1 Introduction

Beaver, my hometown is Zhucheng. The ancient name of Zhucheng was Mizhou, which was originally a little-known town, and later became famous for a poem "Hunting in Mizhou" by Su Shi. In the 196s, archaeologists discovered dinosaur fossils here for the first time. Later, with a large number of dinosaur fossils unearthed, Zhucheng once again attracted the attention of the world. At present, the largest carnivorous dinosaur in China was found in Zhucheng, which is the pride of our Zhucheng people.

2 Zhucheng roasted meat

? Zhucheng dinosaurs loved meat, while Zhucheng people not only loved meat, but also were good at cooking. Ordinary chicken backs, pig heads, pig feet, and pigs are put into the water. When the store takes aniseed and cooks it, it takes brown sugar and smokes it with slow fire. Suddenly, the aroma is overflowing, making people drool. The guests can't wait to buy it home, cut the garlic bolts, mash the garlic, slice the barbecue, and take a single roll. Eat it in your mouth, it is fat but not greasy, and it leaves a fragrance on your teeth and cheeks, which makes people satisfied. If you don't eat for a few days, you will miss it. In fact, the so-called homesickness, in the final analysis, is just missing the food in my hometown and the few people who can drink and chat together.

? We Zhucheng people like to drink spirits and eat roast meat. Who does the banquet? If the pig's head is missing, it will drop the grade in an instant, and it will be laughed at for not entertaining enough.

Roasting meat is a must for the Spring Festival. If you are diligent, bake it yourself, and if you are too troublesome, go to the store to buy ready-made ones. Barbecue shops are not difficult to find. There are as few as one or two restaurants and as many as five or six in towns and villages. As for Zhucheng, that's even more so. According to camellia, at noon, the smell of barbecue wafts in the streets of Zhucheng, which makes people unable to take a step.

2 roast pig's head greatly

? In previous years, during the Spring Festival, most people would bake a pot of meat, or a pig's head, or a deputy pig. The pig's unloading, also called pig launching, refers to pig's heart, liver, belly, lungs and intestines. I feel that roasting pig's head meat is more cost-effective and produces more meat. On the 27th of the twelfth lunar month, I bought a frozen pig's head by bike. After lunch the next day, I took a cigarette in my mouth and began to clean up the pig's head. If you want to eat delicious pig's head meat, you have to toss it for six or seven hours, which is time-consuming and time-consuming.

? The first step is to remove hair. Pig head went to Mao before he bought it back. Some dark corners are hard to avoid residue, so burn some asphalt and tear off the hair. The hair has gone clean, and the next step is to split the pig's head in half with a machete. The machete didn't work hard, so he slammed the back of the knife with a hammer. Then, put the pig's face in half in hot water and wash it inside and out.

Step 3, burn firewood for cook the meat. Put the washed pig's head into it, scoop up the mountain spring water, put on the aniseed bag, and make a fire in cook the meat. When the taste is cooked, you can lift the lid and poke the meat with chopsticks to try the heat. Cook until chopsticks can easily soak the pigskin, and that's all. The meat is boneless, and the skin is rotten, which is the best.

Take out the meat with a big colander and put it on the grate to control the water. Then, while blowing hot air, the bones were carefully removed. Then put an iron grate on the pot, put the meat on it, and heat the bottom of the pot with slow fire. Put brown sugar and millet on the bottom of the pot, and the brown sugar and millet will turn into smoke when heated. After three to five minutes, the cooked meat will be smoked into sauce red. When the lid was lifted, a slightly pasty smell of meat came to the nose. Put the meat on the shallow dish with chopsticks and let it cool. Mother pounded the mashed garlic, cut a bowl of meat greatly, warmed the wine, and the family sat cross-legged on the kang, tasting the taste of roasted meat word for word. Warm memories last forever.

3 reverberation

? Barbecue is a local flavor dish in Zhucheng. Due to the market economy, Zhucheng barbecue has gone out of Zhucheng and stepped onto the dining tables all over the country. This is the contribution of Zhucheng people to Chinese food culture in the new era. As a native of Zhucheng who grew up eating barbecue, I feel extremely proud.

Today's barbecue has been continuously improved, with better taste and richer ingredients. Camellia said that today's barbecue is only unexpected, and there is nothing that Zhucheng people can't bake. Pigtails can be roasted, pigeons can be roasted, rabbits can be roasted, and even tofu skin can be roasted! It's amazing and I admire the creativity of Zhucheng people!

Ending with a doggerel:

Zhucheng BBQ is famous for its beauty. Select ingredients and use old soup. Boil first and then smoke, millet with brown sugar. Baked slowly with slow fire, the color of sauce is red, and the smell of the city is fragrant. Thin pig ears, round intestines, fat but not greasy, and fragrant in the mouth. I enjoyed Su Zhizhou and enjoyed Liu Zhongtang.

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