what flies in the sky
what runs on the ground
what swims in the sea
...
nothing can't be packed!
whenever it is extremely cold in winter, it's time for energy and severe cold to confront each other, and the vitality of food, along with the trend, becomes a powerful backing for energy.
once the figure of canned food sets foot on the land of China, it spreads its branches and leaves on the fertile soil in the north and south with lightning speed, which makes people eat the richness of the Manchu-Han banquet. Hong Kong Ayi, Shanghai Meilin, Guangdong Yuehua, Dandong Guangtian, Liaoning Hongta, Wenzhou Panda ... Open a can of dishes and lay them flat on hot rice. When the gravy and vegetable soup are frozen, it is a full "can" for pouring rice. 1- "medium" can? "foreign" canned food? Can't tell the difference between stupidity and stupidity
The official appearance of canned food in the food industry probably dates back to Napoleon's campaign in Europe in the 18th century, when the French offered a reward to solve the problem of how the army prolonged the food storage period during the battle. Later, the French and the British invented the method of using glass and metal containers to hold cooked food and then taking time out. Since then, canned food has won people's hearts for its dazzling aura of long storage, instant eating, portability and hygiene, and has become a "treasure" food with its new darling in food.
Beidaihe "Military Industry" canned food is a leader in the energy field
Different from the packaging of most pull-tab cans in the market, the foodies in Hebei have always liked Beidaihe brand canned food produced in Qinhuangdao.
The predecessor of Beidaihe canned food was the canned food for military use specially for the army. At first, the sealing method without pull ring was used, but it became a distress for many people to covet the delicious canned food when they were children. However, for pure foodies, only by carefully opening a small hole in the lid first, and then using tools to tilt the lid as a whole, can we have a sense of ritual in eating canned food, which is also a sign of the "purity" of canned military products.
▲ canned beef. Photography/Evan Novosto, Figure/Figure Worm Creativity
A can full of high-energy meat is undoubtedly the signature dish of canned food in Beidaihe. For the heroic soldiers defending the frontier, it is the foundation of ensuring physical strength and an important source of energy. Fat and thin braised pork and hooves, large pieces of solid beef and lion's head with mellow sauce can still capture the hearts of carnivores in one fell swoop today.
Shanghai Meilin is not only of "foreign" origin
But when it comes to the "foreign" gene of canned food, Shanghai enjoys the right to speak as a "ten-mile foreign market".
As early as the beginning of the 2th century, Shanghai Taikang Food Company took the lead in introducing canned food from overseas, among which imported tomato sauce was always used in western restaurants. The expensive but popular tomato sauce has led shareholders to gradually develop the idea of imitating tomato sauce.
▲ Baked beans with tomato sauce in English breakfast. Photography /hansgeel, Figure/Figure Worm Creativity
Facts have proved that the Chinese "tomato sauce" produced by tomatoes from Jiangsu and Zhejiang provinces is ruddy in color and rich in taste, which is not inferior to imported products. Baked beans with tomato sauce, the favorite of the British people, also fell into this fertile soil with the trend. Since then, the company has begun to develop traditional dishes with Chinese tastes.
▲ The canned merlin sardines with countless circles of powder have the same effect as baked beans with tomato sauce. Photography/Shuoxing
Baked bran is a famous dish unique to Jiangsu and Zhejiang provinces. Grinding the wheat with skin into powder, putting it into water, rubbing and washing it into gluten, fermenting, steaming and cutting it into pieces, frying it in oil, and boiling it with blanched bamboo shoots, fungus, day lily and peanuts in soup to collect juice. At this time, the soft and elastic waxy baked bran was porous and spongy, which absorbed the salty and sweet taste of the soup, boarded the canned express train and walked into thousands of families all over the world.
▲ Porous bran is soaked in fresh and sweet soup. Photography/Shuoxing
The most gratifying Jiangnan dish, braised bamboo shoots, also plunged into the arms of canned food. The white fat boy who is produced according to the season is covered with oil sauce, and the sweet and crispy taste is no longer exclusive to the short spring and winter.
after 195s, Taikang Food Company established a well-known canned brand-Meilin through public-private partnership.
▲ pan-fried lunch meat. Photography/Shuoxing
Merlin and luncheon meat are cp. When many people buy canned food, they always take a can of luncheon meat first. Even roommates in Northeast China can start a luxurious and exclusive lunch meal with only one spoon.
lunch meat with solid meat particles can be sweet with salt, diced with slices, fried with stir-fry, rinsed with soup, pan-fried lunch meat, fried lunch meat with garlic moss, fried lunch meat with eggs, mixed fried rice, hot pot hotpot, lunch meat with sandwiches, and lunch meat pizza with pepper cheese ... No matter whether it is three meals a day or snacks, lunch meat can always blend in with a pink and tender shape.
▲ "Borrow" the Four Joy Meetballs cans that are cooked together with the temperature of the rice. Photography/Shuoxing
The hometown flavor of Guangdong Eagle Money "Down to the South Sea"
If Shanghai Meilin is a canned taste developed by Chinese people themselves, then the canned food of Guangdong people still contains dreams and distant places. In the 19th century, Guangdong people set off a wave of "going to the South Asia" to work. When they were far away from home, a savory taste of shad from their hometown became the desire of many people to "float abroad".
choose shad from Nanhai, Panyu or Shunde in Guangdong province, fry them in a pot until both sides are golden, then mix with Yangjiang's lobster sauce, put them in a pot, and immerse them with soybean oil, and then make a storage-resistant "initial version" of shad with lobster sauce. It is quite similar to the method of "canning" recorded by the ancients in "Zhou Li Da Ye Shi Yi"-"Put the fish in a brand-new anhydrous porcelain bottle, seal the bottle mouth with mud, and prevent air from entering. After 5 to 6 days, it is rarely the same as before."
▲ Stir-fried bitter gourd with black bean and shad, a home-cooked dish that can make many people fall in love with bitter gourd. Photography/Shuoxing
With the mellow flavor of lobster sauce and the tenderness of shad, people can gulp down several bowls of rice, and lobster sauce shad has become a "delicious dish" for generations of Cantonese people. If fresh seasonal vegetables are added, Douchi shad will be transformed into a seasoning of dishes, a handful of oily wheat dishes, or a bitter and juicy bitter gourd, cut into pieces, add minced garlic, stir-fry with fire, and smell delicious. Tasty and juicy vegetables, mixed with the sauce flavor of lobster sauce and shad, are all home-cooked dishes that Cantonese people can't live without so far.
-2- Pork and seafood, canned food is as much fun as you want!
northerners can eat meat, and when they eat it in one bite, they feel comfortable all over.
▲ Eating sheep and scorpions around a hot pot in winter is physically and mentally satisfying. Photography/Wu Xuewen
The canned mutton scorpions on Zhangbei grassland are enough to fill the appetite of a whole hot pot, accompanied by white carrots, an innate mutton partner. After carefully gnawing the mutton scorpions, rinse some vegetables and drink a bowl of hot mutton soup as a base, which is a bit chilly in cold winter.
In canned food in Shenyang, chicken stewed with mushrooms and pork stewed with sauerkraut ... are indispensable hometown flavors. Dalian's Zhudao braised beef and braised beef brisket are excellent players in a bowl of beef noodles with clear soup because of their tender beef and soft tendons. Even the muscles of the belt are stiff, and the aspic is condensed in the jar. Q is chewy, even if you stew a pot of potatoes and carrots, it is a complete hard dish.
▲ Clear if frozen pigskin is frozen, I love the moment when it melts in my mouth. Photography/reflection, picture/picture worm creativity
For dinner for one person, I want to eat a smooth pigskin jelly, cut a full plate of canned food, sprinkle with chopped green onion and coriander, and send it to the mouth with trembling juice. The bright jelly melts in the mouth, and the pigskin becomes more fragrant when left at the end.
When Yunnan people introduce the characteristics of their hometown, it is indispensable for Dehe brand canned cloud legs. Good mountain black pork is the golden signboard of Yunnan cuisine, which can not only make good ham, but also achieve the classic taste of canned food.
Canned seafood is not only the patent of Guangdong people, but everyone near the water has a delicious seafood.
▲ drunken mud snail. Photography/Golden Luck, Figure/Figure Bug Creativity
The drunken mud snail in Zhoushan, Ningbo, is crystal clear, and its sweet and salty taste highlights the fat and tender meat shell, and its lips and teeth are gently opened and closed, making it crispy and interesting.
Dalian is close to the sea, with large intact scallops with garlic sauce, hairtail with crisp bone spurs, tuna with salad ... This is a world of canned seafood and a paradise for foodies.
▲ canned tuna with compact meat. Photography /HandmadePictures, Figure/Figure Worm Creativity
With the tuna swimming at a high speed of 1 kilometers per hour, it won a firm meat. The canned tuna made by oil immersion and water immersion are the two most popular flavors. The oil immersion tuna is bright in meat color and rich in flavor, and the pizza made by oil immersion is not easy to dry. The tuna soaked in water is laid flat on the sandwich, which makes the taste more refreshing. If you want to add some new experiences to the taste buds, a can of tuna with tomato sauce, fresh and fragrant tomatoes, and hearty sour juice, may be a wonderful movement together with tuna.
The canned dried white fish in Hulun Lake, Inner Mongolia, is named after Hulun Lake, the fourth largest freshwater lake in China. The pure and natural Hulun Lake is the golden age of fishing when the water surface is frozen in the snowy winter. The white fish, which is abundant in the lake, has a small head and a silvery white belly, which can also shine after cooking.
-3- Tired of eating meat? There must be some vegetables to go with it!
Assorted fried rice, which was my favorite food in kindergarten when I was a child, has distinct grains, emerald green beans, golden corn and pink diced lunch. It is full of color, fragrance and taste, and people still remember it when they grow up, until one day they found the figure of canned corn and green beans on the supermarket shelf, as if they had understood the mystery.
▲ mixed fried rice. Photography /anna_shepulova, photo/picture worm creativity
Fujian people's canned cologne coriander heart, which is large in snacks, is crisp and salty, and it is a good partner of porridge, and it is also a side dish that can't be separated from the big sister's family in Hunan next door.
Tianjin Great Wall brand canned winter vegetables still have a sauce-colored ancient altar package, and the semi-dry winter vegetables mixed with garlic paste will be fermented until the next year. A thin layer is placed in the pancake fruit, and a chopstick is placed in the wonton noodles, with old tofu and porridge for dinner ... The authentic old flavor is just right.
▲ stir-fried cowpea with olive vegetables. Cowpea and green beans are a perfect match for olive vegetables. Photography /kenpqyp.dfic, picture/picture worm creativity
Olive dishes confuse people's eyes, which are actually the compatibility of mustard leaves and olives, belonging to Chaozhou cuisine in Cantonese cuisine. Choose green and plump olives, remove bitterness, stir-fry with oil and salt, add selected old mustard leaves, simmer until dark and shiny, and soak the olive glycol in the leaves of mustard, then you can put it in a can for storage. When I miss that bite of minced green beans with olive vegetables, which is popular in the north and south, I will buy a bundle of diced beans, stir-fry them with minced meat and olive vegetables, put them on a plate and serve them, and easily ignite the pride of novice chefs.
Black olives produced in Lingnan area are out of the sight of friends in the north. However, it is an appetizer that everyone must order every time they eat Subway. The sour olive rings can always just neutralize the thick and greasy taste of cold meat. When mixing salad, adding a few black olive rings can always be caught in the mouth first, and then gently bite the teeth to squeeze out the juice, which can make people's appetite open unconsciously.
▲ Pickled cucumber for appetizing and relieving boredom. Photography /wdovich33, photo/picture worm creativity
Appetizers with the same effect, and pickled cucumbers, the melons that Harbin citizens eat the most. Pickled cucumbers first introduced by Russian expatriates are often labeled as "Russian cuisine". Even so, the people of Harbin have long known the ropes. Clean the thin-skinned cucumber that has not fully grown up in the northeast land, pour rice vinegar, sprinkle with sugar, salt, fennel seeds and perilla seeds, put a few pieces of perilla leaves, steam it on the pot for ten minutes, let it stand and let it cool, and it will become a sour and sweet cucumber with crisp mouth.
The lovely mushrooms that grow everywhere in Yunnan will never be left behind by canned food. Dehe brand canned Pleurotus ostreatus with chicken fir oil, canned chicken fir and canned boletus are not only the favorites of Yunnan people, but if foreigners eat a bite, they will all become regional delicacies that haunt them.
▲ "Yunnan Sanzhen Mushrooms" once recommended by Feng Wujun-chicken fir oil, Tricholoma matsutake oil and boletus. Photography/Wu Xuewen
Canned water horseshoes and canned corn shoots in Zhangzhou, Fujian Province, I don't know whether they should be called fruits and vegetables or snacks. The crisp and sweet food with sound is bound to be collected by foodies.
-4- Canned fruit, the taste of your own possession
When I was a child, every winter and summer vacation, I took the green leather train and set foot on the long journey home from south to north, which lasted for more than ten hours, making people feel uncomfortable. At this time, as long as you take out the canned fruit, the full flesh and sweet juice can immediately dispel all fatigue. Sydney, oranges, apples, hawthorn ... At this moment, the fruits in the north and south are dazzling.
canned food can always keep up with the pace of the season. Just ripe melons and fruits in the north and south can be canned fresh in the first time. It is the most wonderful taste of life to eat the fruits of the four seasons in one breath in the harsh winter.
▲ canned yellow peaches. Photography/luoluivy, picture/figure worm creativity
The canned yellow peach "can cure all diseases" is a childhood memory shared by many people in Northeast China. When I was a child, every time I had a fever and caught a cold, I could harvest canned peaches that were rare on weekdays, and my elders always said, "After eating canned peaches, I will get well." Over time, the discomfort of getting sick and catching a cold can't resist the delicious temptation of yellow peach. Somehow, the fresh yellow peaches that can be eaten now are a little less sweet than canned ones, and also a little less gentle and soothing in taste.
The people in Harbin can be said to be "cheap" in eating melons. During the harvest season of cantaloupes, you can smell the body shapes in the melon fields and the rich fragrance in the nose. At this time, you can seal up this melon fragrance with a can bottle, and you will still be a tired kebab companion until winter.
Crataegus pinnatifida, which is born with the heavy responsibility of "relieving boredom", has become sweet and sour after being canned. Eat a few before and after meals to stimulate appetite and help digestion, and even omit the tedious steps of removing stones.
▲ canned loquat. Photography /shabbydecor, figure/figure worm creativity
If you want to find local tyrants in canned food, look at canned loquat and canned bayberry in Jiangsu and Zhejiang provinces, which are expensive Jiangnan stunners. After they are canned, they have more weight in their hands, but their eyes are full of expectations.
Hot summer is the favorite harvest season for Cantonese people. When peeled lychees are eaten at one go, there is always a fear of getting angry. Preserved in canned food, white and fat litchi meat is wrapped in clear juice, which is more playful and lovable. "Pineapple in a glass jar, pineapple ring in an iron jar" was summed up by southerners. In order to win more lottery, the pineapple in the canned food has become sour and approachable.
▲ canned pineapple rings. Photography /shaiith, figure/figure worm creativity
After eating the pulp and drinking the juice, the remaining glass bottles can be used for other purposes. Soak a cup of fragrant green tea and watch the branches and leaves blossom and rotate in the boiling hot water. Or let the elders at home, in their spare time, hook up a unique canned coat according to the cup-shaped figure, which can not only carry a strap with them, but also avoid burns, and is still a multifunctional hand warmer in winter. In this way, the canned bottles dressed up have become the objects of pk for each baby to go to school.
In today's developed cold chain, "canned food" has long diluted "appearance (trade) association" and "storage classics".