The origin of eating braised pork on February 2 nd

On the second day of the second lunar month, the day when the dragon looks up, and the food on the second day of the second lunar month, there are great differences between east, west, north, south and China, and everything is available.

Braised pork is a special snack in northern China, which is mainly composed of cold noodles and bean jelly made of starch, supplemented by sesame sauce. It is popular in Jiaoliao, Hebei, Henan and Tianjin, and distributed in Dalian, Yantai, Dandong, Xingtang, Dingzhou and Tianjin. Dingzhou people "eat braised dishes from ninety-nine to the moment they leave."

In different places, the practice of braised pork is different. Yantai and Dalian stews are made of sweet potato starch, Hebei Xingtang and Dingzhou stews are made of lean pork and yam powder, Henan Yuzhou stews are pressed into semi-finished vermicelli with special sweet potatoes, and Dandong stews are made of starch. Seasonings include shrimp oil, sesame sauce, garlic juice and so on. Braised pork in Yuzhou has formed an industry, and it is mass-produced by assembly line. There are brands such as Shengtian Braised Pork, good sister-in-law Braised Pork and Laoyu Braised Pork.

According to legend, JD.COM Yang, a famous person in Dengfeng in Qing Dynasty, a right assistant minister in the Ministry of Rites and a minister in the Ministry of Rites, was born in a poor family when he was a child. Because there was no money to buy meat during the Chinese New Year, his mother cooked bone soup with vermicelli, and added minced meat, vermicelli and five ingredients to make a stew.