Macheng hanging pot warm stomach unable to hide greeds gluttonous delicacy-christie stevens

Macheng hanging pot warm stomach unable to hide greeds gluttonous delicacy in mid October, the business once again went to the old revolutionary base in Macheng, which is a meal for dinner, and a bunch of friends in the hotel to eat the hanging pot. That day taking photos at hand a few pictures to share in the circle of friends, instantly evoke many hungry comments chowhound, spectacular color is the envy of slobber covet, the accidentally pulled with hatred. Wen Jian: Jian Enron Macheng has a long history, the humanities are heavy, the diet culture has a long history, rich and varied, Macheng hanging pot can be regarded as one of the most representative and characteristic local cuisine. Hanging pot in Macheng has a history of thousands of years, "old wine, a fire, the emperor is me", which is in Macheng or Hubei are widely flow heirloom a saying; Macheng people greatly sought after hanging pot, and eat a pot hanging happy enjoyment, as in the phrase concise and comprehensive in. Hanging pot, as the name suggests, the pot is hanging; so the traditional hanging pot, the pot must be the iron pot with iron erbium, and with steel bending iron tied with two erbium, iron trip is bent in the middle of the arch, conducive to the stability and stability when the pot hanging. The hanging pot in Macheng is a unique food custom left in the special geographical position and special age of Macheng. Macheng is in the hinterland of the Dabie Mountains, the climate condition is temperate monsoon climate; in addition to the summer autumn season, the other seasons are in low temperature and low humidity, can be said to have a long winter (so now Macheng is also regarded as a "summer resort"); plus the mountain barrier, traffic inconvenience, the material is also very the lack of, so every winter, will live in the mountains of the farm in fire fire, fire above the roof purlin hanging a slider; the slider by a length of about two meters of bamboo and with a hooked trunk combination, scalable and local has been a name for this riddle: "a cloud foot, cold stretch, heat shrinkage". The villagers called "tank" hook hook "tank" which can be hung tin cooking, also can hang the iron pot to cook Er zi. Do the hanging pot, the pot hanging on the hook, the pot is burning with fire pit bottom, put a few slices of marinated bacon, until the pot creak, out of oil, oil overflowing, then put into the cake, fried, dried bamboo shoots, dried radish Oily Bean Curd, letinous edodes and other ingredients add water, salt, cooking, one family sat around the pot, side edge larrysalibra eat vegetables, eat delicious hot, relaxed and happy, happy happy. Hanging pot cooking is similar to stew, very much available food varieties, and no taboo and rejection in particular, in the pot stress layers stacked, the villagers with bamboo shoots, flowers or vegetables dried radish bed, and then placed goat meat with the skin, smoked Philip fish meat, fried noodles, the middle is Oily Bean Curd like, then fish balls, meat balls or fish such as lotus root folder at the top of some vegetables, vegetables. In addition to the "fire" is "in", which is one of the characteristics of hanging pot, a pot of ten kinds of ingredients in high temperature and time under the action of a variety of flavor blending, have complex chemical changes, create beyond the original taste of the unique flavor and taste of food; eat let people feel the hitherto unknown taste experience, particularly enjoyable. It is understood that the hanging pot originated in Macheng and Anhui Jinzhai border Muzi Zhen Zhen and Zhang Jia town area, where.

垂涎欲滴麻城吊锅 暖身暖胃饕餮美食10月中旬,因公出差又一次去到革命老区麻城,其中一餐晚饭,是和一帮朋友在酒店吃的吊锅。那日随手拍了几张图片分享到友圈,瞬间勾起不少吃货馋虫,评论区留下壮观色色垂涎口水,可谓羡慕嫉妒者众,一不小心拉足了仇恨。文 图:简安然麻城历史悠久,人文厚重,饮食文化源远流长,丰富多样,麻城吊锅可算其中一道最具代表与特色的地方美食。吊锅在麻城已有着数千年的历史,“老米酒、兜子火,过了皇帝就是我”,这是在麻城甚至湖北都广为流传家的一句俗语;麻城吊锅大受民众追捧,和吃吊锅的那份快活享受,尽在言简意赅的这句短语里。吊锅,顾名思义,锅是吊着的;所以传统的吊锅,其锅必定是那种带有铁铒的铁锅,并用钢筋弯成的铁绊拴着两个铒子,铁绊正中间被弯成拱形,利于锅吊着时的稳定和牢固。 麻城吊锅其实是麻城特殊地理位置和特殊年代遗留下来的独特饮食习俗。麻城处于大别山腹地,气候条件为温带季风气候;除了炎夏初秋季节,其它季节都处于低气温低湿度中,可以说是有着漫长的冬季(因此如今的麻城也被视作“避暑胜地”);再加上大山的阻隔,交通不便,物质也是很匮乏,所以每到冬季,生活在大山里的农家里都会生火塘烤火,火塘上方屋顶桁条上悬挂一枝滑竿;滑竿由一根长约两米的竹筒和一根带有弯钩的树干组合而成,可伸可缩,当地还流传一条形容此的谜语:“半天云中一只脚,冷了伸,热了缩”。村民们称之为“罐钩”,“罐钩”既可挂铁罐煮饭,也可挂铁铒子的锅煮菜。做吊锅时,就将锅挂于钩上,锅下是燃着旺火的火塘,锅底放几片腌好的熏肉,待锅里“吱吱”作响,冒出热油,油香四溢,再依次放进肉糕、笋干、炸油豆腐、干萝卜、香菇等食材,加水、放盐烹煮,一家人围锅而坐,边扒饭边吃菜,热乎乎香喷喷,吃的自在又痛快,乐融融快活似神仙。吊锅烹饪类似烩菜,可用食材品种非常多,并没有特别的禁忌与排斥,在锅里讲究层层叠叠码放,村民们一般以竹笋、百花菜或者干萝卜铺底,再摆放带皮山羊肉、熏腊鱼肉等荤食,中间是炸油豆腐、鱼面之类,然后是鱼丸子、肉丸子或者鱼糕藕夹等,最上面是一些青菜时蔬。除了“火”就是“烩”,这也正是吊锅的特点之一,一锅上十种食材,在高温和时间的作用下,多种风味相互交融,产生复杂的化学变化,创造出超越原始食材味道的独特风味和口感;让吃的人感受前所未有的味觉体验,特别过瘾。据了解,麻城吊锅发源于与安徽金寨接壤的木子店镇和张家畈镇一带,那里不仅有着养在深闺人未识的让人惊叹的原生态自然风光,也孕育生长着很多真正绿色无污染食材,那里是最早吃吊锅流传开来的地方,吊锅味道也最为地道纯正。很幸运的是,我第一次见到吊锅,吃吊锅,就是在木子店镇一个有着百年银杏树的小山村里。那是几年前,和先生自驾游,被山间美景吸引,不知不觉偏离了计划的路线,意识过来时,小车正行驶在一条崎岖且狭窄的山路上,一侧是草木丛生的土山坡,一侧是流水翻滚的河流,想要调头根本不可能,只有硬着头皮往前开。终于开到一个村庄,村子中间有一片宽阔地,车子可以调头行驶,当时正值午饭时间,有热情村民一个劲挽留我们吃了饭再走,所以有了一顿至今让我们都感觉意犹未尽念念难忘的味蕾体验。那家火塘上方桁条也挂着一根被熏得黑黑的木质滑竿,不过锅是直接架在火塘上,并没有挂起来(如今城里很多酒店吊锅也是这种方式),但那香气扑鼻的吊锅里,竹笋、百花菜是村民深山老林自采的,炸豆腐、腌辣椒出自农妇巧手;黑土猪、山羊都是散养;萝卜青菜是自家菜地的;荤的油而不腻,鲜而不腥;素的清香鲜爽,营养天成,真是原汁原味原生态,吃的真叫过瘾。清楚的记得,那是一个青山环绕,有着青青茶园、潺潺溪流、牛羊成群、遒劲银杏树,还有淳朴厚道村民的小村庄,村民告诉我们,山的那边,就是安徽。现在写这篇文章回想起这些,竟恍若那时是疑入世外桃源。来自村民散养土猪的腊排骨,咸香而耐嚼,口感特好。鱼面,也是麻城一带特色美食之一。是鲜鱼祛除皮和刺,肉剁成泥酱状,加一定比例的淀粉、食盐揉搓成面制作而成;为一种可炖可炸可煮适用多种做法,营养丰富,风味独特,鲜美可口的佳肴。当然,吃吊锅还少不了一壶老米酒。麻城木子店老米酒已有千年酿造历史,自唐朝黄州刺史杜牧过麻城歧亭,留下"借问酒家何处有,牧童遥指杏花村"的诗句,至北宋大诗人苏东坡高歌"酸酒如齑汤,甜酒如蜜汁;三年黄州城,饮酒但饮湿",历代文人墨客盛赞麻城老米酒。如今的"木子店"老米酒继承千年酿制工艺,进行深度开发,精选上等糯米,以纯净的山泉水质,独特的酒曲,辅以白菊、枸杞为配料,应用现代科学技术精心酿制而成,酒色似海棠香如蜜,甘甜可口味醇厚。冬饮驱风去寒,夏饮提神健脑。具有养颜益寿,滋阴补阳,舒筋活血等功效 。所以有人说,吃吊锅不喝老米酒,就吃不出吊锅的味道,喝老米酒不吃吊锅,就喝不出老米酒的香醇;吃得汗流浃背、宽衣解带,喝得满面红光,摇头晃脑,才是吃吊锅喝老米酒的最高境界。相关的主题文章: