Chapter 22 Guanghan Roast Rabbit

Located in the heart of the Land of Abundance, Guanghan is an important town north of the Chengdu Plain.The terrain is flat, the climate is mild, the rivers are vertical and horizontal, the ponds are densely covered, the water quality is good, the land is fertile, and the scenery is beautiful. It is known as the back garden of Chengdu.Sanxingdui Ancient Cultural Site, Ancient Luocheng City Wall, Inscription Brick Wall Foundation, Longju Temple, Ancient Tombs of Han Dynasty and other historical sites are world-famous.In the sixth year of Emperor Gaodi of the Western Han Dynasty, Guanghan County was established, and in 1988, Guanghan City was established.

People living on the Chengdu Plain all have a taste for delicious food. Rabbit is their favorite food. Rabbit meat, rabbit head, rabbit waist and other delicacies have become the first choice of Chengdu citizens.There is a saying in Sichuan that "There is nothing like a bird in a bird and a rabbit in a beast", which is the diet scripture of Guanghan people.Guanghan people love rabbit meat very much. There are many ways to roast, stir-fry, roast, mix and marinate.Women in Guanghan, especially, love rabbit meat, which is called beauty-enhancing meat. They often eat dry-stir-fried diced rabbit, diced rabbit in red oil, and spicy rabbit head to nourish their bodies and keep them young, beautiful, tender and attractive all their lives.

The most famous rabbit in Guanghan is called the silk-wrapping rabbit. The tone of Guanghan people has a sense of ridicule, that is, to get something or someone done with confidence and confidence.Silk-wrapped rabbits are made from whole rabbits that are marinated and then smoked and roasted. During the marinating process, the rabbits are wrapped with cotton thread, so it gets its name.People in Guanghan make silk-wrapped rabbits, which are well-known throughout Sichuan and have a long history.Because of its fine production, beautiful shape and unique flavor, it is well-known in Chengdu and welcomed by diners.

To make salted rabbits or silk-wrapped rabbits, first choose fat and plump live rabbits, beat them to death with a stick at the carotid artery, and hang them with hemp rope to peel them.Cut the skin from the hind legs while the blood is still not solidified. Cut off the skin of the two legs, cut off the tail, gently cut it from the buttocks, and pull the skin with your hands until it reaches the neck, and then cut off the rabbit skin. Open it up to get the dirt, chop off the feet, wash it with clean water, put it in the tank, and wait for it to be marinated.For pickling, five catties of salt, one catty of ginger, and one tael of Chinese pepper are used for every hundred fresh rabbits, stacked in layers, one layer of rabbit and one layer of auxiliary materials.The head and legs are heavy in salt, but the loin is light in salt.After one day, turn it up and down, marinate for another day, and then open the tank, add sauce, bean drum, soybean oil, sugar and other auxiliary materials.Then grind monosodium glutamate, pepper, pepper, five-spice powder, etc. into fine powder, adjust it into a paste, and apply it evenly in the fishy cavity and deep muscle of the cut leg.Use a hemp rope of about 2.5 meters to wrap from the hind legs to the front neck, wrap the abdomen round, and shape it while wrapping it until it is tightly tied into a thin cylindrical shape.When marinating, it is necessary to master the time and not to be too salty.After wrapping it up, cool it in a ventilated place, and it will be ready in three days.When drying, it should be dried and thoroughly dried, otherwise it will be perishable.Then smoke and roast, it should not be too close to the fire source, it should be cooked slowly, and the meat will be compact.Do not get too close when smoking, otherwise the color will be too dark and affect the appearance.

After smoked and roasted, silk-wrapped rabbits are ruddy in color, delicious and tender, with tight meat texture, smooth rabbit meat, and a special smoky flavor. It is suitable for travel and picnics and is easy to carry.When eating, remove the twined hemp rope, rinse it with warm water, put it in a pot and cook for more than ten minutes, the rabbit meat will be cooked, cut into small pieces, and enjoy.It tastes tender and delicious, with a lingering fragrance on the lips and teeth, endless aftertaste, and mellow bones. Silk-wrapped rabbits first appeared in the Shunzhi period of the Qing Dynasty and were developed from red rabbits and salt rabbits.In the early years of Shunzhi, Shan Hongshun opened a limited-drinks tavern in Guanghan City.His wife, Liang Shi, is virtuous and capable, as beautiful as a flower. She is known as Mrs. Shan Liang, and she assists Shan in running the tavern. The tavern business is booming.The silk-wrapped rabbit of the single family is the secret recipe for making a living handed down by the ancestors. It is passed down from male to female, and outsiders cannot imitate it.The original silk-wrapped rabbit was boiled with thirty-nine kinds of spices, soaked in the rabbit belly, wrapped with twine for external use, marinated, and smoked at home.Dong Chaofu, in the west of Guanghan City, was originally a gangster, but later went to work as an errand in the county government.In the city of Guanghan, he eats with cards, and often goes to the limited cup tavern to eat rabbits wrapped in silk.Dong overturned the food and drink, cursed and left, leaving harsh words when he left.Neighbors persuaded Shan to go out and hide. Shan was worried about the unique silk-winding rabbit handed down in his family, so he wrote down the secret recipe of silk-winding rabbit on a piece of paper and handed it to his wife for safekeeping.A few days later, Dong found a bag of copper coins minted by Zhang Xianzhong in the Limited Cup Tavern, and used this as physical evidence to slander Zhang Xianzhong's remnant party. He ordered him to die and beheaded a few days later.Shanliang's sister-in-law Dong Chan is beautiful and wants her to be a young girl, so Shanliang's sister-in-law flees back to her mother's house with Pan Chan and two silk-wrapped rabbits.Dong sent people to inquire about the whereabouts of Mrs. Shan Liang. Afraid of harming her natal siblings, Mrs. Shan Liang decided to leave her hometown.The night before leaving, I bid farewell to my younger brother Liang Cong and said: "My good brother, your brother-in-law died wronged. If you get a good name in the exam, don't forget to avenge him. Tonight, my sister will eat silk-wrapped rabbit with you for the last time. You remember its deliciousness." Ten years later, Liang Cong passed the Jinshi examination and became the governor of Sichuan.Wherever Liang Cong went, he punished evil and promoted good, and killed Dong Bantou.There is no news of his sister Shan Liang, and Liang Cong is depressed.Mr. Yang, a celebrity in the provincial capital, invited him to dinner. A plate of rabbit meat on the table attracted him.Mrs. Shan Liang returned to Guanghan, continued to sell wine, and recruited apprentices to pass on the stunt of silk-wrapped rabbits to the villagers to comfort her husband's spirit in heaven.

Since then, the silk-wrapped rabbit has come out of a mysterious life experience, and a folk version has also been born, which is the roasted rabbit on the street stall.Roasted rabbit and smoked rabbit are originally in the same line, but there are differences between mass production and individual production, emergency and long-term storage.In the marinating process, the roast rabbit does not need to be entangled with hemp rope or cotton thread, does not need to be shaped, and does not use air-drying techniques. Look for roasted rabbits on Guanghan Street. After four or five o'clock in the afternoon, you can see barbecue stalls in the streets and alleys, and you can find roasted rabbits among them.But there is a special roasted rabbit stall, which is full of marinated rabbits. The rabbit body is strung with steel forks, and the rabbit feet are strung with forks. You can see that the rabbits are cut with flower knives. This is the standard of Guanghan. Grilled rabbit stall.The rabbit meat is roasted under the charcoal fire at close range. After a while, the steel fork is turned, and the rabbit body is turned once, and roasted slowly.Roast until six or seven mature, spread marinade on the rabbit, continue to bake, and then sprinkle with pepper and five-spice powder, the cracks of the flower knife will become larger and larger, and the color will become more and more ruddy.Roasting for half an hour, the rabbit meat is thoroughly roasted and cooked, and the rabbit meat is bright red. Take the rabbit off the steel fork and tear it into small pieces. This is Guanghan folk delicious roasted rabbit, also known as shredded rabbit.Add coriander leaves and red oil, it is Guanghan folk roasted rabbit. When eating the warm rabbit meat, it will be warm.

Compared with smoked rabbit, the taste of roasted rabbit is completely different. There is no smoky taste, the meat is fragrant, elegant and natural, the meat is compact, powdery and tender, the abdomen is crispy, and the ribs are fragrant. Chewing slowly, it is intriguing.A roasted rabbit can satisfy the appetites of two or three members of a family, and the whole family gathers together to taste it, which is even more tender, and the taste of the roasted rabbit is lingering.