rotten

The "rotten paste" in "Su cuisine" is also called "shredded pork rotten paste". This dish originates from an inconspicuous stir-fried folk boat dish on the Jianghuai River, but its taste is good and has been passed down for hundreds of years.
After "Su Cuisine" was listed as one of the eight major cuisines in China, this dish,"Rotten Paste", was listed as a representative of an alternative stir-fried dish with the most regional characteristics.
"Rotten paste" is actually stir-fried cabbage with shredded pork, but its reputation enjoys the same reputation as the "crab yellow grilled cabbage" in Jiangsu cuisine. From the perspective of the historical development of food culture, it is even better than "crab roe grilled cabbage" because it has a longer history!
The method of "rotten paste" is extremely simple, just like ordinary fried cabbage with shredded pork, but it is stewed for a few minutes, making the cabbage very soft and rotten to taste and easy to absorb and digest. It is most suitable for the elderly to eat, so it is named "rotten paste".
A dish, only if it has in-depth cultural and historical connotations, can it have the continuation of life. It is said that the allusions of this dish are: "In the middle of the Qing Dynasty, a filial daughter-in-law saw that her in-law had bad teeth and made a dish specially crafted by her in-law. This daughter-in-law's virtue of carefully serving the elderly has a good reputation in the local area. People were deeply moved, and young people followed suit one by one and made many delicious meals for the local elderly, which also inherited the good character of the Chinese nation to respect the elderly and love the young." Let's introduce this dish to everyone. The method is as follows;