one:

the origin of "bazi meat" is said to be related to the ancient public sacrifices. It is said that after the public sacrifice of the ancients, the meat used for the sacrifice should be cut into squares and distributed to all the people attending the sacrifice. Because this rectangular piece of meat must be tied with green cattail or iris when it is divided, it will form the form of "tying the handle", so it is called "bazi meat". The participants took the meat home and stewed it with sauce, and gradually they had the special delicious food of bazi meat. In fact, as a snack, there are other places besides Jinan, but Jinan's bazi meat is unique and the most distinctive. Jinan's bazi meat, the meat should be fat and thin, cut into several pieces, tied into a handful with hemp rope, soaked in soy sauce, simmered with strong fire-it is fat but not greasy, thin but not firewood, and has a mellow aftertaste at the entrance.

Many people in Jinan have the boldness of Shandong people-perhaps, Jinan people can best reflect this kind of boldness when they eat meat: in front of the food stall, they choose a seat, and Lang Lang says, "Boss, two pieces of meat and a bowl of rice …", and then they eat like nobody else's watching; Or a few people meet, everyone together, someone is raining and sprinkling: "Go, it's my treat! Rice dry rice, meat! " In a word, Jinan people eat bazi meat, what they eat in their mouths is delicious, and what they show in the outside is a generous and happy character.

2:

Bengrou dry rice is a special snack in Jining, and some people call it bazi meat. It is said that Bengrou rice originated in the Yuan Dynasty. With the opening of the Beijing-Hangzhou Grand Canal, rice from the south was transported to the north by water, and northerners can eat fresh rice from the south. Jining is one of the best land and water docks in Jiangbei. It once flourished and was called "Little Suzhou in Jiangbei". Its eating habits were naturally influenced by the south. This bengrou dry rice is a local specialty snack that combines the characteristics of the north and the south and is full of lofty sentiments of Shandong heroes. At that time, the clever Jining people put the meat stewed with pottery with good heat preservation performance in the south together with rice, which had a unique flavor and gradually developed into today's Bengrou dry rice.

in the initial stage, dried rice with bengrou was a beautiful dish in Jining folk families. It was circulated among the people for many years, and it began to be commercialized in the late Ming and early Qing dynasties. Some small businessmen put the prepared dried rice with bengrou in two baskets, one with rice on one side, the other with bengrou stewed on a charcoal stove, and went to the streets to shout for sale. By the mid-Qing Dynasty, there was a fixed position to operate, and some of them set up shop names, which continued until the 1951s. Later, due to the state's banning of urban petty bourgeoisie, the dried rice with dried bengrou, which had been circulating for many years, was interrupted in Jining. By the 1981s, the state proposed reform and opening up, and some family-handed, ancestral and newly-created dried bengrou came out one after another, and the dried rice with dried bengrou in Jining was booming.

III:

According to legend, the world was in chaos at the end of the Eastern Han Dynasty. There are three people named Liu Bei, Guan Yu and Zhang Fei, who are appreciate each other to each other, and decide to become sworn brothers (meaning sworn brothers, meaning Jin Lan, and slang means sworn brothers). Everyone knows that Zhang Fei is a butcher, mainly slaughtering pigs. After the worship, the brothers cooked pork and xuan hua (that is, day lily) tofu in a pot. In the Han dynasty, people's diet was still very simple, which was confirmed by many experts according to literature and field archaeology.

1. To cook pork, you should choose a white-striped pig of about 1 kg, which is neither fat nor thin. Cut eight pieces a catty and tie up the cattail. Take it twice, and clear the soup with blood twice. Put it in the jar, seasoning it with soy sauce without salt, and simmer it with strong fire. The stewed meat is not greasy and thin. There was a mellow fragrance at the entrance, which fell to the ground and smashed like tofu. ?

2. Jinan's bazi meat emphasizes the important role of soy sauce without salt. It is to select fat and thin pork, cut it into long strips, bundle it with hemp rope, cook it, and then stew it in soy sauce. (with water)?

3. The beauty of bazi meat is that the presence of fat meat can produce a good taste that is fat but not greasy. Although the pork is cooked with thick oil and red sauce, it is not salty and just used for meals. And the combination of a bite of rice and a bite of meat just brings out all the rice and meat. ?

4. There is no sugar in the "bazi meat" in the north. It is a large rectangular piece, but the octagonal soy sauce is stewed in a high crock. The fire is everywhere, and when it is opened, the fragrance is overflowing. It is also very sweet to pour meat and juice on white rice while it is hot.

The so-called pork belly is cooked according to Confucius' method of "cutting the meat into squares", and pork belly is cut into squares according to the old adage that you can't eat without sauce. Roughly in the Wei, Jin, Southern and Northern Dynasties, the square piece became a rectangle. In the Ming and Qing Dynasties, this rectangular piece of meat was tied with green cattail or iris, thus forming the form of "tied meat", so it was called "tied meat". According to the record of Mencius' Dedication, Gong Sunchou asked Mencius, "Which is more beautiful?" Mencius said, "It's very popular.