Second, the production of ham has gone through more than 80 processes, which is very troublesome. One-year-old ham, the nutritional components in ham initially reached the nutritional standard of complementary food; It takes two to three years to mature, and the taste and nutrition of ham reach its peak.
3. Xiangxi squid: firstly, clean the fish, coat it with salt, hang the fish coated with salt for 3-4 days, cut the fish into pieces or blocks after the water on the surface of the fish dries, mix monascus with Chinese liquor, put the fish pieces into liquid, and cook the fish pieces with liquid (monascus) in clean (anhydrous). The production process takes about half a year.
4. canned herring canned herring is the most smelly food in the world, and it is usually listed in Sweden in summer (around August). Every year from April to June, when herring lays eggs, fishermen will salvage hundreds of tons of herring to prepare raw materials for curing herring. The uniqueness of pickled herring lies in natural fermentation. In order to ensure that herring will not rot and deteriorate during fermentation, producers always cook the herring that has just been salvaged in strong salt water with warm fire, and then tank it for natural fermentation. By mid-August, the herring in the can became sticky and juicy, and the gas in the can also expanded due to the fermentation of the herring, which made the can bulge, which means that the herring has been marinated and can be listed. The production time takes about 4 months.
5. Xiangxi bacon every year, a few days before and after the winter solstice, my family will kill pigs and start making bacon. From the winter solstice to the fifteenth day of the first month, the whole production process takes about two months, and it is necessary to burn fire and smoke in the fire pit every day.
Sixth, the production time of various wines is also very long. My family has its own brewing, and it usually takes 20-30 days to brew under the condition of correct fermentation. Moreover, it is generally believed that the older the wine, the more fragrant it is, and liquor generally has no shelf life, but this does not mean that the longer the liquor is stored, the better. After five years, the taste and flavor of ordinary Luzhou-flavor liquor will be weakened. Maotai-flavor aged liquor is a good wine, but whether Luzhou-flavor liquor stored for many years is a good wine is still inconclusive and controversial.
There are many more, such as blue cheese, Xiangxi sour fish, preserved eggs, duck eggs, Icelandic dried sharks, etc ... I won't list them one by one.