65歲阿姨為老公70大壽燒了十桌九大碗,令人羨慕的愛情!

65歲阿姨為老公70大壽燒了十桌九大碗,令人羨慕的愛情!


In the Xupu County of Huaihua in the western area of Hunan According to the lunar calendar The 4th day and 9th day of each month are the market days Although the retail and logistics industries are developing rapidly Such village market which forms spontaneously now and then Is still the most preferred way of shopping for the villagers However, for Xia Aifeng who is bargaining with a butcher She has to put the bustling and hustling market aside Tomorrow is her husband Huang Jinxin’s 70th birthday If it’s someone else The feast would probably be handed over to cooks But she takes the role of master chef And turns the birthday feast into a real family meal At the same time In Xia’s house along a railway track 5 helpers in charge of slaughtering and chopping are already working Besides the pork and grass carps bought in the market There’re also enough domesticated free-range chickens and big geese specially for the birthday lunch The hero Huang Jinxin doesn’t keep out of the preparation as the birthday man As a life-time carpenter, he has joined his wife’s family since marriage By now no matter it’s cutting firewood or making wooden items He’s still vigorous As her name indicates Xia Aifeng is energetic and efficient She works in front of two stoves alone Steamed Pork and Braised Cubed Pork usually go for marbled pork and pork legs with feet First roast and then clean To remove the hair and the unpleasant raw flavor Any part of pork will do for Braised Cubed Pork Stew for a while and cube Then put into the wok again and stew with star anises and myrcia But as for Steamed Pork Only marbled pork is used Stew for half an hour and chop into big pieces At 4 o’clock in the afternoon The preparation of meat is finished The helpers also complete their work Some relatives who work in other places return early They have a rest after such a busy day But only Xia Aifeng knows that After dinner The big show of the day will be really on In accordance with the tradition of treasuring the number 9 on birthdays There will be 9 courses for the meal They’re also called Nine Big Bowls As two main courses, Steamed Pork with Salted Mustard Greens and Eggs and Pork Rolls are indispensable But also time-consuming They have to be prepared the night before the birthday Stewed marbled pork is deep fried in hot oil So that it’s not greasy After the fat is cooked out, let it cool down And chop into thick slices Season with pepper powder and light soy sauce In Jiangsu and Zhejiang people prefer meigancai While the local of the western area of Hunan like using dried salted mustard greens to cook with the pork Soak and then fry in wok without oil To dry the vegetable Take a deep bowl Put in the sliced pork with skin downward Top with a layer of dried salted mustard greens And then put into the steamer Egg and Pork Rolls is also a representative course of rural feasts Making egg crepes seems easy But without experience and skills You would easily make them too old, too thick or break Put some minced pork Roll up and seal Move to the steamer and steam to cooked Then they can be served after being heated tomorrow Cooking at night achieves a balance between keeping the food fresh and cooking efficiently And brings Xi Aifeng rare peace and concentration Her sisters are helping her They share a tacit understanding without saying too much Pork, beef, chicken and goose comprise the main meat courses of the
birthday meal In different presentation and with various seasoning They are cooked in the same way which is stewing Home-raised fat geese are fried and then stewed And the meat is firm and chewy The oil floating on the top of the goose soup Might be the origin of the course name Yellow Stewed Goose Pork belly was a rare delicacy in ancient times People could only eat it on feasts The tradition is kept It’s stewed with mushrooms and quail eggs The course is really rich And Stewed Konjak with Beef is the only heavy-flavored spicy course on the feast For Hunan people who eat chili every day They’re really restrained when it comes to feasts At 11 o’clock Steamed Pork, Sliced Eggs and Pork Rolls and Deep-Fried Grass Fishes are heated Aunties begin to prepare the only cold course The Beaten Pickled Jiaotou The beating bowl is a kitchen tool Which can be seen in nearly all households along the border of Hunan, Guizhou and Guangxi It has a similar function to a stamp mill For a good look The pickled jiaotou can’t be completely mashed It’s first shredded and then lightly smashed And next mix well with chili oil It’s sour, spicy and appetizing Pickled Turnip, another popular dish among the local, is made in a similar way The rural feast starts at 12 o’clock and ends at 3 o’clock When 8 people gather at a table, they can begin their meal 9 courses are served all at once There’s a helper watching the progress beside the tables When he sees the Eggs and Pork Rolls is finished He would shout to the kitchen ‘a bowl of longevity noodles’ Longevity Noodles is a hidden course The soup is the goose broth with simple seasoning It means long life And is the best ending course This is all about this rural birthday feast No virtuosity of the chef, no expensive food No beautiful presentation, no big celebration There’s not any impressive surprise or detail from an outsider’s view But maybe it’s more like a birthday meal After all, no delicacy is better than your own home cooking

8 thoughts on “65歲阿姨為老公70大壽燒了十桌九大碗,令人羨慕的愛情!”

  1. This was such an interesting video. Such a lot of effort and hard work was put in by the family. It was very heartwarming to see.

  2. I totally agree that nothing beats homemade food during one's birthday! It's comforting and rewarding in a way that outside food can't compare. And thanks for the high-quality video too!

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