舌尖上的美食 第22期:巍山扒肉餌絲 Braised Pork with Ear Piece
Braised Pork with Ear Piece巍山扒肉餌絲
Wei Shan, a small town in Yunnan, was stricken by drought around a thousand year ago. For a town which used to enjoy the mild weather all year along, the drought was completely unbearable. Unexpected and unprepared, the residents, mainly from Yi people, were desperate for food. To search for it, Xi Nu Luo, who later became the chieftain of Nanzhao, a regime in Yunnan province, went hunting with a group of young men. Before entering the forest, they were told that the wildfire had spread the forest due to the drought. As a result, the boars, which they were intended to catch, were burned to death. Not like everyone else who was discouraged by the news, Xi Nu Luo was not disheartened, saying: “The boars were just cooked by the wild fire, so we could simply take them home, stew them for a while and then have a nice meal!” Hearing this, those young men cast doubts on Xi Nu Luo’s fantasy, but with nothing to eat they took the dead boar ially the dead boars were repelled by the residents for they were uncomely and insipid, but Xi Nu Luo made them appetizing and attractive. He put the meat in a large pot, to be boiled gently and stirred very little. Considering the meat was greasy, he suggested that it could be eaten with Ear Piece, a local food which looked like noodles. The combination was considered perfect for the flavor of Ear Piece was mild while the flavor of braised pork was strong. Additionally, the color of the dish was black and white which was assumed aesthetic. Later, Braise Pork with Ear Piece has become a popular dish in Wei Shan.
據祖輩講，巍山的扒肉餌絲的創始人是南詔國開國元君細奴邏。細奴邏未發祥時，他同彝族同胞一起以打獵爲生。有一天，他們在圍獵時碰到大火燒山，森林裏的野豬被燒死了，他們就把燒黃了的野豬煮着吃，覺得非常香美。後來他們就經常把獵到的野豬用火燒後再煮着吃，漸漸地就流傳下來。再後來細奴邏又創造了獨具特色的巍山餌絲，讓人們把燒豬肉與餌絲配攏着吃，久而久之發展成爲今天色、香、味俱全的扒肉餌絲。
