Canning food hides people's wisdom-there is no need to worry about food, and everything that flies in the sky, runs on the ground, swims in the sea and grows on trees can be canned through processing; You can also enjoy it at any time, especially on the land of China. When a variety of ingredients meet fresh canned food, the delicious food will be blocked, and people will enjoy the delicious food on the tip of their tongue anytime and anywhere.
In a special period, canned food is the first choice for people to stock up. Source: vision china
This kind of food that spans time and space has become a delicacy on people's table in a special period.
Recently, some netizens in Guangzhou exposed the materials they received in the closed control area, and the canned lobster sauce and shad received attention and discussion. "From time to time, I especially want to eat canned lobster sauce and shad." The onlookers in Guangzhou could not help but discuss.
The netizens in Northeast China are not convinced. "In our place, canned yellow peaches can cure all diseases. When you catch a cold, you can eat it. After eating the canned food, you will get over the cold. This is estimated to have cured countless northeast children. "
On social platforms, netizens have been evaluating canned food and sharing where canned food is the best.
China is the largest canned food producer in the world. According to the data of Sky Eye Survey, there are over 48,000 canned-related enterprises in China (the name or business scope includes "canned food" and the status is in business, surviving, moving in and moving out). In terms of regional distribution, Guangdong Province has the largest number of canned-related enterprises, exceeding 1.5 million; Followed by Hunan Province and Shandong Province, there are over 3,000 related enterprises.
One side of the soil and water support one side. China's food culture is extensive and profound, and each region has its own unique food taste. Different cans represent the taste bud memories of different places.
So, the question is: Where is the most popular canned food? The reporter of Time Weekly divided North China, South China and East China into regions, and selected 19 kinds of the most popular canned food. According to statistics, the monthly sales volume of online stores was close to 20,000 cans, among which three kinds of canned food with the highest sales volume in each region-Guangdong Douchi shad canned food, Hebei military canned food and Shanghai luncheon meat canned food.
South China: side dishes of flowing water, iron-beaten lobster sauce and shad.
Guangdong is one of the origins of local canned food in China.
/kloc-in the late 0/9th century, the Pearl River Delta rose to "lower South Asia". People are far away from their hometown to work and start businesses. Considering that they will miss the taste of their hometown when they go out, their families want to let them take the shad rich in their hometown away.
In order to preserve the taste of fresh fish, the best way is to fry the shad until golden, and then soak it in a crock filled with lobster sauce, which can keep it for a long time without spoilage. They can put this hometown flavor in their luggage and taste it in the distance.
Homesickness of wanderers has become a business opportunity. According to the Records of Guangzhou, Guangzhou Guang Mao Xiang Canning Factory was established in 1893, and the first canned lobster sauce and shad was born.
Later, Guang Mao Xiang changed its name several times, and in 1958, it became a Guangdong cannery, producing canned lobster sauce and shad. The trademark "Eagle Money" registered by the factory in Hong Kong has also become a childhood delicacy that Cantonese people never forget, and it is said that "Eagle Money for a hundred years, the creation of lobster sauce and shad" is a much-told story.
Douchi and shad are both Guangdong specialties. When they collide and blend, the authentic Guangdong flavor is born. This can also be a reward for wanderers after their hard work outside, relying on this can of lobster sauce and shad to comfort the fatigue of the day and the worries of homesickness.
Nowadays, Douchi shad has become a household necessity for many Cantonese people. "Every summer, when I have no feeling for greasy meals, I will cook some rice congee with a box of canned lobster sauce and squid, and my appetite will be greatly improved." Ying Zhou, a Cantonese, told the Times Weekly reporter.
Open the thin box cover, covered with the oil juice of lobster sauce, are strips of shad with lobster sauce fragrance. Fried fish bones don't need to be removed, but the more chewy they are, the more fragrant they are.
Fish has no fishy smell, but the layers of meat flavor are richer. It tastes crisp, tender and tough, and every bite is full of lobster sauce, which is even more delicious than the lobster sauce and shad just fried.
Put a lobster sauce in your mouth and feel the process of chewing and melting lobster sauce between your teeth. The fresh flavor of fish is intertwined with the sauce flavor of lobster sauce, which is enough to make people say absolutely.
Douchi and shad are both Guangdong specialties. Source: vision china.
Mr. Cai Lan, a gourmet, once said when talking about canned Douchi shad: "It's freezing in the cold. When you are hungry, there is absolutely no more wonderful and satisfying meal than a bowl of hot white rice with a piece of Douchi shad."
On the menu of Cantonese, canned shad with black bean sauce can not only be served with rice congee and white rice, but also become a top-grade dish on the table with a little processing.
The most common way is to dilute the oil in the canned oil-wheat vegetables with douchi and shad, and the sauce flavor of douchi can cover up the subtle bitterness of the oil-wheat vegetables. The entrance is refreshing but not monotonous, and the taste is rich but not greasy.
In Guangdong, almost every Cantonese restaurant has a dish of fried wheat with black bean sauce and herring. Just like the peasant stir-fried meat in Hunan cuisine, whether this dish is full of wok gas can reflect the level of the chef in this restaurant to a certain extent. After all, this is a unique memory of the locals.
"Half a can of black bean and shad stir-fried oil wheat dishes. When I was a child, my grandparents often cooked them for me, and they would also clip all the shad for me to eat." This taste is also the childhood taste of Ying Zhou.
East China:
If there is a happy event at home, there must be lunch meat.
In the memory of people in the Yangtze River Delta, canned lunch meat is indispensable.
Canned lunch meat was originally imported. It was born in the United States in 1937, and was initially positioned as military food. After the end of World War II, slightly wealthier families in Shanghai often asked people to buy canned lunch meat left over by the army.
As a result, this canned food named "meat", which tastes Q-bomb and has a unique flavor, began to become popular in Shanghai.
1957, Shanghai Meilin Canning Factory invited Slovak experts to produce the first batch of canned lunch meat in China. Because of the high price, not many families can afford it at first.
Chen Chong, an actor, once wrote in his Weibo that he was still 18 years old in 1979. When filming the movie Little Flower, he envied the actors in the same crew with canned lunch meat. "Maybe it must be happy to have lunch meat on my eighteenth birthday."
In the 1980s and 1990s in Shanghai, when the family had a happy event, a well-cut lunch meat became an essential dish.
At that time, it was almost the same courtesy to treat guests with a plate of lunch meat as it is now to serve hard dishes such as chickens, ducks, cattle and sheep.
With the deepening of reform and opening up and the rapid economic development, canned lunch meat has entered more ordinary people's homes.
In a family, it seems to be the privilege of the father to open the canned lunch meat. Because the old packaging needs to turn the lid open with a small key at the bottom to buckle out the whole lunch meat, the whole process needs strength. When my father opened the package, a unique smell of meat came to my nose, which made people swallow saliva unconsciously.
Lunch meat is often paired with eggs. Source: Weibo screenshot
How to cook lunch meat becomes the next task of mother. Beat an egg, slice the lunch meat and soak it in the egg liquid, then pick it up and put it in a pan, and fry it until it is slightly golden on both sides.
The last step is to pour hot soy sauce or ketchup. Lunch meat soaked in egg liquid has crispy skin, tender and smooth inside and richer taste. The taste of eggs and lunch meat blends, which is fragrant but not greasy.
In the era of abundant materials, the Yangtze River Delta put more local delicacies into cans, whether it's braised pork ribs, braised pork with plum vegetables, braised bamboo shoots in oil, or Sixi baked bran, ribs lotus root soup, etc., people can easily make a home-cooked meal by taking out a few cans at will and heating them a little.
North China:
Hard-core canned meat, the king of energy
When the canned map goes north, we have to mention the canned braised pork that fascinates people in North China.
In the TV series "Spring Breeze is not as good as you in ten miles", Zhou Dongyu, an actor in military uniform, feasted on a can of braised pork for the camera, tempting the audience while eating: "If you don't eat, it's not that I won't give it to you." After the TV series was broadcast, this can was searched wildly by netizens.
The predecessor of canned braised pork is canned military products specially for the army.
From the packaging of cans, we can see the military characteristics-military green and black are the main colors; The original packaging was sealed without a pull ring, which was full of military flavor; The most telling feature is a full can of meat. For military supplies, meat is an important source of energy and the foundation of physical strength.
As a result, all kinds of energy-rich meat foods were put into military cans, such as beef, lunch meat, braised pork, hooves, etc., combined with the practice of braising in soy sauce, to form energy foods, which satisfied the luxury of eating meat in the north.
Fat and thin braised pork and hooves, large pieces of solid beef, lion's head with mellow sauce ... Every time you open a can, you will sigh that there is too much meat. When the meat eater saw this can, he probably couldn't walk, so he couldn't wait to deliver it to his mouth after opening the lid. White meat soaked in oil, a bite, soft meat, full of satisfaction.
Netizens use canned braised beef and potatoes to pour into a small pot for cooking. "It's delicious and delicious!" Source: Weibo screenshot
If you eat with a little patience, you will choose a bowl of hot rice, put the canned food with juice and meat on the rice, crush the meat and stir it evenly with the rice. The oil juice wraps every grain of rice, which can be called the next meal artifact.
What's more, take canned meat as the main ingredient, stir-fry with chopped green onion, potato, eggplant, noodles and so on, and wait for the smell of gravy to penetrate into the dish for five minutes, and a sumptuous dish will be finished.
People who are baptized by the culture of "fresh food first, not eating from time to time" think of canned food that has been dusty for a long time in a special period. But it is also these cans that have become the most comforting food in a special period.
Of course, in a special period, merchants think more comprehensively than you do: some canned merchants put on shelves various military foods such as individual self-heating food, individual ready-to-eat food, normal temperature collective food, compressed dry food and so on. Among them, the emergency survival food set claims to meet the life energy required by a family of three 15 days.