what is a knife board incense?

Daobanxiang is a famous dish in Anhui, also known as Huizhou Daobanxiang and Suwei Daobanxiang.

Its main ingredient is salted bacon. After the bacon is stewed, it is taken out and placed on a camphor board. The excess oil is sucked away by the board, leaving only the salty meat, and then paired with fresh Xiao Ye bamboo shoots, it tastes fat but not greasy, and its lips and teeth remain fragrant.

the origin of knife board incense

the name of Huizhou knife board incense is related to a famous historical figure in Jixi, that is, Hu Zongxian, the minister of war. According to legend, when Hu Zongxian returned to Jixi Longchuan, he passed by Shexian County and asked Zheng Shan to visit his teacher. In order to entertain the lovers, Jenny laid the pickled pork in her home flat on the bamboo shoots, steamed it on the knife board, picked it up and sliced it, and served it with the knife board. After Hu Zongxian ate it, it was delicious and named this dish "Knife Board Fragrance", so Huizhou Knife Board Fragrance has been used ever since.

The aroma source of the knife board incense

The knife board incense has three fragrances, namely pork, camphor board and bamboo shoots.

The first kind is pork. The black pigs produced in Huizhou, and even the local pigs raised by farmers themselves, are the best sources of food for knife-board incense. The reason for choosing them is that they grew up eating only whole grains, and their meat quality is not comparable to that of pigs kept in captivity and eating feed in cities. Picked pork also has skills. We should choose pork belly. The most important part of pickled pork is drying, and the time is very particular. Choose sunny days. Put the pork outside and let it sun until the meat turns yellow until it is oily. In the spring, when the willow leaves germinate, bring the pork belly back indoors, and let it dry slowly after the spring breeze blows. This method quickly evaporates the water in the pork and air-dries, which further improves the meat quality of the pork.

Secondly, the wood board of Cinnamomum camphora is best made of natural Cinnamomum camphora, which has the unique fragrance of Cinnamomum camphora in essence. It is incredible to smell its smell and make people feel refreshed. When the pork is steamed with Cinnamomum camphora again, the fragrance overflowing from Cinnamomum camphora will automatically attach to the pork, but the greasy pork is taken away by Cinnamomum camphora, leaving only the fragrance of Cinnamomum camphora.

thirdly, the bamboo shoots in Huizhou, which are rich in local bamboo shoots, have a natural ice fragrance. The bamboo shoots here are different from other places, and they have a knife fragrance.

How to make it

Take the seemingly ordinary bacon, take its thickness, take its three fat and three thin, and take its fragrance. After coarse salt, sun exposure and wind, the oil juice overflows and the fragrance is fragrant.

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Tips for eating knife-board incense

Huizhou knife-board incense is a delicacy made of pickled meat, so you should taste it in small quantities, and don't eat too much, so as not to cause gastrointestinal burden. Because the dishes are matched with fresh bamboo shoots, people with allergies and people with weak digestive ability should eat less.