According to legend, in the ancient town of Fan Chuan, Jiangdu, there was a chef named Lu who made a "small belly" for a living. One day, when I was out, I accidentally picked up a broken futon that someone had discarded. When he took it home, he threw it into the stove as firewood and burned it. Who knows, after the broken futon mat caught fire, the room was full of incense, and the "small belly" steamed on the stove also had a strange smell, which made people drool and could not bear to stop. Since then, Lujia's "small belly" has had this strange fragrance, and Lujia's business has also improved. Fan Chuan's small belly is famous in several surrounding counties and towns.
Myths and legends are generally nonsense, but this story tells people the long history and unique flavor of Fan Chuan Xiaodu. The main ingredients of Fanchuan Xiaodu are lean meat and fat meat. The ingredient is tofu skin. Seasonings include ginger, onion, wine, sugar, salt, starch and precious spices. When making, take 70% lean meat and 30% fat meat from pig's hind legs, cut them into diced meat slightly larger than peanuts, add ginger, onion, wine, appropriate amount of sugar, salt, starch and spices, mix well, wrap them in tofu bags, put them into a 5-inch-long, 1/2-inch-diameter cattail bag, tie them tightly with fine hemp rope and seal them evenly around the waist for 3-5 times. After the above processes are completed, you have to simmer with old brine soup. Hold the heat when simmering, and you can taste it. After simmering, unbuckle and pour out, like a small gourd with a printed bun, cut into pieces, delicious and mouth-watering.