Original manuscript of Zhejiang Voice
Source: Cai Jikang, host of Zhejiang Voice's "Beautiful Countryside", and Yang Chen, reporter of Shaoxing Tv
Editor: Xie Yishu
Reviewer: Li Zhenyang
Find the taste of the countryside
The Voice of Zhejiang "Beautiful Countryside" launched a special report on the New Year "Looking for the Taste of the Countryside" (the third season), and we joined hands with the hosts and reporters of the radio stations in the province, cities and counties to find the strong New Year flavor in the countryside of Zhejiang and feel the happy life of the countryside in "Zhejiang" together.
Today is the twenty-sixth day of the Waxing Moon, the Annual Saying is "The Twenty-sixth Waxing Moon, killing pigs and cutting the Meat of the Year", today I invite everyone to eat meat.
Looking back at 2019, there is a high-frequency word in the agricultural field - pork prices. In this year, the value of the "second master brother" has risen, and at the end of the year, a row of bacon and sausages hung on the window seems to have become a bit "ostentatious". The anchang ancient town of Shaoxing that we are going to today is really "generous", and the anchang people are all curtains and curtains. Next, please come out of the guide of this issue of the annual flavor group - Shaoxing TV reporter Yang Chen. I heard she's surrounded by sausages now!
Please poke the audio:
Yes, I am now in Shaoxing Anchang Ancient Town Sanli along the river, the two banks have been hung with a bunch of dense red sausages, emitting a strong fragrance, making people salivate, the scene is quite spectacular!
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Every winter season, anchang people have begun to make sausages, which are a must-have dish for "Chinese New Year's Eve rice" at the end of the year, which means longing for a long-term reunion. In ancient times, anchang people would bring sausages to send homesickness when they went out to do business, become officials, and be masters. Therefore, sausages are regarded as "homesick dishes" by an Anchang people in a foreign land.
So how is this Anchang sausage made?
Today we take you to know a master, the master who makes Anchang sausage is called Cheng Yongcai, Master Cheng is famous in the local area, he is the inheritor of the anchang sausage making technology of Shaoxing Intangible Cultural Heritage, and he is also the first person in Anchang Ancient Town to commercialize the traditional sausage, and the first person to transform the traditional workshop production of Anchang sausage into large-scale production.
△ Cheng Yongcai is drying sausages
Chef Cheng, who has been making sausages for more than 50 years, told me that the production of sausages must be fat and lean, and it will be oily and fragrant to eat, and local soy sauce is a soul seasoning that Anchang sausage cannot lack, and it is also one of the secrets of Anchang sausage. "Pork to buy hind leg meat, eat up the taste of a little crisp, meat cut into cubes, about a centimeter or so, do not use a blender to grind meat, must be cut with a knife, appropriately mixed with some fat meat, monosodium glutamate, sugar, white wine, soy sauce mixed well into the casing is good, soy sauce is also the local soy sauce factory custom made mother and child soy sauce, in the continuous northwest wind sunny day for 8 or 9 days to become."
Master Cheng said that the handmade sausage does not contain any preservatives, each bite is a pure meat taste, the ancestors handed down the taste of a single sausage, they also innovated and invented a variety of different flavors and eating methods, there are spicy, there are dried vegetables, as well as glutinous rice, pressure cooker steamed for about 12 minutes, take out and then slice, sprinkle with green onions can eat.
Since the anchang sausage was broadcast on the tip of the tongue in China, customers from all over the country have flocked to it. Every time Master Cheng showed his handmade skills on the old street, there were many tourists watching and taking pictures. The weather is better this winter, and Master Cheng's family has made 100,000 kilograms of sausages. Master Cheng said that due to the rise in pork prices this year, the price of sausages has also risen from 45 yuan a catty last year to 70 yuan a catty, but there are still many people who buy sausages. This year, the whole of Anchang has about 800,000 pounds of sausages, and the first half of the Year is the peak sales period of sausages.
Dachshund accompanies the growth of the residents of the ancient town and also witnesses the development of the ancient town. Cheng Yongcai's daughter Cheng Cheng, who also makes dachshunds, said that even foreign tourists from all over the country to Anchang Ancient Town must bring a little dachshund back. The current bustle of the ancient town and the development and protection of the ancient town are also inseparable. In the past, when Anchang Ancient Town was not developed, there were almost no tourists, and the traffic was not convenient, and now there are more tourists every year, especially on the holiday street, crowded with people.
△ A view of Anchang Ancient Town
Thank you Yang Chen. I'm hungry to hear it, and the taste of this year is addictive. Now many places are operating rural tourism, so how to capture the hearts of tourists? I think we must come up with the most local "symbols", such as in Anchang Ancient Town, fully excavate the characteristics of sausages, so that people can talk about Anchang and emerge from riverside homes full of sausages. In this way, the sign of rural tourism is played, and tourists are attracted.
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They all say that the taste of the year is light, no, you see here!
It has a thick skin and a fragrant aroma! Have you ever eaten?