the memory of food is always long.

The soul inheritance of food

often comes from the cultural and emotional sustenance of hometown.

These delicacies, which have been deposited over the years,

have made today's "non-legacy" food map.

A piece of pork ribs with a history of nearly 14 years

One of the first batch of "time-honored Chinese brands"

The cooking technology was included in the first batch of intangible cultural heritage lists in Jiangsu Province

"It must be that painters can't paint, but a pouring of it is like a fountain." The Lingshan Xiushui of Taihu Lake has nurtured the fertile soil of Wuxi and nourished generations of Wuxi people. Wuxi, located in the land of plenty, can be described as a treasure of things and outstanding people. The delicacies handed down from generation to generation are more profound and have a long history after being nourished by humanities.

Wuxi sanfengqiao sparerib is famous for its red sauce color, rich aroma, mellow taste, oily but not greasy, moderate sweetness and saltiness, crisp bones and rotten meat, uniform block shape and unique flavor, and it is called "a must in the south of the Yangtze River".

It is said that during the Southern Song Dynasty, Jigong traveled around Wuxi, hungry, and asked for meat from a roadside butcher shop. The shopkeeper gave generously, and Jigong ate it and said, "Eat the cooked meat of the donor, and I will teach you to cook the bones well." As he spoke, he aimed a cattail leaf fan at the stove chamber and fanned it a few times. The shopkeeper lifted the lid and saw that the ribs in the pot were crimson and purple, shiny and bright. He put the raw ribs into the remaining soup in the pot and cooked them into a pot of sauce ribs with the same color, fragrance and beauty.

This is the story of Sanfengqiao ribs in Wuxi.

Sanfengqiao ribs have a long history and are famous far and wide. So, what is the secret of this small piece of pork ribs for a hundred years?

Master Lu Weiliang is a sixth-generation non-genetic person in Sanfengqiao, Wuxi. Since he was 19 years old, he studied under the fifth-generation successor Cao Genlin. From the beginning of raw materials, he selected materials, chopped, pickled and blanched, and gradually became familiar with and mastered all the firing techniques.

The cooking technology of ribs with Sanfengqiao sauce has been listed as the first batch of intangible cultural heritage in Jiangsu Province, and it has become a representative of food between Jiangnan and Wudi. This is Master Lu Weiliang's exhibition of non-legacy food, and foreign friends are full of praise for Sanfengqiao ribs.

This is a photo taken by Master Lu in the firing workshop in 28. This pot of ribs weighs more than 3 Jin. After years of exercise, Master Lu has developed amazing arm strength.

Now, on the basis of inheriting the ancient method of baking, Master Lu has properly reduced the sugar content and developed a variety of sauce spareribs according to the tastes and nutritional needs of modern people and on the basis of ensuring the original flavor.

1

Material selection

Sanfengqiao pork ribs are made from fine-skinned white-fleshed Taihu pig. A pig has only about 1 Jin of pork that can be used as ribs, and it is cut into even pieces, each of which is about 5cm long and 3cm wide.

? 2?

Coloring

After 12 hours of pickling and savoring, the cut ribs can be colored with red rice flour and then boiled in a pot. Put fennel, cinnamon, clove, fragrant leaves, turmeric and other spices into a gauze bag, add soy sauce and rock sugar, and cook for 2 minutes on high fire to add Sanfengqiao soup stock.

? 3?

simmer slowly

Although this bowl of old soup is unremarkable, it may be older than you. Sanfengqiao soup stock has not been bad for many years, and the more it is burned, the more fragrant it is. It has a history of more than a hundred years, which is the exclusive secret weapon of Sanfengqiao.

? 4?

collecting juice

after about an hour of boiling, the ribs are full of fragrance and mouth watering. After collecting the juice, remove it from the pot, and the bright red color is extremely attractive.

? 5?

Dished

The sauce spareribs piled up in hills are full of happiness. After pouring the juice, they are served steaming, oily but not greasy, and the bones are crisp and rotten. It is the Sanfengqiao sauce spareribs that Wuxi people have a special liking for.

A bowl of soup stock and a piece of ribs

There is a kind of persistence in one vein

No distractions are more important than singleness

This may be the secret of the spread of delicious food for a hundred years.