Linhuan Peiru Meat [Anhui Suixi Specialty]

What is Linhuan Pei Milk Meat? Authentic Anhui Suixi specialty: Linhuan Peiru Meat

Content summary:Do you want to know what Linhuan Peiru Meat is? This article is a detailed introduction to the special product of Suixi, Anhui Province - Linhuan Peiru Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Linhuan Peiru Meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Linhuan Peiru Meat and its nutritional value? What are the product characteristics of Linhuan Peiru Meat? How did the history of Linhuan breast meat come about? The production method of Linhuan breast meat, etc

Basic Introduction to Linhuan Fermented Pork

Local people in Linhuan have a special fondness for fermented pork and everyone has a hobby. Often, I crave before I say it, drooling at the smell. Eating breast meat is an indescribable pleasure

Chen Lei, a well-known cultural senior scholar in the local area, wrote a poem praising the "Guilin" brand breast meat cultivation, saying: Linhuan Ancient Town has been around for three thousand years, and the four famous springs are leisurely flowing along the Huan River. The cultivation of delicious food is unparalleled, and frankincense is passed down from nine provinces to four seas. Meat fat is not greasy, strange is strange, and when a distinguished guest arrives, they hate to see it too late. Unforgettable farewell, bring it back and offer praise to family and friends

The nutrition of breast meat is very comprehensive. In addition to the main nutritional components such as protein and fat, it also contains carbohydrates, calcium, phosphorus, iron, thiamine, riboflavin, and niacin

How did the history of Linhuan Peiru Meat come about

It is reported that in 1860 (the 10th year of Xianfeng), Pan Hengguang, the grandfather of Pan Xiaowu, a famous Pickled vegetables producer in Linhuan, came to Luyi County in Henan Province to escape the war. In order to make a living, Pan Hengguang helped people make Pickled vegetables, learned skills from local masters and processed Pickled vegetables. After graduation, he partnered with others to run Pickled vegetables business, and taught his son Pan Shichang the skills. Later, Pan's father and son came to Linhuan and continued to engage in Pickled vegetables business. In the production of Pickled vegetables, they found that Pickled vegetables were brewed by the ancient spring water on the bank of Linhuan Huihe River, and the taste was more delicious than other places. When Pan and his son were making Pickled vegetables, they found that the food made of maggots in fermented Pickled vegetables juice, called meat sprouts, was extremely delicious. Later, they used Pickled vegetables juice to cook fat meat, which was more special. After repeated research, we finally produced breast meat<35. After removing and cooling, cut the meat evenly into slices, pour in breast milk (the quality of the breast milk determines the color and flavor of the breast meat), add ingredients and mix well, put it in a bowl or plate, steam it in a pot for a while, further remove the grease, and immerse the flavor into the meat. After steaming, take it out of the pot and refrigerate it. When ready to eat, steam it for another 15 minutes before serving