Maybe it's not the first time you've tasted Dushan Triaccharum, but as a Guizhou native, how much do you eat? Recently, these three acids have landed on the popular documentary "Strange Food" on station B, which stands out in a number of food documentaries that focus on humanities and warm hearts and warm the stomach, setting off a wave of "anti-food". One of the three acids of Dushan is a hydrochloric acid made by marinating and fermenting vegetables for three months. ↓↓↓
The second data chart is the shrimp acid of Dushan local small river shrimp naturally fermented into rotten shrimp and stirred into shrimp paste. ↓↓↓
The third screenshot of "Strange Food" is the stinky acid made by chopping up the altar and fermenting the altar for one year. ↓↓↓
"Strange Food" screenshot of Dushan San acid, it is derived from the past local preservation of food is not easy, the local people through the method of pickling to extend the life of food, with the level of science and technology, the improvement of living standards, the preservation of food is no longer as difficult as before, but this kind of food with regional characteristics is still passed down, for posterity to drink water and think of the source. More and more food documentaries connect rich food with delicate emotions, and convey taste memories through visual pictures. But when the endless food documentaries appear in the audience's field of vision, in addition to the fullness and happiness brought by food, it will also produce a similar tiredness... Food is always the absolute protagonist of food documentaries, but I believe that even any old-timer dare not say that he knows every ingredient in "Strange Food". What are snail powder and rabbit heads? At best, it's entry-level! Maybe it's the first time you've heard the apostrophe of "irrational taste in the midst of wildness and uncertainty"—sprinkling is cold mix, skimming is the digest of cattle. And the cattle in Guizhou... Maybe it's the first time you've heard the name of Dushan Triaccharide, which is hydrochloric acid made from pickling and fermenting for three months with green vegetables as raw material, shrimp acid made from the natural fermentation of Dushan's local small river shrimp into rotten shrimp and stirred into shrimp paste, and stinky acid made by chopping up the fencing altar and fermenting for a year. It is more likely that you are seeing for the first time that in the modern civilized society with advanced science and technology and endless cooking methods, there are still children's urine in the process of making food - the urine meat and eggs in Yongchun, Fujian.
"Strange Food" Fujian Yongchun's urine meat and egg screenshots
For many people, the urine meat and eggs that are talked about and avoided are a traditional dish in Yongchun, often eaten on important occasions such as ancestor worship ceremonies and family gatherings, and the cooks are mostly local prestigious clan leaders. Although the name of this dish alone makes many people prohibitive, it is an important symbol of local clan relations and family reunion, which is of great significance. The birth of Heqing blowing liver also stems from the underdevelopment of productive forces. In the past, there was no condition for the local meat to be eaten, and only one pig could be slaughtered a year, so it was necessary to do everything possible to preserve every ingredient, and blowing liver was born in such a background. With the development of the times, blowing liver has also evolved from relying on craftsmen to blow with their mouths to today using air pumps to inflate, which is not only efficient but also hygienic, and traditional cuisine has also kept pace with the times. It is revealed that the ingredients in this film are only 200 yuan a catty, and the cheapest three or five yuan can be bought, which is the ingredient that many people like to hear.
Source: Guiyang Evening News WeChat public account