What kind of meat is 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.

According to legend, the name of bazi meat originated in the late Eastern Han Dynasty. When the world was in chaos, Liu Bei, Guan Yu and Zhang Fei decided to make friends in Taoyuan because they shared the same interests. Zhang Fei is a butcher who kills pigs. After several brothers paid their respects to their parents, he entertained two brothers at home. He cooks pork and tofu in the pot and a pot of meat for his brothers.

Later, Shandong chefs improved this practice, choosing fat and thin pork, seasoning it with soy sauce and stewing it slowly in a jar. The cooked meat is fat but not greasy, and it is very delicious. Because the method and materials are not particularly complicated and the price is not expensive, it has always been loved by the people and has become a popular food. Coupled with people's love for the romance of the Three Kingdoms, this dish has been handed down to this day and has become a classic in Shandong cuisine.

The beauty of bazi meat is that the existence of fat meat can produce a fat but not greasy taste. Although pork is cooked with thick oil and red sauce, it is not salty and is only used for eating. And the combination of a bite of rice and a bite of meat just brings out all the rice and meat.

The "bazi meat" in the north is rectangular chunks without sugar, but the octagonal soy sauce is stewed in a high crock. Fire is everywhere, and when it is opened, the fragrance is overflowing. It is also sweet to pour meat and juice on white rice while it is hot.

Fat is not greasy, and it is rich and delicious. It is a famous food in Jinan and Xuzhou. Jinan bazi meat is one of the famous snacks in China, and it is a distinctive snack in Shandong cuisine.