First, the regions vary. The meat is a famous snack in Jinan, Shandong. Dried pork rice is a famous dish in Jining, Shandong.
Second, the cooking method is different. The meat is first marinated and colored with a variety of spices and seasonings, then fried, and then simmered in a special soup. It can be served with a lot of Along with the vegetarian dishes, the vegetarian dishes are bundled into small handfuls and stewed. The method of making jerky rice is to marinate and color it with spices and seasonings. It does not need to be fried. It can be stewed directly in a special soup. The vegetarian vegetables and the vegetarian vegetables of the meat are also bundled into small handfuls. Stewed in soup.
Third, the use of kitchen utensils is different. The meat is usually stewed in ordinary stainless steel pots. Dried pork rice is stewed in a special container called 甏.
Fourth, the taste. Relatively speaking, the taste of pork is drier than that of pork because it is fried. Furthermore, the difference in taste is the difference in spices.
If you have time, you can try Jining’s bèng ròu rice, which is delicious.
Bèng ròu (bèng ròu) rice is a traditional snack in Jining. Food utensils. As the name suggests, meat is cooked in a pot. Originated from the Yuan Dynasty. With the opening of the Beijing-Hangzhou Grand Canal, rice from the south was transported to the north by water. At that time, people ate meat stewed in pottery with rice, which had a unique flavor. So it gradually developed into today's jerky rice. With the development of social economy, jerky rice has been continuously improved and innovated, and a series of dishes such as fried rolls, gluten and eggs have been added. Today, jerky rice is still loved by most people in Jining, and jerky rice is also constantly developing and growing, and will eventually become Jining's leading snack.
During the Northern Song Dynasty, Shuibo Liangshan here became a gathering place for heroes. As Liangshan's reputation grew, the number of heroes who defected to it increased dramatically, and the amount of food cooked with ordinary cooking utensils became smaller and slower. The kitchen clerk had no choice but to use a big pickle pickle (beng) as a cooking utensil. Put large pieces of pork belly in the pot, add old soup, fill with green onion and ginger, and add appropriate seasonings. Place the pot in the dug hole, use dry firewood and charcoal as fuel, and simmer slowly over low heat until the inside of the pot gradually bubbles like agate. From all sides, the aroma of meat is tangy, and the carbon is white and the fire is dark. Take a large spoon and fill the bowl for each person, put the large piece of meat into your mouth, and when you close your mouth, the meat has slid into your belly. It is extremely smooth, but not greasy or greasy! Drinking a large jar of rice wine will make your mouth full of fluids and your intestines full of energy! Although it is not a delicacy, nor is it carefully crafted, eating large pieces of meat and drinking a lot of wine makes Sai feel as carefree and happy as a god, which further demonstrates the heroic spirit of the Liangshan hero!
As a result, the cooking technique of cooking meat with 町 has been passed down to this day. Add accessories such as pan-fried rolls rolled in oil, gluten-wrapped meatballs, tofu skin, kelp rolls, tofu and other accessories. The staple food is local high-quality rice, which is crystal clear and has a fragrant taste. The bowl is poured with juice and meat is added. This combination is called "dried meat rice" by the local people.