The flavor I remember most from my childhood was eggshell roast pork.

Because it is located in a remote mountain village, every household in the village was basically semi-self-sufficient when I was a child. Most of the chicken, pork, and beef they ate were raised at home, so every year they would only eat during major festivals, important ceremonies, and weddings.

When the time comes, they will slaughter their own pigs and cows, so that they can eat delicious pork and beef.

Whenever we slaughter our own pigs or cows, our custom here is to use the fresh meat and blood to make a chopped dish. It tastes sweet and spicy, and is used to dip anchovies, lettuce, cabbage, and roasted pig skin/

It is eaten with cowhide and has a strong taste, but children cannot eat it, so adults at home often pack it in eggshells and roast it over charcoal fire for the children to eat.

The charcoal and burnt aroma of cooked eggshells, with some gravy still remaining at the bottom of the eggshells, is very delicious. It is a great addition to rice, the eggshell roast pork, because it is made from home-raised pigs/beef.

The meat is full of flavor, unlike today’s pork fed with artificial feed.

When I was a child, whenever a family in the village was slaughtering pigs or cows, there would be a lot of eggshell roast meat roasted by the fire pit. Everyone in the village was related by relatives, and the children who were guests with the adults would all get one or two.

indivual.

When I was a child, my favorite food was eggshell roast pork. During the New Year and holidays, I would ask my dad to make more. I could eat two small bowls of rice with it.

Eggshell roast pork can be said to be the most memorable taste of my childhood, and it is also a taste of my hometown.