Guangdong cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine are all available.
Sichuan pot-stewed
In addition to being slightly spicy, Sichuan Luwei has two main characteristics. First of all, the color is heavy and the taste is heavy. No matter what kind of pot-stewed flavor and sauce flavor, the overall color is from Bordeaux to dark red. This is because the process of marinating these lo-fi flavors is very long, and the color becomes thicker after the fragrance is completely infiltrated, and the spicy and delicious taste is very obvious.
Another major feature is the heavy composition of traditional Chinese medicine. In addition to the old soup, the pickled taste also needs a special Chinese medicine bag. On the one hand, it has nourishing effect, on the other hand, it also makes the fragrance richer.
Chaoshan Luwei is a local traditional dish with full color and flavor, belonging to Chaozhou cuisine in Cantonese cuisine. Braised pork is a very common and frequent cooking method for hipsters to goose, duck or pig's trotters, pig's scalp and even dog meat, which is very distinctive. This kind of bittern often appears in god games, ancestor worship, festivals, weddings and funerals, and even ordinary eclipses and banquets. Although the roasted goose and duck in the north are fragrant, they are dry and tough, while the red roasted goose, duck and meat of hipsters are rich in water, tough and palatable, and there is brine soup to pour. It is made by dropping a few drops of brown sugar on the pot and the sugar will dissolve. After complete foaming, add a little water, salt and soybean paste (or soy sauce), which is called "bitterness". The adult geese, ducks, pig's feet, pig's scalp, etc., which have been unhairing and laparotomy, are put into an iron pot and turned over to make their skins stained with halogen color. Then add water, onion, rich and clear marinade, southern ginger, cinnamon, star anise and fennel, stew with slow fire until chopsticks can be easily inserted into the meat, and then take out. This is a delicious and delicious pot-stewed taste. Those soups are called "marinated soup". When eating, slice the marinade on a plate and pour some marinade soup on it. It's delicious. There are also some chopped green bowls on it, called "folding bowls" In towns and villages, there are many pot-stewed food vendors and many people buy them. Goose duck feet and wings used to be cheaper than goose duck meat, but now people pay attention to eating skillfully, and goose duck feet and wings are more expensive than goose duck meat. Marinated soup can also be cooked in duck eggs or eggs, and turned into ochre "marinated eggs", dried bean curd, or radish slices, which are called "marinated heads". Halogen method is a unique way of eating in Chaoshan, and it is a common cooking method handed down from generation to generation. Sacrifice to the gods and ancestors on the first day of New Year's Day. It is solemn to have this ochre halogen.