White meat with garlic paste is a very famous traditional Chinese dish. White meat with garlic paste first appeared in the Song Dynasty, and white meat first originated in the Northeast region, but it has not been popular in the Northeast region. The most essential ingredients of white meat with garlic paste are chili oil and garlic. In this issue, I will take you to the Chinese food culture to understand the garlic mud white meat is what dishes.

Garlic white meat belongs to the Sichuan cuisine cuisine, was popular for a while, for people to say, this dish requires the selection of fine materials, appropriate fire, good knife work, condiments fragrant, hot piece of cold food. When eating with chopsticks, with the heat, a combination of soy sauce, chili oil and garlic flavor straight to the end of the nose, so that people's appetite. Garlic flavor is thick, fat but not greasy.

Selecting fat and lean meat or pork traditionally used the former, boiled just off the raw, sliced, rolled slices and cold from the dish is spicy and delicious, garlic flavor is thick, crisp and tender. Pork has always been the protagonist of Chinese cuisine. Cooking it in water with the skin on makes the soup thick and oily, and the pork is fat and juicy. Roll the meat into a ball with cucumber strips, dip it in the garlic sauce and send it into the mouth, so you won't get tired of it even if you eat it more often.

The oldest ancestor of white meat with garlic sauce is "white meat". The earliest records of "white meat" are Yu Yuanlao's "Tokyo Dreaming Records" and Nai De Weng's "Chronicle of the Capital City" from the Song Dynasty. Yuan Mei wrote "with the garden food list" said white sliced meat "this is the northern people are good at the dish", "cut with a small knife, although the method of cutting, in order to fat and thin, horizontal and diagonal fragmentation of the best, and the saint cut the incorrectly do not eat the opposite of the word. The name of the meat of the pig's body is very much, Manchuria jumping god meat is the most wonderful".

Late Qing Dynasty, "white meat", "spring buds white meat" can be seen in Fu Chongju wrote the "Chengdu General View" recorded Chengdu market restaurant food. The above historical information provides us with the route of white meat to Sichuan: North → Central Plains → Jiangnan → Sichuan.

Sichuan people in the white meat cooking based on the garlic seasoning, not only make the white meat more delicious, but also higher nutritional value. Because garlic contains allicin and meat, especially lean meat contained in vitamin B1 once combined, will make the original water-soluble vitamin B1 changed to fat-soluble, so that it can easily pass through a variety of membranes in our body, and make it absorbed several times more efficient.