【sichuan】boiled Salty White
by Tong Gago
Favorite
Difficulty
Normal
Time
15m
Serving
2
Speaking of the Spring Festival, most of my childhood memories are eating. At that time, the Spring Festival, perhaps not as rich in dishes as it is now, is definitely more refined than it is now. Compared with the usual coarse tea and light rice, it has a sense of ritual. Nowadays, everything you want to eat on weekdays can be easily reached, and the yearning for the New Year’s Eve dinner is more about looking forward to family reunion. Speaking of Sichuan people’s New Year’s Eve dinner, Shaobai is an indispensable delicacy on the New Year’s Eve dinner. Shaobai is divided into salty roasted white and sweet roasted white. It is also an indispensable dish in the “three steamed nine buttons” of Sichuan farm banquets. The so-called "three steamed and nine buttons" is a special feature of folk banquets, including steamed pork, braised pork, steamed elbow, roasted crispy pork, roasted white, Dongpo pork, button duck, button chicken, buttoned meat, etc., mainly steamed and stewed. Affordable and plump.
"Salt-seared white" is what we Sichuanese call it, and it is similar to the pork cutlet in Hakka cuisine. An important raw material for salty roasted white is sprouts, and you must buy the "Yibin sprouts" produced in Yibin, Sichuan. Although this dish is made of pork belly, after a long time of steaming, the fat in the meat has penetrated into the bottom buds. In the dishes, the meat tastes fragrant, soft, glutinous, fatty but not greasy. The sprouts absorb the fat and fragrance of the meat. The two combinations complement each other. Since I was a child, I have been more picky eaters and don't like to eat fatty meat. Only the salty braised white cooked by my mother is what I like. It is fat but not greasy, melts in the mouth, delicious and eaten, it is the only acceptable fatty meat when I was a child. Because my mother has a pair of skillful hands, every Chinese New Year, my mother will make a lot of copies in advance and give some to relatives and friends. Now people's living standards have improved. You don't have to wait until the New Year and holidays to eat anything you want. You can eat it at ordinary times. The picky baby in my family can eat five or six slices at a time. "
"Salt-seared white" is what we Sichuanese call it, and it is similar to the pork cutlet in Hakka cuisine. An important raw material for salty roasted white is sprouts, and you must buy the "Yibin sprouts" produced in Yibin, Sichuan. Although this dish is made of pork belly, after a long time of steaming, the fat in the meat has penetrated into the bottom buds. In the dishes, the meat tastes fragrant, soft, glutinous, fatty but not greasy. The sprouts absorb the fat and fragrance of the meat. The two combinations complement each other. Since I was a child, I have been more picky eaters and don't like to eat fatty meat. Only the salty braised white cooked by my mother is what I like. It is fat but not greasy, melts in the mouth, delicious and eaten, it is the only acceptable fatty meat when I was a child. Because my mother has a pair of skillful hands, every Chinese New Year, my mother will make a lot of copies in advance and give some to relatives and friends. Now people's living standards have improved. You don't have to wait until the New Year and holidays to eat anything you want. You can eat it at ordinary times. The picky baby in my family can eat five or six slices at a time. "
