Commonly used are the hind legs, shoulders, and flank of the pigs. Some stores also use the trough meat, which consists of subcutaneous fat and trachea, esophagus, and lymph glands in the neck of the pig. Very cheap parts, but the gums, oils are rich, fat and thin, and it is especially suitable for making braised pork. 台北 精品 酒店 Since there is only less than 500 grams in a pig, it is said that it is the favorite piece of meat of the Jinyuan Emperor. The taste is special and quite precious. The Yuan Emperor is not allowed to share it with others, so it is also called “forbidden meat.” Now there is a very foreign name “Songshans pork”, which has become the gimmick of some stores. A bowl of color-flavored pork with a full range of braised pork can be dried in a bowl without any accompanying dishes. In fact, it can be seen from the name that the three elements of a bowl of rice are indispensable: halogen, meat, rice. 台北 精品 酒店 The southern braised pork rice is usually referred to as a whole piece of braised pork meat (this kind of rice is usually called “chicken rice” in the north), while the braised pork broiled rice is called “meat.” rice”. The minced meat is mixed with soy sauce and spices. The salty oil is drizzled on the crystal-filled rice. The bowl is served on the table. The pork on the rice is slightly shaking, showing amber luster and a little bit of marinade. Infiltrated into the rice, the rice with the juice is covered with a layer of faint light. Kong Liu returned directly to the hotel and is expected to leave Taiwan tomorrow. Yang Yueqin said that authentic Taiwanese snacks are the most popular. Zheng Lizhong, vice president of the ARATS, 台北 精品 酒店 loves “hemp and spicy spicy duck blood stinky tofu”, as well as melon fried rice noodles, Sishen soup, braised pork rice, etc. popular. It takes a lot of effort to figure out the grievances of these names. First of all, the “broiled rice”, “broiled rice” and “lu meat rice” that you see are actually the same thing. In 2011, the Michelin Green Guide said that Taiwan’s braised pork rice originated in Shandong, causing a burst of turmoil in the Taiwanese food industry. I did not expect Michelin’s food experts to have a wrong day. The “rough qi” of the braised pork rice comes from its origins. 台北 精品 酒店 In the early agricultural society, the ancestors cherished the food, and the pork was minced into the marinade. After a long time of heating and cooking, the aroma was very good. If you eat a bowl of gluttons (Taiwanese: workers), you can replenish your energy and work hard. Taiwan, the land of rice, is based on Penglai rice. Penglaimi and the northeast rice are the same door, the same as the short glutinous rice. Penglai rice is full of crystals, with distinct grains, moderate hardness and softness. It tastes a bit sticky and not too sticky. It is most suitable for making braised pork rice. 台北 精品 酒店 The dark brown marinade flows down the gap of rice grains to absorb the marinade. Contains oily light. In fact, as long as it is the warm meat slaughtered on the day, whether it is with skin fat or fat, it has its own ingenuity. It is important to moisturize the oil, fat but not greasy, rich in gelatin, and gently add a sticky touch to the lips. 台北 精品 酒店 The red line is the marinade for rice and meat. The French cuisine emphasizes the harmony between the ingredients. In the braised pork rice, the marinade plays such a specific and important role. Mix well before the entrance, and each rice that is sent to the mouth should be mixed with marinade to be fragrant.
