What is the reason why pork belly is popular in terms of taste
As a famous dish in Northeast China, Guobaorou's taste can leave countless people with endless aftertaste. The core reason is that it achieves a clever balance between multiple tastes and textures, forming a rich and contrasting eating experience. This can be analyzed from the following aspects:
As a famous dish in Northeast China, Guobaorou's taste can leave countless people with endless aftertaste. The core reason is that it achieves a clever balance between multiple tastes and textures, forming a rich and contrasting eating experience. This can be analyzed from the following aspects:
1. The contrast between crispy exterior and tender interior
This is the core taste advantage of Guobaorou.
Crispy outer skin: Through the process of "twice hanging paste" and "twice deep frying" (first hanging starch paste and frying until set, then frying again until golden crispy), the outer skin forms a thin and fluffy crispy shell, and a clear "click" sound can be heard at the entrance. It is crispy but not hard, with a burnt aroma after frying, and is not easy to soften. Even if it is cooled for a moment, it can still maintain a crispy feeling.
The "tenderness" inside: Select pork tenderloin (or pork tenderloin), which is tender and gluten free. After pickling (usually using cooking wine, salt, etc. to remove fishy smell and enhance freshness), it maintains the softness, tenderness, and juiciness of the meat, forming a strong contrast with the crispy outer skin. When you take a bite, there is first a bursting sensation of the crispy shell, followed by a tender and smooth texture, and the layers instantly open.
2. The "enveloping feeling" of sweet and sour juice and the balance of taste
The sweet and sour juice of Guobaorou is not simply "sweet+sour", but is formed through precise ratio (sugar and vinegar ratio, adding scallions, ginger, garlic to enhance fragrance, and a little salt blending), forming a compound flavor of "sour but not astringent, sweet but not greasy", and the juice will evenly wrap around the outer skin of each piece of meat:
When bitten, the sweet and sour juice first promotes taste buds and activates appetite;
With chewing, the crispness of the outer skin, the freshness and tenderness of the meat, and the sweetness and sourness of the juice are fully integrated. The sour and sweet flavors penetrate into the gaps of the crispy shell, but do not conceal the freshness and aroma of the meat itself. Instead, they make the meat aroma more prominent, achieving the effect of "sour and sweet freshness enhancement, crispy and tender complementarity".
3. Instant taste enhancement brought by temperature
Freshly cooked pork belly is in a better edible state:
The outer layer carries the residual temperature after frying, and the crispness reaches its peak. The slightly scalding temperature can make the aroma of sweet and sour juice more intense;
The meat inside remains warm and tender, neither too hot to burn the mouth nor too dry to cool down. This temperature difference of "hot crispy+warm tender" makes the taste experience more vivid.
4. Compatibility between ingredients and craftsmanship
The low-fat and tender characteristics of pork tenderloin are compatible with the crispy shell and sweet and sour juice after deep frying
The "thinness" of lean meat neutralizes the "oil" of deep frying, while the "freshness" of sweet and sour sauce resolves the "greasiness" of deep frying, making this dish less burdensome even if fried;
The slice thickness is moderate (about 0.3-0.5 centimeters), ensuring the convenience of taking one bite at a time. Each bite can be eaten completely with "shell+meat+juice", avoiding taste discontinuity caused by being too large or too small.
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