Jiaxing fresh meat Zongzi [Zhejiang Jiaxing specialty]

What is Jiaxing fresh meat Zongzi? Authentic Zhejiang Jiaxing specialty: Jiaxing fresh meat Zongzi? This article is a special article about Jiaxing fresh meat Zongzi, a special product of Jiaxing, Zhejiang Province. It was reviewed and edited by the editorial team of China Special Products Network, which collected relevant information about Jiaxing fresh meat Zongzi. The full text takes about 12 minutes to read, mainly including the basic introduction of Jiaxing fresh meat Zongzi and the product characteristics of Jiaxing fresh meat Zongzi? How does the history of Jiaxing fresh meat Zongzi come from? The production method of Jiaxing fresh meat Zongzi, and the award-winning honor of Jiaxing fresh meat Zongzi.

Basic Introduction to Jiaxing Fresh Meat Zongzi

Jiaxing Zongzi is a traditional famous spot with Jiaxing characteristics, which has a long history. 6、 Seven thousand years ago, the ancestors bred Majiabang culture, the representative of the early Neolithic culture in the the Taihu Lake Lake basin at the lower reaches of the Yangtze River, which is one of the sources of the ancient civilization of the Chinese nation and one of the earliest origins of rice cultivation in China. Since the Han and Tang dynasties, Jiaxing has developed into the most important rice growing area in Chinese history and is known as the "granary of the world". Tang Dynasty's Li Han wrote in his book "The Records of Jiaxing's Farmland Reclamation": "When the Jiahe River grows, the Jianghuai region becomes prosperous; when the Jiahe River falls, the Jianghuai region becomes frugal." In the mid-19th century, there were over thirty varieties of glutinous rice produced in the Jiaxing Prefecture area, such as white shell, black bamboo, chicken feet, shrimp whiskers, crab claws, fragrant glutinous rice, Chen glutinous rice, Lu Hua glutinous rice, and sheep fat glutinous rice. Meanwhile, Jiaxing has also been an important production base for commercial pigs in China's history, with high production and quality of broiler chickens and fresh eggs. These rich and high-quality raw materials of agricultural and sideline products have created very favorable conditions for the development of various kinds of colorful dumplings. Jiaxing fresh meat Zongzi uses the method of boiling, boiling, boiling, stewing, stewing, and stewing. It is a soft, glutinous, fat, and delicious Zhejiang snack with the effects of nourishing blood, nourishing qi, and strengthening the body. It needs simple materials, mainly Baijiu, red soy sauce, white sugar, refined salt, zongye, water plants and monosodium glutamate.

What are the characteristics of Jiaxing fresh meat Zongzi?

Known for being glutinous but not sticky, fat but not greasy, fragrant and delicious, with a moderate salty and sweet taste.. In particular, fresh meat dumplings are the most famous, known as the "King of Zongzi". Jiaxing Zongzi is loved by tourists because of its delicious taste, easy to carry and eat, and is known as "oriental fast food".

It is refined according to the traditional process formula, and the selection of materials is very careful. Meat dumplings are made of superior white glutinous rice, lean meat of hind legs, and Huizhou Furuo, while sweet dumplings are made of superior red beans "Dahongpao", and are refined through multiple processes such as ingredients, seasoning, wrapping, cooking, etc. How did the history of Jiaxing fresh meat dumplings come from?

As a folk food of Loong Boat Festival, Zongzi in Jiaxing has a history of spreading in Zongzi, which can be traced back to the Ming Dynasty at the latest. Volume I of the Annals of Wanli Xiushui County of the Ming Dynasty says: "The Dragon Boat Festival is marked by hanging wormwood, eating millet and drinking Puhuang wine. Women make and draw human shaped pendants, which are called healthy people. The young are tied with colored cords in their arms." Volume 15 of the Annals of Chongzhen Jiaxing County of the Ming Dynasty says: "Five days is the Dragon Boat Festival, and the festival starts with collecting herbs and eating millet." Moreover, with the inheritance and development of folk customs, the production technology of Zongzi is also maturing. Under the second volume of "Yi Ya Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi Yi The custom of dieting on rice dumplings in the afternoon is more specific and rich. During the Qing Dynasty, Xiang Yingwei wrote in her supplement to "Ancient HeZaShi" by Wang Shou and Wu Shoufu, Volume 1: "Tomorrow, climbing willow twigs and inserting plutonium into households, young children's hair adorned with willow leaves. The common custom is to go to the tomb before and after the day, burn paper money; villagers gather to observe and share sorghum." "" On the day of noon, cinnabar talismans are pasted between beams to ward off evil spirits, and gall bottles are used to supply sunflower and mugwort leaves. At noon, people drink calamus and realgar wine. Maidens make toad bags, garlic gourds, golden spiders, silk tigers, hairpin beams, and healthy talismans; in the market, sieve gongs and drums are played, black faced Zhong Kui and red bearded Tian Shi dance; Nanhu Temple competes for ferry. During the solar eclipse, there is a saying that goes, 'If you haven't eaten the Dragon Boat Festival zongzi, you can't give away cold clothes.'. Volume 3 says: "On the Cold Food Festival, there are green dumplings and grey dumplings. Villagers make cocoon dumplings, which are shaped like cocoons, to pray for silkworms. On the Beginning of Summer Festival, there are malt dumplings; on the Loong Boat Festival, there are Dragon Boat dumplings; on the Qixi, there are Sanzi and Youdui; on the Mid Autumn Festival, there are meat and vegetable mooncakes; on the Double Ninth Festival, there are chestnut cakes with small red flags on all sides; on the sacrificial stoves for the twelfth lunar month, there are soup dumplings and red bean rice; on the New Year's Day, there are rice cakes, yuan bao, and longevity peaches." Up to the end of the Qing Dynasty, Jiaxing was almost a family in urban and rural areas every New Year, Qingming Festival, and Loong Boat Festival. Every household needs to make Zongzi. Not only their families as seasonal food, but also as gifts for relatives and friends, and even become the daily Dim sum food for people.

There are stores selling Zongzi exclusively. The second volume of the Ancient Miscellaneous Knowledge of the Yellow River says: "There are four gates in Hecheng, and the scenery is different. There is a saying in the past: 'rice pudding in the north gate, big Zongzi in the south gate, beggar in the west gate, and putting on airs in the east gate.' Zongzi has become a popular food among the people at that time. The south city is very short, with no big shops in the countryside. Only Congee cakes are small, and some corns are the largest. In addition to the important influence of traditional customs on the dissemination of Zongzi in Jiaxing, the long and splendid Dim sum culture in Jiaxing also promoted the development of Zongzi making techniques. Jiaxing Zongzi is deeply influenced by the production techniques of "Jiahu Delicacies" tea and food. In the mid Ming Dynasty, the Eastern Wu and Western Zhejiang regions had rich and luxurious cuisine. The tea and food varieties in Jiaxing and Huzhou were abundant and exquisitely made, known as "Jiahu Fine Dians" and well-known in Jiangnan. Zhou Zuoren wrote in his article "Talking about Dim sum in the north and south again": "There are two commonly used words on the Dim sum signboard. I want to borrow them for use here. It seems appropriate. The north can be called 'official tea', while the south is' Jiahu dim sum '..." By the end of the Qing Dynasty, there were countless varieties of tea, and Zongzi was one of the representatives.

In the second episode of the CCTV documentary "China on the Tongue", the fragrance and delicacy of Jiaxing Zongzi were vividly displayed. On Taobao, many businesses took this opportunity to make propaganda: journalists searched for the word "tip of the tongue", and more than half of the results actually pointed to "Jiaxing Zongzi". These Zongzi are usually vacuum packed, and their shelf life is usually 6 months under normal temperature. Among various flavors, egg yolk zongzi has become the sales champion, followed closely by bean paste and fresh meat zongzi.

How to make Jiaxing fresh meat Zongzi;

2. Put glutinous rice into a sieve, rinse with clean water, let the sieve stand for about 15 minutes, drain the water, pour the rice into a wooden basin, add 20 grams of sugar, 15 grams of salt, and 50 grams of soy sauce, and mix well;

3. Peel the pork leg meat, cut it into rectangular pieces (each piece weighs about 20 grams) according to the transverse fiber, put it into a large basin, add 7 grams of sugar, 10 grams of salt, monosodium glutamate and Baijiu, rub it repeatedly, and use the material to penetrate into the meat until the white foam appears;

4. Hold 2 zongzi leaves in your left hand, with the hairy side facing down and 1/5 of the width stacked together. Hold another zongzi leaf in your right hand, with the smooth side facing up and about 1/3 stacked together. Extend the zongzi leaf at the end of the left hand zongzi leaf, fold it at 2/5 of the total length, and stack the two sides about 3 centimeters to form a funnel shape;

5. Hold the zongzi leaves in your left hand, and place 40 grams of glutinous rice and 3 small pieces of meat (two thin and one fat) horizontally on top of the rice in the order of thin, fat, and thin. Cover with 60 grams of glutinous rice, flatten it, fold the growing zongzi leaves, cover the rice, and wrap them into a short and sturdy rectangular pillow shape. Wrap it tightly with a rope until 80% tight, and wrap it one by one according to this method; Put water in the pot to boil, and then put the wrapped Zongzi into the pot. The water surface should be about 3-5 cm higher than the Zongzi. Put bamboo shelves and stones on the zongzi and compact them. Boil them for 2 hours on high heat, and then boil them for 1 hour on low heat.

Awards of Jiaxing fresh meat Zongzi

Shanghai Hangzhou online famous convenient food and gifts for relatives and friends

In 1989, Jiaxing fresh meat Zongzi won the Golden Tripod Award for high-quality food products in the catering industry of the Ministry of Commerce.