In that way, if you look around China, how many delicious foods about pork can you tell? Let's tell you a few famous raw pork specialties. Let's see if there is any raw pork in your hometown, or is there anything in your hometown that makes you dream and is worth trying?
Braised ribs with local dishes in Beijing
Shanghai local cuisine with thick oil and red sauce means that the local cuisine will have braised ribs. Braised pork is not big, and each piece is covered with bright red thick juice. When you clip it down with chopsticks, you can also see crystal clear sauce on the meat. White sugar and soy sauce must be willing to put, this is the real fragrance of thick oil red sauce.
The raw pork is stewed in the pot for two hours. The skin and lean pork are obviously layered. The skin must be light brown, the fat is not greasy, and the lean pork is not disassembled. It looks oily, but the more you chew it, the more fragrant it is. It is best to put some soybean oil skin, kelp knots and raw eggs directly into the braised pork ribs, and the meat dishes cooked together are also colorful.
Cherry meat in Suzhou
Cherry meat is one of the famous "four pieces of meat" in Suzhou. It is a traditional Su-bang dish, which was restored by master Zhang Ziping, a non-genetic person who used Su-bang dishes, according to ancient records. However, this cherry meat is a raw pork with big cherries, which conforms to the characteristics of Suzhou people who "don't eat from time to time".
Cherry meat is also called sauce meat. Besides the big cherry, the processed cherry meat is as bright red as a bright big cherry, and it is dotted with green pea seedlings, so it is called cherry meat. Both the entity and the name are right. This dish is characterized by rotten meat and crisp skin, melting in the mouth and moderate sweetness and sourness.
Tongan meat seal in Xiamen
In Xiamen, Satay Noodles, frozen bamboo shoots and ginger duck are the most famous specialties. In fact, if you walk outside the island, you will find some delicious foods, such as Tongan meat seal. It is absolutely true that Xiamen gourmets will drive to Tongan and stroll around for a long time to find a small shop to eat raw pork.
Tong 'an sealed meat is made of a piece of pork leg weighing three catties, and flavored ingredients such as dried Shanghai oysters, Pleurotus ostreatus, lotus seeds and Xiami Music are added, drenched with Xiamen soy sauce, wrapped in sand cloth and braised in a bottle. The stewed raw pork is crispy and rotten, with a strong sauce color, fat but not greasy. What is important is the freshness of dried oyster and Xiami Music seafood, and the meat flavor also has some sea flavor.
Braised pork with taro in Lipu, Guangxi
Lipu sweet potato in Guangxi is undoubtedly a local scenic business card. Lipu sweet potato, which is named "the first sweet potato", eats soft glutinous rice flour and even has a hint of milk flavor. It is one of the "top ten famous dishes" in Guangxi to buckle meat with Lipu sweet potato, and I don't know whether the protagonist is Lipu sweet potato or pork belly.
Sweet potato and pork belly are closely combined. The dense sweet potato is full of juice, which neutralizes the greasy meat. The pork belly is steamed to be soft and wrapped in a layer of sweet milk fragrance. It tastes colorful and melts in the mouth, which is a must.
Jiangxi de fen Zheng sparerib
Yuan Mei, a gourmet expert in the Qing Dynasty, once mentioned the steamed pork ribs with powder in Jiangxi in "Suiyuan Food List", saying: "Steamed pork ribs with powder can't see water, so the taste is unique. Jiangxi people are also cooking. " It's made of pickled pork belly and ground rice noodles, which are cooked on the leaves of green vegetables. It's fragrant and tender, and it has some unique spicy taste of Jiangxi people. The next meal is the best.
Garlic paste and white meat in Sichuan
Sichuan has a lot of experience in cooking pork. Braised pork and white meat with garlic paste are representative pork dishes in Shandong cuisine. Needless to say, the detailed introduction of Sichuan style pork, a cold dish with garlic paste and white meat, is not as popular as braised pork. Simply boil the pork belly with skin, cut it into pieces and pour the juice.
The key is the sauce of garlic paste and white meat. Chili oil and minced garlic are just right. The fragrance contains medium spicy, and there is a little sweetness in the medium spicy. After the sweetness, the meat aroma fills the mouth. Raw pork, Chili oil, minced garlic and white sugar are perfectly matched, and the thin-cut pork belly channel is a sense of collagen fiber. This dish is not only a meal, but also a delicate side dish.