Long jiang pig feet

With the more and more rapid development of the city, even "eating" is becoming more and more urgent day by day. Fast food, which pays more attention to efficiency, is playing an increasingly important role in urban people's life.

Among them, Longjiang pig's foot rice is favored by many people for its unique flavor and is expanding with the development of the city. However, people gradually forgot the original appearance and taste of Longjiang pork foot rice.

Longjiang pork foot rice originated from Longjiang, a small town in Huilai County, Jieyang City. It is only a small town. Chaoshan cuisine, Chaoshan opera and gongfu tea can be seen everywhere, but the thick Chaoshan culture is highlighted everywhere.

According to legend, Longjiang pig feet has a history of more than one thousand years, and its fame is closely related to Han Yu in the Tang Dynasty. According to legend, Han Yu was banished to Chaozhou, 8,000 miles away from the capital, for remorseting on the Bones of the Buddha in his book "On the Bones of the Buddha". Han yu started education in Chaozhou, rebuilt water conservancy, and got rid of crocodiles for the people.

In return, a wealthy businessman invited several Cantonese chefs, including the founder of Longjiang Pig's Foot, to dinner with Han yu. Han Yu praised longjiang's pig's foot for its tender, glutinous flavor, fat but not greasy, so he named it himself. In order to distinguish it from other delicacies, he named it after the place name "Longjiang".

From then on, Longjiang pig's feet became famous all over the world and were welcomed by guangdong people. There is a saying that goes, "If you eat Longjiang pig's feet, you should tie your tongue with wire, otherwise you will swallow your tongue and pig's feet together."

Each morning at 9am, the first batch of customers at The pig's Foot restaurant in Yagui, which is a bit of a local celebrity in Longjiang, is followed by a flood of customers. By 2 p.m., customers were dispersing, which is when the store began to dispose of the pig's feet.

The hair of the pig's feet was removed and cut into three sections. The owner's wife began to marinate the pig's feet, adding salt, sweet oil, soy sauce and other spices to the brine prepared with Chinese medicinal materials, and then put the processed pig's feet into the bottom of the soup that had been prepared.

Although the process is simple, it is a challenge for the producers to use the space in the pot, not only to put the maximum number of pig feet, but also ensure that each pig feet are fully marinated;

Once the brine is filled, it needs to be simmered for three to four hours, and the pig's feet need to be turned over to absorb the brine. Turn it over and fill it with brine again. After four hours of boiling, the longjiang pork feet are ready.

The next day, after diners arrived, the wife of the owner will choose the pig's feet after boning slices, and then put two rolls of chapter, doused with brine, longjiang pig's feet fragrance on the face coming;

The owner's wife said that the shop had been opened by her and her uncle before she took it over from him. In the old location for a decade or two, and here in the new store for more than four years. Good faith management, the same taste, coupled with the praise of the word of mouth, is also many old customers do not reduce because of the relocation of the store is an important reason.

As the reputation of Longjiang pig's feet spread, not only local people, more many people from other places to drive thousands of miles, came to Longjiang taste Longjiang pig's feet.

Green Huangguang Mountain, long river water. The landscape of Longjiang has nurtured generations of Longjiang people and given them beautiful food ingredients. People cook with exquisite skills, appreciate the gifts given by nature, and worship the gods with devout hearts to express their awe of nature.