The lard

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. 

About The Kibbitzer

bio info .... mmmm ... still working on it ... will add soon ...
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