The marinated meat is fragrant, reflecting the fat but not greasy, very popular with the public. Walking on the street, it can be said that where the commercial street is concentrated, there are always one or two brine shops, and when it comes to the end of the workday, groups of three or five, over the meat addiction, buy two burnt cakes, and then buy 10 yuan of brine meat, life is perfect.
Speaking of brine meat, the first thing That Xinxiang people think of may be Luo Pot Meat, Which is on a par with Niu Zhongxi Baked Cake, since they are all famous foods, there must be a certain history and story. Yes, Luo Pot Meat said far away, it is about 1944.
In 1944, there was a person in Xinxiang who sold brine meat, opened a shop in Xinrong Street, his brine meat was more delicious, but the shop had no signboard, only knew that the owner was called Xiong Mingyue, hunched over, and was a luo pot. So people called his brine meat Luo Pot Meat, and Luo Pot Meat spread like this.
In fact, Xiong Mingyue is not a native of Xinxiang, he is from Huaxian County, born in 1918. In 1934, due to the compulsion of life, Xiong Mingyue came to Xinxiang to join his cousin Xiong Chunru, who sold sauce meat hygiene. Xiong Chunru's family's technology of making meat is ancestral, but the uncle and nephew barely make ends meet together, it is difficult to maintain, in 1944, the two separated, Xiong Mingyue opened a shop in Xinrong Street, Luo Pot Meat was born.
In the blink of an eye, 26 years later, the descendants of the Xiong family passed down the Luo pot meat, and now in the south of jiefang Road Plain Park, luo pot meat is still in full swing. What makes Xinxiang people wonder is that after so many years, is there no brine meat to compete with Luo Pot meat?
Yes, there must be, but there should be no more famous than Luo Pot Meat.
When I came to Xinxiang, I went to Luo Pot Meat to taste it. I didn't know what Luo Pot Meat was before, but I was disappointed to see it, isn't this pork head meat! I remember that when I was a child, I rarely ate meat, there were people in the village who sold cooked meat, and I drooled when I smelled it, but after all, I was too poor to even pay fifty cents, only the share of the eyes.
In junior high school, I couldn't even afford to eat, let alone meat, and when I saw someone pushing a cart to sell cooked meat, I couldn't wait to go up and take a bite.
With the passage of time, the interest in pork head meat has not been as strong as it used to be. But since you're here, let's get a piece of pork and taste it.
I forgot how much money a pound, but put it in your mouth, you don't say, it's really different.
Luo Pot meat does not have a little fishy smell, but has the strong aroma of meat, and the fat meat does not feel a little greasy in the mouth.
When chewing, I have the urge to eat another piece.
Really good!
Lingering in Xinxiang for decades, I have also eaten brine meat from other homes, such as Xiaozhuang cooked meat, Zhang Ji cooked meat, Xu Ji cooked meat and so on. When friends get together, don't want to buzz in the restaurant, buy some cooked meat, peanuts and rice, and drink two sips quietly at the hotel.
Xinxiang Zhang Ji's cooked meat is still good, especially when it is hot, and it can eat a feeling that surpasses Luo Pot meat. However, if it is cool, compared with Luo Pot meat, personal feeling is still inferior.
After work, I had two dollars in my pocket and often went to a delicatessen shop to get over the meat addiction. But one day, suddenly I was not interested in brine. Because I learned by chance, many raw materials for brine meat are imported from abroad.
There are more pork, pig's feet and pigs from the United States and Brazil.
Although there is no very official figure at present, there are still many foreign raw materials in the industry.
Although pigs are the same pigs, they eat foreign pigs into the water, and they have no appetite.
So far, I have eaten less. The reason why I still eat it is because I figured it out. When I talk to foreign friends, I know that it is not that they do not eat, but that they do not do.
Foreign countries are good at eating raw meat, pork, pig's feet, pigs in the water, they can't move at all.
Another student who studied abroad said that he had made brine meat abroad, smelled the aroma, and foreigners also drooled and joined the eating team. So, I was relieved and started eating the marinade again.
The marinated meat is really in line with the characteristics of Chinese, and it is used to the fullest. But sometimes I think about it, why can a Huaxian person come to Xinxiang and be able to do the brine meat to the extreme, and Xinxiang really does not have brine meat to compete with Luo Pot meat? If you know, please leave a message, be sure to try it.
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