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Why do Shandong people like garlic? Is it because of their personality

Why do Shandong people like garlic? Is it because of their personality

4hw.org: in my impression, garlic is the most important ingredient in cooking, and there are many dishes with garlic fragrance as the main ingredient. So why do people like garlic so much? What's the magic of small garlic?

If you are concerned about fireworks in 2010, you should vaguely remember the fear that the food market will be dominated by you. Of course, people's daily life will hardly be affected in the area where garlic is used as a fragrance, but the price of garlic is soaring. Shandong people may be particularly impressed by this, because garlic plays an indispensable role in their daily life.

No garlic, no table, no onion, no fragrance

There is a saying in the culinary circle: 'eight hundred hundred and ten thousand Shandong dishes, nine thousand garlic monopolized.' small garlic flakes are eaten by Shandong people in various ways: raw and roasted, pickled sweet and sour garlic when fresh garlic is on the market, pickled Laba garlic in the cold winter. Lu cuisine without garlic is like Sichuan cuisine without chili, it loses its soul. Even if the second eldest brother ate noodles at the corner of the street, he didn't take a garlic in his left hand. He felt that there was something missing. Therefore, there is a saying in the local folk that "no garlic, no table", which shows Shandong people's love for garlic.

Although Shandong people like garlic as life, as a symbol of Shandong people, onion seems to be the representative symbol of Shandong people. Onion is not only a common and basic condiment in Shandong, but also a basic dish in the diet of some Shandong people. One onion in the left hand, one bun in the right hand, and pancakes with Scallion rolls. These delicious sounding meals are still some people's favorite.

Why do Shandong people like garlic? Is it because of their personality

Pancakes with Scallion dipped in sauce is a favorite food of many Shandong people

So when the painter represents the image in the painting area, a Shandong Han with pancakes and scallions in his hand becomes the image symbol of Shandong people. However, the reason why the shallot in Shandong can be eaten directly by itself is that it is different from the small fire onion in other places. It is thick and long, and it is the size of a rolling pin. It tastes a little bit spicy, slightly sweet, crisp and delicious.

In addition to garlic, most Shandong dishes also need to use green onions to enhance their flavor. Fried, fried, fried, grilled, roasted and other methods all need to use green onions, especially the dishes with green onion, especially the dishes with strong flavor of green onion. For example, braised sea cucumber with green onion and braised tendon with green onion are classic Shandong dishes.

And the legend that the onion dip in the sauce is so popular, not only lies in the superior quality of Shandong onion, but also the perfect combination of the onion fragrance and the salty and fresh taste of Shandong sauce through fermentation. It can not only stimulate appetite, but also open the spleen and stomach and help digestion from the perspective of nutrition.

Unique regional taste

This preference for scallion and garlic is very regional. Some Shandong people can't understand it. Many people in other parts of the country don't touch scallion and garlic at all. Although only taste differences, but because of the unique aroma of onion and garlic lovers can't stop, but disgusting people can't avoid.

There are quite a few outsiders who regard eating green onion and garlic raw as an indecent habit, and even many comments on the Internet ridicule Shandong people for bringing their own biological and chemical weapons. They really can't understand that the flavor of onion and garlic is smoky, and the smell can't disappear after eating for a long time. Why do Shandong people like eating onion and garlic so much?

The so-called "one side of soil and water nourishes one side of people". People's taste habits are often rooted in the land and inherited from the blood. To explore the taste evolution of local people is to sort out a local history.

As early as in the Western Han Dynasty, Zhang Hua, a native of Jin Dynasty, recorded in the book of natural history: "Zhang Qian made garlic in the western regions.". By the time of Zhangdi in the Eastern Han Dynasty (A.D. 76-88), Li Xun, a native of Gansu Province, led Yanzhou assassin to plant garlic in his residence, then gave it to his subordinates and family members. It was passed down and bred. Gradually, it developed from Yanzhou to surrounding counties and counties, and extended to all parts of Shandong Province, forming production areas, and producing Cangshan garlic, Jinxiang garlic and other famous properties.

The history of scallion is much longer. The origin of scallion is in the west of China and the adjacent central Asia. It is one of the earliest vegetables cultivated in China. According to the famous book Guanzi of Qi state during the Warring States Period: 'in the fifth year of Duke Huan, Northern Expedition of Shanrong, winter scallion and Rong pepper, the world of cloth', and in the fifth year of Duke Huan, roughly equivalent to 681 B.C., which is currently considered as a species in Shandong Province It has a history of more than 3000 years since it was planted in the first place.

Today, China is the country with the largest cultivation area and output in the world, and Shandong Province is the province with the largest production and export of onion and garlic.

Shandong people's habit of eating garlic is related to the local production of this kind of food

In the agricultural society, the self-sufficient farmers naturally eat what is rich in the fields. Such eating habits have been passed down through the dishes on the family table of generations, forming a relatively stable taste system in the area.

In addition, the eating habits of an area are usually related to the geological climate. Shandong Province is located in the north temperate zone, with long and cold winter and short frost free period. In winter, there are fewer kinds of edible vegetables. With its strong vitality, fecundity and easy storage, Allium and Allium can maintain sufficient supply in four seasons.

In addition, the weather in the north is dry, prone to perspiration, and the loss of electrolytes in the body is much. People often feel 'tasteless and powerless', so the dishes are rich and salty. Under the heavy taste eating habits, people in the North eat onions and garlic far more common and acceptable than those in the south.

Onions and garlic are easier to grow as condiments than other foods

Of course, if there is braised meat to eat, no one may like to eat scallion pancakes and garlic noodles. For a long time in the past, the economic conditions were also the main reason for the popularity of scallion and garlic in Shandong. Shandong Province is a big agricultural province since ancient times. Under the condition of relying on the sky to eat, farmers are easy to fall into poor harvest and poverty passively.

In history, due to drought and flood, there have been several famines in Shandong Province, and the more easily available green onions have become the first choice of many poor people. The most unforgettable thing for the older generation should be the Great Leap Forward period. Jining district had 140000 people escaping from famine from the winter of 1958 to the spring of 1959. When a large number of Shandong people moved to other places, the impression that Shandong people like to eat onions has been established.

The plot of ginger and garlic in the blood of Lu people

Just like not all Sichuan people can eat spicy food, and all Tianjin people can say crosstalk, it is a stereotype that everyone in Shandong loves scallion and garlic.

At present, the proportion of eating garlic in Southwest Shandong is relatively high, which may be related to the planting yield. Although Shandong is the first garlic Province in China, in fact, garlic is mainly planted in the southwest of Shandong Province: in Shandong, Heze garlic area, which is mainly Chengwu, and Jinxiang garlic area, which is mainly Jinxiang, are organically integrated into the largest garlic area in southwest of Shandong Province, with a total of 2 million mu of garlic planted, accounting for almost 1 / 5 of the whole country. But in Jiaodong coastal area, the proportion of eating onion and garlic is slightly lower.

Jiaodong cuisine is an integral part of Shandong cuisine. Different from the inland areas, the common people in Jiaodong area advocate "original taste" and mainly seafood dishes. In this light diet, there is actually not much room for scallion and garlic, which are used as seasoning. From this point of view, not all areas of Shandong are deeply in love with scallion and garlic.

The day and night together, let a lot of Shandong people to ginger garlic produce a special plot. No matter how many delicacies you eat outside, you will still miss the taste of scallion pancakes and noodles with garlic in your hometown. Even you are often nostalgic because of the pungent fragrance. The relationship between the diet culture of eating scallion and garlic and the personality characteristics of Shandong people is exterior and interior.

It's hard to say that the momentum in the taste of ginger and garlic shaped the heroic and vigorous character of Shandong people, or that the Shandong people who eat meat and drink in large bowls are accustomed to pursuing the heartiness and stimulation on the taste buds, which makes them so prefer such Shandong flavor.

It's not surprising to say that it's because of her character. I remember that in one program, Lin Zhiling ate garlic raw in front of the public, which was a show of her good character and no affectation.