The problem of A Dream of Red Mansions is solved by A Dream of Red Mansions. Journal of a Dream of Red Mansions 1990, No.2: Gwok Ping Choi's Interpretation of "Dragon Pig" Cloud. . . . There is a cloud in the Qing dynasty's note "Listening to the Rain and Chatting" (written by Man Shi Tong Xi):' The dragon pig comes from Longwangyan in Nanxiong, hundreds of miles east of the city. Weight 10-20 kg, small ears, clumsy feet and thin claws. The locals salted it and stretched it with pieces. Thin skin and tender meat, unlike ordinary pigs, wide success is also important, out of longnan county, Ganzhou, Jiangxi. "Gwok Ping Choi said:" Dragon pig should be a kind of mini pig in Chaoshan area, and it is produced best in Longxiong Longwangyan and longnan county, Ganzhou, so the word' pig' is preceded by the word' dragon', which is different from other producing areas.
There are records of pickled dragon pigs mentioned in Tong Ximan's poems in the Annals of Ganzhou and Longnan County. According to official records: "Pigs are named after Longnan County, and they are cut and cooked with rice noodles. After a month, kill it, remove the dirty body and wax like a round fan. The salt was pressed into the bucket, ready to be opened and closed. From the county seat to the provincial capital, the two dragons respected each other and entered the business. The life of disabled animals is worse than this. Deng, the magistrate of a county, has a monument to the forbidden dragon and pig. " Longnan County Records: "Dragon pigs, slaughtered piglets and squeezed with salt are very delicious. Gao Guangguo, a magistrate of a county, made this a year-end gift, and then it became a custom along the way, and there were many days of killing customers. Deng has a monument forbidding Pilong pigs. . . . "The" magistrate's official table "in Cha Fu Zhi is a scholar from Ningjin, a country with high brightness. Shunzhi fifteen years, served as Longnan county magistrate. Deng, Han nationality, is a Guo-zi-jian diploma. In the twenty-second year of Kangxi, he served as the county magistrate of Longnan.
According to research, Dragon Pig is a suckling pig in Longnan, Ganzhou. It can be used in one month without other feed. Mr. Jin Yong's carving pigs in Fuling is not groundless. As for Xiao Jin using it to pay tribute to Jia Fu, it is another matter for Hakka people to use it to "roast dragon pigs".
Hakka people can make "cannon dolphins" from newborn suckling pigs, rice noodles and gruel in one to two months. This dish is called roast dragon pig in Gannan, or roast dragon pig, and it is called roast suckling pig and roast whole pig in other places.
Hakkas have been raising and cooking dragon pigs for a long time. "The Book of Qi Yaomin Raising Pigs Fifty-eight" records: "If you want to eat dolphins, it is better to breastfeed them, so simply take them and don't eat them." It is pointed out that it is not the national couple system of Gaoguang in Longnan, and it never began in the early Qing Dynasty. From the analysis of meat samples unearthed in Mawangdui, Changsha, it is better to eat pigs from two months to six months old.
Book of rites Both Neijing and Qimin Shu Yao recorded the practice of "shooting dolphins" and "roasting dolphins", that is, roasting suckling pigs. Qi Yao Min Shu can be divided into two methods: roasting dolphins and stewing dolphins. The "inner rule" babao is baked with mud first. Wrap pigs in herbs (full of spices and ingredients) and cover them with clay. Have a barbecue first. After removing the soil, cover the rice noodles with oil, cut into sections, and simmer for three days and three nights after removing the powder. In this way, when you serve the table, you will have the whole pig material, which should be golden and tender. "Thin roast stew" is not to roast the whole pig. The stuffing is duck, fat, onion, ginger and fish sauce, and it needs to be pressed overnight. The next day, bake it on a small fire, covered with honey or egg yolk.
Hakka roast dragon pig is made of whole pig material, with skull and viscera removed, and barbecued with iron fork, with grains, egg yolk and salt wine as colors. Grease is constantly applied inside and outside. Roasted dragon pig, yellow-brown, full of flavor, has an image and excellent appearance in the market. Steamed complaining suckling dogs are also covered with whole body, eviscerated, wrapped with "Biqie" herbs, steamed until half cooked, and added with salt, wine and spices (such as orange, cinnamon, ginger, garlic, scallion, etc.) while hot. ), cooked in the oil pan and cut into braised pork, which is fragrant and tender, with good color and fragrance. After eating the Hakka pot dog meat and tasting the braised pork of the suckling dog, it is another kind of enjoyment.