Where's the elbow?

Elbow is the leg meat of pig, which is divided into front elbow, also called front hoof. Its skin is thick, sinewy, sticky and thin, and it is often cooked with skin, fat but not greasy. Suitable for roasting, roasting, sauce, stew, marinating, soup making, etc. Such as braised elbow, braised elbow with cabbage heart, braised elbow; The back elbow, also known as the back hoof, has more connective tissue than the front elbow, and its skin is old and tough, and its quality is not as good as that of the front elbow. The cooking method and using method are basically the same as those of the front elbow.

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Eating elbow with Tianfu sauce on New Year's Eve is a custom in old Beijing, which indicates that fat pigs send their blessings home in an arch. Spring Festival is an important traditional festival for ordinary people. It is recorded in the Book of Songs that every Lunar New Year, the common people will drink "spring wine", eat "big meals" and "bless" each other to celebrate the New Year.

Dongpo Elbow is actually not the work of Su Dongpo, but the masterpiece of his wife Wang Fu. Dongpo elbow named Su Dongpo is also a famous Sichuan dish. This is because Dongpo elbow comes from Su Dongpo's hometown-Dongpo District, Meishan City, Sichuan Province.

According to legend, Su Dongpo's wife, Wang Fu, once stewed her elbow at home because of her carelessness. She quickly added various ingredients and cooked carefully to cover up the burnt smell. Unexpectedly, the taste of the yellow elbow was unexpectedly good, and Su Dongpo was suddenly overjoyed. Su Dongpo not only cooked repeatedly by himself, left a record, but also vigorously promoted it to relatives and friends, so the "Dongpo elbow" was passed down from generation to generation.

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