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Why eat pig acai on February 2?
February 2 of the lunar calendar to eat pig head Lunar February 2, the dragon carries the head, big warehouse full, small warehouse flow. Folk customs spring Dragon Festival came, most of the northern part of China, families with lanterns to the well or river to pick water, back home will light incense, offerings, called the "cited Tianlong". On this day, every family will eat noodles, fried cakes, popcorn, eat pork, than as "picking the dragon", "eat gentian", golden beans blossom, the Dragon King ascends to the sky, Xingyunbu rain, a bumper crop, in order to show that the auspicious celebration. Why eat pig's head meat in "February 2"? In ancient times, pig's head was a tribute to ancestors and offerings to heaven. Northern people in the "February 2" dragon head day, every family cook pig head, because the first day of the year, the fifteenth day of the year are over, "February 2" is the last festival in the Spring Festival. General farming families worked hard for a year, to the 23rd of Lunar New Year to kill pigs and slaughter sheep, the first month, Lunar New Year to kill the pork is basically eaten up, the last remaining a pig's head, can only be left to eat on February 2nd. "February 2" dragon head, the earth everything began to recover, all plants and animals began to raise their heads, a year to start a good start, ushered in the wind and rain. The Dragon King is in charge of rainfall, he went up to the Palace of Heaven, farmers should put the best offerings to the Dragon King to eat. It seems that there is something to be said about using a pig's head as an offering to honor one's ancestors and to the heavens. The "Qiu Chi Notes" of the Song Dynasty recorded a story: Wang Zhongling, after the pacification of Ba Shu, was very hungry, so he broke into a small temple in the countryside, but he met a drunken monk, Wang Zhongling was furious, and wanted to behead him, but the monk did not have any fear, and Wang Zhongling was very strange, and turned to him to ask for food, and not long later the monk offered a plate of "steamed pig's head", which was the most important thing. The monk offered him a plate of "steamed pig's head" and wrote a poem about it, saying: "The mouth is long and hairy, short and shallow, and contains fat, and it has long been eating medicine seedlings in the mountains. When it was steamed, it was wrapped in banana leaves, and when it was cooked, it was poured with apricot paddles. The red color of the herbs is so fresh that it is called a golden plate, and the softness of the herbs is so soft that it can be picked by jade chopsticks. If the hairy roots were to be compared, the felt roots would have been eaten by the vine." Zhongling Wang was so pleased with the steamed pig's head and the interesting poem about pig's head that he named the monk "The Venerable Master in Purple". As the saying goes, "There is no such thing as carrying a pig's head and not being able to find the door of the temple", which is even more self-evident. If you do not have the talent, do not be discouraged, sooner or later will be able to find a person who understands you, but also willing to accept you. It seems that eating pig's head on February 2 is an ancient tradition and a sign of good fortune. So how do you eat pig's head meat on February 2 nowadays? Thinking about the steamed pig's head served by the monk in the basin that Wang Zhongling ate during the Song Dynasty, and tasting the pig's head poem, that scene is already history. Nowadays, the "pig's face steak" invented by Beijing's Golden Sanyuan Restaurant is something else. They have given the pork the highest treatment and the most fashionable name of the times, and have been awarded the first patent for a Chinese dish. The "Pork Face" undergoes a standardized production process of twelve major hurdles, such as selection of ingredients, cleaning, spray roasting, washing and soaking, sauce making, etc., and undergoes more than ten hours of cultivation before it is served on the dining table. There are three ways to eat Jin Sanyuan's "grilled pig's face", one is to eat it in its original flavor; the other is to dip it in the sauce; and the third is to roll it in a pancake. Each way of eating has a different flavor. "Eating modern "Pork Face" on February 2 and reminiscing about the 5,000 years of dining history is a perfect expression of the fusion of contemporary and historical flavors. "Pork face" is fat but not greasy, flesh and bones are separated, sticky and delicious, and brings beauty and brain-boosting effects to modern people. What's more, the combination of contemporary high-tech and market allows consumers to taste the delicious "Pork Face" without going to the restaurant and sitting at home. This is exactly: February 2, Spring Dragon Festival, the Dragon's heirloom over the Dragon Festival, Dragon Festival to eat pork.