A few decades ago, there were no air conditioners, televisions and mobile phones in Jining. Every winter, children invite their friends to run on a wide and flat ground. "The days are short, the ends of the earth, and intimate friends are scattered." In the blink of an eye, children become adults, childhood playmates have their own families, and some people have long lost contact. Only the "Bengrou dry rice" hidden in the deepest memory can provide comfort for yourself.
Bengrou dry rice is a delicious food that has been passed down for hundreds of years, and there have been faults in the middle. Fortunately, this dish finally appeared on people's tables. For Jining people, Bengrou dry rice is not only a delicious dish, but also a source of good memories.
If we want to talk about the history of Zan meat dry rice, we have to talk about Liangshan's 108 heroes. Of course, there are only 108 Liangshan heroes in the Water Margin, and there are also Liangshan heroes in history, but there are not as many people as described in the book. Naturally, there is no such thing as 108 hero. However, it is said that this kind of bengrou dry rice has a lot to do with people in Liangshan.
It is said that at the beginning, there weren't too many people in Liangshan, so people in Liangshan didn't have to worry about eating, but later, after more and more people went to Liangshan, eating became a big problem for them. At first, ordinary cookers were enough for one or twenty people, but later, when there were hundreds of people, ordinary cookers could not meet the needs of Liangshan people.
The chef couldn't help it. It happened that the man saw the big pickled retort, and he wondered if he could use it to cook food. If so, he can solve the food problem in Liangshan. As a result, after this guy got it, he made a delicious dish-Bengrou dry rice.
In the Song Dynasty, there was no such delicacy as dried rice with mussel meat, only mussel meat. In the Yuan Dynasty, the Beijing-Hangzhou Grand Canal was opened, and rice from the south was also transported to the north. The rice made by Jining people with pottery is surprisingly delicious with Bengrou, so this kind of Bengrou dry rice appeared.
This kind of bengrou dry rice is not so delicate, nor is it delicious. Compared with those so-called delicacies, people in Jining, Shanxi prefer to eat dried rice with bengrou. Nothing is more comfortable than a family sitting together and eating a bowl of hot glutinous rice.
Zan rou gan fan has gone through four important periods.
The first period was the Yuan Dynasty. In the Yuan Dynasty, with the opening of the Beijing-Hangzhou Grand Canal, Jining people began to make Bengrou dry rice. In this period, the ingredients of dried rice with Bengrou were simple, with pork belly and rice as the staple food, plus some other seasonings. This is the original form of bengrou dry rice.
The second period is the late Ming and early Qing dynasties. Businessmen in the late Ming and early Qing dynasties were not suppressed as in the previous dynasties, which made the number of businessmen slightly higher. Bengrou dry rice is not too difficult to cook, it tastes delicate and can supplement a lot of energy. After seeing the advantages of Bengrou dry rice, these businessmen began to sell Bengrou dry rice.
At first, small traders carried two baskets with a pole, one for rice and the other for meat, and shouted through the streets. Later, after the business became bigger, some vendors bought shops and had their own brands, specializing in selling dried meat. This situation lasted until the 1950s, when the state banned the urban petty bourgeoisie, and the jerky in Jining stopped and then disappeared.
The third period was the 1980s. During this period, the country put forward the reform and opening up, so some old-fashioned dried rice and new-style dried rice appeared again in Jining. By the end of the 20th century, dried mussel rice had spread all over Jining, some of which had their own brand names and some registered trademarks.
Finally, modernization. 2 1 century, there were more side dishes and condiments for dried rice with bengrou. In a word, everything is a kind of meat and rice, and it is developing in a good direction.
Nowadays, the production requirements of dried rice with mussel meat are very fine, and there can be no impurities or inferior rice in the rice. Secondly, make meat. Good meat has its own secret recipe, and the proportion of spices is of course the most important. Neither too much nor too little, so the dried rice with bengrou is full of color, smooth but not greasy, and rich in flavor. Of course, keeping in good health is a must, and Bengrou dry rice is also rich in nutrition.
The main ingredients of Bengrou dry rice are rice and Bengrou, and some side dishes, such as tofu. Rice contains a little protein and water. Pork belly is pork belly. Pork belly is made of fat and thin meat, so pork belly can provide a lot of calories and protein, but it also has fat, followed by some trace elements.
Bengrou dry rice is delicious, but you should eat less. For people who like light food, it is enough to eat some dried meat properly, so as not to consume too much calories and fat, and it is not good to get fat.
Any food will experience the precipitation of years. These foods are processed and screened layer by layer, and the ingredients are carefully selected before they can be served on our table.
Retort meat was discovered by accident in Song Dynasty, and evolved into retort meat dry rice in Yuan Dynasty. After the rapid development in Ming and Qing Dynasties, it was accepted and liked by Jining people.
Nowadays, there are not only braised pork and rice, but also other ingredients prepared by some restaurants, such as tofu and eggs. In addition to the hotel's fixed collocation, you can also match other side dishes according to your own taste. Nowadays, the dried rice with braised pork is more and more diversified and has more and more tastes, so there is no need to worry about the problem that the dried rice with braised pork is too single to eat.
References:
Jining famous food bengrou ganfan