Original text: [cherry meat]: Cut the meat into small cubes, simmer it with dried bamboo shoots and fresh garlic with sauce and water, which is fragrant. Or use radish to cut into small pieces and simmer, then the cherry meat, all HangFa also.
Chun Yuan Mei Xia Zengfu's "Supplementary Certificate for Food Bills with the Garden" Special Livestock List
I don't know if the officials have found that the spring in Beijing is particularly short, as if winter has just passed, and summer has come to the eyes. To use a common saying of the old Beijingers, "spring neck is short", which means that spring in Beijing is short. Adding a "neck" after "spring" makes you have to marvel that Beijingers are indeed rhetorical masters. The word "neck" transforms "spring" from an abstract concept that represents the seasons into a visual and intimate one. The spring in Beijing is not only "spring neck short", it is simply no neck - "head to shoulder", a few days ago also "poplar trees just put on leaves, willow trees just spit out, after the valley rain, the weather immediately became hot, just into May, tell you, Beijing's summer is coming, a summer, high willow new cicadas, lavender breeze and light rain, pond lotus flower, Qiongzhu clear spring, intertwined into a beautiful picture of early summer.
Jiangnan has a folk proverb cloud "Li Xia see three new". The three new ones are cherries, green plums, and wheat. Specific to food customs, there are tree three new (cherry, plum, toon head), ground three new (broad beans, amaranth, garlic seedlings), water three new (knife fish, anchovy, puffer fish) and other sayings. This time we talk about cherries, cherries also known as cherry, warbler peach, thorn peach, wedge peach, English peach, cow peach, cherry beads, peach, agate, as the saying goes, cherry is delicious tree is difficult to plant, cherry belongs to the rose family deciduous trees, the world's cherries are mainly distributed in the United States, Canada, Chile, Australia, Europe and other places, China's main production areas are Shandong, Anhui, Jiangsu, Zhejiang, Henan, Gansu, Shaanxi, Sichuan and so on. China has Chinese cherries, sweet cherries, sour cherries and hair cherries. According to the "Fruit Tree of Manchuria", in 1871 the American missionary J.L. nevius brought in the first 10 varieties of sweet cherry seedlings, sour cherries and hybrid cherry seedlings to be planted in the southeast mountain of Yantai, Shandong. Since then, it has been introduced from Russia, Germany, France and other countries through different channels, and large-scale promotion began in the 1990s, and nearly 200 varieties were introduced from outside China, and the American big cherry is the earliest fruit tree species with mature fruit after the Chinese cherry.
Cherries ripen early, among the many fruit trees, cherries are the earliest fruit, the Southern Song Dynasty poet Jiang Jie's "A Cut of Plum Boat Across the WuJiang River" cloud: "A piece of spring sorrow waits for wine to be poured." The boat on the river is shaking, and the curtain is moving upstairs. Qiu Niang ferry and Tai Niang Bridge, the wind is fluttering, the rain is xiao Xiao. When will I return home to wash my robes? Silver characters are phonological, and heart characters are incense burning. Streamers are easy to throw people away, red cherries, green plantains. Therefore, there is a reputation for the first fruit in early spring, the cherry is bright red when ripe, the fruit is heart-shaped, kidney-shaped or round, purple, red or yellow, the flesh is thick, nutritious, the health care value is quite high, and there is another name of "peach". Famous for being rich in vitamin C, it is recognized worldwide as the "King of Natural VC" and the "Fruit of Life".
Cherry exquisite, delicious and delicate, sweet and sour, for the early spring fruit, known as "the diamond in the fruit", loved by the world, but the cherry is the fruit of the times, the season is not how to do, it does not matter, the cook has a trick, do fake ah, so the table has cherry meat. Cherry meat was founded in Suzhou, Jiangsu Province, and in the forty-third year of the Qianlong Dynasty (1778), Hongli once again toured Shengjing, and Zhang Dongguan cooked with the camp. On July 23, Zhang Dongguan made "tempeh fried tofu", "sweet and sour cherry meat" and "Su-made meat, Su-made chicken, Su-made elbow", etc., and the "sweet and sour cherry meat" he ruled was especially loved by Qianlong and later introduced to the palace. According to the memories of the female palace Deling, who served next to Empress Dowager Cixi, among the dishes that Cixi loved to eat in her later years, there was a flavor of "cherry meat", which was a dish that Cixi particularly liked.
Cherry flesh is characterized by cherry red, bright and pleasing to the eye, crisp and fat. Its color is bright red, the shape is small, the skin is soft and sweet and salty, rich in oil, and it is a good appetizer and appetizer. Cherry meat is the minimum condition is color seduction, such as the meat noodles should be cut like cherries, arranged neatly, the color should also be as bright and red as cherries, bright and attractive. At the same time, it is also one of the famous dishes in Northeast China. Cherry meat is the minimum condition is color seduction, such as the meat noodles should be cut like cherries, arranged neatly, the color should also be as bright and red as cherries, bright and attractive.
Cherries are precious fruits, also known as warblers, and just listening to the name feels poetic. The fruit is bright and crystalline, sweet and sour, reminiscent of a mouthful of liquid. In spring and summer, the grains are round like agate, reflecting the green leaves, bright red. Cherry meat is placed on the edge of the plate with emerald green bean sprouts, making the cherry flesh more and more red, like a plate of mouth-watering cherries that have just been plucked from the tree. Therefore, the crystal cherry flesh is set off by the green vegetable leaves at the bottom of the plate, and there is really a famous sentence of the Southern Tang Dynasty poet Feng Yanwei describing cherries: "I feel sorry for the east of the wall, and a tree of cherries with rain red".
Cherry meat In addition to Suzhou, Yangzhou "Salt Merchant Twelve Reds" also has cherry meat, this dish is made of tender broad bean rice with boiled red yeast small meat cubes, and fresh cherries are placed around the plate. The diced meat is bright and red, the beans are like emeralds, the real and false cherries are interesting, and the meat and vegetables complement each other. During Qianlong's fourth southern tour, he tasted this dish in Yangzhou. According to the records of the Qing Palace, Qianlong had breakfast in jiufeng garden in Yangzhou, and among the offerings of the two Huai patrol salt yushi Gaoheng was "lotus cherry meat". There is also this exquisite dish in the Red Chamber banquet restored in Yangzhou, it is said that the Cao family jiangning weaving, and Nanjing is very close to Yangzhou, so now many restaurants in Yangzhou can see the shadow of the red chamber cuisine.
Yangzhou cuisine has different seasons, listed according to the order, and cherry meat is the first to be promoted in spring. Just like the beauty of spring, with seductive colors, it comes exquisitely and transparently, making people naturally entangled. The minimum condition for cherry meat is color seduction, such as the meat noodles should be cut like the size of cherries, neatly arranged, and the color should also be like cherries, bright and attractive. The selection of dishes is not precious for curiosities, and it is new when it is re-acquired, and it is adapted to the material. These vegetables and river fresh, pay attention to a "taste", eat the right season. Even a piece of meat can be eaten differently depending on the four seasons. In the spring, I eat meat in sauce and cherry meat, and color it with red rice. Eat the sauce party oil in autumn and the color is heavy and dark, and the autumn fat is patched.
There are many people who love cherry meat, and in addition to its delicious taste, there is another reason, that is, it is easy to associate it with classical beauty. "Willow like eyebrows like cheeks, cherry mouth hibiscus forehead" This is the standard portrait of classical beauty, and cherry small mouth is the symbol of beauty. In fact, women should be like cherries, exquisite and transparent, delicious and delicate. Suzhou is a place where beautiful people have been produced for generations, and it is also a place where famous dishes are made, and cherry meat in dishes is a natural and unfree thing. Su-style cuisine pays attention to "the four seasons are different, according to the order", and cherry meat is the first to be promoted in early summer. Just like the beauty of summer, with seductive colors, it comes exquisitely and transparently, making people naturally entangled. Su Dongpo has the word butterfly love flower cloud: "A cherry Fan Sukou." Don't love gold, only love people for a long time. "This word is really written, and it can't help but make people think about it.
The ancient method of cherry meat is similar to what we call braised pork today. Specifically, the meat is cut into piece-sized crock pots, and the water and seasonings are slowly simmered, and the seasonings added to this are generally spices. Then put fresh cherries on top and cook for ten hours, by this time the cherries have melted in the water, the fibers have melted into the meat, and it will not be greasy to eat. Now, cherry meat has actually become what we now call braised meat. The reason why it is also called cherry meat is that the color of the meat is golden yellow, and it looks like a cherry. However, modern people rarely add cherries when making them, because not all people can get used to the sour taste of cherries.
In addition, there are also northeastern Beijing, but the cherry meat method is different, Jiangsu cherry meat is more like braised meat and is whole roasted, Beijing cherry meat preparation method is to cut small pieces. Northeastern cherry meat, on the other hand, is more like a slice of boiled meat and pineapple ancient meat. The original text of the "Suiyuan Food List Supplement" records that cherry meat is a Hangzhou technique, the meat is cut into small pieces, simmered with dried new garlic with sauce, or simmered with small pieces of radish. The cherry meat of the following garden vegetable is made by the commonly used method in southern Jiangsu and other places. First take the pork rib meat scraping clean, put it in boiling water and cook for ten minutes, fish it out and put it on the board, use a knife to cut it into cherry-sized pieces on the skin surface, be careful not to cut it, the depth of the cutting should go through the first layer of lean meat, pad a bamboo grate in the pot, put the cut pork belly skin upwards into the pot, add knotted chives, ginger, yellow wine, red yeast rice water, star anise, add water and cover and cook for 30 minutes over medium heat. Add half of the rock sugar, simmer for 1 hour over low heat until the meat is crispy, then add the other half of the rock sugar and salt, cook on high heat for 10 minutes, collect the soup juice, pick off the green onion and ginger skin and put it on the plate, pour the juice thickly, add the greens or pea sprouts and sauté them into emerald green, place them on both sides of the cherry meat to form green leaves. Finally put a few cherries as a decoration, the meat noodles of this dish are arranged like grains of cherries, the color is as bright as cherries, the color is gorgeous, the sweet and salty, the crisp and mellow is not greasy.
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