Which of these three bacon delicacies do you like? ?

Bacon is a traditional Chinese delicacy with a long history. As early as the Xia Dynasty, people held sacrifices for the final trial in the twelfth month of the lunar calendar, so the twelfth month of the lunar calendar was called La. Because the production technology at that time was relatively backward, a whole pig was often spoiled due to insufficient preservation. The wise ancestors preserved the pork by pickling or smoking, and bacon appeared.

Due to the production requirements, bacon is usually made in the colder months, and at the end of the year, the pigs have accumulated enough fat and are most plump. Meat cured with salt or smoked with wood is called bacon.

There are many delicacies made with bacon. There are wonderful ways to cook bacon. There are classic bacon steamed dishes, Shewei Knife Banxiang, and innovative bacon glutinous rice cakes. Which one do you like?

Steamed cured meats

Steamed cured meats, including bacon, sausages, cured chickens, cured fish, etc. The steamed steamed cured meats are full of flavor and are served on the table with full colors. , beautiful and appetizing. The rich sauce is paired with smoked bacon, and the full aroma of wax fills the senses. Once you take a bite, you won't be able to put it down. Paired with delicious and naturally fragrant rice, an extraordinary taste experience quietly unfolds.

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歙伟 Knife Banxiang

Huizhou Knife Banxiang is one of the representative works of Huizhou cuisine, and it is also a way for Huizhou people to entertain guests. main course. Its main ingredient is pickled bacon. The bacon is stewed and placed on a camphor board. The excess oil is absorbed by the board, leaving only the saltiness of the meat. It is paired with fresh small wild bamboo shoots and tastes delicious. Fat but not greasy, it leaves a fragrance on your lips and teeth.

The origin of this dish is related to a historical celebrity in Jixi. He is Hu Zongxian, the Minister of War of the Ming Dynasty. According to legend, Hu Zongxian visited his mentor when he passed by Wenzheng Mountain in Shexian County. In order to entertain his beloved disciple, his wife spread the marinated pork at home on the mountain bamboo shoots, placed it on the knife board to steam together, picked it up and cut it into thin slices, and put it together with the knife board. Serve. Hu Zongxian was so excited after eating it that he named the dish "Daobanxiang".

Preserved glutinous rice cake

It is unique because of its strong aroma of wax, golden both sides of the glutinous rice cake, crispy on the outside, soft on the inside, and overflowing aroma.

Put the glutinous rice cake just out of the oven with your chopsticks. The crimson sugar-oiled glutinous rice cake is soft and sticky. It stubbornly grabs the bottom of the plate and competes with the guests, pulling it into thin and long pieces. It's like a passionate love that can't be separated - when a large piece of sweet glutinous rice cake is put into the mouth, chew and taste it. I secretly think that there are five words that are just right to describe its taste, namely fragrant, sweet, soft, refreshing, and glutinous.

Nutty is the perception, and refreshing is the character. They are originally a pair of contradictory existences, but in the case of Ciba, they are actually unified and achieve "the body is dispersed and the spirit is gathered together". It is refreshing but not waxy, and glutinous is not sticky. From the mouth to the stomach, it flows smoothly, without any sloppiness. All the way down, it is like a master of writing, removing the false and retaining the true, handling the details well, and it is natural and seamless.

Ciba is originally a famous dish of Hunan cuisine. The improved cured rice cake has less oil and sugar, and is softer and glutinous, making it more palatable and healthier.