Ma Shui Orange is a traditional famous fruit in Yangchun City, Guangdong Province. It is famous for its beautiful shape, bright color, thin skin, slag, few cores, rich juice and sweet fragrance. Loved by people at home and abroad, it is known as one of the four famous oranges in Guangdong and is famous in the Hong Kong and Macao markets.
Mashui Orange is named after it is produced in Mashui Town, Yangchun City. According to historical records, Mashui Orange is also called Yangchun Sweet Orange. It is native to Tangyan Village, Mashui Town, Yangchun City. This area is a layer of accumulation along the Moyang River. The semi-sand soil layer is several meters deep. The soil is fine, soft and fertile. Very suitable for the growth of orange trees. Planting began here in the late Ming Dynasty and has a history of more than 300 years. Because its maturity period is from mid-January to early February, it is known as the latest-ripening citrus in Guangdong. It has the market advantage of "no one has it but I have it". In 2004, Yangchun was officially named the "Hometown of China's Horse Oranges" by the country. After the expert committee of the China Fruit Distribution Association, the "Chunnong" brand Horse Oranges (Yangchun Sweet Oranges) were awarded the "Chinese Famous Fruit".
Ma Shui Orange is a variety of tangerine. It is a small tangerine fruit with high sugar and low acidity. It is thick and easy to manage, bears early and has high yield. The fruit is oblate and medium in size. The average fruit weight is 40-60 grams. . The peel is orange***, the pulp is orange***, the flesh is tender and slag-free, and each 100 ml of juice contains 11.8 grams of sugar and 0.6 grams of acid. There are two varieties: one is called "October Orange", which matures in late October of the lunar calendar; the other is called "Nian Orange", which matures around the 20th of the twelfth lunar month. Every New Year's orange comes on the market, it's the eve of the Spring Festival, every household will buy some to taste after meals, and also use it to send New Year greetings and signal "good luck in the New Year." Among the gifts that people receive during the Spring Festival, horse water oranges are also indispensable, which means wishing each other "good luck" and "good luck". In the citrus base Guigang Town, in the past not every household had citrus, but instead every household had yellow peel.
Guigang Huangpi is cultivated in a traditional way. Most of the ancestors planted it and the younger generations share it. This kind of Huangpi requires Huangpi seedlings to be cultivated for 5 years before they bear fruit. Later, the younger generation adopted scientific grafting, which is the simplest method. The method of grafting is to find a branch of a yellow-barked tree that has already bear fruit, wrap it with a ball of wet mud, wait for it to take root, cut off the branch, and then plant it. This branch multiplication method is called "barking". It bears fruit all year round. The location for planting yellow bark is mainly on the side of residential houses or on the slopes at the door of the house. This location plays a role in beautifying and protecting the house. Since every household in rural areas raises poultry and livestock, the excrement of pigs is drained to the head of the yellow bark tree, and the pigs can be raised freely on the ground. Chicken manure and domestic garbage are basically poured into the head of the yellow bark tree. Therefore, the yellow bark tree does not need to be fertilized. It is usual to inadvertently apply organic fertilizer. Also, there is no need to spray special foliar fertilizer, but it is inadvertently applied. Foliar fertilizer and insecticide. When a part of the fruit is almost ripe, an acquaintance in the village will pick the ripe ones and eat them. The owner will pour the stored human urine on the yellow bark tree to prevent "not eating until they are ripe". People passing by smelled the stinky urine and didn't want to pick it. The yellow bark tree where the urine was splashed was insect-free until the whole bunch of yellow bark was ripe. In addition, it was a rainy day and washed clean before picking. This is the authentic Guigang pollution-free organic yellow bark. The skin is very delicious and juicy, and even the skin can be eaten, unless the yellow skin produced in this environment is bitter and dry.
It is very meaningful to be able to taste the authentic Guigang Huangpi in life, because Guigang Huangpi is rarely bought in the market. Historically, it has been self-sufficient or used as specialties to give to friends. Although every household has But most of them only plant one or two trees. Nowadays, every household grows citrus. Driven by the economic benefits of commercialization, the farmland in Guigang is very expensive. Many farmers have eliminated the yellow bark trees and planted citrus, which will make them rich. Guigang is located in the Xishan Mountains of Yangchun City, and most farmers live in the mountains. Since there is no large area of ??flat land available, the villagers have to dig some small areas of water in front of and behind the houses in the mountains, usually about 2 meters to 3 meters in diameter. Store water, put an appropriate amount of grass carp fry before and after the Qingming Festival, and then put some green vegetables, banana leaves and other weeds, wild rice, etc. in the Taipa from time to time to feed until the eve of the Spring Festival or the next year when fishing, you can eat several kilograms. Or a large catfish weighing more than 10 kilograms.
The Guigang people’s fish farming in Xiaoshuidang is related to the practice of some villages in the west of Yangchun City using rice fields to raise fish and the ancient custom of using fish to improve the soil south of the Xijiang River in Lingnan.
At the end of the Tang Dynasty, Liu Xun's "Lingbiao Luyi" recorded: Farmers south of the Xijiang River bought grass carp fry and put them in the fields when the spring rain accumulated water. After a year or two, the grass carp grew up and ate the weeds uprooted. If it falls off, barnyard grass will not grow when planting rice in the future, and it can also "harvest fish profit... This is the best way to improve the people." It can be seen that using the feeding habits of grass carp to remove weeds and improve the soil, and to make dishes, is to kill two birds with one stone.
To make Taipa fish, it is usually cut into pieces and cooked in an iron wok or clay pot. Taipa fish has a delicious texture and rich meat but not fat, which is different from the grass carp raised in other fish ponds. This advantage is related to the following factors: first, the fish grows for a long time; second, the fish eats grass feed for a long time; third, it flows for a long time The water quality of Shankeng water is pure and pollution-free; fourthly, Taipa is small in area and has sufficient nutrients; fifthly, it has a single variety, without competition among different species, and has sufficient time to grow and thrive.
Taiga fish has become a well-known delicacy, and it is also a great gift on the eve of the Spring Festival. Guigang Zhulu is famous far and wide, and the most famous one is "Wangtian Zhulu" which has been passed down from ancestors for many years. The cooking method is: 1. Take a live pig weighing about 150-160 pounds, kill it, take out the pig blood and remove the hair. 2. Wash the top and bottom (i.e. pig internal organs), remove the ribs, break into thumb-sized pieces, marinate and fry until half cooked. 3. Mince the pork into pieces of about 3×5×2.5 cm. 4. Condiments: local rice wine and soy sauce, 1 jin each, 2.5 jins of peanut oil, a bottle of Nanru, and one or two homemade spiced star anise, Amomum villosum and tangerine peel powder. 5. Marinate the pork with the above ingredients, put it in an iron wok (without adding water), and simmer over high heat for half an hour. 6. Put the pre-fried pork ribs, pork blood and pork blood into the wok, mix well, and simmer for about 30 minutes. When you see the pork trembling in the wok, it is hot enough and can be served on the plate. The pig meat made in this way is delicious, fat but not greasy.
Zhuzilu is also called Ao (European) Zhulu, the name of the recipe. After bleeding the original pig, pour the pig hair with boiling water. While drenching, shave the hair. The knife should be sharp. It is best to blow the hair and break the hair. Even the sticky layer attached to the fur should be shaved off at once. Once the water is rinsed, the body will be shaved off. If the skin is smooth and beautiful, it can be disemboweled. Cleaning the pig's internal organs requires some hands-on skills and patience when cleaning the intestines. The heart, liver, lungs, kidneys, and pork loin and belly must not be missing at all, and then the bones and meat are removed and chopped into pieces for later use. Note that the meat should be cut into both fat and thin, and fat and thin must not be separated, which will make it difficult to neutralize the taste. The offal should not be cut into pieces for home stir-fry. Make sure it is square and chunky, and don’t be petty. Even if it is raw, it should have some weight. This can It's a nice contrast to the lumpy pork. Now it’s time to soak the ingredients. Stir the chopped pork offal and pig heads and knuckles evenly. Use a vessel to hold the ingredients. Usually, put in appropriate amounts of small pieces, star anise, tangerine peel, ginger slices, etc., add some five-spice powder, and be sure to add oil. Use high-quality original products, add some sesame oil, and make it smooth. When serving pork loin in bowls, use a general-purpose No. 2 clay bowl and never use a plate. Serving pork loaf on a plate is like using chopsticks to eat Western food. You will lose your sense of elegance. It is secondary to the difficulty of dissipating heat in the bowl. What is important is that you can enjoy it. That kind of simple mountain folk spirit.
Because Zhuzilu should have been created by the mountain people of Yangchun, and they were the mountain people of Xishan (Guigang). At that time, the Linsen Road in the Xishan area was narrow and the transportation was inconvenient. It was very inconvenient to go to the market to buy pork. If you wanted to have a meal of pork, you had to get up early and go back late for a day's journey to buy it at the market. People had no choice but to take the risk of slaughtering pigs privately, slaughter the whole big pig, and divide the matter among themselves. However, the group of people responsible for butchering the pigs had to eat a meal of pig offal as reward. Non-butchers were not allowed to eat, and the children would inevitably cry and make noises after seeing this. Most of the pigs were slaughtered by uncles in the village. When they saw this, they did not reward themselves. They simply boiled the pigs in a wok and divided them into portions immediately. Adults and children could satisfy their cravings immediately, and "boiling pigs" became famous from then on. Later, when people had too many mouths, it often happened that there were too many people and there were too few. So the pigs were cooked in separate households. If a big pig could not be eaten by the whole family, it would go rancid, so suckling pigs (piglets) were used instead. It was found that its taste was more tender, more fragrant, and less greasy. From then on, "Zi Zai Lu" became famous in Xishan. More than 30 years ago, it could be compared with today's Manchu-Han Banquet.
It has been more than ten years since Pig Zai Lu walked out of the city from Shanwawa to the wine bar and became popular in the Yangchun catering tourism industry. There are many reasons, such as the appearance, simple and affordable, and rich taste. , food without getting tired, suitable for all ages, etc., which are very suitable for Yangchun people's massive enthusiasm for drinking large glasses of wine and eating large pieces of meat.
After all, mountain people are mountain people. The legacy of the so-called Liangshan heroes has persisted through the ages. Even if Western civilization has intervened in our living order, the meaning of "fish and meat" expressed on the wine table is still irreplaceable, and pigs Zailu has become an outstanding representative of "meat".
The reason why Pig Zailu can quickly become popular is because of the word "harmony". All the flavors of pork, pork knuckles, pork liver, pork kidney, and pork offal are unified in one bowl. All kinds of flavors It is precisely in this kind of neutralization that an all-round synthesis is achieved, allowing people to see the whole pig at a glance.