Farmhouse Cuisine I: Dishes Eaten on Mountain Trails
Country cuisine is all about authenticity. Though it lacks the meticulous artistry of fine dining, the flavor developed over a farmhouse pot and stove is uniquely delightful and incredibly satisfying – as the farmers say, 'it's for accompanying rice.' And it's true; country cuisine, paired with a bowl of rice, invariably leads to eating more than usual. I often travel deep in the mountains, getting tired of monotonous dried rations, and would seek out a welcoming farmhouse to replenish my supplies with a hot, fragrant meal; while those residing in the deep mountains are invariably kind and generous towards traveling strangers, as long as there's a request for food, they'll undoubtedly pull out their most treasured ingredients, a wood-burning stove, and a thorough stir-fry or steaming to ensure a truly satisfying feast.
Steamed Meat with Rice Noodles
1. Steamed Meat with Rice Noodles. I've encountered this dish in the areas around Sichuan and Chongqing. Thin meat (or ribs, or beef), mixed with rice noodles and seasonings like scallions, ginger, and garlic, cut into pieces and served with potatoes as a base, then steamed in a pot (the longer it steams, the better it tastes); after steaming, garnished with cilantro and chili oil. The taste is up to your own preference to explore.
Sichuan and Chongqing Style Stir-fried Pork Belly
Hubei and Hunan and Guizhou Style Stir-fried Pork Belly
2. Stir-fried Pork Belly. This is a dish that most people have encountered. I personally find that Sichuan and Chongqing-style stir-fried pork belly differ slightly from that of Hubei and Hunan, with the latter featuring a darker meat color, likely due to variations in smoking materials and time; however, the flavor is consistent, simply described as 'fragrant.' A plate of stir-fried pork belly, a bowl of dry rice, and a cup of tea are sufficient.
High Altitude Potato and Rice Noodle Pork
3. High Altitude Potato and Rice Noodle Pork. Potatoes grown at higher altitudes are softer and sometimes called 'high mountain potatoes.' After peeling and washing, they're briefly stir-fried in a hot pan, then mixed with raw meat and rice noodles, and steamed together; the natural aroma of the high mountain potatoes blends seamlessly with the flavor of the rice noodles, creating a fragrant and melt-in-your-mouth experience. I would argue that without any other dishes, this one alone is enough to satisfy my hunger and avoid any greasy feeling.
Stir-fried Pig Tongue
Stir-fried Pig Tongue
4. Stir-fried Pig Tongue. Pig tongues are cured with salt and smoked to dry, cut into pieces when ready to eat, stir-fried with dried chili peppers, Sichuan peppercorns, and a small amount of spices; the aroma is intense and perfect as an accompaniment to alcohol; I don't drink alcohol, but chewing on it with tea is just as flavorful. This dish is considered precious, as only one pig's tongue is usually used to serve traveling guests; if you happen to encounter it, you should generously tip the host.
Seaweed and Rice Noodle Stew with Meat
Seaweed and Rice Noodle Stew with Meat
5. Seaweed and Rice Noodle Stew with Meat. Meat cut into chunks and combined with seaweed and rice noodles, seasoned with Sichuan peppercorns, star anise, cloves, and cinnamon, simmered until tender and then served. It can be enjoyed as is or with added seasonings for dipping. Each mouthful is incredibly satisfying, reaching the deepest parts of your stomach and providing a substantial feeling of fullness.
Hand-pulled Noodles with a Farmhouse Family
Eating Hand-pulled Noodles with a Farmhouse Family
