It's cold in Guangzhou, and it's a good time to eat meat.
The highest level of eating meat is to drink wine in a large bowl and eat meat in large pieces. is like the one in "Water Margin", killing a sheep, slaughtering a fat cow, and then boiling it in a cauldron, fat, and tearing it with your hands to eat, which is very enjoyable. Eating, pay attention to a pleasant, don't get tired of eating, but too particular, too pay attention to the form, can't eat. Guangzhou's food is too fine, sometimes it is more like a work of art, it is more enjoyable to watch than to eat, the elephant is invisible, and sometimes the vulgar is fine.
Guangzhou is not a good place to eat meat, Cantonese cuisine is light and exquisite, what materials are in moderation, with unpredictable combinations, even if it is cooking meat, the technique also has to move a lot of thoughts, such as white cut chicken, boiling water scalding, tender white meat, dipped in ginger and garlic oil, highly recommended by friends, said to be fresh and fragrant, chicken flavor is the strongest. I know that Cantonese cuisine is the most important about the freshness of the ingredients, and the white-cut chicken is a kind of extreme, but with bloodshots, I feel sad when I look at it, and the words of avian flu keep appearing in my mind, which is difficult to get down. Guangzhou Evergrande's foreign aid Muric ate white-cut chicken for the first time and was about to vomit.
Friend Lao Liu is the opposite, one year we ate fried liver and steamed buns in Tianxingju in Dashilar, Beijing, there was a plate of small dishes on the counter, which was written with white cut chicken, Lao Liu ordered a plate, served it on the table, regarded it, the chicken nuggets were dark, probably the clear sauce was smoked and marinated and cooled, and then cut into small pieces to entertain guests, a taste, the taste was really so, I relish, Lao Liu was like chewing wax, "cooking chicken like this, the meat is ruined", I think this is the difference in taste, white cut chicken, now I also accept, but I don't like it.
When I am hungry for meat, I will go to the roast meat shop to buy a pound of barbecued pork, the fat is just right, pinch it with my hands to eat, it is very satisfying, Cantonese barbecued pork is salty and sweet, I talked to the barbecue master, saying that it is the most important barbecued pork sauce, when I am diligent, I buy sauce to burn pork ribs by myself, and the taste is not the same thing, so I simply gave up. Crispy roast pig is also what I like, one year during the Spring Festival, in Huangpu Village to shoot things, the Hu family ancestral hall renovated the family banquet, caught up with the too centimeter pork, Hu Yongzhan of the ancestral hall asked to taste a plate of crispy roast pig, bite through the puff pastry, tender meat juice full of mouth, very fragrant, unforgettable.
I don't like Quanjude's roast duck very much, too fat, that year in Beijing a group of colleagues went to eat Quanjude, I tasted it, colleagues joked that I was difficult to serve, in fact, it was not that I was difficult to serve, but this thing can only taste a taste now, and it is ridiculously expensive, most of it is famous. I miss the roast mutton in the Houhai Hutong, once lived on the shore of the Houhai, when I got up early and walked in the morning, I met a Hui vendor pushing the meat bed and selling roast mutton, there are mutton head meat, mutton tendons, mutton ribs, mutton trotters, and it was very clean, I picked up a miscellaneous sheep of 30 yuan, wrapped it in paper, and found a small rice shop, asked for a bottle of two pot heads, a bowl of knife-cut noodles, and drank wine with roast mutton. Guangzhou likes to eat sheep with skin, which has a unique flavor.
Xinjiang barbecue and Turkish barbecue are only delicious with cumin, and it is best to serve them with baked naan and crepes, sandwich the meat in the cake and hold it to eat. The roasted whole sheep on the Zhangjiakou Dam, before roasting, the sheep table should be cut with a flower knife, and the minced meat should be brushed with barbecue gravy, which is very flavorful. There was an Argentinian barbecue on Beijing Road, a large piece of beef, grilled, with a pot of yerba mate, half-hungry, but not addictive, yerba mate with barbecue, was originally the ordinary food of the gaucho herdsmen on the Bataknian steppe, and it had to be so petty bourgeoisie, boring. As long as the beef and sheep barbecue, there are fake cowboys holding meat forks with long knives to cut meat back and forth to the guests, pointing **cut**, drinking sour vegetable soup, because it is self-service, I often have to eat until I hold the wall into the restaurant, and I feel that it is enough, I have eaten this barbecue restaurant for nearly ten years, and it is becoming less and less kind, and the mutton ** is very little, and the meat is also a little twisted, ** has tripled! I decided not to go anymore.
Li Yu hates eating meat the most, and he belittled meat-loving people in the meat chapter of "Idle Love" and "Eating Department". He begins by saying, "Meat eaters despise," saying that meat eaters are rude. Why? Because "I don't despise eating meat, I don't despise it." The unscrupulous scheming of the flesh-eating people will turn fat into fat and obscure their chests, and they will stuff their hearts as if they were gone." The oil and water are too big and clog the brain.
Doesn't this mean that people who like to eat meat lack eyes?
I think he is arrogant and prejudiced, and even the famous Dongpo meat is disdainful, and he uses it in a different way to satirize. In fact, the original meaning of the phrase "meat eaters despises" is that people who are high and powerful and wealthy, that is, "meat eaters", are short-sighted and lack foresight, which has little to do with liking meat.
So, at lunchtime, I'm going to order a plate of bone-in roast pork to eat.