Beijing Sauced Meat, Jinhua Ham and Guangdong Bacon, also known as the three famous meats in China, are famous foods in old Beijing. Sauced meat is also called Beijing ham.
The method of making sauced meat is very complicated. The finished meat is sauce red, the shredded pork is clear, the fat slices are crystal clear, and the lean slices do not come loose.
It tastes crispy and delicious and the meat is chewy. The more you chew, the better it tastes. Eat it with porridge, sesame cake or bread, and it tastes particularly good.
No wonder when Tang recalled "Unique Cuisine in Beiping", he mentioned: It is said that it takes a year and a half for the sauce meat to marinate from the jar, and it has no oily taste. Ham can only be eaten when it is steamed, and the sauce meat can be sliced and served as soon as it comes out of the jar. Really gentle, crimson, crystal clear.
Beijing sauce meat is a traditional folk food in Fuling, Chongqing. It is famous for its delicious color, refreshing and not greasy. When eating, it can be steamed, fried and fried, suitable for table and wine.
The taste requires fresh flavor in the mouth, salty in sweetness, fat but not greasy, and the fresher the stronger it is, it has the inherent flavor of Beijing sauce with rich sauce flavor and reddish purple.
Braised pork is one of the classic Shandong dishes, especially in Jinan.
The meat is fat but not greasy. It's cooked in thick oil red sauce, but it's not salty, just for the next meal.
It is an unforgettable old taste of Jinan people and the most authentic food memory and inheritance in Jinan.
The making of pork belly is not complicated. Cut the fat and thin pork belly into long strips, tie them together with hemp rope, cook them, and stew them in soy sauce until crisp and rotten.
Pork is cooked with soy sauce, without salt and sugar. It is stewed in a high crock with only anise sauce. When the heat is enough, it is sealed together and the fragrance is overflowing. Pour the meat and juice on the white rice while it is hot. It's very delicious.
High school sauce meat is a traditional famous food in Lanzhou. On the basis of collecting the essence of traditional sauce meat production technology in various places, Mr. Gao carefully studied the pickled sauce meat in high schools.
Select the arm meat, swollen shoulder meat or boneless pork with skin and hard tendons of a big pig, roast it until it is red and yellow, cut it into strips of 23kg, tie it with Ma Lian rope, and cook it with the meat soaked in blood.
With rich spices and secret sauce, the meat is cooked half-cooked with strong fire, and then slowly cooked with slow fire, so that the sauce meat is tender but not rotten, with mellow flavor and the charm of "the wind is harder than the musk deer umbilical cord".
There is yellow river running water on it, and there is sauce meat in senior three. Have a plate of dried kungan and eat pork once. I've never seen a pig run, but I can't help eating sauce meat.
Sauced meat is a popular traditional meat product in Wujiang, which has a long history and unique flavor and enjoys a certain reputation in Jiangsu Province.
Sauced meat production is very particular, first of all, it must be made from the winter solstice to the next year before Qingming.
Secondly, we must choose local pigs raised by local farmers in material selection. These pigs grew up eating miscellaneous grains instead of compound feed, so the sauced meat will be particularly fragrant after it is made.
Sauced meat can be cooked with any meat dishes, vegetables or bean products as long as you like.
Dried meat with sauce is a famous local product in Jinzhou City, Liaoning Province, which is deeply loved by people.
The appearance of dried meat with sauce is apricot red, with sugar juice and sweet taste.
Dried sauce meat retains the mellow and fat taste of meat. As soon as I entered, I only felt that my whole body was wrapped in this soup bag and my stomach was warm. With a few small lettuce leaves, the taste is beyond your imagination.
In Suzhou, I have to mention that piece of sauce meat.
Suzhou Sauced Meat, also known as "spiced Sauced Meat", is made from the ribs of Taihu pig, marinated in a pickling tank for several days, washed with clear water, diluted, braised in a large pot, and added with various seasonings such as century-old bittern.
This meat is white and full, crisp and shapeless, salty and fresh, which is recommended by Suzhou Lu manuscript.
This kind of sauce meat can be eaten cold or hot. After cutting into small pieces, it is served with white rice and vegetable rice, which is particularly delicious, fat and delicious.
As a topping, this piece of sauce meat in Suzhou is also an affordable way to eat. This kind of meat is also stewed with tofu and cabbage in daily families. It has a unique flavor, and the sauce meat melts in the mouth, and the tofu is soft and delicious.
Sauced meat is a traditional famous dish in Suzhou, Jiangsu Province, which is famous for its bright color, crisp and delicious taste.
Suzhou sauce meat is about five or six centimeters square, with deep red color, crisp but not rotten, fat but not greasy, sweet and salty, and the marinade is fragrant and delicious.
The selection and cooking of sauced meat are very particular.
After the sauce meat is cooked, the knowledgeable old Suzhou knows to pick a piece of meat called "Wuhua sedan chair", that is, there must be two bones under the meat, as if carrying a sedan chair, the meat is thick and even, and the bones can still suck out the umami flavor.
The meat in the sauce noodles is fat and thin, thin but not dry, fat but not greasy, and it is one of the best sauce noodles.
When the big bowl is served, the whole square meat is squatting, thick and blessed, moist and full, which particularly attracts the attention of diners.
The word "thick oil red sauce" is the most appropriate to describe the sauce noodles. The skin on the surface is even more golden and mouth-watering.
Sauce stew is crisp and rotten, so you don't need to cut it with a knife. Just use chopsticks to clamp it, and send it to your mouth. It is fat and thin, and it tastes wonderful.
Fat meat is slippery but not greasy, lean meat is fragrant and moist, the meat moves slightly in the mouth, and the slippery skin slides down the throat. Full of fragrance!
Speaking of the practice of sauce meat, the sauce meat made by Sichuan people must be the most unforgettable.
Sauced meat belongs to Sichuan bacon, but the production method is different from ordinary bacon.
Sauced meat does not need to be stored and smoked, and the use of spices is also very particular.
Sauced meat is a combination of meat flavor, sauce flavor and umami flavor. The fat is bright and mellow, but not greasy.
Fat and thin, fresh and palatable, leaving fragrance in the mouth after eating. Up to now, it is also sold as a new year's goods in some famous Sichuan restaurants. Anyone who has tasted it will definitely buy it as a new year's goods.
Zangxiang pig sauce meat is a typical Sichuan sauce meat, but it is far from ordinary sauce meat in pork, sauce and production technology.
Tibetan fragrant pig, raised in plateau for one year, has a Q-shaped meat quality and a uniform fat-lean ratio.
Sauced meat seems simple, but the actual production process is extremely complicated.
Tibetans follow the traditional sauce meat making skills and select pork belly to achieve the unique taste of sauce meat.
After repeated brushing and air-drying for 19 times, the secret sauce not only ensures the freshness, but also makes the meat firm and uniform, so that the sauce meat always remains the same;
Under the action of the destroyer Snow Wind on the Plateau, 360 hours of natural air drying and full contact with the air took away water. Naturally form an attractive luster.
The fat meat is bright and mellow, but not greasy, and the lean meat is crisp and slag-melting.
The smell of meat in the steaming steamer is enough to make people drool.
And the taste of sauced meat is very popular. I'm afraid no one doesn't like it. Add it to your shopping cart! It is complete to have such sauced meat on the dining table!