The meat

The meat is the only dish in the Zenan family. Cut the fragrance strips of the chubby phase, tie them together in one place, boil them and make them in soy sauce. The meat is cooked with soy sauce, without salt, without sugar, cooked in high-barrel jars with only eight horns of soy sauce, prepared for fire, sealed together, fragrance. It's beautiful when it's hot and gravy on rice. A piece of meat, an egg with a soy sauce, a piece of tofu, and a bowl of rice with soup, so that's a lunch for the Jenans. This meal is just $10, but it tastes like a hundred years old. The meat is ordinary, it's not as delicate as the red meat, it's not as beautiful as the nine-turned intestines; it's not so ordinary, it's the food of Jenan, it's the taste of old and it's the memory and legacy of Jeinan's most juicy paste. The origin of the meat was said to be linked to the ancient rituals. It is said that after the ancient festival, the meat of the ritual is to be cut and grown into squares to be distributed to the members of the congregation, which, because of its division, must be corroded with green grass or horse weed, forming the form of a “stamp”. Those who attended the ceremony took the meat home and roasted it with sauce, and gradually there was a special food of meat. The source of the meat is also said to have been passed on to East Han's last year and to have been in chaos. Liu Bei, Guan Yu, and Zhang Fei were mutually supportive and decided to “besides the children”. If you want to drink "gang" wine, you can cook pork, tofu, eggs, etc. And then, you call this curded bouquet meat。