First, Jinan bazi meat
Braised pork is a traditional Shandong dish in Jinan. As early as the Qing Dynasty, there was a saying in Shandong that pork belly was tied with straw rope and stewed with soy sauce. Its taste melts instantly, fragrant but not greasy. Usually stewed with other side dishes, such as Spanish mackerel, Four Joy Meetballs, fried tofu slices, dried orchids, green peppers, kelp knots, gluten, bean gluten, bean skin, yuba, rotten clothes, vegetarian chicken slices, tiger skin eggs, day lily, small vegetables, beans, sausages, ribs, elbows and chicken legs.
Second, Xuzhou bazi meat
Braised pork is a local traditional food in Xuzhou and one of the famous snacks in China. Xuzhou bazi meat belongs to the type of sauce stew or soy sauce stew in cooking. The staple food is rice, square meat or narrow meat tied with thread.
The dietary characteristics of Xuzhou bazi meat are: fat but not greasy, rich in flavor and attractive in color. Xuzhou bazi meat is the general name of this snack, and there are other auxiliary dishes to match it, such as: Four Joy Meetballs, dried orchids, kelp knots, gluten, bean gluten, bean skin, yuba, rotten clothes, vegetarian chicken slices, tiger skin eggs, day lilies, small vegetables, beans, sausages, ribs, elbows, chicken legs and other vegetarian combinations.
origin
(a), Jinan bazi meat
The origin of "bazi meat" is said to be related to ancient public sacrifices. It is said that after the public sacrifice of the ancients, the meat used for the sacrifice should be cut into squares and distributed to all the people who participated in the sacrifice. Because this rectangular piece of meat must be tied up with green cattail or iris when it is divided, it will form a "tied handle" form, so it is called "bazi meat". Participants took the meat home and stewed it in sauce, and gradually they had the special delicious food, bazi meat.
According to legend, at the end of the Eastern Han Dynasty, the world was in chaos. Liu Bei, Guan Yu and Zhang Fei, admiring each other, decided to worship this "bazi". Zhang Fei is a butcher, mainly slaughtering pigs. After the worship, the two brothers cooked pork and Xuanhua tofu in a pot.
Later, in the Sui Dynasty, a famous chef in Shandong improved this practice by carefully selecting pork with skin, stewing it in a jar and seasoning it with secret soy sauce. Stewed meat is not greasy, not greasy, bright in color, mellow in mouth and reasonable in price, and is deeply loved by people. This practice, coupled with the legend of sworn brother Liu, has become today's dirty jokes.
(2), Xuzhou bazi meat
The historical origin of Xuzhou bazi meat has the following versions: Kong Qiu said in the Spring and Autumn Period and the Warring States Period, Liu Bei, Guan Yunchang and Zhang Jide said in the Eastern Han Dynasty, Qi Yao Minshu said in the Northern Wei Dynasty, Su Dongpo said in the Song Dynasty, and Jin Ping Mei said in Ming and Qing novels. "Liu Bei, Guan Yunchang and Zhang Jide became sworn brothers in Taoyuan, which is what people call sworn brothers. It means to bind brothers of the opposite sex together in handcuffs and work together to make a living.
The form of bazi meat is to mix all kinds of auxiliary materials and seasonings properly to have a good taste. "Wang said that the novel" Jin Ping Mei "also described that pork belly was cut into rectangles and stewed with skin, which was delicious. In the Qing Dynasty, the practice of braised pork in Tiaodingji also used rectangular pork belly, and recorded braised pork, shaoshao sauce meat and home-cooked stew similar to Xuzhou stew.
Refer to the above? Baidu Encyclopedia-Bazi Meat (Jinan Bazi Meat) and Baidu Encyclopedia-Bazi Meat (Xuzhou Bazi Meat)