The spiritual inheritance of food,

It often comes from the cultural and emotional sustenance of hometown.

These delicious foods that have been precipitated over the years,

It has made today's "non-legacy" food map.

Pork ribs nearly 140 years old.

One of the first "Chinese time-honored brands"

Cooking technology was listed in the first batch of intangible cultural heritage list in Jiangsu Province.

"It must be that Dan Qing can't draw, and watering is like spring." The beautiful waters of the Lingshan Mountain in Taihu Lake gave birth to fertile soil in Wuxi and nourished generations of Wuxi people. Wuxi, which is located in the land of plenty, can be described as a treasure of things and outstanding people. The food handed down from generation to generation, nourished by humanity, is more profound and has a long history.

Wuxi Sanfengqiao sparerib is famous for its red sauce, rich flavor, mellow taste, oily but not greasy, moderate sweetness and saltiness, crisp bones and rotten meat, uniform block shape and unique flavor, and is called "a must in the south of the Yangtze River".

Legend has it that during the Southern Song Dynasty, Jigong traveled to Wuxi, hungry, and asked for meat from a roadside butcher shop. The shopkeeper gave generously, and Jigong ate it and said, "Eat the cooked meat of the donor, and I will teach you to cook the bones well." As he spoke, he fanned the stove with a cattail leaf fan several times. The shopkeeper lifted the lid and saw that the ribs in the pot were crimson and shiny. He put the raw ribs into the soup left in the pot and cooked a pot of sauce ribs with good color and flavor.

This is the story of Wuxi Sanfengqiao ribs.

Sanfengqiao ribs have a long history and are well known. So, what is the secret of this small piece of ribs for a hundred years?

Master Lu Weiliang is the sixth generation non-genetic person in Sanfengqiao, Wuxi. From the age of 19, he studied under the fifth generation of Cao Genlin. He started with raw materials, selecting materials, chopping, pickling and blanching, and gradually became familiar with and mastered all the firing processes.

The cooking technology of ribs with Sanfengqiao sauce has been listed as the first batch of intangible cultural heritage in Jiangsu Province, and it has become a representative of food between Jiangnan and Wudi. This is Master Lu Weiliang's non-legacy food exhibition, and foreign friends are full of praise for Sanfengqiao ribs.

This is a photo taken by Master Lu in the firing workshop in 2008. This pot of ribs weighs more than 300 Jin. After years of training, Master Lu has developed amazing arm strength.

Now, on the basis of inheriting the ancient baking methods, Master Lu has developed a variety of sauce spareribs by appropriately reducing the sugar and ensuring the original flavor according to the tastes and nutritional needs of modern people.

1

Select qualified personnel.

Sanfengqiao ribs are made from fine-skinned white-fleshed Taihu pig. The pork that can be used as ribs on a pig is about ten kilograms, and it is cut into even pieces, each about 5 cm long and 3 cm wide.

? 2?

colour

After 12 hours of pickling, the cut ribs can be cooked in the pot after being colored with red rice flour. Put fennel, cinnamon, clove, fragrant leaves, turmeric and other spices into a gauze bag, add soy sauce and crystal sugar, cook for 20 minutes on high fire and add Sanfengqiao soup stock.

? 3?

Slow stew

Although this bowl of soup is unremarkable, it may be older than you. Sanfengqiao soup stock has not been bad for many years, and the more it is burned, the more fragrant it becomes. It has a history of more than 100 years and is the exclusive secret weapon of Sanfengqiao.

? 4?

Juice collection

After 1 hour cooking, the ribs are full of fragrance and mouth watering. After the juice is collected, the bright red color is extremely attractive.

? 5?

sabot

A mountain of sauce ribs, full of happiness. After pouring the juice, the table is steaming, oily but not greasy, and the bones are crisp and rotten. It's the Sanfengqiao sauce ribs that Wuxi people have a special liking for.

A bowl of soup stock and a sparerib.

One vein inherits one kind of persistence.

The important thing is to be single-minded and not distracted.

This may be the secret of centuries-old food.