User:Fu Rong
期末论文
沅陵晒兰肉
介绍
沅陵晒兰肉起源于明末清初，至今已传承三百余年，是湖南省沅陵县标志性传统美食，是沅江流域船工文化催生的特色腌腊品类，在湘西一带颇具盛名。晒兰肉选用湘西本地黑猪后腿肉，将其切片后加香料、盐、料酒等放在陶瓷容器中腌制数小时，并放在竹篮晒干或用无烟木炭烘烤一两天而成。晒兰肉呈棕红色，肉质紧实，咸香可口，可选择炒、蒸、炖等烹饪方法，既是沅陵家常菜与宴席的经典菜品，也是备受湖南怀化、湘西、张家界、常德等地喜欢的美食之一。晒兰肉相关品牌以“彭家姐妹”“土家王”为核心，拥有完整的生产系统，先后被央视报道。2011年，晒兰肉入选湖南省第三批非物质文化遗产名录，这既是对其制作工艺的认可，也是对其所代表的民俗情感的肯定，让沅陵晒兰肉这一传统美食在新时代绽放新的光彩。
起源
沅陵晒兰肉是一道起源于爱情的美食，因此也叫“夫妻菜”。沅江贯穿沅陵全境，上接贵州、四川，下连洞庭，因此沅陵自古便是水上通道，船运发达。沅陵男性靠放排（将木材砍下后捆成木排，顺水流到下流售卖）为生，每年春汛后出门十来天。他们一旦远行便漂泊在水上，十分辛苦，他们的老婆想为他们改善伙食，但是放排时期天气炎热潮湿，猪肉不好储存。一位船工妻子想出妙招，选取湘西黑猪后腿瘦肉，去皮去脂去骨抽筋，切成大小均匀薄片，加入盐和米酒腌制，以竹篮盛于船头通风晾晒，放排的男人只需加简单的佐料炒制，便可得到一道咸香可口的菜肴，这道菜寄托了家人对外出务工男子的思念和牵挂，篮子里的肉越来越少，也代表着放排男人回家的时间越来越近。这一爱情故事也解释了晒兰肉为什么最初叫“晒篮肉”，“篮”字指的便是晾晒猪肉的竹篮，但后来的文人觉得晒篮子太土，便将“篮”字改为“兰”字。 关于晒兰肉名字的由来还有另一说法。古时有一臣子被贬沅陵，有一次他在观看当地龙舟比赛时，吩咐管家拿银子打赏划船水手，水手们拿到银子后跑到摊位前买了晒脔肉（即晒兰肉，这一名字由老秀才所取），欢呼雀跃地离开。臣子在向当地百姓打听完晒脔肉的由来后，对其产生兴趣，也想尝尝这一食物来感受水手们的快乐，借此疏解自己被贬的忧郁和思乡之情。次日，臣子品尝后发现这一食物美味至极，而他的红颜知己却觉得晒脔肉油腻，仆人便将肉碾碎，辅之以葱花和胡椒粉，一并加入粥中。女子在吃后夸赞不已，并以“白米为君，晒脔为臣”来提醒他要择明君。此后厨师为了疏解两人的忧愁，便变着花样来给他们烹饪晒脔肉，晒脔肉的多种做法在乡绅间传开。后来，负责食物采购的小厮为方便将“晒脔”改为“晒兰”。
制作方法
沅陵晒兰肉的制作流程严谨，注重对原料的选择、天气的把控，具体流程如下。 第一步是猪肉切割。选取当地黑山猪的后腿肉，这部分猪肉脂肪含量少且肉质紧实，是制作晒兰肉的不二选择。然后将猪肉上的筋膜和肥肉去除干净，避免油腻影响口感。最后将猪肉切成0.3-0.5厘米厚的适宜大小的长方形状，在切割时一定要顺着猪肉的纹理，不仅保持美观，还能保持口感，并且在切好后还要做进一步的修整，去掉边缘不平整的部分。 第二步是腌制入味。首先要抹适量的盐，避免口感过咸或影响防腐效果，并揉搓让盐渗入猪肉内部。接着加料酒去腥、提香。最后加入花椒、桂皮、香叶等香料来增加香味。这些步骤完成后，将猪肉按块整齐放入陶瓷容器中腌制，在容器顶部要压重物来保证腌制效果。当地人们一般会选择温度适宜的春秋腌制12-16小时，若是温度较低的冬天则要18-24小时，温度较高的夏天只需8-10小时。 第三步是晾晒或烘烤脱水。将猪肉从陶瓷容器中取出，用清水洗掉表面多余的香料和盐，沥干水分，防止晾晒时表面结盐霜。然后选取晴朗微风的一天，将猪肉按照适当的间距置于室外竹架上晾晒。这一步骤需要避开阳光过于强烈的时候，避免肉质过硬，且要根据阳光和风力及时调整肉片的晾晒角度和位置，大约一两天后等猪肉颜色变为棕红色时便可收入室内。还可用无烟木炭烘烤腌制好的肉片，温度控制在65度左右，待肉片水分烤干、肉片能直立不弯折后便可保存。 第四步是避光保存。把晒兰肉从竹架上取下后，要擦掉表面的灰尘。传统方法是在陶瓷容器底铺上油纸或干稻草，将晒兰肉整齐放入容器内密封保存，并把容器放在室内阴凉、干燥、通风的地方。现代方法是将晒兰肉真空包装，放在冰箱冷藏或冷冻。
烹饪方法
晒兰肉可炒、蒸、炖，在当地以炒最为常见。炒食晒兰肉需要准备红辣椒、芹菜、大蒜等调料，将晒兰肉洗净用水煮软后（也可不用水煮）切成条状，在锅里加入食用油，待油烧热后，把切好的晒兰肉下锅翻炒，等到晒兰肉表面变为深红色之后，加入上述调料翻炒两分钟后起锅。炒晒兰肉用料简单，能最大程度保持肉的原滋原味，调料和晒兰肉混合后能激发肉的香味，口感咸香紧实。晒兰肉是沅陵当地家常菜和宴席菜的常客，也是沅陵游子漂泊在外所思念的家的味道。
核心品牌
沅陵晒兰肉品牌以“彭家姐妹”、“土家王”等为核心，这些品牌近年依靠网络的发展逐渐打开对外知名度。“彭家姐妹”1986年起源于家庭作坊，后发展为规模化企业，曾获农博奖项，也曾被央视报道，是沅陵晒兰肉的代表性老字号品牌。“土家王”于2003年由非遗传承人付潭英与丈夫邓吉良创立，它注重对品牌的宣传，借助抖音等平台打开知名度，以规模化生产与品牌化运营为主，曾获评怀化市龙头企业，也曾被央视报道。当晒兰肉从竹篮走向标准化的生产线，从散装的土特产走向有故事的品牌，这让更多人看到传统风味的生命力，让更多人读懂“一方水土养一方人”的用心。
参考文献
[1]Shu Sha 舒莎, 2023. 沅滋沅味|是晒兰，也是晒脔[Yuanzi yuanwei:It is Shailan, and also Shailuan]. 红网.
[2][Baidu Encyclopedia]百度百科. 沅陵晒兰肉 [Yuanling Shailan Meat]
[3][Shufan Yilu Lutu]数范一路旅途, 2025. 沅陵晒兰肉：非遗夫妻菜！黑山猪肉晒的棕红咸香[Yuanling Shailan Meat:Intangible cultural heritage couple's meat! Brownish red salty aroma of sun-dried black pork].
[4][People's Government of Yuanling County]沅陵县人民政府. 十大特产[Top Ten Local Specialities]. 沅陵县人民政府网, 2025.
术语
Chinese prickly ash 花椒
Cassia bark 桂皮
Bay leaves 香叶
Smokeless charcoal 无烟木炭
Ceramic container 陶瓷容器
Intangible cultural heritage list 非物质文化遗产名录
Marination 腌制
Brownish red 棕红色
Leading enterprise 龙头企业
Yuanling Shailan Meat 沅陵晒兰肉
问题
1.保存晒兰肉的传统方法？
2.晒兰肉的烹饪方法有哪些？
3.制作晒兰肉要用什么肉？
4.晒兰肉的来源？
5.晒兰肉的发源地？
答案
1.在陶瓷容器底部铺上油纸或者干稻草，将晒兰肉整齐放入容器内密封保存。
2.蒸、炒、炖。
3.要选取当地黑猪的后腿肉。
4.当地女子为外出放排丈夫准备的加盐和米酒腌制的猪肉，将其置于竹篮中放在船头晾晒。
5.湖南沅陵。
Thesis
Yuanling Shailan Meat
Introduction
With a history of over 300 years, Yuanling Shailan Meat dates back to the late Ming and early Qing Dynasties and it is a symbol of traditional food in Yuanling, a county of Hunan Province. Local boatman culture gives birth to this food, which is famous in the Xiangxi region. Shailan Meat is made from the hind leg meat of local black pigs, which is then sliced and mixed with spices, salt and rice wine in a ceramic container for several hours. Finally, dry it in a bamboo basket or roast it with smokeless charcoal. It is brownish red with a firm texture and a salty and delicious flavor. It can be stir-fried, steamed or stewed. It is not only a traditional dish for home cooking or banquets in Yuanling, but also one of the favorite delicacies in Huaihua, Xiangxi, Zhangjiajie and Changde of Hunan Provinces. Relevant brands center around “Peng Sisters” and “Tujia King”, both of which have complete production systems and have been reported by CCTV. Shailan Meat was selected as the third batch of intangible cultural heritage list in Hunan Province in 2011. This success is a recognition of both its production craft and the folk feelings it represents., enabling it to shine in the new era.
Origin
Yuanling Shailan Meat originates from love, hence, it is also called “Couple’s Dish”. The Yuan River runs through Yuanling, connecting Guizhou, Sichuan and Dongting Lake. Therefore, Yuanling has been a water channel since ancient times and has convenient shipping. Local men made a living by Fangpai (Trees are felled, tied into rafts and floated downstream to be sold.) and left home for about 10 days after the spring flood every year. Once they set off their journey, they lived a drifting life on the water, enduring great hardship. Their wives wanted to improve their diet, but the hot and humid weather made it hard to keep pork fresh. A boatman’s wife came up with a trick. She chose the lean meat of the hind legs of local black pigs. She removed the skin, fat, bones and sinew, cut it into equal pieces, added salt and rice wine to marinate it and put it in a bamboo basket in the bow for drying and ventilation. His husband just needed some simple seasonings to stir-fry it to get a salty and delicious dish. This dish carried the families’ longing and care for the man working away home. The less and less meat in the basket means that the time for the man to go home is getting closer and closer. This love story also explains the origin of this dish. The word “basket” refers to the bamboo container for drying pork, but later the literati thought it too rustic and used the word “orchid” to replace it. There is another story about the origin of the name. In ancient times, there was a minister who was demoted to Yuanling. Once when he was watching local dragon boat race, he ordered the housekeeper to reward rowing sailors with money. After getting the money, the sailors ran to the stall to buy Shailuan Meat (a name chosen by a scholar, the later Shailan Meat) and left happily. After asking local people about the origin of Shailuan Meat, the minister became interested in it and wanted to taste it to feel the happiness of the sailors, so as to relieve his melancholy and homesickness. The next day, he tasted it and found that the food was extremely delicious. However, his confidant considered it as greasy. Hence, the servant crushed the meat, supplemented with chopped green onions and pepper and added it to the porridge. The woman praised the dish and reminded him to choose the wise monarch with the metaphor “white rice is the ruler and Shailuan Meat is the minister.” Later, in order to relieve the sorrows of the two people, the chef created various ways to prepare Shailuan Meat. These ways gradually spread among squires. Finally, the servant in charge of purchasing replaced Shailuan Meat with Shailan Meat for the sake of convenience, because the character “兰”has fewer strokes than “脔”.
Production Method
The production process of Shailan Meat is rigorous, with strict requirements on raw material and weather. The specific steps are as follows: The first step is meat cutting. The hind leg meat of local black pigs is the best choice, which is low in fat and firm in texture. Then remove the sinew and fat to avoid greasy taste. Finally, cut the pork into a square shape of a suitable size with a thickness of 0.3-0.5 cm. There is a need to cut following the texture of the pork, which not only maintains the beauty, but also the taste. Additionally, remember to further trim the slices to remove uneven edges. The second step is marination. First, apply an appropriate amount of salt to the meat slices. Too much salt will make the final product overly salty, while too little will affect anti-corrosion effect. Then gently knead the slices to help salt penetrate into the meat. Next, add rice wine to eliminate the fishy smell and enhance the aroma. Finally, add spices such as Chinese prickly ash, cassia bark and bay leaves to provide more fragrance. After these steps, arrange the meat slices neatly in a ceramic container and place a heavy weight on top to ensure the marination effect. Locals usually marinate the meat for 12-16 hours in spring and autumn when the temperature is moderate. In the colder winter months, the marination time is extended to18-24 hours, while in the hot summer, it only takes 8-10 hours. The third step is drying or roasting for dehydration. Take the marinated meat out of the ceramic container, rinse it with water to remove excess spices and salt on the surface, and drain it to prevent salty crystals. Then choose a sunny day with a gentle breeze, and place meat slices on an outdoor bamboo rack at proper intervals to air-dry. Avoid exposing the meat to strong sunlight, which may make the texture too tough. Additionally, remember to adjust the angle and position of the slices in a timely manner according to the sunlight and wind conditions. About one or two days later, when the meat turns brownish red, it can be taken indoors. Alternatively, the marinated meat slices can be roasted over smokeless charcoal at a temperature of around 65 degrees Celsius. The roasting process is complete when the meat is fully dried and can stand upright, making it ready for preservation. The fourth step is keeping the meat in shade. Take the meat from the bamboo rack and wipe off the dust on the surface. The traditional preservation method is to cover the bottom of the ceramic container with oil paper and dry straw, put the meat neatly in it and put the container in a cool, dry and ventilated place indoors. The modern one is to vacuum-pack the meat and put it in the fridge for refrigeration or freezing.
Cooking Method
Shailan Meat can be cooked in various ways, such as stir-frying, steaming and stewing, with the stir-frying being the most popular method locally. To stir-fry Shailan Meat, seasonings including red chili pepper ,celery and garlic are needed. First, rinse the meat and boil it to soften (or skip this step) before cutting it into strips. Then heat cooking oil in a wok. Add the sliced meat when the oil is hot and stir-fry the meat until its surface turns deep red. Finally, put the prepared seasonings into the wok to stir-fry for another two minutes before serving.
Core Brands
Yuanling Shailan Meat is represented by core brands including “Peng Sisters” and “Tujia King”, which have gradually gained national recognition in recent years thanks to the development of online platforms. Founded in 1986, “Peng Sisters” started as a small family workshop and later grew into a large-scale enterprise. It has won awards at agricultural expositions and been reported by CCTV, establishing itself as a time-honored brand representative of Yuanling Shailan Meat. Founded in 2003 by Fu Tanying, an inheritor of intangible cultural heritage, and her husband Deng Jiliang, “Tujia King” focuses on brand promotion and has gained popularity through platforms like Douyin. It centers around large-scale production and brand-oriented operation. It has been honored as a leading enterprise in Huaihua City and has also received coverage from CCTV. From being air-dried in bamboo baskets to being produced on standardized assembly lines, from being sold as bulk local speciality to being marketed as branded product with rich cultural stories, Yuanling Shailan Meat has demonstrated the enduring vitality of traditional flavors, allowing more people to appreciate the dedication behind the saying “the land shapes its people and their food.”
References
[1]Shu Sha 舒莎, 2023. 沅滋沅味|是晒兰，也是晒脔[Yuanzi yuanwei:It is Shailan, and also Shailuan]. 红网.
[2][Baidu Encyclopedia]百度百科. 沅陵晒兰肉 [Yuanling Shailan Meat]
[3][Shufan Yilu Lutu]数范一路旅途, 2025. 沅陵晒兰肉：非遗夫妻菜！黑山猪肉晒的棕红咸香[Yuanling Shailan Meat:Intangible cultural heritage couple's meat! Brownish red salty aroma of sun-dried black pork].
[4][People's Government of Yuanling County]沅陵县人民政府. 十大特产[Top Ten Local Specialities]. 沅陵县人民政府网, 2025.
Terms
Chinese prickly ash 花椒
Cassia bark 桂皮
Bay leaves 香叶
Smokeless charcoal 无烟木炭
Ceramic container 陶瓷容器
Intangible cultural heritage list 非物质文化遗产名录
Marination 腌制
Brownish red 棕红色
Leading enterprise 龙头企业
Yuanling Shailan Meat 沅陵晒兰肉
Questions
1.What is the traditional method for preserving Shailan Meat?
2.What are the cooking methods for Shailan Meat?
3.What kind of meat is used for making Shailan Meat?
4.What is the source of Shailan Meat?
5.Where is the birthplace of Shailan Meat?
Answers
1.Cover the bottom of the ceramic container with oil paper and dry straw and put the meat neatly in it.
2.Steaming, stir-frying and stewing.
3.The hind leg meat of local black pigs.
4.Local women prepared marinated meat with salt and rice wine for their husbands working far away and placed meat in bamboo baskets at the bow of the boat.
5.Yuanling of Hunan Province.