Why is the "fish-flavored shredded pork" without "fish" so named? Shredded green pepper, shredded black fungus, red carrot and red pepper, shredded lean meat and winter bamboo shoots. (Explain or correct what I just said) I mean ... where are the fish? Come on, who came up with the name "the sheep sells dog meat"? Come out, I promise I won't hit you! In fact, the name "fish flavor" is not groundless. There is indeed a legend about the origin of this food related to "fish". Why is the "fish-flavored shredded pork" without "fish" so named?
According to legend, many years ago, a family in Sichuan loved fish very much, and the method of cooking fish was very unique. They are best at seasoning fish with onions, ginger, garlic, soy sauce, vinegar, pickles and wine to make it smell fishy. One day, a woman just cooked fish and found that there were more ingredients in the pot today, as well as leftover ingredients and fish soup. It's a pity to dump it, so she decided to fry other dishes with these ingredients. As soon as the food was served, her "xianggong" came back. Maybe she is too hungry. After the man brought it, she began to eat. A woman wants her husband to eat something else, for fear that the new dish won't taste good. Later, she saw her husband simply grab it and the food soon bottomed out. Her husband kept asking what it was and said it was delicious. The woman was relieved and told her husband that it was fried fish. This is how fish-flavored stir-fried dishes are handed down.
Later, Sichuanese became keen on this unique frying method, so "fish coriander", such as fish-flavored shredded pork, fish-flavored shredded pork and fish-flavored eggplant seeds, became popular on Sichuan menus.
However, in addition to this rumor, there is another saying that the so-called "fishy smell" is actually a beautiful mistake. It turns out that there is a cooking technique in Sichuan cuisine, which is to cook with spicy bean paste and Sichuan-specific ingredients. The produced Caicai has a strong fragrance and a long aftertaste, which is called "lingering fragrance series". So "shredded pork with fish flavor" should be called "shredded pork with lingering fragrance". Until the 1970 s, the menus of major restaurants were marked with "Liuxiang shredded pork".
In fact, compared with many famous dishes in China, the history of fish-flavored shredded pork is not far away. Even Chengdu Tonglan 1909 edition contains 1328 kinds of Sichuan cuisine, and there is no so-called "fish coriander". The real name of "shredded pork with fish flavor" is actually a special chef of Chiang Kai-shek during the Anti-Japanese War. It is said that his cooking skills were actually inspired by the dish of pickled pepper and shredded pork.
On the other hand, the dish of fish-flavored shredded pork seems to be very common no matter how you look at it. Compared with many famous dishes, the ingredients are not expensive or complicated, but it seems to depend more on the chef's skill! You know, to cook a dish that looks like a home-cooked dish, it's a test of craftsmanship!
Fish-flavored shredded pork is like this! First of all, when cooking fish-flavored shredded pork, the meat you choose must be three points fat and seven points thin, so that the shredded pork will not be too hard, too oily and too greasy. With winter bamboo shoots, black fungus, pickled peppers and other ingredients, seasoned with salt, sugar, vinegar, onion, ginger and garlic, the fish-flavored shredded pork is not only bright in color, but also sweet, salty, sour and fragrant. After the entrance, the shredded pork is tender and smooth, and the black fungus winter bamboo shoots are crisp and tender, mixed with the flavor of garlic, onion and ginger. Several flavors constantly impact the taste buds, which is called a taste feast.
But is this fish-flavored shredded pork really the fish-flavored shredded pork during the Anti-Japanese War?
I once read an article about this, saying that the authentic fish-flavored shredded pork of the old people is actually shredded pork and pickled peppers, and there are no other ingredients. After eating in one bite, the shredded pork is soft and tender. Later, in order to save costs, restaurants began to increase side dishes and gradually entered the family.
In other words, for those of us who live in honeypots, even the whole piece of fish-flavored shredded pork is not expensive, and its taste is so delicious that it is not difficult to satisfy our desires from time to time. However, this dish was named during the War of Resistance against Japanese Aggression period. In those days, it may not be so easy for people to eat this meat dish once.
Although I am a junior, I am deeply moved by the life of the older generation during the Anti-Japanese War. A few years ago, Jianzhou Museum held a large-scale cultural exhibition with the theme of War of Resistance against Japanese Aggression. When Japan invaded China, we not only got a lot of trophies, but also got a lot of anti-Japanese porcelain, which are very important historical sites.
For example, this plate of "saving the country with blood and fighting to the end" was one of the first-class cultural relics exhibited at that time, and it was one of the porcelains of "saving the country with blood and fighting to the end". As far as the appearance is concerned, although unlike those ancient imperial porcelains, there are gorgeous paintings and no special enamel, the words "save the country with blood and fight to the end" are enough to make people feel vigorous and hit it with one blow!
What makes me curious is this exhibit, Manu's bloodthirsty wine glass. The whole piece of glass is not luxurious, but the shape is dignified and simple, with decorative patterns on the soles and elegant painting on the edges. Looks beautiful and generous. The most striking thing is the five characters "Japanese slaves are bloodthirsty" on the glass body, which are strong in font, showing the belief and determination of the people at that time to resolutely crack down on the aggressors. Looking at this cup, it seems that the martyrs who once drank poison to quench their thirst and served the country in difficulties and hardships are still vivid and touching!
Despite such hardships, the revolutionary predecessors have confidence and conviction, bravely killed the enemy and worked hard, so that our younger generations can live a life of food and clothing.
Since we have lived a rich life, how grateful should we be to put a plate of fish-flavored shredded pork that was once fresh in people's memory on this domestic porcelain?
Anyway, it's a little hard to control myself when I look at this plate of fish-flavored shredded pork standing tall like a mountain of meat. Under the "mountain" is a piece of red water, while on the "mountain" is colorful. Now a beautiful landscape painting comes into view. The rich "fish flavor" composed of shredded pork and pickled peppers makes people feel trance instantly, and seems to have the illusion of "eating fish". Who cares if he wants a side dish at this time? The softness of shredded pork, coupled with the crispness of bamboo shoots and fungus, gives the jaw a wonderful touch, and the sweet, sour and salty taste stimulates the taste buds from time to time, which makes people's appetite open. In the process of swallowing, I have to say, "thank you for giving us such delicious food!" " Really, this is what I want! "