Shimen Tujia cured meat [Hunan Shimen specialty]

What is Shimen Tujia cured meat? Authentic Hunan Shimen specialty: Shimen Tujia cured meat

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

Basic introduction of Shimen Tujia cured meat

Shimen Tujia cured meat is a well-known specialty in Changde. It is a local famous product with a special flavor created by the Tujia people to extend the shelf life of pork. The Shimen Tujia people are descendants of the Ba people, who worship fireworks. Objects that have been smoked by fireworks can obtain divine fire and pray for disaster relief

1. Bacon is rich in phosphorus, potassium, and sodium, and also contains elements such as fat, protein, and carbohydrates<2. Bacon is made by selecting fresh pork belly with skin, dividing it into pieces, marinating it with salt, black pepper, cloves, fragrant leaves, fennel and other spices, and then air drying or smoking it. It has the effects of appetizing, dispelling cold and promoting digestion

Rich in fat aroma, bright yellow skin, fiery flesh, bright red, delicious taste, and rich nutrition

How did the history of Shimen Tujia cured meat come about

Bacon is also an excellent gift for the Chinese New Year among the Tujia people in Shimen. On the second day of the first lunar month every year, a great gift for a son-in-law to pay respects to his father-in-law is a piece of preserved meat, especially when a farmer marries a wife and goes to the woman's house to reunite with her. The man must carry a pound of preserved meat as a gift, called "tea meat". No matter how expensive the gift is, it cannot offset this piece of preserved meat

The large-scale production of Shimen preserved meat occurs every winter during the twelfth lunar month. Every cold winter and twelfth month, every household begins to slaughter pigs and sheep, especially pigs. Each household may have one or two pigs at a time

The production method of Shimen Tujia cured meat

Making cured meat is not complicated. First, divide the pork into three to five pound strips along the pork ribs, then put them in a wooden pot and marinate for half a month. Take them out and put them on a fire pit. Use grapefruit shells, sawdust, and firewood to burn smoke and dry the kang. The pork hanging on the kang will be smoked and burned almost all winter, and the cured meat can be taken off the following spring. Due to a winter of grilling and smoking, the moisture in the meat has greatly decreased, and the cured meat on the kang has a fragrant and mellow taste, filling the house with fragrance. It can be stored for more than a year

Tasting and eating methods of Shimen Tujia preserved meat

Shimen Tujia people have a hobby of eating preserved meat. When entertaining guests during festivals and holidays, they always make preserved meat into "combed meat", "braised meat", and the most distinctive one is "covered meat". 'Capped meat' refers to the process of cutting fat cured meat into thick chunks, arranging them in a bridge shape, and placing fragrant bean food, delicious tendons, sesame seeds, beans, etc. on the bottom of a bowl. Covered meat ", also known as" bridge meat ", is placed in the center of a banquet and serves as the main dish