Pork is the main ingredient of meat in China and has a long history. In the Book of Poetry, it is said that "clinging to the pig in prison, drinking the dagger, eating and drinking, and the king's sect", the "feng" here is the pig, this poem depicts the scene of people killing pigs, drinking, eating and drinking. Pork culture has been passed down for thousands of years, forming its own unique regional flavor characteristics in China. Over the past century, Beijing-style pork dishes have been based on Lu cuisine, combining Cooking techniques such as Jiangnan cuisine, Manchu cuisine, and Western Cuisine, and cross-regional exchange of ingredients and cooking techniques has brought about the innovation and development of Beijing cuisine.
On May 27th, the European Pork Tasting Meeting of "Inheriting X Innovation, Western Food and East Wind Intention" co-sponsored by the European Union and Ireland and organized by the Irish Food Agency came to Beijing and was held at the Irish Embassy in China. Ms. Andrewen, Ambassador of Ireland to China, Mr. Su Liwen, General Manager of Irish Food Authority China, and representatives of Irish meat manufacturers attended the event, and 70 people from the Chinese Cuisine Association, the Chinese Food Culture Research Association, the founders, chefs and executives of major catering brands in Beijing, as well as the Beijing catering media and kol gathered together to talk about European pork.
Talk about the culture of pork dishes in Central Europe
The Ambassador of Ireland to The People's Republic of China, Ms. Andrée, delivered a welcome speech.
China is the world's largest pork producer and consumer, with a long history of pork consumption and a deep pork food culture. Hou Decheng, vice chairman of the Young Chefs Committee of the World Chef Federation of the China Cuisine Association and director of the Hotel Training Department of Beijing Commercial School, shared the latest trends and trends in pork cooking from the aspects of pork ingredients and their applications in recent years. Teacher Hou has been engaged in Western food cooking education for 38 years, has gone to Europe and the United States to study, work, and investigate more than 20 times, in his view, compared with the pigs in China and the United States, The Pigs in Europe are "more gentle", taking the European Irish pig as an example, its volume is not large, and it is a thin pig. In terms of cooking, Western food is divided into dry cooking and wet cooking, and he recommends dry cooking, "because the fat content of pork is higher than that of beef and poultry, and dry cooking methods such as frying, frying, frying and grilling are more prominent than wet cooking methods such as boiling and stewing." In terms of taste selection, Western chefs make foods with high fat content with slightly sweet tastes, teacher Hou introduced: "Such as foie gras with sweet sauce, Chinese roast duck is also accompanied by sweet noodle sauce, with sweetness to balance its greasy feeling." It can be seen that Chinese and Western food have similarities in the way of seasoning. ”
Hou Decheng, vice chairman of the Young Chefs Committee of the World Chef Federation of the China Cuisine Association (middle), Su Liwen, general manager of the Irish Food Bureau in China (right), and Zhen Jianjun, a master of Chinese cooking (left), talk about the food culture of pork in China and Europe.
Su Liwen, general manager of the Irish Food Bureau in China, introduced two Irish-style pork dishes, and introduced the history of Irish pork breeding in Europe, and the tender, lean and non-chai meat is the characteristics of European Irish pork, which is actually the result of the high standard of breeding and processing of European Irish pigs.
Mr. Su Liwen introduced the history and characteristics of Irish pork farming in Europe.
The chef performed the inheritance and innovation of Beijing-style pork dishes on the spot
Beijing is a world-famous ancient capital and a modern international city, with a long history of development and multi-regional cultures converging to form a profound and diverse pig-eating culture.
Eu Project Commissioner Of the Irish Food Authority, Chen Siyi (left), interacts with Mr. Zhen Jianjun to introduce the tasting dishes.
The chef of this tasting meeting, Zhen Jianjun, is the inheritor of the court cuisine and zhuangguan cuisine, Mr. Wang Xifu. Wang Xifu is a famous expert in ancient architecture, his maternal grandfather was the imperial chef of the Qing Palace, and his father and brother were the famous chefs of the eight buildings in the capital, and he has studied court cuisine and Zhuangguan cuisine. At this tasting meeting, Mr. Zhen Jianjun, together with Zhou Deqiang, the head chef of Beijing Quanmao Restaurant, and Liu Wenti, executive chef of Beijing Xiaoyunyuan, combined inheritance and innovation, and cooked four dishes full of Beijing flavor with European Irish pork face meat, pork belly and pork ribs.
Chinese culinary master Zhen Jianjun (center) with Gao Disciples Zhou Deqiang (right) and Liu Wenti (left) cook live.
Smoked fish with slices of fire
The smoked fish in "Smoked Fish with Slices of Fire" is a smoked goods sold along the streets of old Beijing City, and is now on the verge of being lost. Mr. Wang Xifu described the dish in detail in a column in the February 2013 issue of China Cuisine magazine. "Smoked fish" is not "fish", but processed smoked pork head meat. Why it is called "smoked fish" is related to its historical formation process and the content of the sale of the vendors, but also related to the production process - because it must be smoked with the yellow croaker, in order to smoke a special fragrance, the vendor also sells with the smoked yellow croaker. The meat of the smoked fish is tender and refreshing, the fragrance is pleasant, the thin fragrance is not chai, the fat is not greasy, and the skin is brown and red. Cut the yard plate, like a jade, and climb the hall of elegance. It used to be the "lamp night" food of everyone in Beijing; in the liquor store, buy a plate of smoked fish, and the wine is particularly delicious; children are hungry, buy some smoked fish to relieve hunger; patients have no taste, come to a plate of smoked fish can open the taste, dissolve the grease. European Irish pork face meat is selected here, and the plate is changed according to the position, and it is presented in the shape of a rose.
Cherry meat
"Cherry meat" is made of European Irish pig with skin, the proportion of fat and lean is moderate, not greasy and not chai, sweet and sour, full of taste, such as small cherries delicate and lovely. According to legend, when Qianlong went down to Jiangnan, he tasted this cherry meat very much, and then brought the Suzhou chef Zhang Dongguan back to the palace, and specially set up a "Su stove" in the imperial dining room, and Zhang Dongguan made Su dishes, and cherry meat was one of them.
Back to the crispy meat
The "Hui crispy meat" made of European Irish pork belly with skin is the dish of the old eight buildings and eight halls in Beijing, first marinated and then fried, then steamed and fried, using layers of compound addition, crisp and fragrant, because of its complex production has rarely appeared in today's market.
Rice dumplings with sticky rice ribs
"Rice dumplings sticky rice ribs" is an innovative dish made in response to the times, Beijing-style fragrant dumplings, filled with yam, preserved fruits, golden jujubes, date paste, sweet and fragrant glutinous, combined with European Irish ribs, ribs crispy and soft, salty and sweet, across 8,000 kilometers of happy encounters.
The four dishes combine different cooking techniques, retro and modern, tradition and innovation, and two veins together form the current dining trend: food has food taste, meat has meat taste, food is interesting, quality and health.
What are the qualities of European pork
Thanks to its long-term commitment to agriculture and the food processing industry, the EU is now the world's leading pork production centre and the world's largest net exporter of pork.
It is reported that in 2019, more than 245 million pigs in the EU region were slaughtered, and the carcass weight was about 24 million tons. Among them, 4.73 million tons of pork worth 10 billion euros were exported from the European Union to the world. The EU maintains close trade relations with Asia, with China, Japan and South Korea being the three most important eu markets in the region, accounting for more than 60% of the EU's total pork exports.
The European Pig and Poultry Project is committed to promoting high-quality European ingredients in the Chinese market and building market awareness and trust in the quality of European pig and poultry products. The Irish Food Authority is the official executive agency of the "European Pig and Poultry Project" in the Chinese market, and this event aims to integrate and share Western ingredients with local food culture, while promoting high-quality European pork, so that more people can discover the beauty of the table, not only food, but also the history and culture behind the food.
What are the advantages of European pork
Safety: Full traceability
Ireland's unique geographical location, the island country's terrain has become a natural virus barrier, blocking the biological harm of foreign viruses to the Emerald Isle country; at the same time, Ireland has a strict pork quality assurance program, and European Irish pork can be traced from farm to table. Pigs are bred and raised on the same farm, and when they leave the farm, they are marked with ear tags or laser stamps, and their information is transmitted to the product traceability code of the processing plant, so every piece of European Irish pork you enjoy on the table is traceable from distribution to production to origin.
Healthy: Healthy-fed, happy-growing Irish pigs
Eu regulations are strictly adhered to, the use of any growth hormone is prohibited, and there is also a strict national database tracking of veterinary medications. In order to ensure the healthy growth of pigs, Ireland only feeds pigs with indigenous natural grains as feed, and all grain feeds are also certified by the Irish government.
Delicious: The meat is tender, lean and not woody
Irish farmers in Europe feed their hogs with locally sourced, high-quality grains and use only certified feed from reliable sources. Pigs are slaughtered at about six months of age, resulting in the most tender and delicious pork products. This is the secret of European Irish pork with a meaty taste, tender and delicious taste.
Green: Sustainable agriculture
On the basis of strict EU regulations, Ireland implements the Origin Green Derived From Green Sustainable Agricultural Production Program throughout the country, which controls the operating processes of all pig farms and processing plants to ensure a reduced environmental impact and achieve and maintain the economic and ecological sustainability of agricultural production.
Photo courtesy of / Irish Food Authority
Proofreading | Yujin
Responsible editor| Chu Hongren
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