The soul of the food heritage,

often comes from the hometown culture and emotional support.

These delicious food precipitated over the years,

has achieved today's "non-heritage" food map.

A piece of spare ribs with a history of nearly 140 years

One of the first batch of "old Chinese brands"

The cooking process was included in the first batch of Jiangsu Provincial Intangible Cultural Heritage List

"Definitely not paintings, a pouring of wine owed to wine like spring. " The beautiful water of Taihu Lake has nourished the fertile land of Wuxi and has nourished generations of Wuxi people. Wuxi is located in the land of fish and rice, can be said to be rich in resources, people, the food passed down from generation to generation through the nourishment of the humanities is more obvious deep, far-reaching and long-lasting.

Wuxi Sanfengqiao Spare Ribs is known for its reddish color, rich aroma, mellow taste, oil but not greasy, sweet and salty, crispy bone and rotten meat, even block shape, unique flavor, as the "best in Jiangnan".

Legend has it that during the Southern Song Dynasty, Jigong traveled to Wuxi and was hungry, so he asked the roadside butcher store for meat. The owner of the store generous alms, Jigong ate and said: "Eat the cooked meat, I teach you to burn good bones". While saying this, he used a bushel fan to fan the stove a few times. Shopkeeper lifted the lid of the pot, only to see the pot of ribs reddish purple, shiny crystal, will be put into the pot of raw ribs in the remaining broth, burned after cooking is a pot of the same color and flavor of the sauce ribs.

This is the story of Wuxi Sanfengqiao Spare Ribs.

The Sanfengqiao Spare Ribs have a long history and are famous all over the world. So what is the secret of this little piece of spare ribs that has flourished for a hundred years?

Master Lu Weiliang is the sixth generation of Wuxi Sanfengqiao hereditary heirlooms, and since the age of 19, he has been studying under the fifth-generation heirloom, Cao Genlin, and started from the raw material, selecting, chopping, marinating and blanching, and gradually familiarized himself with and mastered all the firing techniques.

The process of cooking pork ribs with sauce in Sanfengqiao has been listed in the first batch of Jiangsu Province Intangible Cultural Heritage Catalog, and has become a representative of the cuisine among the Wu land in Jiangnan. This is Master Lu Weiliang at the Intangible Cultural Heritage Culinary Showcase, where foreign friends were in awe of the Sanfengqiao Spare Ribs.

This is a photo taken by Master Lu in the workshop of firing in 2008, this pot of ribs weighs more than three hundred pounds, after years of exercise, Master Lu has developed amazing arm strength.

Nowadays, on the basis of inheriting the ancient method of firing, Master Lu has developed a variety of flavors of soy sauce ribs in accordance with the taste and nutritional needs of modern people, and has appropriately lowered the content of sugar on the basis of guaranteeing the original flavor.

1

Selection

Sanfengqiao spare ribs choose fine skin and white meat Taihu pig's rib, a pig on the body can do the ribs of the meat is only about ten kilograms, cut into uniform pieces of meat, each piece of meat length of about 5cm, width of about 3cm.

?2

coloring

cut ribs after twelve hours of marination into the taste, coloring with red rice flour can be put into the pot. Rice flour for coloring and then ready to be simmered in a pot. Put fennel, cinnamon, cloves, allspice, turmeric and other spices into a gauze bag, add soy sauce and rock sugar, and cook on high heat for 20 minutes, then add the Sanfengqiao broth.

?3?

Slowly simmered over a gentle fire

Don't look at this bowl of old soup as unassuming, it may be older than you. It's been around for more than a hundred years, and it's the secret weapon of Sanfengqiao's exclusivity, which makes the soup more flavorful.

?4?

Juicing

After about an hour of simmering, the ribs are already fragrant and mouth-watering. After the juices are reduced, remove them from the pot, the reddish crystal color is very tempting.

?5?

Plating

Piled into a mountain of sauce ribs full of happiness, pouring the sauce, steaming hot to the table, not greasy, crispy bone meat rotten, it is the people of Wuxi love SANFENGQIAO soy sauce ribs.

The first time I saw this dish, I was very surprised to see that it was so popular.

A bowl of old soup, a piece of spare ribs

A lineage of inheritance, a kind of perseverance

The heart is not overly ambitious, and the value is in the specialization

This is perhaps the secret of the centuries-old food

The secret of the food has been passed down for hundreds of years.