Huangni Ancient Town is located at the border of Qiannan Prefecture, 27 kilometers away from the county seat, and at the junction of three counties of Guizhou, Huaitai, with dense population and prosperous market. From Daoguang period of Qing Dynasty to 1940s, the permanent population of this street exceeded 3,000. There are large areas of farmland around the street, with fertile soil, intertwined hills and ridges, criss-crossing ditches and superior water conservancy conditions. Here is rich in rice, fish, shrimp and livestock, which can be described as "the land of fish and rice". Steamed meat is a traditional local food with a long history.

Steamed pork with yellow mud has a long reputation, which began in Xianfeng period of Qing Dynasty. However, at every banquet in old streets and restaurants, there must be steamed meat with yellow mud. Because of its unique ingredients, unique production and exclusive taste, it is known as "three unique steamed pork" and was listed in Anqing intangible cultural heritage list in 2009.

Allusions in food

After the Qing Dynasty became strong, Huangni Street became the battlefield of the Qing and Taiping armies. Qing generals, Zeng and Taiping generals Chen Yucheng and Li Xiucheng all crossed the street and fought in Qiligang of the temple all day and night. Just as Chen Yucheng was hungry, suddenly an unheard-of fragrance came to my nose. The foot soldiers followed the source of the fragrance and found it. In a farmhouse in a small mountain village, they saw a middle-aged woman, Zhi, take down a black pottery bowl from the stove, fasten it, and send out a wisp of fragrance. When she opened it, she saw a bowl full of steamed pork. He put a piece of steamed pork in her mouth. Ha! Sweet and delicious, oily but not greasy. He quickly grasped the clay bowl and rushed to the barracks with it, offering the meat to King Chen Yucheng of England. Chen invited Li Xiucheng to enjoy it together. The army was ordered to send people to learn production skills from the peasant woman. Therefore, the yellow mud powder is steamed and spread.

It is said that as early as 2000 years ago, Liu Che, Emperor Wu of the Han Dynasty, swam across the Qianjiang River by boat while worshipping Tianzhu Mountain in Nanyue, and ate steamed meat in Zhuxi Temple, a small village on the riverside. He was full of praise and gave the meat farmer a treasure.

process flow

Wash the ribs or pork belly, cut the ribs into small pieces about five centimeters long, and cut the pork belly into rectangular inner pieces about eight centimeters long. The width is determined according to the thickness of the meat, and the thickness is about one centimeter.

Add ingredients: appropriate amount of salt, a little white pond, fennel and soy sauce, add a little water, mix well, pour into the prepared meat, add appropriate amount of rice flour, mix well, leave it for about 10 minute, then put it in a foreign pot with rice leaves, and steam it in a cage immediately after boiling.

Steam for about an hour, and steam five flowers for only 30 minutes. Plate loading: reverse-buckle plate loading, and remove the leaves of zongzi. Hot food tastes better.

Pick up a piece and put it on the rice. Scoop a spoonful of gourmet polymer with rice, rice flour and meat. After tasting it, there are no other adjectives in my mind except the word "Xiang".