I:.

The origin of the "pork" is said to be related to the public sacrifices in ancient times. It is said that after the ancient public sacrifices, the sacrificial meat should be cut into long squares and distributed to the people who participated in the sacrifices, and because this kind of rectangular meat must be tied on the green cattail grass or horse rushes when it is divided to form the form of "tie the handle", so it is called "handle the meat". Those who participated in the festival took the meat home and ate it stewed in sauce, which gradually led to the creation of this specific and delicious food. In fact, the meat as a snack, in addition to Jinan, there are other places, but Jinan's meat is unique and most distinctive. Jinan's handle meat, meat should be fat and thin, a catty cut into several pieces, tied into a handful of twine, immersed in soy sauce, fiercely open the pot of slow simmering --- its fat and not greasy, thin and not faggot, the entrance to the mouth has a mellow aftertaste.

Jinan people quite a lot with the Lu people's boldness --- perhaps, Jinan people eat the meat, the most most can reflect this bold character: meal stalls, choose a seat, Lang said: "Boss, to two pieces of meat, a bowl of rice ......." And then like no one else, feast; or a few people to meet, everyone together, someone dashing said: "Go, my treat! Rice, dry rice, handle meat!" In short, Jinan people eat meat, eat into the mouth is delicious, embodied in the outside, is a bold and fastidious character disposition.

Second:

Bengjian meat is Jining's specialty snacks, some people also call it putzi meat, Bengjian meat rice is said to have originated in the Yuan Dynasty. With the opening of the Beijing-Hangzhou Grand Canal, rice from the south was transported to the north by water, and people in the north have been able to eat fresh rice from the south ever since. Jining was one of the largest land and water ports in the north of the Yangtze River, and was once known as the "Little Suzhou in the North of the River", so its food habits were naturally influenced by the south. The Beng Beng Pork Dry Rice is a local specialty that combines the characteristics of the South and the North and is rich in the heroism of Shandong. At that time, the clever Jining people to use the southern insulation performance of the pottery stewed meat and rice to eat together, a unique flavor, and gradually developed into today's Bengjian rice.

In the early stages, Beng Beng pork dry rice is a beautiful dish in Jining folk families, in folk circulation for many years, to the end of the Ming and early Qing dynasties began to enter the commercialization, some small merchants to make good Beng Beng pork dry rice into two baskets, picked up on the shoulder, one side of the dried rice, a charcoal stove stewed Beng Beng meat, walking down the street and alley shouting for sale. To the middle of the Qing Dynasty, there is a fixed position to operate, some of them set up a name, has continued to the 1950s, and later because the state banned the urban petty bourgeoisie, since the beginning of the Beng meat dry rice in Jining earth interruption, to the 1980s, the state proposed reform and opening up, some family, ancestral, newly created Beng meat dry rice have been out of the cage, Jining's Beng meat dry rice and the development of the red-hot.

Three:

Legend has it that at the end of the Eastern Han Dynasty, the world was in chaos. There is called Liu Bei Guan Yu Zhang Fei three, sympathize with each other, decided to worship "handle" (worship handle ha, meaning that is to tie the golden orchid oh, slang is to worship handle). Everyone on earth knows that Zhang Fei is a butcher, mainly slaughter pigs. Brothers worship also worship finished, the pork Xuanhua (is yellow cauliflower) tofu, get in a pot to cook. Han Dynasty, the people's diet is still very simple drops, many experts based on literature and field archaeology confirmed.

1, do handle meat, to choose about 1 catty white pork can be, not fat and not thin. A catty cut eight pieces, bushes bundled. The first two times, the second blood water broth. Into the altar, do not put salt all rely on soy sauce seasoning, fierce fire to open the pot of the fire stew, stewed pork fat is not greasy, thin not firewood. The first thing you need to do is to get your hands on some of the best products and services in the world, and then you'll be able to get your hands on some of the best products and services in the world.

2, Jinan's pork emphasizes the important role of soy sauce without salt. It is a selection of fat and lean pork, cut into long strips, tied into a handful with twine, boiled, and then stewed in soy sauce. (To add water)?

3, the wonderful thing about the pork is that there is fat in order to produce a good taste of fat but not greasy. Although the meat is simmered in thick oil and red sauce, it is not salty, just for rice. The rice and the meat are just the right combination to bring out the flavor of the rice and the meat.

4, the northern "handle meat" but do not add sugar, rectangular chunks, just soy sauce star anise in a tall jar stewed. The fire everywhere, an unsealed aroma overflowing. When it is hot, the meat with juice poured on the white rice, but also very sweet.

The so-called pork is cooked according to Confucius' method of "cutting the meat squarely", and the ancient teaching of "no sauce, no food" is used to cut the pork into squares. Roughly to the Wei, Jin and North and South Dynasties period, the square block became rectangular, to the Ming and Qing Dynasties, this rectangular meat was tied on the green bushes or Malus grass, and the formation of "tie to the meat" form, so it is called to put the meat. According to "Meng Zi - Diligent Heart", Gongsun Chou asked Meng Zi: "Which is better: chopped meat or goat dates?" Mencius said: "Chopped meat is the best.