1. Cantonese flavor·Amber-gelled agarwood
In the deep alleys of the old town of Guangzhou, braised pork with pickled vegetables is a nostalgia engraved on the taste buds.
There are some chefs who carefully select the pork belly that forms the lower part of the trunk and abdomen of native pigs with just the right proportion of fat and thin. After blanching the pork belly in water to remove the blood, they use Dark soy sauce with a color similar to soy sauce is added with sugar substances such as rock sugar and is repeatedly smeared on its surface. This causes the sugar contained in the rock sugar to cause a wonderful caramelization reaction at a higher temperature.
It is steamed together with the most essential part of a special variety of vegetable called Aipomai Lai produced in Huizhou. The dried vegetable fully absorbs the meat juice and becomes rich in oil and black and shiny. The slow steaming for 90 minutes causes the fat to transform into something like jelly. When you enter the mouth, it presents a state of fat meat without making people feel greasy. The lean meat part has a faint fibrous texture, which is a unique taste formed by long-term precipitation.
2. The secret flavor of eastern Zhejiang, the sweet and glutinous code deep in the sauce aroma
The pork belly needs to be fried first, causing it to bubble and form very fine wrinkles on the skin. Then it is put into a casserole along with the red bean paste and rock sugar, and is slowly simmered over a low fire for two hours.
The most amazing thing is that layer, which looks like a sauce-colored glazed skin. Use chopsticks to pick it up gently, and you can pull out the sugar strands. The dried bamboo shoots underneath the meat are more popular than the meat. When you bite it, you have the crisp and tender feeling of the bamboo shoots, and the mellowness of the gravy. The layered texture formed by the intertwining of sweet and salty is the implicit passion of the people in the water town.
3. Hakka ancient method·Time brewing in pottery urn
Walking into Weilongwu in Meizhou, the unique smell of southern milk mixed with the aroma of wine floats in the air.
The meat slices were cut thicker than other parts, as thick as a knuckle, and after being steamed for a long time, they became shaky and soft.
The dried pickled cabbage on the bottom is placed on the bottom. It has been steamed three times and sun-dried three times to become black and shiny. When you enter the mouth, you will first feel the mellow taste of wine, then the salty and fresh taste of southern milk gradually spreads, and finally the aftertaste is sweet and long.
This dish is often called 'Yong Tau Foo' and salt-baked chicken and is called the Hakka Three Treasures. Every time you take a bite, you can feel the taste imprint left by the migration history.
4. Jingchu Innovation·The Jianghu Pride of Shaobing with Meat
First chop the braised pork with pickled vegetables into fine pieces, then stir the chili powder and Sichuan peppercorn powder evenly, then add the chopped pickled cabbage into finely minced meat, add it to the stirred chili noodles and Sichuan peppercorn powder, then mix them thoroughly, and then add the mixture into the dough that has been proofed for ten hours.
The fire roasts the ingredients until golden sesame bubbles bulge out on both sides. When you bite into it, the heat brings out the aroma of the meat. The outer skin makes a crackling sound, but the filling is still soft and glutinous.
5. The spicy new life of Bashu Spicy and Red Oil Wangli
At Chengdu Fly Restaurant, the Sichuan version of spicy braised pork with pickled vegetables is subverting traditional perceptions.
Select pork belly slices, apply Pixian bean paste and sweet noodle sauce on them, then put them layer by layer into a bowl, then put them into a steamer to steam, then flip the bowl onto a plate, and finally sprinkle with the freshly chopped garlic sprouts.
The red oil slowly flows down the meat slices, forming a small spicy sea at the bottom of the plate.
6. Lingnan Qiaosi·The dense rebirth of braised pork with taro paste
On the banquet table of Zhongshan people, a health-improved version appeared - steamed pork with taro and plum vegetables .
After steaming, it only takes 40 minutes. The taro fully absorbs the meat juice and becomes soft and sandy. The edge of the taro even melts into natural gravy, which can be coated on the meat slices.
7. Creative Dessert·Salty and Sweet Harmony in Glutinous Rice Rolls
Take the steamed pork belly, remove its bones, then chop it into pieces, then mix the fried peanuts and white sesame seeds into it, wrap them in cooled glutinous rice to make them into strips, then dip them in a layer of egg liquid, roll them in some bread crumbs, and finally fry them in a frying pan until they turn golden.
When served, cut everything into eights, revealing a cross-section of the glistening glutinous rice wrapped in dark meat filling.
When you bite into it, the outer layer is crispy, the middle layer has a soft and waxy texture, the filling has a salty taste, and finally the aftertasteful sweetness unique to plum vegetables emerges.
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