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There is a custom called slaughter year pig

Release time:

2023-01-29

There is a custom called slaughter of new year pigs. They eat nostalgia and live with the flavor of new year. In the busy and bumper harvest months of September and October, new rice and corn are piled up on the dam floor of the family yard, and the year has come to a relatively leisurely time. After a little rectification, as soon as the winter solstice arrived, with the joy of a bumper harvest, workers from far away were called to invite relatives and friends. Yunnan's "pig-killing rice" began one after another, reaching its peak in December. I still remember the winter vacation when I was a student. Every household in the village had to treat to dinner when killing pigs. There were always endless relatives and endless pig killing meals. From the beginning to the end of the year, there were lively scenes of family and friends gathering together. Full of happy memories.

Eating pig-killing rice is a traditional custom in Yunnan, but there is still a lot of preparation before killing pigs. First of all, we must choose a good day. The host family will look through the yellow calendar and choose an auspicious day suitable for killing pigs according to the characteristics of the family's zodiac. Then according to the day, marinate a pot of yellow nest pickled vegetables in advance for the preparation of the dishes on the day of killing pigs. Finally, the family added up the dishes to be eaten on the day of pig killing and invited guests a few days in advance according to the auspicious day.

Common dishes for killing pig rice include: boiled pork ribs with radish, fried pork with pickled vegetables, fried pork liver with scallion, boiled pickled vegetables with Mao Xuewang, boiled white meat slices, braised pork, fried crisp meat, sour and spicy fish, and barbecue. This side of Pu 'er is quite special, with three dishes of old lung soup, red meat and blood flourishing. Lao Pao Fei Tang can be said to be a medicine root soup. It is bottomed by pig lung soup, supplemented by Xiao Hong garlic, Li Fei San, red ginseng, chicken thorn root, broken ear root and other medicines. It has the functions of tonifying qi and blood, nourishing heart, governing lung, dredging meridians and collaterals. The soup is red, with a faint smell of medicine, and its taste is fresh and sweet. It feels warm and comfortable to drink a bowl in December.

The two dishes of red meat and blood are definitely local specialties, very popular and heavy tastes. Red meat is mainly cooked pork with fresh pig blood, mixed with ingredients, so delicious that those who do not eat pig blood can nod and praise. I am very resistant to raw things, so I have always refused to try. Xuewang is also a real hard dish. I only know that it is made by mixing hot pig blood and some fried condiments. If the practice is successful, its shape is like jelly. I dare not try or imagine how it tastes after all.

Every time a pig is slaughtered, sausage and bacon will be hung in front of or in the attic of every household. Fresh pork will be pickled in a special way and dried in the air. The longer the time, the brighter and reddish the meat will be, the clearer the meat will be. Cooking with vegetables in the season is really a good product on the dining table.

When I was a child, killing a pig meant that the Chinese New Year was approaching and I could eat the sweetest barbecue and the freshest pork ribs and stewed radish. Now it is different from the expectation when we were young. When we grow up, we often miss the barbecue, but what we miss is not the pork itself, but the memory button that is triggered every winter. It is the joy that everyone sits around a table and shares. Is the most rural human fireworks, the most farm rich harvest, the most miss the taste of home! It is happiness from the mouth to the heart. Eating pig-killing rice at home during the Chinese New Year has become a strong nostalgia and custom, and it is also the deepest memory of the Chinese New Year. (qi jianmei)

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