? There is a dish called Daobanxiang in Anhui cuisine.
? No bamboo makes people vulgar, no meat makes people thin. This knife board is fragrant, with fat and thin pork belly on it, distinct layers on it, and dried bamboo shoots on the bottom, so that bamboo meat can be eaten together, neither thin nor rotten, but also with the fragrance of camphor wood. Now there is also a theme restaurant named after "knife board incense", which shows how popular knife board incense is.
The formation of Huizhou cuisine is closely related to the unique geographical environment, humanistic environment and dietary customs of ancient Huizhou in the south of the Yangtze River. Huizhou's natural environment, with its shady trees, criss-crossing gullies and pleasant climate, provides inexhaustible raw materials for Huizhou cuisine. However, the mountainous geographical environment in Huizhou also brings inconvenience to the storage of ingredients, so there are many dry goods and pickled products.
Knife board incense, although an ordinary Huizhou local dish, was a big event at home at that time, and most of the meat would be preserved. When the jar is lifted, it will be hung on the sunny wall of the old house. The house is a house with a history of a hundred years. The walls are mottled and look bright because of bacon. This is the wealth index of Huizhou people in the old days. Most meat is more than two feet long, shining in the warm sunshine, giving off a different kind of brilliance.
When there are guests at home, or on holidays, take one from the wall, cut it into pieces, put it on a camphor board and steam it in a steamer. The greasy meat was sucked away by the board, which not only kept the meat salty and oily but not greasy. After long-term use, there are slight cracks on the board.
After steaming, the knife board is fragrant, and there is a reddish texture in the yellowish texture of pickled pork. Topaz-colored fat meat is connected with purple-red lean meat. The meat is delicate, and dense lines can be seen through the tips of chopsticks. Pieces of small square inches are stacked together obliquely, which is very beautiful.
? Knife is fragrant, and another way to eat it in Huizhou is to stew it with bamboo shoots.
? Huizhou is rich in bamboo shoots, fresh bamboo shoots have a natural fragrance, bamboo shoots have the function of oil absorption, and the faint fragrance of bamboo shoots also makes the fragrance of Huizhou knife board more intense. The selected bamboo shoots are the best ones produced in Wenshan Zheng, Shexian County. The most common way to eat them is to stew them in a pot with bamboo shoots, and then take them out and slice them together after cooking.
? In sunny days, the fat and thin pork belly is marinated and slowly dried in the sun, so that the meat gradually turns yellow and oily. The fragrance of the knife board hangs in a ventilated place and slowly dries.
The smell of knife board incense is neither salty nor light, neither oily nor greasy, and the curing time is not short, but it still has fresh energy. This is a skill and means.