Yangcheng braised pork is a traditional snack in this area, with a long history and unique flavor, which belongs to one of the eight cooked meat products in China. Therefore, it is known as "Ruicheng braised pork, a must in Shanxi".
Among many braised pork shops in Yangcheng, Dongwa braised pork is the most famous. Dongwa, formerly known as Yao Yudong, is good at braising pork and is famous in three provinces. Shaanxi people say that Dongwa braised pork is at ease; Shanxi people say Dong 'e braised pork is delicious; People in Henan say that Dongwa braised pork has an endless aftertaste.
The raw materials of braised pork in Yangcheng are pig head, pig tail, pig elbow and pig's trotters. After the raw materials are washed and cut into pieces, they are put into broth, and more than a dozen seasonings such as pepper, aniseed, clove and cinnamon are added. This is the secret recipe. Then stew for eight hours, and the rotten meat soup is thick and fragrant.
The braised pork just out of the pot is full of fragrance. Chop it up and put it in a bowl. Pour garlic juice on it. The smell of garlic and meat mixed together. Take a bite and leave the fragrance in your mouth.
Locals are used to putting braised pork in cakes, which means Chinese hamburger in Tongguan, Shaanxi. Just baked golden brown steaming cake, poke a bite along the edge of the cake with chopsticks, clip the braised pork just out of the pot and eat it in one bite. Crispy skin and rotten meat are fragrant but not greasy.
Braised pork, usually cooked with pigs in water, is an ordinary thing, not as good as delicacies. However, what a wanderer who has been away from home for a long time misses most is the local food, that is, the taste of his hometown in the wandering wanderer's heart.
Graphic editor of food and Fiona Fang
Kebab tutorial