The first time I saw oily meat, I was puzzled by its simple appearance. Isn't this the usual fried pork slices with garlic seedlings? Only after understanding did I understand that, just like the simplicity and kindness of northerners, this home-cooked dish that has been circulating for a hundred years is unusual. Shanxi oily meat is soft outside and tender inside. It tastes salty and fresh, smells slightly vinegar, and has a rich taste. Oily meat has a long history and originated in the Ming Dynasty. It was originally an official dish, and later spread to the people. After a hundred years of legend, "oily meat" has become a special dish in Shanxi, with strong local characteristics in Shanxi.
Oily meat is the most famous traditional dish of Han nationality in Shanxi. It originated in the Ming Dynasty and was originally an official dish. Later, it spread to people in Taiyuan, and then gradually spread to other places in Shanxi. The meat is golden and bright, salty and fresh, and smells like vinegar. The texture is soft outside and tender inside, the juice is moderate and transparent, not thin or thick, and slightly oily.
Historically, this dish originated from Pingding, a famous city in eastern Shanxi, and Pingding House (now Pingding County, Yangquan City, Shanxi Province) is the most authentic. 1February, 957, the oily meat made by the famous chef Wanku technician was rated as one of the top ten famous foods in Taiyuan by the expert review organized by the city catering company. Later, Zhang, Bai Baoshan, Fang Mingsuo and other famous chefs participated in the city, province and national cooking competitions and won the gold medal.
Since the market economy, all restaurants and restaurants dealing in Shanxi cuisine have had oily meat. However, perhaps for some purpose, some restaurants have transformed oily meat into various and unrecognizable oily meat, and various series of oily meat have been derived.