Lo mei, a unique Chinese delicacy, has always carried people's pursuit and love for food throughout the ages. In China's food culture, lo-mei can be described as a strong stroke. It not only has a long history, but also integrates the customs of various places, and has become a unique delicacy.
The beauty of lo-mei lies not only in its rich taste and rich taste, but also in its unique cooking technology and exquisite selection of materials. This article will delve into the charm of this delicacy from the origin, development, cooking skills and market status of lo-mei.
First of all, the origin of lo-mei can be traced back to the pre-Qin period. According to the record of "Zhou Li", there was a ** person who was specifically responsible for braised meat at that time. In the Northern and Southern Dynasties, the famous gourmand and poet Xie Lingyun once wrote: "Abalone tastes good, braised chicken tastes", indicating that lo-mei has gradually become a popular delicacy at that time. With the development of history, lo-mei in various places has gradually formed a unique style, such as the brine in Guangdong, the spicy lo-mei in Sichuan, and the sauce lo-mei in Jiangsu. Especially in the Qing Dynasty, the imperial chefs of the court gave full play to the skills of lo-mei, creating many beautiful lo-mei delicacies, making lo-mei one of the representatives of Chinese cuisine.
When it comes to the cooking skills of lo-mei, we have to mention the brine. Brine is the basis of lo-mei, and its quality directly determines the taste and flavor of lo-mei. A good brine should have a strong aroma, a delicious taste and a bright red color. The brine is made with a slow simmer so that the spices and the flavor of the ingredients are fully integrated.
In addition, chefs need to flexibly adjust the recipe and heat of the brine according to the season and the change of ingredients. It is this rigorous attitude that allows the deliciousness of lo-mei to be passed on. Among the many lo-mei, the most representative ones are braised pig's trotters, braised eggs, braised chicken, etc. As stated in the Qing Dynasty's "Tiaoding Collection": "One pound of pig's trotters, boiled, sliced, put into a pot, add soy sauce, spices, rock sugar, green onion and ginger, simmer over slow heat until flavorful, collect the juice, take out and put on a plate." This cooking method not only ensures the delicious taste of the pig's trotters, but also makes them full of the charm of braised aroma.
Another example is Sichuan's spicy braised eggs, which use local eggs as the main ingredient, with peppercorns, dried chili peppers and other spices, the boiled eggs are spicy and fragrant, which makes people have endless aftertaste. However, in modern society, with the advent of fast-paced life, the traditional lo-mei technique is facing great challenges.
There are many instant lo-mei on the market, and although it is convenient, it is difficult to match the taste and quality of traditional lo-mei. In order to inherit the culture of lo-mei, many people in the industry have begun to try to combine modern technology with traditional technology, such as the use of vacuum packaging, low-temperature sterilization and other technologies, which can not only extend the shelf life of lo-mei, but also maintain its delicious taste. In addition, some emerging brands are also committed to innovating lo-mei products, such as the internet lo-mei brand "Call a Chicken", which has been popular among consumers for its unique taste and brand image.
In short, as a treasure of Chinese cuisine, lo-mei carries the memories of countless people's taste buds. In the face of the changes of the times, we must actively inherit and carry forward the culture of lo-mei, so that more people can understand and taste this unique cuisine. At the same time, we should also have the courage to innovate and combine traditional lo-mei with modern technology, so that lo-mei can radiate new vitality in the new era. Let more people enjoy the wonderful taste of lo-mei, and jointly inherit this food culture.