Where is the steamed pork with rice flour?

Steamed meat is a widely popular traditional dish in Jiangxi, Chongqing, Sichuan, southern Shaanxi, western Henan, Anhui, Hubei, Hunan, Zhejiang, Fujian, Guangdong and other places in China.

Steamed pork originated in Jiangxi and is mainly popular in southern China. Now it has penetrated into the national market and entered the international market, becoming the representative work of China condiment. Steamed meat is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and rice noodles are oily and rich. According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with mushrooms, old lotus roots, pumpkins, sweet potatoes and other vegetables.

Stories and legends of steamed pork with rice flour;

1, Jiangxi

Yuan Mei's "Suiyuan Food List" recorded steamed pork with flour: "Stir-fried yellow rice noodles with meat mixed with fine fertilizer, steamed with flour paste, and cushioned with Chinese cabbage. Cooked, not only the meat is beautiful, but also the food is beautiful. Go to see the water, so the taste is unique. Jiangxi people are also cooking. "

In Jiangxi area, it is a fixed traditional folk custom to eat rice noodles and meat on the day of long summer every year, which is called "supporting summer". Songshan Lake in Nanchang, Jiangxi Province, as the origin of steamed meat, still retains the oldest method of steaming meat, with vegetable leaves at the bottom. Cage-bed banquet, popular in Xinjian and Fengcheng of Nanchang, is a unique traditional banquet form featuring steamed meat. A cage of steamed meat is almost as big as a table, which is very overbearing. In Jiangxi, besides steamed pork, there are Toona sinensis powder, pasty pork, fried pork, smoked pork, sun-dried pork, crispy pork, fried pork and roasted pork. The richness of these forms of expression is rare in other provinces.

2. Chongqing

Chongqing Steamed Meat is one of the traditional snacks in Wulong, Chongqing and even Southwest China. According to legend, there was a county magistrate named Zhu in Wulong of Song Dynasty. This man's corruption and bribery made the people miserable, and the people could do nothing about him. At that time, the owner of a restaurant outside Yamen observed people's feelings and came up with a dish called "tying pig rope", which means "Zhu" by innuendo. He sliced the pork, chopped it, wrapped it in a thin leather bag and wrapped it in vermicelli, which means tying a "Zhu" rope and chopping it into meat sauce. When the news came out, everyone was in high spirits and wanted to chew "Zhu" and sulk. In this way, by word of mouth, the business of this restaurant is booming. One day, Zhu County officials also came to eat "rope tied", and the restaurant master quickly grabbed a handful of noodles and sprinkled them on it, and covered them with cages for steaming. Because it smelled delicious, the county magistrate asked what was in the cage. The master said it was steamed meat, which made the county magistrate drool and shouted, "Come on, open the cage and let the master eat some steamed meat." This time, Zhu Xianguan ate most of the steamed meat with a colander and then came to eat it every day. Later, after hearing the metaphor of steamed meat, he was so angry in the yamen. Since then, steamed meat has spread slowly and become a unique snack in Chongqing.

3. Hubei

"Steamed pork with rice flour" was popular in Mianyang in the old days (including Tianmen, Honghu, Qianjiang and Mianyang, now renamed Xiantao). Known as the "Hometown of Steamed Vegetables", it is one of the famous "Three Steams in Mianyang". The story of "Mianyang Three Steams" is a household name. According to legend, "Mianyang Sanxi" began with the story of Chen Youliang, the leader of the peasant uprising in the late Yuan Dynasty. At that time, on the eve of Chen Youliang's expedition to collect rocks from his hometown Mianyang, in order to comfort the soldiers and boost morale, army chefs were asked to cook some hometown dishes according to the word "Zheng", which meant victory in the expedition. The clever chef cooked steamed fish, steamed meat and steamed dumplings according to the meaning of "signing" and "steaming". Chen Youliang's wife, Luo Shi, washed and cut into pieces with a ready-made green vegetable and wormwood, steamed rice noodles with steamed fish with seasoning and served them on the table. All the soldiers like it very much and are full of praise. Since then, people in this area have followed suit, and on festive days, they also use "three steamed dishes" as a big dish to entertain guests.

4.henan province

In the late Ming and early Qing Dynasties, Emperor Chongzhen paid a private visit to the Ming Tombs (Feng Houling). It's getting late, and he lives in a farmer's shop called Ding. The kind Shi Ding couple are very hospitable. They took out the buckle bowl meat that they were going to eat at home for the New Year, processed it and gave it to Chongzhen. Chongzhen was very happy after eating. When Shi Ding and his wife told him that this was their ancestral steamed meat, they even missed the taste just now. It was sweet and salty. Fat but not greasy, with endless aftertaste.

When he left at dawn the next day, Chongzhen said to chef Ding, "It's wonderful to eat powder and meat; It is a great pity to come to Seoul without Hou Ling. It's a pity not to eat steamed pork with Shi Ding powder. " Later, Chongzhen told them his identity, and appointed Chef Ding as the head chef and followed him into the palace. Since then, steamed pork with Shi Ding rice noodles has been passed down to this day.

5. Hangzhou

Steamed pork is a famous dish in Hangzhou and enjoys a high reputation. Beginning in the late Qing Dynasty, it is said that its name is related to Quyuan Fenglian, one of the ten scenic spots in the West Lake. "Quyuan Fenghe" is located at the northern end of Su Causeway, where there are many lotus flowers. Every summer, the breeze blows on the face, and the flowers are cool, which makes tourists linger.

Steamed pork was then a chef in Hangzhou Hotel. In order to meet the needs of tourists to enjoy the scenery in summer, fried rice noodles and seasoned pork are wrapped in fresh lotus leaves of Qu Yuan Feng He and steamed. Its taste is fragrant, fresh, fat, soft but not greasy, and it is very appetizing in summer. Later, with the spread of the reputation of "Qu Yuan Feng He" in the West Lake, steamed pork with rice flour became a famous specialty in Hangzhou.