There is such a narration in the documentary "A String of Life".
"Night falls, under neon lights, colorful and crowded. A somewhat greasy, unbridled face, feasting. There are no filters, no beauty, and it's as real as if you're hanging on a tank top, wearing pants, and carrying flip-flops, sitting at the barbecue stall downstairs from your house. ”
Such a scene is also staged in Shawan Town, Panyu, Guangzhou.
And this time, what makes diners crazy is just a fresh pork offal.
The supper in Panyu, Guangzhou
Guangzhou people do not pay attention to the scene to eat, as long as it is enough to taste, the environment is dilapidated, the location is remote, and it cannot stop the appetite of the gluttony.
In Panyu, Guangzhou, there are many slaughterhouses, and since the 1990s, the pork porridge in the Panyu area has been famous in the Pearl River Delta and has been included in the number one list of Panyu cuisine.
Eat the soul of the pig offal, in a "fresh" word.
Generally, the time of pig slaughter is between 11:00 and 11:30 in the middle of the night, and in order to get fresh pig offal as quickly as possible, most of them are driven within half an hour of the slaughterhouse.
In recent years, these most primitive and wild pig offal stalls have been excavated by diners, various Internet celebrities, and tourists, and pig offal has become an Internet celebrity food.
Shawan Pork Offal King Lianfeng Cuisine, a special food stall specializing in eating pork offal, almost everyone in panyu area knows, is the most popular pork offal shop in Panyu, Guangzhou.
Lianfeng Pig Miscellaneous Shop once opened 300 tables during the peak period and turned over more than five times a night.
A pot of pig porridge that makes people dream of it is not only the late-night canteen of the Panyu people, but also allows people living in the city and the city to drive late at night.
Late at night, Lianfeng Food Shop is not tired, and a pig offal robbery war has just been staged.
At 11 o'clock in the evening, there is no gap in the place where you can park outside the store, and some even have to park a kilometer away.
From 11:00 a.m. to 11:30 a.m., live pigs are slaughtered in a nearby slaughterhouse.
At 23:45, a basket of fresh pork offal with "temperature" left in the basket was delivered to the store, and diners had already lined up in the selection area with the list.
In a few minutes, the masters sorted the pigs into good types and placed them in the square plate.
At 24:00 a.m., the rush started on time. With the sound of the master's shout, the diners who had already calculated the delicious method in their hearts stretched out their tweezers to their hearts and quickly put the ingredients of the heart water into their own plates.
Pig loin, large intestine, powder sausage, pig noodles, pig ladder, pig heart, pig neck meat, pig red, in just a few minutes, these pig offal were snapped up.
The selected pork offal is weighed by pound, and the cooking method is explained to the master, and after 20 minutes, the hot feast officially begins.
In Lianfeng Gourmet Shop, if you don't work hard, you don't have to eat supper.
In order to maximize the "umami" taste, the whole process takes only about an hour from the time the pork offal is left to be delivered to the store, and then to the table where various dishes are delivered to customers.
The late-night canteen of Guangzhou people is this taste
Raw rolling pork porridge
The secret of whether the pork porridge is fresh enough lies in the control of time and ingredients, the shorter the time for the pig to leave the body, the fresher the raw porridge will be.
The fresh pork offal is processed cleanly, put into the porridge that has been boiled for four or five hours in advance, and then add ginger shreds, simmer for three minutes and then turn off the heat, and a pot of fresh raw rolling pork porridge with endless aftertaste is freshly baked.
Many diners who drive tens of kilometers late at night just to eat this pot of pork porridge that is so fresh that it makes people lose their souls.
Teppanyaki offal
Cut the pork offal into small pieces, season slightly, stir-fry for two minutes on high heat, add a little onion, green onion, celery, ginger, immediately out of the pot, and then placed on a hot iron plate, cover the lid to keep warm, and send it out of the kitchen as quickly as possible.
When the iron plate is placed on the table and the lid is lifted, a hot gas comes out and makes a "nourishing" sound, which is the second way to eat fresh pork offal.
Pork powder sausage
The stolen pork noodle meat is used as intestinal noodles, and the pork noodle meat is the rarest part of the ingredients every night, so when queuing up to see the masters sorting, you need to look at the six roads and aim at the position where the meat is placed, so that you can grab it smoothly after the robbery.
Fresh rice milk is steamed on a steaming pan for two minutes, then drizzled with warm soy sauce prepared in advance, and a tender pork intestine powder is also a must-order on almost every table.
Pork red stewed leeks
Pig blood is soaked after the pig is slaughtered, and it is divided into equal parts before cooking the soup, ensuring that each piece of pig blood is evenly proportioned and full, and then poured into boiling water, add leek segments, and boil the green onions to cook into a soup.
From 11:00 a.m. to 2:00 a.m., it is the most lively time for Lianfeng food stalls.
There is no air conditioning in the shop, and there are several large ceiling fans hanging from the roof, and one after another high-power fans, but it does not affect the interest of people who come here to eat pork porridge.
It was too hot to bear, so I took off my shirt, poured a few glasses of cold beer, ate a bowl of pork porridge, and continued to talk about it.
Because in the face of food, these are nothing.
More than ten years of wind and rain, the achievement of Shawan pig miscellaneous king
Mei Jie, the person in charge of the floor, told us that Lianfeng Cuisine has been in the past 14 years since the opening of the eighth year of the New Year in 2006.
Recalling that when she first arrived in Shawan, she had nothing, and when she went to the slaughterhouse to collect pig offal, she was not welcome, because the small quarrels deteriorated into major contradictions, and the bits and pieces of more than ten years, Sister Mei was vividly remembered.
Now at this deserted intersection, Lianfeng has become the only one here: the only food stall that relies on pork porridge to top the sky, the only food stall that has boiled from six tables to three hundred tables, and the only food stall that is still overcrowded late at night.
Lianfeng and pig porridge have gone through a difficult and brilliant decade together in Shawan.
If there is no unity of Lianfeng people, if there is no spirit of hard work that does not accept defeat, Lianfeng will not be where it is today, and it is even more unlikely to become the winner of Shawan pork porridge.
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