Huangni Ancient Town is located on the border of Qiannan, 27 kilometers away from the county seat, and at the junction of the three counties of Qianhuaitai. It is densely populated and has a prosperous market. From the Daoguang period of the Qing Dynasty to the 1940s, the permanent population on the street was more than 3,000. There is a large area of ??farmland around the street. The soil is fertile, the ponds are intertwined, the ditches are crisscrossed, and the water conservancy conditions are excellent. It is rich in rice, fish, shrimp, and livestock. It can be called a "land of fish and rice." Steamed pork is a traditional local delicacy with a long history.

Yellow mud steamed pork with rice flour has a long-standing reputation. It has been around since the Xianfeng period of the Qing Dynasty. Every large and small wine shop and restaurant in the old streets must have steamed pork with rice flour. Because of its unique ingredients, unique production and unique taste, it is known as "Sandu Steamed Rice Rice". ”, and was included in the “Anqing Intangible Cultural Heritage List” in 2009.

Allusions in Food

After the Qing dynasty, the area around Huangni Street became a battlefield between the Qing and Taiping armies. Qing army generals Peng Yulin and Zeng Guobao and Taiping army generals Chen Yucheng and Li Xiucheng all visited Huangni Street and spent a day and night fighting at Qiligang of Xizhu Temple. Just when Chen Yucheng was hungry, a scent that he had never smelled suddenly hit his nostrils. The soldiers followed the source of the scent and saw a middle-aged woman Zhi taking food from the stove in a farmhouse in a small mountain village. He placed a black pottery bowl and a pottery bowl on top, smelling aroma coming out. When he opened it, he saw a bowl full of steamed pork with rice flour. He picked up a piece and popped it into his mouth. ha! Fragrant and delicious, oily but not greasy. He quickly clasped the pottery bowl tightly, picked up the pottery bowl and rushed to the military camp to offer the meat to King Chen Yucheng of England. Chen immediately invited Li Xiucheng to come and enjoy the meal. He was ordered to send someone from the army to learn the craftsmanship from the peasant woman. As a result, the yellow mud powder was steamed and spread.

It is said that as early as more than 2,000 years ago, Emperor Wu of the Han Dynasty, Liu Che, took a boat trip across the Qianjiang River when he was paying homage to Nanyue Tianzhu Mountain, and ate steamed pork with rice flour in the small mountain village of Xizhu Temple on the riverside. He was full of praise and even gave a treasure to the meat farmer woman.

Process

Wash the ribs or pork belly, cut the ribs into small pieces about five centimeters long, cut the pork belly into about eight centimeters, the width can be customized according to the thickness of the meat, and the thickness is about One centimeter rectangular inner piece.

Add ingredients: an appropriate amount of salt, a little bit of white tang, fennel, an appropriate amount of soy sauce, add a small amount of water to mix evenly, then pour it into the meat with the ingredients and mix, add an appropriate amount of rice flour, mix well and let it sit for about 10 minutes Finally, place it in a foreign pot lined with rice dumpling leaves. When the water in the iron pot boils, put it into the cage and start steaming.

The steaming time is about one hour, and the pork belly only needs to be steamed for 30 minutes. Assemble the rice dumplings on the plate: reverse and remove the rice dumpling leaves. Tastes better when eaten hot.

Pick up a piece and put it on the rice, use a spoon to scoop up a spoonful of gourmet food with rice, rice noodles and meat. After tasting it, there is no other adjective in my mind except the word "fragrant". .