For a few decade, the lard were our cooking oil for dishes and butter for bread and rice.
Today, during a discussion of food in a wechat group, a friend wrote: 我还记得猪油拌饭，浇点酱油，如果能加一个荷包蛋，上天堂也！
I still remember mixing lard with rice (like the bibimbap), and add a little soy sauce. A poached egg would send me to heaven.
He was from Shanghai. I was in Beijing and the lard was mostly over my mantou – the steamed bun, like the butter over the bread. I too, added soy sauce too – usually before the lard.
Not many people use lard nowadays. But it’s really a tasty ingredient and so big part of our life.