The autumn breeze rises, and the cured meat is eaten!For many Boluo people, lap-mei is not only a taste enjoyment, but also a traditional feeling. As the autumn wind blows, the autumn mood is getting stronger, and it is a good time to marinate bacon. Nowadays, the weather is dry and the sun is shining, ushering in a good time to dry lap-mei. In Boluo, Guangdong, many villagers hurry up to dry bacon, sausages, and ducks, so that more tourists can taste the local flavor. There are many delicacies in Boluo, especially in autumn and winter, and lap-mei should be ranked first. Today, let's take a look at what lap-mei Boluo has?
1. Yokogawa Garden cured meat.
Henghe Town Garden Village is like a "Lap-mei Grand View Garden", where there are good mountains and rivers, the air is full of negative ions, pigs, ducks, and geese are grown up drinking Luofu Mountain spring water, pollution-free water sources, original ecological materials, and the brewed cured meat is sold all over the country. The oily bacon, the red and firm sausage, and the amber duck are fragrant in the streets and alleys, and under the sunlight, they are bright and full in color, exuding bursts of fragrance, which makes people salivate.
2. Luofu Mountain crispy mash flavor.
Every year in winter, many people in Crispy Mash Village, Changning Town, Boluo County, will process cured meat. Because the farmers use self-raised pigs in the selection of materials, and the pickling is fine, the taste is special, and its cured meat products are not only popular in the local area, but also famous in the Pearl River Delta region. "Luofu Mountain under the cured meat", every year in this season, as long as the weather is sunny and warm, you can see the strings of bacon and sausages dried on the balcony of every household in the village, as well as rows of preserved pig scalp, preserved pork liver, preserved pig sausage, preserved pork belly, etc., arranged in different lengths, looking like the undulating notes on the stave from a distance, becoming a beautiful scenery in the warm winter sun. The bacon in the village of crispy mash is made with New Year pigs. The New Year Pig is a pig that has been raised for a whole year. So the pork here is firm and tender, and it is very delicious. The bacon sausage made from the New Year pig is, of course, different from the cured meat elsewhere. Crispy mash cured meat, with its taste "sweet, crisp and not greasy" has been famous for a long time since ancient times, every year when the Spring Festival is approaching, the villagers of crispy mash village will basically make cured meat.
3. Baitang camellia cured meat.
In autumn and winter, cured meat is fragrant, and it is the favorite food of many people's New Year's dinner. In Baitang Town, Boluo County, one of the "Top Ten Tea Towns in Guangdong", Baitang Camellia Lap-mei is based on the traditional lap-mei formula and production process, adding ground Baitang camellia to the ingredients, and marinating it with cooking wine brewed from Baitang Camellia to highlight the regional food culture, and using natural drying and air-drying practices to retain the unique flavor of Baitang Camellia to the greatest extent.
4. Yuanzhou Town's Garden Flavor Emperor Lap Flavor.
Located in Yuanzhou Town, Boluo County, Yuanwei Huang Lap-mei Factory has transformed and upgraded from the traditional small-scale handmade production to the production mode of traditional formula and modern equipment, so that the cured meat is not only sold locally, but also sold all over the country, and in 2020, it has successively picked up the top 50 souvenirs in Huizhou and the top ten souvenirs in Boluo. Walking into the Yuanwei Huang Lap-mei production base, the bacon and sausage dried in rows are bright in color, moderate in fat and thin, exuding a unique meat fragrance.
5. Gongzhuang cured meat.
Gongzhuang lap-mei is one of the typical representatives of Cantonese lap-mei, with a unique production process and a long history. The traditional sausage in Meizhouwei, Gongzhuang Town, insists on being handmade and retains the mellow fragrance in that memory. According to the standard of three fat and seven lean, the pork is added with various seasonings, pickled by hand, sealed and seasoned twice, and then scraped and manually enema to dry. After more than ten days of natural drying, the sausage began to exude a different color.
In autumn and winter, of course, cured meat is indispensable on the table of Boluo people, and the moderately fat and thin bacon and sausage with fragrant rice can warm the whole winter. You see, on the windowsills and courtyards of every household, bacon and sausages are hung one after another, and the fragrance wafts through the streets and alleys, which makes people look forward to the New Year and have an additional olfactory experience. Friends, the autumn breeze rises, eat cured meat!The smell of winter in Boro, do you smell it?Show off the winter food of your hometown