According to records, as early as 2,000 years ago, Zhang Lu called Wang Hanning, was defeated, and went south to Bazhong. When passing through Hongmiaotang in Hanzhong, Hanzhong people entertained him with fine bacon. It is also said that in the 26th year of Guangxu in Qing Dynasty, Empress Dowager Cixi took refuge in xi 'an with Emperor Guangxu, and local officials in southern Shaanxi paid tribute to bacon for imperial use. Cixi was full of praise after eating it. The traditional habit of processing and making bacon not only has a long history, but also has universality.
Every year1February, that is, before "Xiaoxue" and "beginning of spring", every household has to kill pigs and sheep. Except for fresh meat enough for the Chinese New Year, the rest are preserved with fresh salt, with a certain proportion of spices such as pepper, star anise, cinnamon and clove. After 7 ~ 15 days, hang it with palm leaf rope and drip dry water to make it.
Choose cypress branches, sugarcane skins, Chinese toon skins or firewood to smoke and bake slowly, and then hang them up and smoke slowly with fireworks. Or hung on the top of the stove burning firewood, or hung on the oven burning firewood and smoked slowly with fireworks.
There are abundant forests and grass in the western regions, and almost every family burns firewood for cooking or heating, which is a favorable condition for bacon. Even city people don't kill pigs and sheep, but every December, we should pick the best white pork in the market, fat or thin, buy some, pickle it at home as usual, smoke a few slices of bacon and try it.
If you don't burn firewood at home, ask your relatives and friends in the countryside to smoke a few.
2. History, culture and story Bacon is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Guizhou and Shaanxi with a history of thousands of years.
According to records, as early as 2,000 years ago, Zhang Lu called Wang Hanning, was defeated, and went south to Bazhong. When passing through Hongmiaotang in Hanzhong, Hanzhong people entertained him with fine bacon. It is also said that in the 26th year of Guangxu in Qing Dynasty, Empress Dowager Cixi took refuge in xi 'an with Emperor Guangxu, and local officials in southern Shaanxi paid tribute to bacon for imperial use. Cixi was full of praise after eating it. The traditional habit of processing and making bacon not only has a long history, but also has universality.
Every year1February, that is, before "Xiaoxue" and "beginning of spring", every household has to kill pigs and sheep. Except for fresh meat enough for the Chinese New Year, the rest are preserved with fresh salt, with a certain proportion of spices such as pepper, star anise, cinnamon and clove. After 7 ~ 15 days, hang it with palm leaf rope and drip dry water to make it.
Choose cypress branches, sugarcane skins, Chinese toon skins or firewood to smoke and bake slowly, and then hang them up and smoke slowly with fireworks. Or hung on the top of the stove burning firewood, or hung on the oven burning firewood and smoked slowly with fireworks.
There are abundant forests and grass in the western regions, and almost every family burns firewood for cooking or heating, which is a favorable condition for bacon. Even city people don't kill pigs and sheep, but every December, we should pick the best white pork in the market, fat or thin, buy some, pickle it at home as usual, smoke a few slices of bacon and try it.
If you don't burn firewood at home, ask your relatives and friends in the countryside to smoke a few.
3. In which dynasty did bacon in China begin? Bacon is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Yunnan, Guizhou, Gansu, Longxi and Shaanxi, with a history of thousands of years.
According to records, as early as 2,000 years ago, Zhang Lu called Wang Hanning, was defeated, and went south to Bazhong. When passing through Hongmiaotang in Hanzhong, Hanzhong people entertained him with fine bacon. It is also said that in the 26th year of Guangxu in Qing Dynasty, Empress Dowager Cixi took refuge in xi 'an with Emperor Guangxu, and local officials in southern Shaanxi paid tribute to bacon for imperial use. Cixi was full of praise after eating it. The traditional habit of processing and making bacon not only has a long history, but also has universality.
Every year1February, that is, before "Xiaoxue" and "beginning of spring", every household has to kill pigs and sheep. Except for fresh meat enough for the Chinese New Year, the rest are preserved with fresh salt, with a certain proportion of spices such as pepper, star anise, cinnamon and clove. After 7 ~ 15 days, hang it with palm leaf rope and drip dry water to make it.
Choose cypress branches, sugarcane skins, Chinese toon skins or firewood to smoke and bake slowly, and then hang them up and smoke slowly with fireworks. Or hung on the top of the stove burning firewood, or hung on the oven burning firewood and smoked slowly with fireworks.
There are abundant forests and grass in the western regions, and almost every family burns firewood for cooking or heating, which is a favorable condition for bacon. Even city people don't kill pigs and sheep, but every December, we should pick the best white pork in the market, fat or thin, buy some, pickle it at home as usual, smoke a few slices of bacon and try it.
If you don't burn firewood at home, ask your relatives and friends in the countryside to smoke a few.
4. The history of bacon bacon, as its name implies, is the meat cured in the twelfth lunar month. The production method is simple. After buying fresh pork, you can't rinse it with raw water, but clean it with a clean dry cloth, sprinkle with fine salt, put it into a large container layer by layer, press a heavy object on it, and then seal the container. After ten days and a half, take it out and hang it outdoors to dry, and you can collect it. When you want to eat, you can use various cooking methods, such as steaming, frying, or simmering, which has a special taste. Fish, chicken, etc processed in this way. , generally called bacon.
Bacon has a very long history. At least when Confucius lived, our ancestors knew how to cook bacon. Confucius has a soft spot for bacon. He once said: I will teach whoever gives me ten pieces of bacon. There are 3000 disciples of Confucius and 72 disciples. If everyone takes ten pieces of bacon as filial piety, Confucius can't finish it even with an open stomach. So it's a little suspicious. After all, it's too old to be serious. However, the custom of students sending bacon to teachers is established, which is called "bundling" in the old saying. It means a bundle of dried meat. With money, the communication between students and teachers is much more direct, and the tuition fee is not expressed by dry meat, but directly charged. But since ancient times, intellectuals have been ashamed to talk about interests, so they are still ashamed to pay tuition fees, which is called "training".
The tradition of making bacon not only has a long history, but also is very common. According to records, as early as 2,000 years ago, Zhang Lu was called Hanwang. When he defeated the south and passed Hanzhong, Hanzhong people entertained him with fine bacon. There is also a legend that in the 26th year of Guangxu in Qing Dynasty, Empress Dowager Cixi fled with Emperor Guangxu in xi 'an, and local officials in southern Shaanxi also paid tribute to fine bacon, which was greatly appreciated by Cixi after eating it.
In addition to southern Shaanxi, Sichuan, Hunan, Jiangxi, Guangdong and other places still retain the custom of making bacon. There are many kinds of raw materials for making bacon. Pork, beef and mutton, chicken, duck and fish can all be made into bacon.
5. Where is the custom of smoked bacon in China? Smoked donkey meat is different from Sichuan. There are many kinds of bacon. According to the raw materials, it refers to the meat products made of bacon in the twelfth lunar month, and then dried or smoked. Because of the origin, there are pork and dried pork liver in Guangxi. Bacon has a long history in China; Due to the different parts of raw materials, Hunan bacon and Sichuan bacon, duck,
Cured duck, a butterfly pig's head in Henan, is dominated by salted beef in the north;
From the origin, the most famous Hunan bacon is Hunan Anhua bacon and Xiangxi bacon. The cured fish and donkey meat come from Hunan, Yunnan, Changzhi, Shanxi, and the cured pig head comes from Hubei.
Bacon, bacon is more in the south. In addition, the processing methods are different, each with its own characteristics, and it is produced in the north and south of China. Well-known varieties include Cantonese bacon, and there are many varieties. The same variety, such as preserved mutton, preserved fish, mutton and its organs in Hubei and Shaanxi, as well as chicken and preserved chicken, are mostly concentrated in the Yangtze River valley, Guizhou and other places. Hunan, Guangdong and Gansu are also famous for their preserved beef.
Bacon is a delicious new year's goods in Hunan Province.
6. History, culture and story Bacon is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Guizhou and Shaanxi with a history of thousands of years.
According to records, as early as 2,000 years ago, Zhang Lu called Wang Hanning, was defeated, and went south to Bazhong. When passing through Hongmiaotang in Hanzhong, Hanzhong people entertained him with fine bacon. It is also said that in the 26th year of Guangxu in Qing Dynasty, Empress Dowager Cixi took refuge in xi 'an with Emperor Guangxu, and local officials in southern Shaanxi paid tribute to bacon for imperial use. Cixi was full of praise after eating it. The traditional habit of processing and making bacon not only has a long history, but also has universality.
Every year1February, that is, before "Xiaoxue" and "beginning of spring", every household has to kill pigs and sheep. Except for fresh meat enough for the Chinese New Year, the rest are preserved with fresh salt, with a certain proportion of spices such as pepper, star anise, cinnamon and clove. After 7 ~ 15 days, hang it with palm leaf rope and drip dry water to make it.
Choose cypress branches, sugarcane skins, Chinese toon skins or firewood to smoke and bake slowly, and then hang them up and smoke slowly with fireworks. Or hung on the top of the stove burning firewood, or hung on the oven burning firewood and smoked slowly with fireworks.
There are abundant forests and grass in the western regions, and almost every family burns firewood for cooking or heating, which is a favorable condition for bacon. Even city people don't kill pigs and sheep, but every December, we should pick the best white pork in the market, fat or thin, buy some, pickle it at home as usual, smoke a few slices of bacon and try it.
If you don't burn firewood at home, ask your relatives and friends in the countryside to smoke a few.
7. the origin of bacon bacon refers to the processed products made by curing meat and baking it (or exposing it to the sun).
Bacon has strong antiseptic ability, which can prolong storage time and increase unique flavor, which is the main difference from bacon. In the past, bacon was processed in the twelfth lunar month (65438+February), so it was called bacon.
Bacon is a specialty of Sichuan, Shaanxi, Hunan, Hubei and other central and western regions, with a history of thousands of years. According to records, as early as 2,000 years ago, Zhang Lu called Wang Hanning, was defeated, and went south to Bazhong. When passing through Hongmiaotang in Hanzhong, Hanzhong people entertained him with fine bacon. It is also said that in the 26th year of Guangxu in Qing Dynasty, Empress Dowager Cixi took refuge in xi 'an with Emperor Guangxu, and local officials in southern Shaanxi paid tribute to bacon for imperial use. Cixi was full of praise after eating it.
The traditional habit of processing and making bacon not only has a long history, but also has universality. Every year1February, that is, before "Xiaoxue" and "beginning of spring", every household has to kill pigs and sheep. Except for fresh meat enough for the Chinese New Year, the rest are preserved with fresh salt, with a certain proportion of spices such as pepper, star anise, cinnamon and clove.
After 7 ~ 15 days, hang it with palm leaf rope and drip dry water to make it. Choose cypress branches, sugarcane skins, Chinese toon skins or firewood to smoke and bake slowly, and then hang them up and smoke slowly with fireworks.
Or hung on the top of the stove burning firewood, or hung on the oven burning firewood and smoked slowly with fireworks. There are abundant forests and grass in the western regions, and almost every family burns firewood for cooking or heating, which is a favorable condition for bacon.
Even city people don't kill pigs and sheep, but every December, we should pick the best white pork in the market, fat or thin, buy some, pickle it at home as usual, smoke a few slices of bacon and try it. If you don't burn firewood at home, ask your relatives and friends in the countryside to smoke a few.
Remind this guy, when you ask these questions, read the encyclopedia first. .
8. Where is the custom of smoked bacon in China? Smoked donkey meat is different from Sichuan.
There are many kinds of bacon. According to the raw materials, it refers to the meat products made of bacon in the twelfth lunar month, and then dried or smoked. Because of the origin, there are pork and dried pork liver in Guangxi.
Bacon has a long history in China; Because of the different parts of raw materials, Hunan bacon and Sichuan bacon, duck meat, dried salted duck, butterfly pig's head in Henan, and pickled beef in the north; From the origin, the most famous Hunan bacon is Hunan Anhua bacon and Xiangxi bacon. The cured fish and donkey meat come from Hunan, Yunnan, Changzhi, Shanxi, and the cured pig head comes from Hubei. Bacon, bacon is more in the south.
In addition, the processing methods are different, each with its own characteristics, and it is produced in the north and south of China. Well-known varieties include Cantonese bacon, and there are many varieties. The same variety, such as preserved mutton, preserved fish, mutton and its organs in Hubei and Shaanxi, as well as chicken and preserved chicken, are mostly concentrated in the Yangtze River valley, Guizhou and other places. Hunan, Guangdong and Gansu are also famous for their preserved beef.
Smoked bacon is a delicious new year's product in Hunan.