[Gasa Pork in Wenjiang, Sichuan makes people salivate just thinking about it]

Gasa Pork is one of the "Nine Dou Bowls" of traditional steamed dishes in Sichuan. Whenever local people get married, have birthday banquets, or entertain guests, they will use "Nine Dou Bowls" as the main dish to entertain guests in groups, and the pork with sand and sauce is an indispensable delicacy!

It is a famous delicacy in our country. In China, it is said that the taste lies in Sichuan. There are so many delicacies in Sichuan that you will want to eat the next one. Among them, Wenjiang Sichuan's pork with sand is a delicacy that you still want to eat after eating it.

1. In which restaurant have you eaten this dish? It was decades ago when we were wearing military uniforms. Once we were on a business trip to Chengdu. On the way back to the barracks, we walked into the Wenjiang District Guest House and a comrade who had dined here before ordered this dish. He said that he wanted to come here every once in a while to eat the pork stuffed with ham. When the waiter brought the steaming hot pork with pork, the aroma of meat and beans hit our nostrils. The four of us couldn't help but scrambled to finish the whole plate of pork with pork in a few chopsticks. The comrades looked at each other, understandingly and asked for another plate of meat with sand. From then on, until we left the army, we would satisfy our cravings whenever we had the chance.

2. What kind of dish is pork with sand? Sand-filled pork is made from local authentic black pig belly. Cut the pork belly into thin slices about three inches long, two inches wide and half a centimeter thick. Then cut the slices into two and fill them with mung bean paste that has been mixed in advance. Stuffing, put into pot and steam. There is white sugar and a little seasoning in the stuffing. Each piece of meat is crystal clear and melts in your mouth. It is fragrant and sweet, fat but not greasy, and the aftertaste is sharp and fragrant.

3. Sand meat is also served in other places, but it is different from Sichuan. There is also sand-filled pork in Guanzhong, Shaanxi, and Lingbao, Henan, but the cooking method and taste in the north are quite different from those in Sichuan. The general method of making the pork belly in Guanzhong and Lingbao is to boil the prepared pork belly and oil it, then cut the sweet potato slices into the same size as the meat slices, and fry them in the oil pan. One piece of meat and one piece of sweet potato, eight slices per bowl, ready to be steamed in the pot. After taking it out of the pan, add brown sugar on top. This dish is loved by the elderly and children at red and white banquets.

Although the methods and ingredients used for the fried pork are different, the main thing they have in common is that they are sweets and are loved by people. Now that I am in Sichuan, I will still order this dish, and I will never forget the taste of it. Pork with sand, you are a Sichuan delicacy, but it is the taste of youth that I often think about.