The spiritual inheritance of food,

It often comes from the cultural and emotional sustenance of hometown.

These delicious foods that have been precipitated for many years,

It has made today's "non-legacy" food map.

A piece of pork ribs with a history of nearly 140 years.

One of the first "Chinese time-honored brands"

Cooking skills were listed in the first batch of intangible cultural heritage list in Jiangsu Province.

"It must be that Dan Qing can't draw, and watering is like spring water." Xiushui of Lingshan in Taihu Lake gave birth to this fertile land of Wuxi and nourished generations of Wuxi people. Wuxi, which is located in the land of fish and rice, can be described as a treasure of things and outstanding people. The food handed down from generation to generation, nourished by humanity, is more profound and has a long history.

Wuxi Sanfengqiao sparerib is famous for its bright red sauce color, rich aroma, mellow taste, oily but not greasy, moderate sweetness and saltiness, crisp bones and rotten meat, uniform block shape and unique flavor, and is called "a must in the south of the Yangtze River".

Legend has it that during the Southern Song Dynasty, Jigong traveled to Wuxi, hungry, and begged for meat from a roadside butcher shop. The shopkeeper gave generously, and after eating it, Jigong said, "Eat the cooked meat of the donor, and I will teach you to cook the bones well." As he spoke, he fanned the stove with a cattail leaf fan. The shopkeeper lifted the lid and saw that the ribs in the pot were purple and shiny. He put the raw ribs into the remaining soup in the pot and cooked them into a pot of sauce ribs with delicious color and flavor.

This is the story of Wuxi Sanfengqiao ribs.

Sanfengqiao ribs have a long history and are well known. So, what is the secret of this small piece of ribs that will remain unchanged for a hundred years?

Master Lu Weiliang is the sixth generation non-genetic person of Sanfengqiao in Wuxi. He studied under the fifth generation of Cao Genlin from the age of 19. He started with raw materials, selecting materials, chopping, pickling and blanching, and gradually became familiar with and mastered all the firing processes.

The cooking skills of Sanfengqiao sauce spareribs have been listed as the first batch of intangible cultural heritage in Jiangsu Province, and become the representative of food between Jiangnan and Wudi. This is Master Lu Weiliang's non-legacy food exhibition, and foreign friends are full of praise for Sanfengqiao ribs.

This is a photo taken by Master Lu in the firing workshop in 2008. This pot of ribs weighs more than 300 Jin. After years of training, Master Lu has developed amazing arm strength.

Now, on the basis of inheriting the ancient baking method, Master Lu has properly reduced the sugar content and developed a variety of ribs with sauce according to the tastes and nutritional needs of modern people and on the basis of ensuring the original flavor.

1

Choose a qualified person

Sanfengqiao ribs are made from fine-skinned white-fleshed Taihu pig. The pork that can be used as ribs on pigs is only about 10 kilograms, and it is cut into uniform pieces, each about 5 cm long and 3 cm wide.

? 2?

colour

After 12 hours of pickling, the cut ribs can be cooked in the pot after being colored with red rice flour. Put fennel, cinnamon, clove, fragrant leaves, turmeric and other spices into a gauze bag, add soy sauce and rock sugar, cook for 20 minutes on high fire, and then add Sanfengqiao broth.

? 3?

Slow stew

Although this bowl of soup is unremarkable, it may be older than you. Sanfengqiao broth has not rotted for many years, and the more it is burned, the more fragrant it becomes. It has a history of more than one hundred years and is the exclusive secret weapon of Sanfengqiao.

? 4?

Juice collection

After 1 hour boiling, the ribs are full of flavor and mouth watering. After the juice is collected, the bright red color is extremely attractive.

? 5?

sabot

The sauce ribs piled up on the hill are full of happiness. After pouring the juice, they are served steaming, oily but not greasy, and the bones are crisp and rotten. It is the Sanfengqiao sauce sparerib that Wuxi people have a special liking for.

A bowl of soup and a sparerib.

One vein inherits one kind of persistence.

It's important to concentrate and have no distractions.

This may be the secret of food spread for a hundred years.