What does Lizhuang white meat mean?

Lizhuang white meat, full name "Lizhuang knife-edge garlic white meat", is a traditional cuisine of Lizhuang, a famous historical and cultural town in Yibin, Sichuan. It is made of "Changbai Mountain" or "York" or "Baksha" pork, with thin skin and tender meat, mixed with various sauces, and has the characteristics of being fragrant and refreshing, fat but not greasy, and melting slag after chewing.

The selection of white meat in Lizhuang must be kept within one year, and it is best to feed "Changbai Mountain" or "York" or "Basha" pigs with thin skin and tender meat, and the proportion of fat and thin is appropriate. The raw material of Lizhuang white meat is the part of the pig's hind leg after the first knife is removed from the hip, commonly known as "two-knife meat", and each pig is only about 3 kg.

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According to folklore, the white meat in Lizhuang evolved from Zhou Wuwang's attack and uprising. At that time, people from all walks of life sliced the cut fox Su Daji and put it in garlic paste for consumption. Because the sliced meat is thin and long and wrapped in a chopstick, it is called "foot-bound meat". During the Anti-Japanese War, at the suggestion of Meng Tao, a cultural person who moved to Lizhuang, Cuiping District, "Liu Fen" restaurant gladly accepted and renamed "foot-binding meat" as "Lizhuang white meat".

The full name of Lizhuang white meat is "Lizhuang knife edge garlic white meat", so the garlic flavor must be highlighted when seasoning. The specific method is to mix dried seven-star pepper, pepper and garlic into paste, and then add soy sauce, monosodium glutamate, sugar and sesame oil to make it.

Spicy taste can be added or subtracted according to your own preferences. Seasoning must be bright, fragrant and oily, especially garlic and umami. After the white meat is dipped in seasoning, the taste is fragrant and refreshing, fat but not greasy, chewed and slag, and the aftertaste is endless. After eating, I feel amazing and unforgettable for a long time.

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