Speaking of the four traditional Chinese cuisines, many people may first think of Huaiyang cuisine, which has a long history and is a frequent visitor to state banquets. After all, Huaiyang cuisine is famous for its exquisiteness and attention to the ingredients themselves, whether it is Both the appearance and taste are absolutely impeccable, so much so that when more people think of famous cuisines, they only think of Huaiyang cuisine, and forget about other cuisines that have as long a history as Huaiyang cuisine, such as Yuan Cantonese cuisine has gradually matured since the Central Plains, after more than two thousand years of development until the late Qing Dynasty.

Cantonese cuisine, also known as Cantonese cuisine, is one of China’s traditional cuisines. It consists of three local flavors. Cantonese cuisine is as famous as French cuisine all over the world, especially because the majority of overseas Chinese are from Guangdong. So much so that most of the restaurants opened abroad to showcase Chinese cuisine to the world focus on Cantonese cuisine. The characteristic of Cantonese cuisine is that it combines the strengths of hundreds of schools to form its own style. It uses a wide range of ingredients and exquisite ingredients. It can innovate in learning to meet the requirements of many picky eaters. The taste is mostly light but not bland, fresh but not vulgar, fat but not greasy.

The origin of Cantonese cuisine can be traced back to the early Han Dynasty more than 2,000 years ago. During this period, the dishes were continuously improved and innovative, and finally took shape in the late Qing Dynasty. Cantonese cuisine is more influenced by the local climate and geographical environment of Guangdong. It absorbs cooking techniques from other places and even Western food. In modern times, it has become one of the most representative and globally influential dietary features at home and abroad.

What we are going to talk about today is one of the representative dishes in Cantonese cuisine? Jun'an steamed pig.

Jun'an's precious local dish

Jun'an steamed pig is a traditional local dish in Jun'an, Guangdong Province. The raw material is a whole pig weighing 50 kilograms. Because of its It is expensive to build, so you can only have the opportunity to eat Jun'an steamed pig cooked by the owner at the local wedding banquets in Jun'an.

The origin of steamed pig in Jun'an is due to Li Wentian, a man who visited the flowers in the Qing Dynasty. After becoming an official, Li Wentian passed through the Manchu settlements because he saw the local traditional customs of the Manchus and was good at raising pigs. The custom of its meat is that after a person dies, he kills a pig and buries it. White pork without any seasoning is boiled in clear water. In the local area, it is called lucky meat and buried together with the deceased. It is said that it can be brought to the descendants. Come and be auspicious.

It is said that Li Wentian, who later retired and returned to his hometown, brought the food culture he had seen during his travels over the years back to Jun'an. After that, Jun'an steamed pig became an important famous dish in Jun'an. local.

According to local historical records in "Shunde Jun'an Zhi", there are many roast pigs for sacrifice, while Jiangwei (Jun'an) uses steamed pigs. In the traditional local customs, it seems that only every year On the important days of Tomb-Sweeping Day and Double Ninth Festival, when ancestors and relatives are worshiped, sacrificial rituals are held in ancestral halls to seek the protection of ancestors and present offerings.

After the ceremony, the cooked steamed pig will be distributed by the respected elders in the village to each family in the village, in order to have a sense of peace and allow the whole village to receive the protection of their ancestors. You can also enjoy a full meal at the same time.

Jun'an Steamed Pig, which is in line with the ancient ancestral temple culture, would choose to use fat pigs to make it in the 1950s and 1960s. At that time, there was a war and food shortage, but the Chinese people deeply respect the ancient rituals. Let them use the delicacies that the family has saved for a year to make steamed pigs during important seasons, just so that they can pass on the blessings and joy of the host along with the portioned pork at this important moment when they remember to celebrate.

Characteristics and preparation of Jun'an steamed pig

In the previous preparation method of Jun'an steamed pig, there was no need to brush the pork with nails, and there was no use of ice water to penetrate it. At the beginning, Jun'an steamed pig was made in a simple way. Basic seasonings such as salt and sugar were added using the simplest steaming method, and then boiled in boiling water to remove the impurities in the meat.

After the seasonings have begun to penetrate into the meat to remove the excess odor, put the cooked steamed pig into the pig box and burn it over firewood until the pork is cooked thoroughly. After the steamed pig is made, it will be cut and put into large bowls by the respected elders, and then the younger generations of the family will share it with each family.

The characteristic of Jun'an steamed pig is that it is fat but not greasy, dry and clear, because the oil and water vapor will be absorbed by the steamer, so the pork is fresh and fat but not greasy. With the change in eating habits, people now pay more attention to the integration of ingredients and techniques, and focus on reducing oil and water for delicious food. Naturally, they are more picky about the cooking techniques of chefs.

Therefore, in the development of steamed pigs in later times, the content of lard and adding ice water shock was also developed, because the nail brush penetrated the pig to allow the fat to come out from the inside, and later The ice water rinse stimulates the meat texture and makes the taste more refreshing and mellow.

In the past, people would choose 100 kilograms of fat pigs in order not to waste food. However, in modern times, taking into account the issues of health and food adaptability, people have targeted 60 kilograms after countless attempts. For the pig, after ensuring the high quality of the ingredients themselves, the taste of Jun'an steamed pig is also constantly improving and improving with the continuous improvement of cooking technology.

The significance and value of Jun'an steamed pig

Pork, as one of the main meats consumed in the world, is loved by people all over the world. Although it is rich in fat and protein, it is the same as protein. Carbohydrates represent high consumption and high calories, but they are still one of the important ingredients, especially because there is less fiber and soft connective tissue, so they taste more delicious after cooking.

And many weight-loss girls actually have many mistakes in their understanding that pork equals fat, because it has been scientifically proven that after long-term stewing, the fat in pork will be reduced by 30 to 100 percent. Between 50% and 50%, unsaturated fatty acids are increased and cholesterol is greatly reduced. It is a good nourishing product for weak patients. Even pig skin is rich in colloid ingredients, which can maintain the smoothness of the skin.

As a local specialty in Jun'an, Jun'an steamed pig not only carries a different kind of accumulation of traditional Chinese culture, but also reflects the ancient people's respect for ancient rituals and ancestors, which has not changed with the changes of the times. The changed etiquette spirit carries the crystallization of the endless labor wisdom of the Chinese working people and their tolerance for the times.

You must know that with the rapid development of the current era and technology, more and more people can know many things through the Internet without going out. This broadens people's knowledge and also eliminates the need to go out. The idea is that the taste of food should not only exist in the process of describing it in words, but because you step out of the room and see the world to see something new and different.

References:

"Shunde Jun'an Zhi"

Lu Wenfu "Gourmet"

Tang Lusun "Chinese Eating"