Stepping into the twelfth lunar month, the pig-killing rice in Yunling will become a gathering place for Yunnan people. In Pu 'er, located in the south of Yunnan, stockaded villages are always the busiest in the twelfth month. With the distant relatives and neighbors who go out to work in school returning home one after another, Hani, Yi and Dai people who live in Pu 'er will be surrounded by joy in the twelfth month.
Li Qixie, a well-known writer in Pu 'er Jiangcheng, told the all-media reporter of Yunbao Travel that Pu 'er's pig-killing rice, like killing pigs and eating "eight bowls" in many places during the New Year, pays attention to the excitement of family reunion. Every year before, the phrase "Hurry up, kill the pigs and eat them" can make Pu 'er wanderers in other places excited.
Behind the touching local accent lies China people's attachment to their relatives in their hometown. Li Qixie said that in Pu 'er stockade before the Spring Festival, no matter which family kills pigs and cooks pig rice, neighbors from far and near will come to "help". In the pig-killing population, there was a murmur that "sweater for cloth is not to harm you, but to be born to eat …", followed by "white knife goes in and red knife goes out" and a hearty "busy"!
Li Qixie said: "Pu 'er's pig-killing rice has a special dish that is unique to Pu 'er and is called mixed red." Mixing red, which means "thriving", is actually the first pot of fresh pig blood received when killing pigs. Li Qixie told the all-media reporter of Yunbaolv that in order to eat fresh, the production of "mixed red" pays attention to the fact that fresh pig blood can't coagulate and precipitate. The chef who makes mixed red needs to stir the hot pig blood all the time to remove the "bloodshot and blood residue" in the pig blood, and then add the seasonings such as roasted pork, peanut powder and coriander after the bloodshot can't coagulate and the pig blood is sticky.
It is also a technical job to scald, shave and burn the hair of a young pig with clean blood. In Pu 'er, boiling hot pot water and flourishing firewood pile are necessary "weapons" to clean up Nian pigs. Amid the fog, the men who kill Nian Pig need to take advantage of the heat of boiling water to cut off the pig's head and trotters first, and burn the fluff with the flourishing fire of firewood pile. After scraping, they can divide different meals according to different parts. Li Qixie said that in the past, because of poverty, meat could only be eaten once during the Chinese New Year. Therefore, in addition to "relieving cravings" during the Chinese New Year, pork intestines should also be used to pickle sausages and pork belly to pickle bacon. Every time after the pig is killed, the mothers-in-law at home will gather in one place, filling sausages, curing meat, boiling water to wash vegetables, cutting vegetables and cooking New Year's rice ... The "pig-killing rice" made by the lively gathering brings not only the "flavor of the year" in full swing, but also the joy of gathering relatives and friends. This is the "sense of ceremony" for China people to celebrate the Lunar New Year.
No matter what kind of practice, it is the meaning of killing pig rice that family and friends sit together and talk about the happy things in the past year and get together happily for the New Year meal!