Bacon is a traditional food in China with a long history. As early as the Xia Dynasty, people held the last ceremony in the twelfth month of the lunar calendar, so the twelfth month of the lunar calendar was called the twelfth month. Because the production technology at that time was relatively backward, slaughtering a complete pig often broke down because of improper preservation. The clever ancestors preserved pork by pickling or smoking, and bacon appeared.
Bacon is usually made in colder months due to the requirements of production conditions, and by the end of the year, pigs have accumulated enough fat, which is the fattest. Meat is cured or smoked with wood, and the meat made is called bacon.
There are many delicious foods made of bacon. Bacon is great, with classic bacon steamed, salty knife fragrance and innovative bacon Ciba. Which one do you like
Steamed multi-cured ham
Steamed bacon, sausage, preserved chicken, preserved fish, etc. The steaming delicious bacon was placed on the table, full of color, smell and taste, and the beauty was appetizing. Rich sauce with smoked bacon, full of wax. One bite won't stop. Accompanied by delicious and natural fragrant rice, an extraordinary taste experience quietly unfolded.
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Wei Wei Dao ban Xiang
Huizhou knife board incense is one of the representative works of Huizhou cuisine, and it is also a main course for Huizhou people to entertain guests. Its main ingredient is bacon. After the bacon is stewed, remove it and put it on the camphor board. Excess oil is sucked away by the board, leaving only salty meat, and fresh Xiao Ye bamboo shoots. It tastes fat but not greasy, and its lips and teeth are fragrant.
The origin of this dish is related to a historical celebrity in Jixi, that is, Hu Zongxian, the minister of the Ministry of War of the Ming Dynasty. According to legend, Hu Zongxian visited her teacher when passing through Wen Sheng Mountain in Shexian County. In order to entertain relatives, Jenny spread the pickled pork at home on bamboo shoots, steamed it on a knife board, picked up slices and served it on the table with a knife board. Hu Zongxian ate it, opened his mouth and named it "Daobanxiang".
Bacon Baba
Its uniqueness lies in its rich wax flavor. Bazin is golden on both sides, crisp outside the entrance, soft inside and full of fragrance.
The newly baked Ciba sticks out a pair of chopsticks. The crimson sugar and oil are soft and sticky. They stubbornly cling to the bottom of the dish and pester the guests for a long time, unwilling to let go, just like an inseparable love-when a large piece of sweet Ciba is quilt. I think five words are just right to describe its taste, fragrant, sweet, soft, refreshing and waxy.
Waxy is perception, cool is character. It is a pair of contradictions. But in Ciba, it's actually unified, and it's "gathering together." Cool but not waxy, non-sticky, smooth, just like an article that goes all the way, removing the false and retaining the true, and handling the details well, like nature itself.
Ciba is a famous Hunan cuisine. The improved Ciba has less oil and sugar, is softer, more palatable and healthier.