What are the characteristics and significance of An Steamed Pig?

When it comes to the four traditional Chinese cuisines, the first thing that comes to mind for many people is the long-established Huaiyang Cuisine, a regular guest at state banquets. After all, Huaiyang Cuisine, which is known for its finesse and focus on the ingredients themselves, is absolutely impeccable in terms of both appearance and flavor, so much so that many more people who mention the famous cuisines will only think of Huaiyang Cuisine, and forget the other cuisines which have a long history, just as Huaiyang Cuisine, but also have a long history, such as Cantonese cuisine, which originated from the Central Plains and developed over 2,000 years. For example, Cantonese cuisine, which originated in the Central Plains, went through more than 2,000 years of development until it matured in the late Qing Dynasty.

Cantonese cuisine, also known as Cantonese cuisine, is one of China's traditional cuisines and consists of three regional flavors, which are known around the world along with French cuisine, and even more so because most of the overseas Chinese from Guangdong are overseas, so the restaurants that are open abroad to show the world the Chinese cuisine are mostly Cantonese. Cantonese cuisine is characterized by the collection of a hundred of strengths to form its own family, with a wide range of ingredients and exquisite ingredients, can be innovative in the learning to meet the requirements of many discerning diners, Taste is mostly clear but not light, fresh but not vulgar, fat but not greasy.

The origins of Cantonese cuisine can be traced back to the early Han Dynasty more than 2,000 years ago, during which time the cuisine was constantly improved and innovated, and finally took shape in the late Qing Dynasty. Cantonese cuisine is influenced more by the local climate and geography of Guangdong, absorbing the culinary skills of foreign and even Western cuisine, and has become one of the most representative and influential culinary specialties at home and abroad in recent times.

Today we are going to talk about one of the representative dishes of Cantonese cuisine. Junan steamed pig.

Junan local expensive famous dishes

Junan steamed pig is a traditional local dish in Junan, Guangdong Province, the raw material is a whole pig weighing 50 kilograms, because of its high cost and therefore only have the opportunity to eat it at the local red, white and happy banquets. The host family cooks the steamed pig in Junan.

And the origin of Junean steamed pig is because of the Qing Dynasty scholar Li Wentian, after joining the civil service through the Manchu settlement Li Wentian because he saw the traditional customs of the local Manchu people, there is a good animal pig like to eat its meat customs, people die after killing the pig from the burial, will be boiled with water without any seasoning of white pork, in the local it is called the blessing of meat with the dead buried together, said to be able to bring good fortune for the heirs and grandchildren, the next generation. It is said to bring good fortune to the future generations.

It is said that Li Wentian, who returned to his hometown, brought back to Junean the food culture that he had seen in his travels over the years, and after that, Junean Steamed Pork has been circulating in the local area as a famous dish of great significance.

According to the local history of Shunde Junan Zhi? Most of them have roasted pig as a sacrifice to share the sacrificial meat, while Jiangwei (Junean) uses steamed pig? , in the local traditional custom, it seems that only on the important days of Ching Ming and Chung Yeung festivals, where ancestors and relatives are worshipped every year, a sacrificial ceremony is held in the ancestral hall to ask for the protection of the ancestors and to present offerings.

After the ceremony, the steamed pigs are then distributed by the respected elders of the village to all the families in the village, all for the purpose of seeking a peace of mind, so that all the people in the village can get the protection of the ancestors and at the same time also be able to **** with a full meal to enjoy.

With the ancient ancestral hall culture of all Ann steamed pig in the 1950s and 1960s, will choose to use a fat pig to make , at the time of war and food shortages, but the Chinese people in the bones of the ancient rituals of the respect or so they are in the important season, with the family saved a year of delicacies to make out of the steamed pig, only in this remember the important moment to celebrate the master of the house to be able to bring the family to the village. The Chinese honor the ancient ritual of steaming the pig with the delicacies that the family has saved for the year, in order to pass on the blessings and joy of the host family along with the pork at this important time of remembering and celebrating.

Characteristics and production of Junan steamed pork

In the previous production method of Junan steamed pork, there was no nail brush to stab the pork, and there was no iced water to penetrate the link, the Junan steamed pork was made in the beginning of the production of everything from the simple way, with the simplest way of steaming with the addition of the basic seasonings such as salt and sugar, and then in the boiling water to cook the meat, and then the meat was cooked in the boiling water. The meat is then boiled in boiling water to remove impurities.

Seasoning has begun to penetrate the meat to remove excess nastiness, only after the steam cooking of the steamed pig into the pig box, with a wood fire to let the pork cooked through, so that the made Junan steamed pig out of it will be used by the elders of the respected cut into a large bowl, then let the younger generation of the family to share the food to the family.

The special feature of Junan steamed pork is that it is fat but not greasy, dry and clear, because the fat and water vapor are absorbed by the steamer, and the pork is fresh and fat but not greasy. Along with the change of eating habits, people nowadays pay more attention to the fusion of ingredients and techniques, focusing on the deliciousness of reducing grease and water, and naturally, they are more critical of the chef's cooking techniques.

So steamed pork in the later era also developed the content of the tie lard and add ice water shock , because the nail brush penetrates the meat pig so that grease can come out from the inside, and the latter ice water flushing is to stimulate the meat to make the taste more refreshing and mellow.

Previously, in order not to waste the ingredients people will use a hundred pounds of fat pigs, and in recent times, taking into account the health and adaptability of the ingredients, people in countless attempts to lock the target in the sixty kilograms of pigs above, in order to ensure that the quality of the ingredients themselves, in the continuous progress of the cooking technology, the flavor of the Junean steam pigs are also constantly improving the neck progress.

The significance and value of Junan Steamed Pork

Pork, as one of the world's major consumable meats, is loved by people all over the world, and although it is rich in fats and carbohydrates equal to proteins and is a representative of high consumption and calorie content, it remains one of the most important foodstuffs, especially because of the soft fiber and fewer binding tissues. The fibers are soft and have fewer binding tissues, which makes them more flavorful when cooked.

And many weight loss girls about pork is equal to the understanding of fat actually have a lot of mistakes, because scientific evidence after a long time after stewing, pork within the straight white will be reduced by 30% to 50% between the increase in unsaturated fatty acids and cholesterol is greatly reduced, for the weak patients is a very good nourishment for the patient, and even the pork skin or The skin is rich in gelatinous components, can maintain the skin's degree of smoothness.

Junan steamed pig as a local specialty of Junan, carrying not only the traditional Chinese culture of the different precipitation , but also the ancient people for the ancient rituals and respect for the ancestors with the changing times but will not change the spirit of rituals, carrying the Chinese working people's labor wisdom of the crystallization of the labor of the uninterrupted and for the times of the accommodating.

It is important to know that with the rapid development of the times and technology, more and more people can not go out through the network will be able to know a lot of things, in which broaden the people's knowledge at the same time also dispel the idea of going out of the house, the taste of food should not only exist in the process of the text describing the process, but because of the door out of the house to look at the world to see the new and different.

References:

Shunde Junan Zhi

Lu Wenfu, "Gourmet"

Tang Lusun, "China Eats"