Shanxi fenzheng meat

Steamed pork with rice flour is the earliest famous dish in Shanxi in the "Three Steams". The cooking skill of "steaming" has a long history in Jinyuan, and the pottery retort unearthed from Taosi site shows that more than 4,000 years ago, Shanxi had "steamed grain for a meal" (Textual Research on Ancient History), and pottery retort is still used in Pingding and other places, and the folks in southern Shanxi call it "retort cake" because of its steamed cake. There is a "steaming of snow storks" in Qian Ding Ji Yi Yin, which shows that meat was steamed in Xia and Shang Dynasties. According to Zhou Yu, King Ding of Zhou gave a banquet, and Duke Xiang of Jin served as a ceremony to entertain the scholars with "steamed dishes". The folk in Shanxi attacked this "banquet ceremony" and changed it to add rice and steamed meat to make steamed meat, which has been passed down to this day and has become one of the traditional "dishes" in Shanxi and the base dish of folk banquets. There is also a steamed pork with lotus leaf powder in Jin cuisine, which is said to have started in the Three Kingdoms. According to the Records of Jin Shi Zongheng Series Famous Food Stories and Stories, it is said that Guan Yu stepped forward to Zhou Cang and acted like a fly. Guan Yu heard that his hands and feet were hairy and nicknamed "Flying Hair". In order to explore the truth and falsehood, he told Zhou Cang that he wanted to sleep in the same bed. Zhou Cang didn't know it was a trick, so he fell asleep after going to bed, and the hair on his hands and feet made Guan Yu sleep hard all night. The next day, Zhou Cang learned that the feeling be nasty under will shave off the hair on his hands and feet. Since then, Zhou Cang began to fall behind, and often didn't have time to eat. Once he wrapped steamed meat in lotus leaves and ate it while walking, the taste became particularly delicious. Jin people are still righteous, and when it comes to summer and autumn, the lotus leaves in Jinci are even brighter than the sky, so they are made into steamed meat with lotus leaves and become a summer food in the ancient city of Bingzhou. In the book "Talking about Flowers and Wood", Kashiwabara lamented its brilliant color and rare taste, and endowed it with "the lotus leaves in Quyuan are fresh and fresh, and the steamed meat still leaves lotus fragrance". Steamed pork with rice flour mixed with mashed potatoes is unique in Dingxiang, Xinzhou. It is called "Steamed pork in Xinding" or "Steamed pork in Shanxi", which was the main dish of the local banquet in the past. It is said that Yan Xishan once served Feng Yuxiang, Chiang Kai-shek and others with this dish. Now Dingxiang steamed meat is also made into a gift box for friends and guests, which has become a famous local product.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)