Original Authentic Style
In Sichuan and Chongqing, there are two senior brothers at each head
It's all laid out plainly
When it comes to pork, almost every place can list a few familiar flavors since childhood, but there seems to be not much difference, but whether it is stewed or stir-fried or burned or boiled, it seems that there are no flowers - except for Sichuan and Chongqing.
This is probably the place in China where you love to eat pigs the most, and you know how to eat pigs the most. The per capita pork consumption of the two good brothers "Sichuan" and "Chongqing" ranks first in the country - they have the general professionalism of "cooking and solving pigs" in eating pork, and truly "make the best use of things" and have no waste. From the loin and five flowers, to the blood and internal organs, everything is clearly arranged; From cold to hot, it can be marinated, smoked, cured, or sauced, whether it is barbecue or hot pot...... There is no dining table that can be separated from the second senior brother.
If there were no pigs, what would be the point of eating this hot pot?
Photo by Li Zhiyong
Sichuan people's fineness of pork, I'm afraid it can be regarded as unique in the world, simply put, the following terms, do you know what part of each is it? Walnut meat, arched mouth, heaven meat, eyebrow meat, sitting buttocks meat, two knife meat, head knife meat......
This is the simplest and simplest version of the guide.
Cartography / Joyoung
Walnut meat, roughly refers to pig face, braised vegetables, and wine, which is extremely affordable; Arch mouth, as the name suggests, is a pig's nose, or marinated or cured, home-cooked stir-fry, wine and rice; Heaven meat, also known as ladder meat, is roughly a circle of cartilage around the tooth stem meat, mostly tumbling in the hot pot; Eyebrow meat, a piece of lean meat weighing about a pound on the pork blade, barbecue is the most fragrant and tender, far better than tenderloin; Sitting buttocks meat, two knife meat, are located on the pig's buttocks to the hind legs, the head knife meat, basically is pork belly, these parts, how to eat, is far from the whole of the Sichuan and Chongqing people eat pork.
The first step of Ku Ding to solve the pig:
Eat from the belly, lower back, to the root of the thighs
If you want to see the stars sitting on the buttocks, you can start from Chongqing, and the Yangtze River goes west into Sichuan, about 250 kilometers, to reach the ancient town of Lizhuang in Yibin - the famous "Lizhuang White Meat" debuts!
A large slice of white meat with a lot of garlic is fragrant!
Photography / Shenzhen Foodie Squad
In 1940, more than 12,000 people from more than 10 cultural, educational and scientific research institutions, including the National Academia Sinica, the Central Museum, Tongji University, China Construction Society, the Institute of Literature of Jinling University, and the China Institute of Geodesy, moved into Lizhuang, making this small village a rear cultural center on a par with Chongqing, Chengdu and Kunming. Li Zhuang White Meat".
The white meat, which is larger than the face, is cut to a thin level to allow light to penetrate, and there is no lack of pleasure in eating meat. Diners grabbed one end of the white meat with chopsticks, flicked their wrists hard, and the half-fat and half-thin white meat tossed in the air a few times before wrapping around the chopsticks. Served with a bowl of paste-like dipping sauce made from garlic, chili pepper, Sichuan pepper, soy sauce and other secret sauces, the fragrance of white meat is refreshing and accompanied by a rich garlic aroma.
The thin and translucent slices of meat are as full and enjoyable as they are eaten.
Photography / Shenzhen Foodie Squad
By the way, the selection of white meat is "two-knife meat" - that is, the second knife meat after the pig killing master twists off the pig's tail with a knife, which is on the hind legs, with a firm texture and suitable fat and thin. Sichuan people don't like to eat pigs raised with feed, but pay attention to eating "grain pigs", and raise them to more than 280 catties, which is worth the master to show his knife skills.
The same piece of meat, when it arrived in Zigong, grew the KOL of Sichuan cuisine - back to the pot meat, which is really the biggest contribution of Yanbang cuisine, one of the three major gangs of Sichuan cuisine, to the Sichuan people.
Back to the pot meat, no one objects to saying that it is the most homely "king of Sichuan cuisine", right?
Photo/Visual China
The first selection of ingredients, in Sichuan, of course, is the best use of local pork. The traditional "Chenghua pig" is plump and tender, and it is most suitable for making back pot meat and braised pork, and the second knife meat is selected next to the hind leg and near the "cucumber strips" (a tender meat in the middle of the gluteus maximus muscle of the pig's hind leg). This piece of meat, the meat is tight and delicate, firm and firm, 6 points fat and 4 points lean, just like the charming baby fat, which is an excellent good color.
The meat is good, and the heat should be good.
Photo/Visual China
Rinse the skin and hair of this rare good meat, blanch the scallion and ginger under cold water, and then cut it into slices of meat with skin. Add some lard, don't have too much, fry the meat slices until you spit out the oil slightly, roll it up and make it a lamp nest. When seasoning, there are several major schools, which can be described as watercress pie, pickled ginger pickled sea pepper pie, and sweet sauce pie...... Nowadays, most Sichuan people like to mix and match, dried chili, chopped bean paste, ginger rice, garlic rice, and sweet noodle sauce are all matched. Just such a bowl of back to the pot meat is enough to make five bowls of rice.
Back to the pot meat, slices with skin are the best!
Picture / Picture Worm Creative Photography / Mamba Creative
As for pork belly, it is too common in Sichuan, the land of abundance, how to eat it? Okay, the steaming bowl is white.
In fact, the fastidious Lao Sichuan people don't just take a piece of pork belly at random, but also have to be "third-line meat", close to the neck, fat and thin are even more obvious. Different from plum cabbage and meat, roasted white must be based on Yibin sprouts, at least it must be a local salt vegetable to have that fresh and sweet taste.
Salty roasted white, in addition to salty and oily, but also have the freshness of sprouts
Photography / It's Zhang Zhang
If the salted vegetables are replaced with glutinous rice, and the bean paste is sandwiched between two slices of fatty meat, steamed and eaten, this becomes the dessert of Sichuan cuisine: sweet roasted white, also known as sandwich meat - yes, the dessert of Sichuan people can also be fatty pork slices; This is not over, if you don't use bean paste, but roll up the meat slices and roll a red date in the middle, it will become longan meat, which is also a dessert.
Sweet roasted white, the energy bomb at the New Year's banquet.
Picture / Picture Worm Creative Photography / Xingtianya_007
Eat all the way from the belly to the hind legs, and what about the elbows and hooves? Don't panic, Sichuan people won't let it go.
Let's take a look in Chengdu first. Just in the center of Chengdu, Tianfu Square, Chengdu Museum, walk to the People's Park, there are countless museums with the name of "Lao Ma Hoof Flower". If the people vote for the city flower, the "old mother's hoof flower" can definitely enter the top five.
The most impressive thing is a bowl of viscous clear soup, and the recipe is similar to each other (the difference is in the dipping sauce). The pig's trotters are washed, roasted first, scraped off the burnt skin on the surface, and cut in half with a knife, which is a good meat for the mouth. After blanching the water, the smell is removed, and the washed snow peas are put into a casserole, stewed until soft and sticky, and glutinous and glutinous are particularly attractive.
Hoof flower soup and dipping water.
Photography / Shenzhen Foodie Squad
Want to change the taste after eating hoof flowers? Or starting from Chengdu, take Tianfu Avenue to the south, 80 kilometers, is the hometown of Mr. Dongpo Meishan. In Sichuan, this is, of course, the star of stars, and the eater of eaters. With the name of his old man, Meishan has a famous dish - Dongpo elbow.
Whether you want to eat the front hooves is not sure if you want to eat the hooves, but eating the elbow is definitely going to eat the front elbow of the second senior brother. Elbows, the method is just boiled, steamed, burned, but there is no special difference, to be delicious, always have enough heat, soft and rotten flavor. The local legend said that the practice of Dongpo's elbow came from his sentence "grass pearl through the heart", which happened to be heard by the cook as "and the grass is cooked through the heart", so the straw and pork knuckle were boiled together - but this is probably seconded by later generations, after all, it is clearly written in the local chronicles that this is a big dish that was improved in order to commemorate the writer in the Republic of China.
The elbow of the eastern slope of Meizhou is soft and rotten, and the texture is distinct.
Photography / Kai Li Chan
However, since it is a famous dish in Meishan, in addition to the fact that this IP is big, the taste is of course also somewhat special. Different from boiling hooves in other places, the hooves of Meishan are stewed and then steamed in a pot, and the seasoning is to start a new pot stove, chop the pickles, spices, and sauces finely, take the broth and fry it until it is sticky, and then pour the juice on the elbow, which looks refreshing, but is actually thick.
If you don't come to Sichuan, you won't be able to eat "pig's head"
In Sichuan, eating pig's head also has to go through an anatomy class.
Pig ears, too common, marinated, cut into thin slices, made into cold dishes, or on the street stalls, the central boss takes an ear, chops it and stir-fries it in rice, and it tastes creaky, crunchy, and fragrant.
Who can say no to a plate of pork ears salad?
Picture / Picture Worm Creative Photography / Army
As for the walnut meat (pork face meat) and arch mouth mentioned above, it is suitable for marinating or making bacon, and it is a hot item on the roadside stalls along with pig ears, and Tiantai meat shabu hot pot is the best. The more special one is probably the pork nose tendon, which Yibin people use to make barbecue.
In fact, this is not a traditional food, it is said that it has entered the mass diet in the 90s of the last century. In the past two years, there has been a big hit "A String of Life" - this is really a treasure that can only be discovered by Sichuan people, although the ingredients themselves are rare, but they have no taste, and they need to be assisted by heavy seasonings that Sichuan people are good at. Roasted and fragrant, the entrance is first crisp and breakable, and then it is not bound on the tip of the tongue, soft and glutinous, and all kinds of spices impact in all directions. In this way, in just 2 or 30 years of hard work, Yibin has become a leader in the Sichuan barbecue industry with this sharp weapon.
Roast pork nose tendon, it is not easy to find this special piece of meat.
Picture / Picture Worm Creative Photography / Fan Xiaozhe
Looking a little east, in Chongqing, there is also a barbecue king, which can fight with the nose tendons, that is-brain flower.
Chongqing people eat roasted brain flowers, the time is not long, probably from the nineties, Xu is the hot pot "HAN" is much more, I want to get a tin foil bowl, the ingredients and the hot pot base are almost the same teacher, heavy oil and spicy, roasted brain flowers are bubbling oil, the surface is slightly burnt, the inside is still delicate and white, clotted tofu in general. Over the years, it has also made a great name in the barbecue industry.
Brain flower, a strong contender for "saving flowers"!
Photo/Visual China
The same brain flower, Chengdu people are different, smashed and burned together with mapo tofu to make a "mapo brain flower". Brain flower and tofu, the main thing is a "two rabbits walking on the ground, An can tell that I am male and female". It's really hard to tell if you have less experience, but when you take a bite, it's full of surprises.
Pig blood and offal are also clearly arranged
I have said a lot, but I can't get enough of it. Isn't it a waste to eat pork and not eat sewer offal?
Let's look at Chengdu. The sky is still bright, the city stretches out in the morning star, and the streets and alleys, large and small, are steaming with white mist. Almost every store has a big stove, mostly facing the street, and the big iron pot is milky white fresh soup, and the fat intestines, pig lungs, and pig hearts are tumbling together with the pork bones in the soup.
A bowl of bean soup and rice should also have some fat sausages.
Photography / Xiao Chenju
"Boss, a fan, add a knot!"
It is a knotted pig's small intestine. Grab a handful of sweet potato flour, blanch it in the soup with a bamboo drain and cut pork offal for half a minute, put it in a bowl of soy sauce, monosodium glutamate, pepper, Sichuan salt, red oil chili, minced sprouts, and chopped green onions. Next, you can go to work, drink tea, and play mahjong with peace of mind.
Fat sausage, the source of happiness in breakfast.
Photo/Visual China
If you can't enjoy eating in Chengdu, then go out of the Third Ring Road and go to the surrounding areas of Chengdu. More than 150 kilometers to the north, you will arrive at Jiangyou City, the gateway of Chengdu. The specialty here is fat sausage.
In Chen Xiaoqing's words, "Jiangyou is the hometown of fat intestines all over the world, and people who love to eat fat intestines must go to Jiangyou once in their lives." For a breakfast of Jiangyou people, a bowl of fat sausage and a bowl of dry rice should be served, so that the unique fat of fat sausage and the fragrant glutinous glutinous rice are mixed between the lips and tongue, and then drink a sour soup prepared by vinegar, green onion and ginger to take away the greasy. The ordinary braised fat sausage looks amazing when it is smoked by the smoke here.
Fat sausages full of grease.
Photography / It's Zhang Zhang
Alternatively, you can head east from Chengdu. Just between Sichuan and Chongqing, the southern county of Nanchong City also has its own version of fat sausage rice. A bowl of rice, a bowl of vegetables, fat sausages are boiled in fresh soup with winter melon and radish. There are white boils, there are red boils, fat intestines are cut into shreds, even soup and rice, sighing and snoring, it is also a full meal. Leaving the south, I am afraid it will be difficult to find such a fresh, so fat, and nostalgic fat sausage.
Eating fat sausages is not enough to enjoy it? Well, the Sichuan people still have a way. Continue from Chengdu, which is particularly close, 60 kilometers to the west, Dayi County, where there are three famous things: Liu Wencai's manor, Jianchuan Museum, and Fat Intestine Blood.
Fat sausages always go best with the soup in the pot.
Picture / Picture Worm Creative Photography / Matcha is not sweet
Yes, Mao Xuewang is also a famous dish in Sichuan, pig blood sings the leading role, what he eats is a mouthful of spicy and smooth, and he appears in Dayi with the fat intestine, which can be described as double satisfaction and double happiness.
There is knowledge to do Xuewang: fresh plasma, add salt and liquor, and solidify it with water, then set a large pot and boil it slowly over low heat, do not boil, you must be patient. Then he took a small basin and filled it with spicy oil, which also floated on the surface of the pot. On the other side, there is still a large cauldron, filled with a thick soup made of fat sausages, pig lungs, and pork skin. What do you say about the soup? It has been thick to the extent of smoking people's eyes, and the partial birth is "one thing descends one thing", which is suitable for this bowl of blood.
Is there anything in this world that is more delicious than fat intestines and blood?
Photo by Ho Hung Chiu
Scoop a bowl of boiled Xuewang, pour a scoop of soup, cut the fat intestines into sections, blanch the soup for dozens of seconds, and then the same hot oil and spicy seeds, celery, coriander, green onions, crispy soybeans are in their places. It's amazing that the red oil that looks hot and spicy is actually very light. The soup is absorbed by the blood, and after being blessed with various condiments, there is a strange fragrance, even the soup with vegetables, and in the rice. Dayi people say "and turn, bibimbap", this is the right way.
After eating the fat intestines, what about the other baby offal of the second senior brother?
The hot kidney flower can also be regarded as a signboard of Sichuan cuisine.
Photography / Eurasia
For example, Zigong's famous "Qiaotou Santender", pork liver, kidney flower, and belly, what you eat is a crispy, fresh and tender and fierce stir-fry - there is pot gas, and it is not just the patent of the Cantonese.
When it comes to pork liver, there is one thing that has to be mentioned: the famous dish "liver paste soup", which is a superstar in traditional Sichuan cuisine. The soup of old Sichuan cuisine is not simple, and the degree of attention to liver paste soup is not inferior to another Sichuan cuisine's top brand of boiling water cabbage. Fresh and tender pork liver, remove the tendons and pound the mushroom, sift and drain it in a fine basket, and mix egg white, frozen lard and broad bean gouache with liver juice to steam a piece of smooth and delicious liver paste. The soup should be made with soup, and bamboo sun, cloud legs, egg yolk cake slices, etc., should be added to stimulate the multi-layered umami, and finally the liver paste is gently placed on the soup noodles. This soup dish can be described as light and light, clean and elegant, all the effort is in the liver juice extraction, liver paste steaming, without 7 or 8 years of effort, it is difficult to succeed.
In a hot cauldron, the meat and soup are tumbling together.
Photo by Zou Wanyi
Look, in order to serve the second senior brother well, the Sichuan people's processing technology more than 100 years ago has been close to molecular cuisine. Probably people living in Sichuan and Chongqing have such a self-evident consensus in their hearts: to eat, you must eat to the fullest, eat clearly, and live up to every bite of meat, then it can be regarded as a delicious life!