In Longxi, which has thousands of years of historical and cultural accumulation, there are many kinds of traditional small names, and the best of them is Longxi bacon. It is famous in Longshang because of its fat but not greasy, moderate saltiness, bright color, and long wax fragrance. In May 2011, Longxi bacon production technology was included in the third batch of representative items of intangible cultural heritage in Gansu Province.
On the second day of the lunar month, at about 7:12 in the morning, the Zhenbei bacon shop that had been closed for half a year opened again.
The lean meat is bright like a red glow, thin but not firewood; The fat is crystal like agate, fat but not greasy, and slightly transparent. Whenever a guest comes, Zhang Yingjun will always use a slender knife to spin a thin piece of meat down, so that the guests can taste it first. The knife is very ceremonial, on the one hand, it is warm hospitality, on the other hand, it shows the master's knife skills, ultra-thin and translucent, red and white, the unique color and texture of Longxi bacon, which instantly captured the taste buds of diners.
Counting nine cold days, walking into the home of Zhang Yingjun, the provincial representative inheritor of bacon making skills in Longxi County, the bacon cured by the ancient method in the yard is neatly arranged, and the scene can be described as magnificent. These days, Zhang Yingjun is extremely busy, he selects good pigs to slaughter, peels and extracts large bones, heads, limbs, etc., and then rubs salt and pickles them in the cellar.
The raw meat is neatly arranged in the cellar, then sprinkled with a layer of seasoning, and so on until the cellar is full, and after about 40 days of marinating, the raw meat can be rediscovered and dried.
Zhang Yingjun, the inheritor of the production of bacon in the north of Longxi Town: This meat has only been dried for 4 days, and it is already this color, which is very good. The skin is dried for 20 days, the pulp is dried for more than 20 days, and the temperature is higher again, and the stubble of this fat meat will be crystal clear and oily, and sweat beads will appear inside, and the meat will soon be successfully dried.
Zhang Yingjun, the inheritor of the production of bacon in the north of Longxi Town: Our craftsmanship has been passed down from our ancestors, and people in Longxi know that the wooden bridge is a dead donkey Zhang family, before the grandfather and grandfather and father sold in Lanzhou, and then I took over the sale, in Yongchang Road due to the demolition of the market, and then I moved to Longxi, before I began to sell on a large scale.
Zhang Yingjun, the inheritor of the production of bacon in the north of Longxi Town: At the beginning, it was sold for five or six hundred yuan, and it was seven or eight hundred yuan if it was better. I started to be discouraged, and then it was the support of my family, the encouragement of my wife, and we also passed on the skills of the elderly.
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Zhang Yingjun, the inheritor of bacon production in the north of Longxi Town: I want to make the bacon better, the craftsmanship passed down from my ancestors can't make my reputation bad in my hands.
Zhang Yingjun is a typical representative of the ingenuity inheritance of Longxi bacon making skills, and there are more than 60 workshops for making bacon in Longxi. After killing the pigs, ordinary farmers will also pickle a few pieces and hang them under the eaves to dry, which has become a scenery in the wax moon.
The production and sales of Longxi bacon are mainly concentrated in winter and spring, which is based on bracken nettle pork, snowflake salt, Weihe water, seasonings, etc. as raw materials, and adopts meat selection, sugar rubbing, salt smearing, barrel pressing, drying, collection and other processes. The old artist summarized it as "slaughtering pigs to be cold and rubbing sugar and salt, pressing between the barrels of meat legs, turning over and drying frequently after a month and a half, and collecting anti-oil cream." "The marinated bacon is beautiful in color and fragrance, bright and transparent, and it will not be bad for a long time. When it comes to sale, you have to cook the Longxi bacon, which is an important process, and you need to use a special pot - cook the meat in the pot, the meat is cooked, covered with gauze, and placed on the wooden case**.
Longxi bacon method exquisite, the most common is the meat clip, the meat clip is also called bacon clip steamed bread (cake), is the newly made steamed bread (cake) with a knife cut into two layers or three layers of four layers, and then the shaved crystal clear bacon slices evenly sandwiched in the middle of each layer, at this time the whole meat clip red, yellow, white three colors alternately, the color is attractive, like a blooming flower, the bacon is full of fat wrapped in the pure wheat fragrance, between the mouth is filled with the fresh fragrance of pepper and the salty, sweet and plump meat fragrance fusion of the wonderful taste. The chef also made Longxi bacon into Gongchang five flavors, gossip platter, willow fish and other dishes, which became a regular dish for festivals, weddings, funerals, and banquets. "A seal" buns, bacon fried leeks, bacon is cut into one or two finger widths of bacon always looks so appropriate, eat a bite, between the teeth and cheeks, not only a unique style of taste, but also full of nostalgia.