It is the autumn of another year, the 29th day of the sixth month of the lunar calendar (August 7), which is also the autumn day of this year, and there is a custom of attaching autumn to the north.
At the tianfu Xizhimen old store, the staff is serving goods for Liqiu.
Beijingers, who have always paid attention to the seasons, began to prepare various meat dishes on this day. At the same time, it is accompanied by a quaint food culture, and the most popular thing in Beijing is the sauce elbow of the long-established sauce meat brand Tianfu.
Before the autumn, Xiaobian had the honor to walk into the production workshop of Beijing Tianfu Food Co., Ltd. to explore this delicious traditional production technique, as well as the origin of quality and reputation.
Before entering the workshop, the masters strictly follow the process for hand elimination and wind showering.
As soon as I entered the workshop, I saw that the masters of the Tianfu had already driven up and down with full horsepower, and in order to ensure supply, the workshop took turns to work overtime for 24 hours. Nearly 80 tons of sauce meat have been prepared for Liqiu to alleviate the shortage of supply in various stores.
In the microbiology laboratory, staff test the sauce elbow for food safety indicators.
The sauce elbow of Tianfu is delicious, in addition to adhering to the 280-year-old craftsmanship, it also adheres to the method of "enough heat", "fine selection of materials" and "enough materials" that have been handed down, so as to form the excellent quality of good work and good taste.
In the raw processing workshop, the bone removal operation is carried out to achieve no hair, no blood, and no skin breakage.
The Tempo sauce elbow takes at least thirteen or four hours to complete from splitting to bagging. Raw meat must pass 23 inspections to enter the factory, all using the front elbow of pigs with more meat and less tendons, and each elbow weighs about 2.5 kilograms. No skin, no hair, no bruises, must be fresh, and the hand must be elastic.
After 7 hours of sauce making, the sauce elbow with good color and flavor came out of the pot.
Song Zijun, the representative inheritor of the 9th generation of the Sauce Elbow Making Technique of Tianfu, is shaping the sauce for the sauce elbow from the pot.
Then the pork knuckle is put into the century-old soup and boiled. The sauce alone requires 18 processes, and the time spent is self-evident. It lasts 7 hours, and 2 pounds of raw elbows and sauce are made into 1 pound of finished products. In the sauce making process, 28 flavors of natural spices such as white nut, white root, grass fruit, grass nut, clove, galangal, inner fruit, and sand kernel are added.
After cooling hardening in the cooling warehouse, the sauced elbows are ready to be slitted and packaged.
Before cutting, the masters disinfect the work and utensils.
The master workers carry out vacuum packaging for easy preservation and independent sale.
It took thirteen or four hours before and after to make the sauce elbow, which has a smooth and mellow taste, no teeth in the mouth, and a bright black skin, milky white, and a well-organized appearance. Just as the so-called enterprise motto, "Tianfu Sauce Road, inheriting the wisdom of the millennium, opening up the prosperity of the world, integrity and harmony, having virtue and being chang, people's hearts are self-evident, the heavens are free, and I should abide by it" is a perfect interpretation.
Source Beijing Daily
Photo: Fang Fei
Edit: Shi Ning
Producer: Li Jihui
Process Editor Wu Yue