In Tengchong, Yunnan, earthen pot is also known as "guozi dish", which is a unique dish in Tengchong!

is in Tengchong, Yunnan, one of the unique flavors of Tengchong-the earthen pot has a history of hundreds of years. It is different from ordinary hot pot, the hot pot is made of metal, and the earthen pot is roasted with a kind of local clay in Tengchong. system". The cooking of earthen pot is also unique. It uses chicken and fresh pork ribs or bobbin bones to make a base soup, and layer a rich base dish: taro, yam, dill, carrot, fried stinky tofu, yellow bamboo shoots (or day lily) , Yellow strips, crispy pork, soaked skin and more than a dozen kinds of plant and animal ingredients, according to a certain procedure to put and stew. The clay pots are beautiful in appearance, the ingredients are tempting, and they maintain the original flavor and are full of nutrition. Earthen pot, also known as "guozi dish", its pot shape resembles a volcano, and the hot charcoal is placed in the mouth, so it is also called "volcano hot sea". It is a local hot pot in Tengchong, and it is a dish with unique flavor.

Earthen pot, also known as "Guozi Cai", is a unique dish in Tengchong. What a temptation it is to have the original flavor and the mellow fusion of all the flavors! But I think the most attractive thing about Guozi dishes is the unique cooking method of Guozi dishes. You have to ask every Tengchong people, especially the older generation of Tengchong. Everyone can speak up and come here. It is even more patiently telling: The pot dishes are made from Tengchong local chicken and pig bones to form a bone soup, and paired with a rich bottom dish, there are more than a dozen unique Tengchong characteristics such as taro, yam, crispy meat, konjac, and so on All the bottom dishes are prepared and placed in order, and then the main dishes are spread evenly. The procedure seems simple but complicated. This is a food story with a special liking, and also an open mind of Tengchong people to tolerate Vientiane. The simple ingredients and the rural life style reflect the harmony and strong local customs, just like the "hodgepodge" of pot dishes, the fusion of the taste of the earthen pot and the food has risen to a spiritual world of wonder and enjoyment, which is a local culture. The connection point of inheritance, open a touch of homesickness with harmony, and use taste buds to enjoy filling in the thoughts of home and loved ones.

Tengchong soil pot

Making a "pot" is a relatively tedious process, and most of the materials need to be prepared a few days in advance. For example, "soaked skin": shave the pigskin you usually save and dry and store it. There are also bamboo shoots, which are processed as early as the beginning of spring. The bamboo shoots are peeled off layer by layer, dried and preserved for common use. These two food processing methods are similar. After taking it out, soak it in cold water overnight. After it is "distributed" the next day, it is taken out and sliced ​​in hot water. The pieces are placed on a felt board and sliced ​​with a knife. Remove layer by layer, the thinner the better, it is easy to ripen and taste as early as possible.

The most difficult and crafty thing is egg rolls. Beat the eggs until they are frothy. Spread the oil around the hot pan, then use a spoon to fill the egg liquid, and then quickly sprinkle the egg liquid in the pot. The thinner the spread, the more advanced it is, and there can be no leftovers in the middle, otherwise the thickness will be uneven, and there must be no gaps, or the wrapped meat will be exposed. After it is solid, take out the handkerchief-like egg skin and cool it down. Take the fine meat and chop it into fillings. Spread it evenly on the egg skin about one centimeter thick, then roll it into three-centimeter width strips, and then cut into small pieces.

Other ingredients are relatively simple. Go to the vegetable market early in the morning to buy some vegetables and taro, and then buy a few catties of pork leg bones and a few catties of flower meat. Come back and boil a pot of clear soup with bones, wash the greens and taro, cut into the soup and cook until it is six mature, then set aside over the fire. Then cut the flowered meat into four-centimeter square slices, and mix with an appropriate amount of wheat flour and eggs to make a paste. Put the sliced ​​meat down and wrap it again, then put it in the frying pan and fry it until it is golden in color, so that the "crispy meat" is also made.

Tengchong earthen pot

After all the ingredients are prepared, take out the earthen pot for cooking. First, add the cooked soup to the seasonings such as salt, vermicelli, and grass fruit noodles, then put it in the earthen pot, and then follow the order of "crispy pork", bamboo shoots, taro, yam, and "yellow peel". Spread evenly layer by layer in the belly of the pot, and finally put the egg rolls on top, and then cut a few pieces of green onion to decorate. After several hours of cooking, the various dishes are fully integrated and complement each other. The vegetable dishes have oily water, the meat dishes are removed from the greasy, and the mellow fragrance of the pot dishes is released. Savoring the unique sweetness and mellow aroma of pot dishes, I couldn't help calling out "delicious", so I scooped it up in bowls and ate it with a little sour water with all the seasonings. I only ate heartily without being full.

Tengchong earthen pot

earthen pot is used by Tengchong people to worship their ancestorsSymbolic. In the spring and autumn seasons go to the grave to worship the ancestors, and the New Year’s Eve dinner, it is indispensable to have a pot to worship the ancestors, and to place the longing for the ancestors in this pot. The pot is also a special dish that Tengchong people entertain guests. The sweet and mellow popular taste makes every guest who has tasted it unforgettable. The earthen pot carries the spirit of generations of Tengchong people. Come back, wandering in a foreign land, go home, every family member who is working hard. Friends, have you ever tried Tengchong clay pot?