In the early years, the Slaughter of Pigs in the Northeast for the New Year was a must-have program for families. First tie the pig's four hooves to the case, in the midst of the pig's hissing, the pig killer stabbed the main artery of the pig's neck with his hand, watching the blood gush out one by one, I knew that the time to eat the white meat and blood sausage of the traditional Manchu cuisine in northeast China was coming.
According to anecdotal legend, the favorite food of the Qing Taizu Nurhaci is the three-inch square pork fat, which does not stick to other condiments and is eaten with a white mouth. This dish was later regarded as the highest food for the ministers, so that the ministers bribed the eunuchs one after another, two or two pieces of silver and a silk bag, and the minister could put the meat bag in the sleeve without eating it, which may be rumored and untested, but it is a fact that the Manchus love to eat white flesh and blood sausages. The white flesh and blood sausage Shenyang is most famous for the white flesh and blood sausage, which was created by the Manchus and carried forward by the Manchus.
The original name of the museum was Jixingyuan, located in Shenyang City, Liaoning Province. It was founded in 1874, the last year of the Qing Dynasty, and has a history of more than 120 years. The founder Naji has his ancestral home in Shenyang, and the Manchu is a white flag person. According to the habit of northeastern folk and Manchu people who like to kill pigs and eat white meat and blood sausages every New Year's Festival, Nagi tried to camp the "white meat blood sausage" dish in its shop, and gradually formed a unique flavor, resulting in customers gaining fame and reputation. At the end of the Qing Dynasty and the beginning of the People's Republic, that is, in 1912, the museum was officially listed. When the Japanese invaded Shenyang, the museum was moved to Beijing until 1957, when it reopened in Shenyang.
In the early years of the Republic of China, Naji's eldest son, Na Wengui, inherited his father's business and began to run the "Jixing Garden". Na Wengui expanded the "Jixing Garden" into a two-story building and renamed it "Najiaguan", officially hanging the golden plaque of najiaguan. In addition to the white meat and blood sausages that have always been favored by customers, the restaurant has added dishes such as altar meat rice, three sets of bowls, six bowls and six plates, and full table of Manchu, and the restaurant has grown to a considerable scale. After the end of the War of Resistance Against Japan, the restaurant moved from Shenyang to Beijing's Leather Pants Hutong. After liberation, with the strong support of the people's government, the descendants of the Na clan reopened the museum in Shenyang. Especially after 1979, not only was the golden plaque of the restaurant re-hung, but the traditional operation method was restored, so that more and more customers could taste the authentic Manchu cuisine of white meat and blood sausage.
The characteristics of the white meat and blood sausage in that restaurant are: exquisite selection of materials, fine production, and delicious seasoning; white meat is fat but not greasy, meat is rotten and mellow, blood sausage is bright, delicious and tender; with leek flowers, curd milk, chili oil, garlic paste and other condiments, more mellow and tender, hot people.
But what I want to say about the white flesh and blood of the farmhouse is more in line with the popular taste of the northeast people. First, mix the pig's blood with salt, pepper, onion, ginger and garlic into the pig's small intestine, not too full, but also need to make several holes in the blood intestine when cooking to avoid explosion. Stew sauerkraut with a large piece of bone pork blood sausage at the same time, and when the sauerkraut is soft and rotten, the pork is cooked thoroughly, and the blood intestine is broken and does not bleed, the pork blood sausage is fished out. The pork blood sausage is placed to cool thoroughly, the pork is thinly sliced, and the blood intestine is cut into thick slices evenly spread on the sauerkraut and served thoroughly, or it can be made into a hot pot and served.
Speaking of condiments, it is also the most important point, only need garlic paste soy sauce (referred to as: garlic sauce) a taste, the saltiness of soy sauce stimulates the aroma of white meat and blood sausage, garlic paste also dissolves the greasy white meat and blood intestines, and does not affect the original taste of white meat and blood sausages, it is really a match made in heaven.
Welcome friends from all over the country to Shenyang to taste the classic Manchu traditional cuisine of white flesh and blood sausage, what are the special foods in your hometown?