The Influence of Globalization on China's Traditional Diet

It doesn't matter much! Partly merged but still maintained!

With the rise of returning to natural food, traditional food is increasingly favored by people. In fact, the origin of these foods has its wonderful legend.

When steamed bread was handed down from the Three Kingdoms, Meng Huo, the owner of Nanman Cave in southern Sichuan, always attacked and harassed him, and Zhuge Liang personally led the troops to conquer Meng Huo. Lushui area is vast and sparsely populated, miasma is heavy, and Lushui is toxic. Zhuge Liang's men put forward a superstitious idea: kill some "Na Man" prisoners and give their heads to the river god of Lushui. Of course, Zhuge Liang could not promise to kill the prisoners of "Nan Man", but in order to boost morale, he came up with a way: using flour and dough brought by the army, kneading them into heads and steaming them as sacrifices instead of "Nan Man" to worship the river god.

traditional food

Since then, this kind of pasta has been handed down and spread to the north. But being called "human head" is really scary. People change the word "person" into "person" and write it as "steamed bread". Over time, steamed bread has become the staple food of northerners. Crystal cake is a famous scenic spot in Weinan, Shaanxi. It is characterized by gold-faced silver bands, crisp peeling, refreshing tongue and teeth, and sweet and palatable. Legend has it that Kou Zhun, an official in the Song Dynasty, was honest and won the hearts of the people. One year, Kou Zhun returned to his hometown Weinan from Kyoto, the capital of the Song Dynasty, to visit relatives in the countryside, which coincided with his 50th birthday. Hard-working villagers sent birthday peaches, noodles and plaques to congratulate them, and Kou Zhun hosted a birthday party. After three rounds of wine, suddenly his men brought an exquisite paulownia box, which Kou Zhun opened and contained 50 glittering and translucent snacks. On top of the dessert, there is a piece of red paper with a poem written neatly: "Gong crystal eyes, crystal heart, can distinguish between loyalty and treachery, innocence and no dust." It was signed by the old man of Weibei. Later, the chefs in Kou Zhun also made this kind of dim sum, and Kou Zhun gave it a nice name according to its characteristics, called "Crystal Cake".

According to legend, during the Kangxi period of the Qing Dynasty, there was a girl named Fusang, who was a maid of a big sugar shop in Neijiang, Sichuan, and advocated Yaxian's family. Once, when Zhang Yaxian was away, she scooped up a bowl of syrup and was about to drink it. Zhang Yaxian came, and Fusang quickly poured the sugar water into the pig tank, hid it in the woodpile, and covered it with some bran. A few days later, when Fusang held out the pig oil barrel, the barrel was filled with many glittering and translucent things, which were crisp, pure and sweet and tasted better than sugar. Fusang talked about this strange phenomenon, and so did many people. Because the produced sugar looks like ice and tastes like honey, people call it rock sugar.

Local representative

Bean juice, a traditional food in Beijing

traditional food

Bean juice is a famous traditional snack in Beijing. It has the characteristics of gray-green color, thick bean juice and slightly sweet taste. Bean juice is a unique liquid snack in Beijing in winter and spring. Especially the old Beijingers have a special preference for it. In the past, soybean juice was sold raw and cooked. Most sellers push wooden bucket carts by hand and sell sesame tofu; Cooked people usually carry a bean juice pot on one shoulder and a bag of soft and hot pickles on the other. Beijingers love to drink bean juice and regard it as a kind of enjoyment. But the first time I drank bean juice, the taste like swill was hard to swallow. Holding your nose and drinking it twice makes you feel different. Some people are addicted to it, looking everywhere and waiting in line for drinks. "Yan Dou Snack Miscellaneous Poems" said: "The dregs can actually be used as porridge, and the taste of the old pulp is thin and thick. Regardless of gender, come and sit together and agree with each other. " And said: "The taste is beyond sour and salty, and the eater knows it, which can be described as exquisite."

What is bean juice?

In fact, it is the leftover of mung bean starch or vermicelli. It is soaked in mung beans until it can be twisted and peeled, then taken out, ground into fine pulp with water, fermented in a vat, starch sinks to the bottom of the vat, and bean juice floats to the upper layer. Fermented bean juice must be boiled with water in a big casserole, then boiled with fermented bean juice, and then kept warm with low fire, and served with food. Although it looks ugly, it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of relieving summer heat, clearing heat, warming yang, invigorating spleen, stimulating appetite, detoxifying and drying.

Bean juice has a long history, and it is said that it was a popular folk food as early as Liao and Song Dynasties. In the eighteenth year of Qianlong (1753), someone went to the temple to play the original name: "Recently, a new bean juice was sent to check whether it was clean and drinkable. If there is no clean one, recruit two or three bean juice makers and send them to the royal chef. " As a result, bean juice from the people became the royal meal of the court.

Drink bean juice with finely cut pickles. Generally, kohlrabi is used in summer, and the old salted mustard should be cut into filaments, mixed with Chili oil, and fried to brown and crisp inby, which has a special flavor.

Production method:

Soak mung beans in cold water for more than ten hours, add water and grind them into a thin paste, add slurry into the thin paste, add cold water not less than eight times the slurry in turn for filtration, and pour the filtered slurry into a cylinder. After overnight precipitation, the green and sticky raw bean juice on the top layer skimmed the floating foam and slurry on the top layer, scooped the raw bean juice and put it into a precipitation casserole, then boiled it with strong fire and poured it into the raw bean juice until it boiled.

JD.COM traditional cuisine

traditional food

According to historical records, the barbecue in JD.COM has a history of more than 500 years and has developed into a famous local dish. There are roast beef, mutton, pork, chicken, fish, watercress, leek, eggplant and so on. The most famous ones are roast pig and roast black-bone chicken.

The practice of roasting pigs by fire is: select 40kg lean-bone pigs (also called walnut pigs), slaughter and clean them, rub salt, wine, pepper, garlic and other seasonings on the pigs, pass through the pigs with a special iron fork, turn over the chestnut charcoal fire, and roast until the pig skin is slightly Huang Shi, and rub salt water and sesame oil while turning over the roast, and continue to roast. About 4 hours, when the whole pig is golden and crispy, roast the pig with fire. Then cut the roast pig into blocks, then dip it in sauce, vinegar, pepper, coriander and onion. The taste is fragrant, the skin is crisp, and it has a unique flavor.

The way to roast black-bone chicken by fire is to choose 1.4 kg ecological black-bone chicken, slaughter and clean it, cut it into pieces according to the parts, put it on a baking tray made of fine steel bars, turn it over and bake it constantly, cut it with a knife, and dip it in sesame oil, Chili oil, pepper oil, soy sauce, pepper powder, tsaoko noodles and so on. On the meat noodles, let it soak in until the chicken is cooked.

stockpot

Soup pot is a famous local traditional dish with a long history, which generally includes beef, donkey meat, black goat and dog meat. The soup pot is made of cattle, donkeys, sheep and dogs that are neither fat nor thin. Except for the peeling of cattle, everything else is cut into small squares with the belt bones. At least clay pots are used, and most of them are cooked in large iron pots. Cook with strong fire, remove, and dip in chopped green onion, pepper, pepper, mint and celery, which is spicy and delicious. In addition, the head and feet can be specially selected as the raw materials of the soup pot, which has a unique flavor. Soup pot is the first choice for relatives and friends in the county to get together frequently. Soup pot can enhance kidney function and keep fit. For example, kidneys and whips of cattle, donkeys, sheep and dogs are specially selected as raw materials for soup pots, which has a better effect on strengthening kidneys and tonifying deficiency. Dry spirit

Dried ginseng is an essential dish for Yi people in JD.COM to kill pigs. The method is as follows: firstly, chop the banana heart, put it in a pot, rinse it with clear water, stir it constantly with chopsticks, remove the sticky silk contained in the banana heart, filter off the water, add the cooked pork liver and lean pork, stir it, and finally add the sauerkraut pickled with rape flowers and various seasonings and mix well, which is the so-called liver ginseng in the local area.

The biggest feature of ginseng is cool and refreshing, and its color is delicious. Its colors are colorful and harmonious. Golden color is rape and sauerkraut, lavender is banana and diced heart, purple and black is shredded pork liver, pink is shredded pork, big red is Chili noodles, ivory is garlic cloves, and emerald is green onions and coriander. Taste, mainly sour and cool, but also slightly sweet, astringent, bitter, spicy, hemp and so on. The food is very delicious, and it can also clear away heat and cool down, reduce oil sickness, stimulate appetite and relieve hangover.

Chicken always do it

Dried chicken fir is an important food accessory in JD.COM diet. It uses fresh chicken fir and sesame oil as raw materials, washes the fresh chicken fir, tears it into strips by hand, puts it in a pot to dry the water, and then pours a proper amount of fragrant oil into the pot to fry the chicken fir. When the chicken fir is brown, shovel it out together with the oil, cool it and put it into bottles and cans to eat.

Dried chicken fir has a unique flavor, which can be eaten as a dish and can also be used as a seasoning for noodles, dried rice and rice noodles. It is neither oily nor greasy, smells very fragrant, and can greatly improve people's appetite and diet. Dried chicken fir can be preserved for a long time, not easy to deteriorate and easy to carry. It is also a delicacy for traveling and giving gifts to relatives and friends, and is favored by people.

Meat wine

Meat wine is a special drink to be made by Yi people in Anding Township when they kill Nian pig. The method is as follows: select glutinous rice, grind it with a fine sieve, peel and shell it, knead it into flour with water, steam it in a steamer, let it cool, spray a proper amount of cold boiled water and distiller's yeast, mix well, put it in a crock, seal it, kill the pig after half a month, first put the fermented glutinous rice liquor into an iron pot to boil, then add the freshly cut lean pork tenderloin and cockscomb oil soup, and add some fine ginger.

Steamed mutton powder

Steamed mutton powder is a traditional food of Yi people. Every year on the 14th day of June, every household does not do farm work, killing sheep and cooking steamed mutton powder at home to celebrate the festival.

The specific method of steaming mutton powder is: first, cut the selected top-grade mutton into pieces, then put corn flour, glutinous rice flour, wheat flour, fennel, pepper, pepper and salt into the mutton, stir well, and then steam in a bowl for about 45 minutes to eat. This is a unique traditional dish of Yi nationality, which is delicious, mellow and delicious, rich in nutrition and has a nourishing effect.

Wrap meat in winter

Winter wrapped meat is a special dish of Yi people's weddings and funerals. But the wedding banquet must use red winter meat, and the funeral banquet must use white winter meat.

Specific methods of wrapping meat in winter: When killing pigs, clean the pigs, scrape the pigskin and wash it, then take out the best third-line meat from the pigs, put it directly into the pot and cook it with clear water, then take it out and cut it into pieces and put it into a basin, pour in 2 cups of Redmi and a spoonful of diluted wine, and mix the ditch to dye 25 Jin of meat. When the meat turns red, fry it in an iron pan, and then put it in the grass fruit noodles. White meat in winter is white meat in winter without red yeast.

Crisp flesh

The raw materials of crispy pork are: pork 500g, ginger 30g, fennel powder 10g, Amomum tsaoko 20g, distiller's yeast 25g, wheat flour 10g, glutinous rice flour 10g, cooked pea powder 10g and 2 eggs.

Practice: Cut the pork into strips along the shredded pork, then cut it into pieces with a width of 3 cm horizontally, put it in a crock, add ginger (mashed with a kitchen knife), fennel noodles, Amomum tsaoko (mashed with a kitchen knife), white wine Niang, small flour, glutinous rice noodles, cooked peas and eggs, mix well by hand, pour into about 800 grams of water, and cook with strong fire to obtain crispy meat.

Water-crispy meat can be eaten directly according to different tastes; You can also use Chili noodles, pepper noodles, green onions, coriander, monosodium glutamate, soy sauce and so on. Let them soak in water.

Zhegan spicy god

The raw materials of dried preserved ginseng are: pig's head 1, 3-line meat 2.5kg, pork belly 1, chicken 1, lean meat 1 .5kg, chili noodles1kg, 4 chili noodles, 2 shredded ginger, 2 fennel noodles and tsaoko.

Practice: First, cut all kinds of meat into cubes with the length, width and thickness of 65,438+0 cm respectively, put them into a crock, add various ingredients and mix well, then put the mixed meat into an old jar, press it while loading, cover the jar after loading, put it in a cool place, add jar saliva, often add it to dry the water, and marinate for 65,438+05 days.

Blow liver

Blow-soaked liver is a famous dish in boundless mountainous areas, and it is also a good gift for relatives and friends. The method is as follows: when killing pigs, take down the fresh pork liver, bake fennel, pepper, pepper, tsaoko, coriander seed, Schizonepeta, salt and other seasonings into flour, blow the pork liver into the trachea of the pork liver by hand or with a thin bamboo tube, then put the seasoning into the trachea of the pork liver, and then blow the seasoning to it.

The method of soaking liver is to dig out fennel roots that have been used for many years, wash them, add pork and cook them until cooked, then cut them into thin slices and plate them in layers. When eating, the pork is sandwiched between two pieces of soaked liver, so it is also called "soaked liver fat". Its taste is bitter and bitter, and it has the effect of cooling and purging liver fire.

Melaleuca powder

Melaleuca flour, also known as crispy rice flour, is a traditional snack of the Yi people in Anding Township. To win Melaleuca powder, you must make the rice crust ready for use on the first day. To make crispy rice, firstly, the peas should be dried and ground into flour, secondly, the pea flour should be stirred into paste, thirdly, the batter should be diluted in a hot iron pan and then made into crispy rice. The next day, put the pea powder into the basin, add a proper amount of water, mix well, filter with gauze to remove the pea residue, then put the filtered pea powder water into the basin for precipitation for 3 to 4 hours, and then decant the clear water on it when the pea powder is completely precipitated at the bottom of the basin. While pouring pea starch into boiling water, stir it evenly until it is cooked into a paste, and put it in a dustpan on the first day. Cut it into pieces with a knife and put it in a bowl. Adding sour vinegar and seasoning to eat, it is cool and refreshing, and has the miraculous effect of relieving summer heat and removing fire. Besides, you can also fry or cook it for others to taste.