night, and then turned the large and small intestines outward, warm and warm water and an appropriate amount of alkali noodles to wash it, and then turned the intestines to recover. Cut corn seeds in green onion, chop lentils in garlic cloves, and make noodles with fragrant, ginger, and salt. 80% of the soba noodles mixed with 20% wheat noodles, stir well, sprinkle in green onion flowers, garlic residue, large fragrant noodles, ginger noodles, salt noodles, and stir again, is the food for enemas. Simple wheat noodles are irrigated, and the taste is not fragrant and sticky; simple buckwheat noodles are irrigated, not waiting to eat in the mouth, dripping slag, other noodles are irrigated, and absolutely do not produce the delicious taste of buckwheat irrigation. Mix the pig's blood with an appropriate amount of warm water, mix the blood and warm water, sift it through with a fine basket, and then add the food to be prepared in the pig's blood sieved out of the fine basket, and the stirred paste is not thin and thick, which is also called the blood surface of the pig enema by the local farmers. Insert the small end of the leak into the warm water bottle into the head of the prepared pig intestine opening, scoop the rice spoon, pour one spoon after another into the leak, and pour it into the pig intestine. The pig intestines should not be filled with too much, nor should they be overfilled. Over-steaming is easy to break, too deflated out of the pot is not perfect, lack of hospitality.
Pig blood enema is a handicraft. The craftsmanship is not sophisticated, and the irrigation is not eaten. Steaming is not a child's play, not only the heat must be moderate, but the gas must also be transparent. Tight fire rice soup slow fire meat, enema to meat, slow steaming, steaming, uncover the cage lid, with a toothpick thin bamboo stick all over the enema, open the air flow channel. Breathable has a gui, through the early enema contents have not yet condensed, red paste with the eyes flowing in the steamer water, late enema contents of the gas because there is no channel to make the enema full of skin and open eyes, attracting people to laugh. Steamed breathable, breathable steamed enema, once the enema incense is poured into the outside of the pot, the enema begins to cook. The kitchen house and yard are filled with the aroma of enemas, and the enemas are thoroughly cooked. Thoroughly cooked enemas, cut non-stick knives, stir-fried without rotten edges, eat non-stick teeth, eat lips and teeth afterscent.
Pig blood enema with red green pepper shreds, green onion shreds and other condiments fried enema lump, white and quiet porcelain dish, is a dark gray white red and green chorus of chic delicacies, a lump a lump, chopsticks light clamp, sent in the mouth, chewed slowly, tendons and soft past the stewed meat, the bitter aroma of buckwheat noodles, wheat noodles, the mellow aroma of intestinal oil, the fragrance of rapeseed oil, the fresh aroma of onion and garlic peppers, the fragrance of time and shade, all contained in it, over the mouth, no teeth to forget. Authentic Qingyang pig blood enema, it is costly, labor-intensive and time-consuming to make, but it is more delicious than braised pork and steamed pork. Since ancient times, Qingyang township people regard it as a treasure to eat, give gifts to relatives and friends, connect feelings, and enhance friendship.
Qingyang pig blood enema carries the meaning of Qingyang's ancient farming culture, and inherits qingyang's long-standing food culture. In the past, it was a delicious dish that the local people who had no worries about food and clothing enjoyed in the New Year, and there were few ordinary people who enjoyed it. The package production to the household to descend, ordinary people not only enjoy the New Year, but also when they want to enjoy what time to enjoy, lazy to do it themselves, supermarkets supply a large number. It's the good of the times, when the song is sung.
The original author of this article: Shi Hao