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Liukeng specialty

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Liukeng specialty

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Historical origin: Liukeng Chenrou has a long history and is a typical representative of traditional Luling cuisine. The cooked meat has a unique taste, the meat is delicate and white, and it is mouth-watering. Legend has it that it was named after the concubine Chen of the Song Dynasty. Speaking of Liukeng Chenrou, there is also a little story in it. According to legend, in the Southern Song Dynasty, Concubine Chen had a whim and proposed to eat pork with "no sperm, no fat, no bones, and no skin". The emperor has widely levied edicts, but no one has done it for a long time. A chef surnamed Dong in Liukeng finally made this dish after nine days and nine nights of hard thinking and trial and error. Concubine Chen praised it very much after eating it, so this chef Dong was named "Royal Chef". Dishes like no other.
According to historical records, Liukeng Chenrou is made from the most common pork in daily life, and the production process is complicated and time-consuming.
Production method: Chen Rou uses pork as raw material. Its practice: separate the meat according to the fat, lean, skin and bones, put the bones on the bottom of the pot, put lean meat on the second layer, and put fat on the second layer Put the meat skin on the top layer, fill it with water, and cover it tightly with a wooden basin to make it airtight. Start with a high fire, after the water boils, use a small fire and simmer for five or six hours, then take it out, smash the fat and skin, tear the lean meat with your hands, peel off the bones, and put the minced meat together in a wooden basin Inside, add the original soup and salt in the pot, and then keep stirring with bamboo slices, slowly mix the meat and soup together, and after cooling, it turns into a pot of snow-white beef.
Because the production of Chen Rou requires a low temperature environment, it is a kind of food that can only be produced in winter, and it is time-sensitive. Generally, it cannot be stored for more than two days in cold weather. Therefore, Chen Rou is commonly called "Shi Rou" in the local area. . In addition, chen meat cannot be eaten again, that is, if the first meal cannot be eaten, it must not be reheated for the second meal, because once the chen meat is heated again, it will turn into water.

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