Back to the pot meat, boiling pot meat, I am afraid that there is no home-cooked dish in the world that can be with a region, more than 100 million people have such a thousand complexes of constant reasoning and chaos, and the folk customs and customs of the people of Bashu are so concerned, so that generations of Bashu children are haunted by dreams throughout their lives.
Back to the pot meat, in the minds of Sichuan people, the reason why it can be so 'rich and handsome' is because of its color, fragrance, thick taste, salty and fresh slightly spicy, sauce is fragrant and mellow, fat but not greasy, moist and refreshing. Especially when you are hungry and itchy, or when you have not seen oil and water for many days and you are sick, bring you a large bowl of fragrant, steaming white rice, a large plate of back to the pot meat - the meat, red and shiny, the sauce is slightly spicy, fat and thin, the oil is bright and nourishing, curled between the dark green garlic seedlings, dotted with dark crystals of tempeh, with garlic seedlings and tempeh, sandwiched to the rice, accompanied by the oily red rice into the mouth, close your eyes and chew gently, that incense, that moist! Suddenly, I felt demented, and I didn't know if I was still in the human world.
Hui pot meat originated from the Sichuan people's worship of the gods and ancestors, starting from the rare wave of immigration in human history - the lake filled Sichuan. According to Kao, in the early years of the Qing Dynasty, immigrants who migrated to Sichuan in order to commemorate their homeland ancestors had to prepare wine, cut meat, kill chickens, and worship the gods and ancestors every second and sixteenth day of the first year. Meat must be cut pork rump, commonly known as knife head meat, and chicken is a large. The gods and ancestors must first cook the meat of the knife head slightly before they can be used as offerings. After the sacrifice, the sliced meat is then returned to the pot and fried, accompanied by seasonal vegetables and homemade spices, and the family enjoys it around the table, which is called boiling pot meat.
Hui pot meat enjoys full democratic freedom in cooking and flavor, everyone can do it, every family can fry, one person and one grid, hundreds of flavors. Hui pot meat is also based on its amazing randomness and affinity according to the time, according to the material, any combination, random collocation, which has a variety of hui pot family. There are both the traditional garlic seedling back pot meat in Sichuan West Bazi, as well as the well-known green pepper back pot meat, bell pepper back pot meat, garlic moss back pot meat, red amaranth tempeh back pot meat, as well as leek flowers, lotus white, onions, ginger, folded ear root, as well as salt vegetables, dried cowpeas, radish dried back pot meat; there are also pot meat that is compatible with pot kui, hammer head, twist flower, amaranth skin, dried tofu, rice cake, etc., all kinds of varieties, the style is loved, often eaten. However, in general, hui pot meat is divided into three major genres: the traditional hui pot meat (garlic seedling back pot meat) in Chuanxi Bazi, the dry steamed spicy pot meat in eastern Sichuan, and then the Guanghan Lianshan hui pot meat.
Garlic sprouts green pepper back to the pot meat
Even the mountain back to the pot meat
Guanghan "Lianshan Hui Pot Meat" is the original Lianshan Supply and Marketing Cooperatives Restaurant Chef and Head Dai Changming Brothers in the 1980s on the basis of the traditional Back Pot Meat, through careful research, taking its essence, especially in the cooking and seasoning has been improved, with a large piece, the taste is rich and mellow and named "LianShan Hui Pot Meat".
"Lianshan Back Pot Meat" with its unique characteristics: the meat slices are large and thin, the palms are wide, more than three inches, fat but not greasy, thin and not cotton, fresh and slightly spicy, rich sauce, red and bright color, comfortable to eat, is a classic home-cooked delicacy with complete color and flavor. In 1986, at the Guanghan Material Exchange Conference, the Dai brothers launched the dish of "Lianshan Hui Pot Meat", which caused a sensation in the Guanghan catering industry and greatly praised the majority of diners. "Lianshan Hui Pot Meat" has since become famous and has become a newly sent back pot meat dish appreciated by yaks and customs.
The most powerful thing about Lianshan Hui pot meat is its visual impact - it can be nearly a foot long (not shorter than half a foot), and it can be more than three inches wide, but it can be as thin as thick paper. Brought to the table, only to see the pieces of sauce red meat slices, curled up in the large disk, if it is the first time to see, the impact and shock is estimated to be no less than seeing the beautiful girl in his dream at a glance. A popular home-cooked dish, to this part, what do you want! Although this kind of back pot meat is also an ordinary back pot meat, the exaggerated meat slice has completely abandoned the beauty and delicacy of the old back pot meat. Men and women eat it, just like the good men of Liangshan, Li Kui, Lin Chong, and Sun Erniang, the heroic feat of drinking wine and eating meat in large pieces, and the meat of Lianshan Hui pot is simply the classic cuisine of the good men of the green forest.
Such a color and fragrance shape who does not feel the heart of the mouth
Daimu'er's back to the pot meat feelings
In Guanghan, if you talk about Dai Changming, I am afraid that few people know, but when it comes to "Dai Mu'er", it is known to all ages. In 1980, the Dai brothers, who were less than thirty years old, cooked at the restaurant of Guanghan Lianshan Supply and Marketing Society. In order to improve the business effect and popularity, Dai Mu'er wanted to make some ideas on the most homely back pot meat that everyone likes to eat. But it is absolutely impossible to change the flavor and taste of the meat back to the pot for two hundred years. So he decided to make it a special blockbuster, super exaggerated, making people different at first sight and impressed. In order to taste again, moisturize the slag, and eat well, he carefully studied the selection of ingredients and seasonings, and repeatedly tried to make. By 1988, the Dai brothers were really facing the wall for eight years and finally achieving positive results, and the meat in the pot had reached the realm of thin and large, fat but not greasy, thin and slagged, fragrant and delicious, and delicious, and delicious. As soon as the mountain back pot meat was launched, it shocked the market and tasted the rivers and lakes. In the past, the lonely and unheard-of town of Lianshan suddenly became famous and lively, because it was created by the Dai Changming brothers, so it was also called Guanghan "Dai's Back To the Pot Meat".
In all the finished meat, Lianshan Hui pot meat is absolutely worthy of the quantifier of "Zhang", long, wide and thin, without excellent knife skills, it cannot be cut out. If the skill is not enough, you need to freeze the cooked meat before cutting, but the taste of the meat is greatly reduced. The standard for a successful return to the pot meat is that the meat should become a "lamp nest", and it is difficult for a large piece of meat to be a "lamp nest".
Lianshan hui pot meat became an artifact of Daimu'er's fortune
When the mountain back to the pot meat in front of you, will surely subvert your vision, a large piece of meat in the plate rolled up, the wind and water, full of vitality. Such a large plate of meat is placed in front of you, how not to make people's blood boil, shouting "Whole up!" "However, to eat such a large piece of meat in one bite, it is necessary to have a fearless heroism, especially the beautiful lady who is more gentle and elegant on weekdays, and the cherry is small, and eats a small bite, and I am afraid that I can only eat one piece of that meal." Before you put it down, you'd better do an experiment to see if your mouth can wrap around three ping-pong balls, and if not, you'd better chew a piece of meat twice, otherwise the fragrant meat oil will flow down the corner of your mouth. If mm, who is also chewing fragrant meat, looks at you at the next table, and the red oil flows through your black beard through the corners of your mouth, she will probably cover her mouth and smile.
In addition to the main ingredients of Lianshan Hui pot meat, in addition to garlic sprouts, green peppers, Pixian watercress, Yongchuan tempeh, and sweet noodle sauce, there is one more thing - frying pan Kui. The ingredients of Lianshan Hui Pot Meat also depend on the season, it can be garlic seedlings, green peppers, garlic herbs, salt cabbage, dried cowpeas, and even kimchi, but the pot kui is a must, it is a major flavor feature of Lianshan Hui Pot Meat. After the pork is fried, put in a small piece of the pan helmet before starting the pan, and turn the pot together. When eating, a piece of large meat bun triangular pot Kui chewed together, moist and fragrant meat and crispy pot Kui, soft and crispy, red oil overflowing, coupled with garlic sprouts fragrant, green pepper spicy, refreshing taste, the world is difficult to find, this is the food connoisseur.
Dry the rod even the mountain back to the pot meat
From September 25 to October 1, 2004, Guanghan Lianshan Town held the first "Food Culture Week Hui Pot Meat Competition", and the brothers Dai Mu'er and Dai Shu'er swung at the doorstep of their homes to challenge the famous chef of Chuanxi Bazi. Many Chengdu people also smell the wind and move, after work, they specially drive to Lianshan to eat authentic pot meat, and go home to "pack", resulting in a record of selling thousands of pieces of pot meat a day in Lianshanchang Town. "Back to the pot meat" has become the "signboard" of Lianshan's foreign investment.
Now the Dai brothers have separated their families, and each has opened a restaurant in Lianshan Town. The founder Dai Mu'er opened next to the old Sichuan-Shaanxi Highway, and his brother Dai Shu'er opened a "Dai Shu'er Back to Pot Meat" in Lianshanchang New Street. But its business is ultimately inferior to that of the brother Lao, after all, it is still the original of Daimu'er. Originally, when it was the most prosperous, the two brothers had opened several stores in Deyang and Guanghan at the same time, but unfortunately they all collapsed, and the only result was to open and promote the sign of Lianshan Hui Pot Meat.
Such an exaggerated back-to-pot meat has made countless heroes and children bend their waists
This year, pork soared, and in the Lianshan Daimuer Restaurant, the price of a Lianshan hui pot meat tag has aroused heated discussion among netizens. The list price of the fine drying rod back to the pot meat (10 pieces) in the recipe is 400 yuan. "What meat is so expensive?" "400 yuan a piece of back to the pot meat, to eat the feeling of Western food." Many netizens questioned the price of this dish. As can be seen from the recipe, a dish of fine drying rod back to the pot meat (10 slices) is priced at 400 yuan. The second row of hot dishes is priced at 240 yuan, 180 yuan and 120 yuan according to the large, medium and small portions. "400 yuan a piece, only do not eat", "a piece of pot meat will cost 400 yuan, it is too expensive." Many netizens ridiculed the price and expressed doubts. However, recently, from the recipe provided by the clerk, I saw that the fine drying rod back to the pot meat (10 slices) dish has been labeled as sold out.
After Dai Mu'er died of illness a few years ago, his daughter Dai Mei became the heir of Lianshan Hui Pot Meat. Dai Mei said: "Recently, pork is relatively tight, the raw materials provided at the fixed point are relatively small, there is no fine meat raw materials, and there is no way to make this dish." In recent days, due to material reasons, there may be no way to supply fine drying rod back to the pot meat. Dai Mei said that the price increase to 400 yuan a piece, many old customers understand the portion of the dish, the price increase is still acceptable. At present, some people also order this dish, but due to the raw materials, it is not available. The soaring price of pork has undoubtedly made it very embarrassing for Lianshan to return to the pot meat.
The soaring price of pork this year has made it very embarrassing for Lianshan to return to the pot meat
Associate Editor of the Editorial Board of Sichuan Province Chronicle of Sichuan Cuisine Consultant of Professor Tang of Chinese Sichuan Cuisine
Author of "A Hundred Years of Sichuan Cuisine Legend", "The History of Sichuan Cuisine on the Roadside", and "Three Hundred Years of Spicy Hemp Temptation"
Original Jianghu Gluttony East 2019.11.17 Chengdu