Eat Xiangxi bacon in Changsha: Qianmo Card Cooperation Store (Oolong Shanzhai)

Tujia Restaurant: The Xiangxi bacon has a unique flavor, and the smoked bacon has a fragrance both on the outside and inside. , cooked and cut into slices, transparent and shiny, with bright color, mellow taste, fat but not greasy

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Introduction to Xiangxi bacon:

Xiangxi bacon is spicy, salty and delicious, and is favored by consumers. The preparation of bacon is relatively simple. Cut fresh pork into long pieces, weighing 3 to 5 pounds each year. Heat the salt in a pot and add an appropriate amount of pepper powder. Rub the pieces piece by piece with salt; then marinate them together in a wooden barrel. After a week or so, the meat was taken out of the barrel and hung on the fire pit to be smoked and roasted. In just a few days, the white pork will slowly turn black, and when it finally turns golden, you can remove the meat, beat the Yangchen clean, and put it piece by piece into the grain in the warehouse, and the bacon is ready. The bacon made in this way will last for two to three years. And the longer it is left, the more fragrant it tastes.

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The traditional processing methods are as follows:

1. Processing period: Generally from after the winter solstice to before the beginning of spring, that is, from December 23 to February in the Gregorian calendar 6, the processing period is about 40 days.

2. Preparation of raw materials: appropriate amounts of salt, pepper, and allspice.

3. Pickle with salt, pepper and powder: Mix the meat, salt, pepper and five-spice powder in the ratio of 100:2:2:1, mix the salt and pepper and set aside. Rub the slaughtered pork with salt and pepper as soon as possible, then put it into a large vat for pickling. Put the large meat strips at the bottom and the small and thin meat strips at the top. After it is full, cover it with a wooden board or film without turning it. The marinating time is 5 to 7 days, allowing the salt and pepper to fully dissolve and stick to the meat strips.

4. Smoking and baking: Thread the pickled meat strips one by one and hang them on the hanger above the fire hall, extending from the center of the fire hall to all sides. The meat strips are 1.2 to 1.6 meters high from the fire hall. The smoke and heat generated by farmers cooking and heating on the fire hall in winter are used for smoking and baking. The number of times of smoking and baking is the number of times of natural cooking and heating. It should be smoked and baked in the day and left to dry at night, alternating between hot and cold. The general fumigation and drying period is 30 to 60 days. The best fuels are firewood forest, timber forest, sawdust, dry cake, chaff, etc. Do not use garbage or waste paper scraps or agricultural film for fumigation. When smoking and drying, the flame should not be too large or too fast to prevent external dryness and internal growth. Bamboo curtains or agricultural film fences should not be used around the meat strips. The hanging meat strips can be swapped with each other midway.

5. Take it off the shelf for storage: After one or two months of smoking and baking, the meat strips will gradually lose water and dry out, and the color will change from white to brown. At this time, it can be taken off the shelf for consumption or storage. In order to extend the eating period and ensure the authentic taste of bacon, the following four methods can be used to store the bacon: first, hide the smoked and baked meat strips in piles of grain or chaff, second, hide in sawdust, and third, hang in a ventilated place. The dry siding is wrapped in straw and placed in a dry place.

The origin of Tujia bacon:

Nearly everyone among the Tujia and Miao people living in western Hunan can make bacon. This is a unique dish.

The twelfth lunar month of winter every year is the season for making bacon. During this period of time, the howls of pigs can be heard from time to time in East Village and West Village. Everyone kills all the big fat pigs that have been fed for a year and a half. Except for some of the meat left to eat during the New Year, the rest are made into bacon. Prepare for next year.

Tujia people love to make bacon. In addition to the fact that the bacon is delicious and can be stored for a long time, it may be related to the fact that the Tujia people live in a remote place and cannot go to the market to buy good food to entertain guests whenever they come. . With bacon, once guests come, you can serve them at any time. Therefore, the habit of making bacon has been passed down from generation to generation.

The bacon made by the Tujia people is not only used to bring guests, but can also be used as a gift to visit relatives and friends and to connect with each other. During festivals, people always bring bacon to visit relatives. Especially those young men, whenever festivals come, they always bring bacon to visit their parents-in-law to win the favor of their girlfriends and the whole family.

Nowadays, the bacon made by the Tujia people has new uses. They take the bacon out of their homes and put it on the market, where it has become a popular commodity.

All kinds of restaurants and hotels are indispensable for bacon, a unique and delicious delicacy.