The winter solstice is coming, and the year is approaching. Lap-mei, as the most distinctive food business card in the reunion dinner in the land of Bashu, contains a different meaning for everyone who grew up in Sichuan and Chongqing.
Every cold winter wax moon, walking on the streets of Sichuan and Chongqing, you can always see a section of ruddy sausage and bacon hanging in front of the windowsill of every household, which is a sign of national peace and security, and it is the cornerstone of the folds in the hearts of hometravelers at a glance, for thousands of years, when it is endowed with the feelings of home, it is destined to no longer be just one meal and three meals.
However, not every traveler can return home at the end of the year, or tired of running, or difficult to leave in the trivial work chores, there will always be some adults unspeakable, and when you are lonely in a foreign land, it is inevitable that you will covet that authentic hometown cured meat, to relieve homesickness. The existence of beauty is to extend the unique New Year's flavor of Sichuan and Chongqing, so that the fragrance of Sichuan and Chongqing will fill the entire land of China, and comfort the stomach of every child in Sichuan and Chongqing.
How does Meifumei condense the flavor of Baijia and infuse the "year" into the pork texture of bacon sausages?
Mei Zhumei first selected the pork raw materials as the alpine ecological soil pig of Daba Mountain in Chengkou, and divided the body parts of the local pig carefully, and only selected the parts of the meat that are firm and evenly fattened to make roasting, so the selected pork is not only more palatable, to meet the picky taste of Sichuan and Chongqing gluttons, but also infinitely close to the standard of Sichuan and Chongqing people's own meat selection in terms of meat quality, and adhere to the "taste is king";Then the bacon is marinated and baked, the marinating formula of the authentic farmer's self-made bacon is considered in many ways, and the natural spices are used instead of "technology and ruthlessness" to restore the most authentic family tasteThen, the marinated alpine soil pork is fermented at 0 degrees, simulating the cold environment, and then dried, and dried in the cold air, so that the old bacon in the United States Chengkou will be tight but not hard, dry but not firewood, the bacon is fragrant and chewy, and then the bacon is plated with a layer of rural fireworks with Qinggang logs and slow-fire kang system, tracing the joyful memories of distant childhood;Finally, the bacon made by Kang is fermented at a constant temperature for the third time, so that the taste thickness of the old bacon in Meichengkou reaches its peak.
The essence of the five flowers produced in this way, fat and thin, full of flavor, dry lean meat mixed with translucent and fragrant fatty meat, the two are naturally integrated, whether it is steamed, or fried, all give the taste buds of people on the table shock, become a highly praised delicious product at the Chinese New Year's Eve dinner, bringing the most authentic Chinese New Year's Eve experience.
And the other protagonist at the Chinese New Year's Eve dinner table - sausages. In the production process, Meizhumei continues the standard of old bacon selection, evenly cuts the ecological soil pig with more weight and less fat, mixes it with secret spices to marinate, taste, and finally sublimates, and infiltrates every inch of pork with a rich and authentic Bashu flavor, and then pours the marinated local pork into the clean and flexible pig intestine, and then knots, hangs, ferments, and slows the kang. Tightening pork, the pig's small intestine is also gradually shrinking in dehydration, and the pork and spices in the casing are firmly wrapped and integrated under the action of external pressure. Therefore, the Meicheng sausage that was served to the table has a crispy and thin casing, rich meat aroma, and when you bite into it, the fragrant oil bursts out on the lips and tongue, and the spicy Sichuan flavor is amazing and unforgettable ......for a long time
Nowadays, although many families have omitted the traditional and complicated process of making cured meat, but the old bacon and sausages in the New Year's dinner can not let them give up happily
Adhere to the beauty of "food embellishes a better life", while inheriting the food culture of Sichuan and Chongqing, it is also delivering "cured meat", "home taste" and "New Year's flavor" for Sichuan and Chongqing travelers around the world