The so-called pork belly is made according to Confucius' method of "cutting meat", and pork belly is cut according to the old saying "no dipping in sauce" Roughly in the Wei, Jin, Southern and Northern Dynasties, the square became a slender piece (now in the shape of handle meat). In the Ming and Qing Dynasties, this rectangular piece of meat was tied with green cattail or iris, forming the shape of "tied meat", so it was called handle meat. According to "Mencius with all my heart", Gong Sunchou asked Mencius, "Which is more beautiful?" Mencius said, "Delicious." Obviously, it is the inheritance of gunshot wounds.
As we all know, Xuzhou is a city with "thoroughfare of five provinces and a horizontal river front". The prosperity of Sui and Tang Canal, Bianshui River, Yellow River, Song, Yuan, Ming and Qing Canal has brought infinite vitality to Xuzhou's catering industry. At the same time, with the development of water transport, ingredients and materials from all over the world gather together. Xuzhou people, who have been good at cooking since ancient times, have integrated cooking techniques from all over the world and reasonably matched all kinds of ingredients originally scattered around with "tied meat". Since then, the embryonic form of modern meat has begun to appear in front of the world. At this time, Xuzhou bazi meat has been fried, steamed in a cage, soaked in oil, pickled and other methods to remove oil from bazi meat. Braised or fried, or pickled into yellow-black tiger skin, the meat will be stewed with dried tofu with green juice, vegetarian chicken, kelp handles, eggs, jiaozi, Four Joy Meetballs, dried orchids and more than a dozen seasonings to make fast food. Water transport trackers and citizens can choose one or several dishes in the meat pot at will according to the economic situation.
With the development of the times, all kinds of ingredients in bazi meat are constantly changing, and more ingredients appear in the combination of bazi meat dishes, such as chicken legs, beef, elbows, pig's trotters, vegetables, dried beans, day lilies, green peppers, eggplant and so on. Moreover, the cooking method also abandoned the original unsuitable techniques such as stir-frying, cage steaming and soy sauce pickling, and retained the two methods of frying and sauce color. The former is widely used in Jining, Jinan and other areas, while the latter is widely used in Xuzhou. Of the two cooking techniques, the cooked meat made by the latter is more refreshing. Commonly used by Xuzhou locals: salty and delicious, fat but not greasy, instant in the mouth. To describe the taste of bazi meat. At the same time, with the development of the times, chefs in past dynasties have continuously improved the finished products and proportions of seasonings, from the initial dozen flavors to dozens of flavors now. The overall aroma and taste are more in line with modern people's eating habits.
Braised pork is one of the hot dishes, with pork belly as the main ingredient. The cooking skill of braised pork is mainly casserole, which tastes sweet. Braised pork is a famous local dish, which fully embodies the characteristics of local dish "thick oil red sauce"
Speaking of braised pork, we naturally can't forget Su Dongpo, who pushed the cause of eating braised pork to a peak. It is because of his efforts that braised pork can move from the grassroots to the upper level, from the ordinary people's vegetable pots to the literati's table. In fact, Dongpo pork, which has a long history and is famous all over the country, is braised pork after all. The history of braised pork is really hard to tell.
All kinds of braised pork products (20 pieces) can be traced back to when and where they were produced. However, due to Mr. Dongpo's unremitting efforts, braised pork has since officially entered the historical stage.
"Huangzhou good pork, cheap as dirt, the rich refused to eat, the poor don't know how to cook. Slow down the fire, less water, and it will look good when the fire is full. Come and play a bowl early every day, it's all your own control. " From Su Dongpo's poem Eat Pork, it is not difficult to see that Mr. Su is not only "delicious" like "beating a bowl early every day", but also knows how to "cook braised pork slowly, with less water, and it will be beautiful when the heat is enough". All this is really worth learning from those lazy cooks who are lazy or can't cook braised pork.
We clearly see that Mr. Su Lao, while doing a good job in the construction of spiritual civilization, has not forgotten the construction of material civilization-eating braised pork-writing poems and songs. At that time, he told us with his own behavior that "both spiritual civilization and material civilization should be grasped and both hands should be hard". This foresight is really admirable and admirable. I suspect that Mr. Su's poems written with his brilliant pen, such as "One river never returns, the waves are exhausted, and the romantic figures of the ages", may have been written with a wave of his hand after he had a braised pork dinner. Great literati have their own unique creative habits. Li Bai can write hundreds of poems about drinking, but why can't Dongpo write hundreds of poems about eating meat? Ma Ma Sanli, a famous crosstalk performer in China, also likes braised pork very much, which is well-known in the phonology world, showing the charm of braised pork.
The biggest difference between them is that one is salty and the other is sweet ~