Go straight north along the highway and you will arrive at Yongsheng.
Li Xiao's target this time is Sanchuan Town, Yongsheng County.
Sanchuan Town is a paradise comparable to Dali Xizhou and Wenshan Puzhehei.
Now in the late spring and early summer, 7,000 acres of lotus ponds in Sanchuan Town are connected together to form the "Lotus Pond Lotus Brocade", one of the ten scenic spots in Yongsheng County.
Groups of egrets dance in the fields. Every morning, white mist envelopes the lotus ponds and villages, looming.
The wheat in the rice fields is not yet mature, and a breeze blows through the leaves in the wheat fields and dances with them, forming waves of green wheat waves.
The river passes through the fields between the dams, surrounds the village, and finally merges northward into the roaring Jinsha River.
There are Chenghai Lake, Sanchuan Green Lake, Qingshui Ancient Town and many other attractions here, as well as a variety of delicious food waiting for people to taste.
The most representative one is Shui Su Cake, which originates from Hunan and is an intangible heritage of Yunnan.
I heard it tastes crispy and crispy.
In addition, Chenghu white striped fish, steamed chicken fungus, fried lotus leaves, Sanchuan ham, and Yongsheng camellia are also worth trying.
Coming here is like accidentally stepping into a food wonderland.
Not only the scenery is beautiful, but there are also many delicious foods.
After parking the car with the dumplings in his arms, Li Xiao began to look around at the scenery.
Passing through the layers of lotus leaves, I saw the green wheat waves in the large rice fields.
The next target is naturally the food in Sanchuan Town.
This place is very close to Lijiang, but there is only one delicious food that cannot be tasted elsewhere.
Sanchuan ham is as famous as Yunnan Xuanwei ham.
What Li Xiao wants to do today is to visit the place where Sanchuan ham is made.
Following the introduction of the local tour guide, Li Xiao came to a farmhouse.
The owner of the farmhouse is an authentic Sanchuan native.
The hams they use are all made in-house.
After Li Xiao arrived, he asked the owner of the farmhouse if he could visit the ham.
The boss was naturally very happy. He also heard that Li Xiao was still a big anchor and kept nagging him along the way, asking Li Xiao to do more publicity for him.
In a blink of an eye, we arrived at the place where the boss hung the ham.
The live broadcast has started in advance, and fans have left messages on the barrage.
"I'll come first today. Grandpa, the treasure anchor you and grandma are following has been updated."
"Today will definitely be the day I fail to lose weight, no need to guess."
"Needless to say, I've already started ordering takeout."
"Where is the anchor today?"
"The host of Sanchuan Ham must have arrived in Yongsheng, right?"
"Am I allowed to see something as high-end as ham?"
"I'm so excited that I dared to click in to see the ham."
"Actually, I'm not interested in ham, but... I'm interested in legs."
"I don't think I can eat ham, but ham sausage should be okay."
"I want to eat two sausages today."
"Are you guys trying to laugh me to death?"
"I'm laughing so hard, family."
"When will the anchor bring out the dumplings for everyone to see? It feels like I haven't seen the dumplings for a long time."
"Just be content if you can see the anchor."
"Stop, stop, stop, what are you talking about? Isn't the anchor so handsome that he can't compare to a bear?"
“Plus one if you want to see baby pandas.”
"I just want to watch the anchor's beauty in her prime."
"Watching the anchor's live broadcast, I can eat another bowl of rice today."
"It's one-sided, brother, I can eat two bowls."
"Three bowls have started, okay?"
"Ah, this... I will only eat one pot."
"...The one in front is really a ruthless person."
Li Xiao said hello to the audience and friends in front of the screen.
"Hello, audience gentlemen, as you can see, I came to Sanchuan Town in Yongsheng County today."
"Here I will show you Sanchuan ham, which is as famous as Xuanwei ham."
“Of course there is a tasting process at the end.”
"In this live broadcast, 100 fans will be selected and each will receive a ham."
"Come on and praise me for my generosity."
After Li Xiao said these words naughtily, the barrage became lively.
"Oh my god, give me ham, this anchor is awesome."
"New follower, please look at me more when the host draws the lottery."
"African Emirates passed by and has been a fan of the anchor for so many times. I said that I have never won the lottery."
"I'm overthinking it. The anchor has millions of fans. The probability of this lottery is obviously lower than the lottery rate set by some game manufacturers, okay?"
"This anchor is capable and has benefits. He really dares to give them to him."
"This anchor is very capable. If he has ham, he really dares to buy it."
"I have never seen an anchor who loves her fans so much."
"Then you will see it today."
"Isn't this nonsense? Our anchors are famous for doting on their fans."
"Wow, the anchor is so generous, praise the anchor."
"Do you think I'm very cooperative?"
"Good for you."
No longer paying attention to the fans' daily irregularities, Li Xiao took the camera into a room used to dry hams.
As soon as I entered the room, I saw rows of pig legs stuck neatly on the ground.
Yes, you read that right, it's inserted into the ground.
This scene occupied the entire live broadcast room with fans, and even the barrage was suddenly empty.
After a long while, there was a fan who slowly typed out a sentence.
"Oh my God, is this true? What did I see?"
"The previous statement is true."
"Why is this ham made in such a strange way?"
"Can anyone tell me if these are really hams stuck in the ground?"
"Why should you stick something as delicious as ham into the ground? I don't understand, I really don't understand."
"Won't all this ham go bad?"
"Just stick it in the ground and end it?"
"I was really shocked when I saw this scene."
Li Xiao had never seen such a scene before, and the live broadcast screen holding up his mobile phone froze for a long time.
There is no way, after all, the scene of rows of hams inserted in this room is too shocking.
I feel that many people have never seen such a scene in their lives.
After all, everyone's impression of ham is that it is cured, dried or smoked.
But whether it is air-dried or smoked, the ham will hang high.
There is a clear difference in the taste of ham produced by these two methods.
But few people have seen this ham buried in the ground.
The hams you had on the floor were all covered in ash.
It looked dirty and didn't want to stay with the usual ham.
Ham is named ham because of its bright, fire-like color.
But now you tell me that the rows of dusty pig legs in this geographically poor place are also hams?
Who would believe this?
But these pork legs really do look like hams.
Although they don't quite understand this method of making ham, the audience watching in front of the screen is also looking forward to it.
What would such a ham taste like?
After arriving in another room, the audience discovered that some hams were not inserted into the ground.
The hams in this room are all hung high.
However, there is still a layer of paper-like substance attached to the ham.
It doesn't look like the ham that everyone usually eats.
Seeing that Li Xiao didn't speak for a long time, the owner of this farmhouse seemed to be used to this kind of situation, so he explained: "Our Sanchuan ham only needs to be salted and air-dried, and it also needs to be covered with ashes."
"In other words, the hams you saw in the room just now were not inserted into the ashes, and now we are going through the process of covering up the ashes."
"Don't underestimate this process. The production of our ham is very particular."
While the boss was introducing Li Xiao to the fans in front of the screen, he led Li Xiao to get closer.
"Xiao Li'er, come and give this ham a shot. Take it here."
"This ham has been covered."
"When the live broadcast ends, let's go eat this ham."
The boss had a simple and honest smile on his face.
Li Xiao didn't plan to talk today, "Boss, let me introduce you to the famous Sanchuan ham."
The boss responded and started to introduce as expected.
The person in front of me is a big anchor with millions of fans.
If I introduce myself well, wouldn’t my future orders be like snowflakes?
At that time, not only can you promote your own ham, but you can also make a lot of money.
By then, we may or may not be able to drive the development of the tourism industry.
"Then let me introduce you to the production process of Sanchuan ham from the beginning."
"To make ham, of course you have to kill the pig first."
"You can't just kill a pig whenever you want."
"The pigs must be killed after the weather gets cold, probably after the winter solstice and during the Great Cold and Lesser Colds. At this time, making ham will not go bad easily."
"And only at this time will the ham produced have a unique flavor."
The boss pointed to the hams hanging above and said, "This is the last batch of hams made this year. You see, they are still drying."
Li Xiao gave those hams a shot.
The boss continued to introduce: "After killing the pig, it is natural to cut the ham. The so-called ham is to cut the pig leg along the grain of the pig leg."
"We here like to cut the pig legs into round shapes. This not only looks beautiful, but also makes it easier to apply stickers later."
"Next we have to take the most important step."
"The most important step is naturally marinating."
"This step determines the final flavor of the ham after it is made."
"Of course, everyone can marinate meat, so you need to use white wine and table salt."
"But the liquor we choose is above 50 degrees."
"Because if the alcohol content is not high, it won't be able to cure the ham thoroughly."
"A ham that is not cured thoroughly will go bad easily, and even if it is not bad, it will not taste good."
"When marinating the ham, be careful to spread the seasoning evenly. Don't miss every crevice or corner of the pork leg."
"After applying it, it will be put into a large vat for the next step of pickling."
As the boss spoke, he showed Li Xiao the large wooden vat where hams are cured, as well as a breathable bamboo dustpan on top.
"Everyone, look, this is the big wooden vat used for curing ham."
Li Xiao said and patted the big wooden vat.
There was a dull sound of wood coming from the tank.
Then Li Xiao opened the bamboo dustpan on top, and there was a smell of white wine and bacon.
"Okay, this taste is a bit strong."
Li Xiao smiled and asked: "Then what are the next steps?"
The boss answered: "After marinating for about 20 days, you can take it out to dry."
"With ham that has been marinated for 20 days, most of the moisture in the pork has been marinated."
"There will be a lot of salt water in the wooden tank at this time."
"Use the salt water in the wooden tank to clean the salt accumulated on the ham, and then hang it in a ventilated place to dry."
"Before air-drying, there is another step, which is to stick a piece of white paper on the meaty side of the ham while the brine is still wet."
"The paper must be tightly attached, so that no small insects will get into the ham. When you cover it at the back, it can also effectively isolate the stove ashes."
"Then comes the long drying process."
As the boss spoke, he showed Li Xiao the hams hanging on the big pillars.
"These hams need to be air-dried on top, and it will take about two months before they can be removed and buried in the stove ashes."
"Wow, look, there are so many hams hanging here, and they are still not finished."
Passing through the layers of hams, you can see that each of these hams has a piece of white paper stuck on them.
"The last step is to cover up the ashes."
The boss continued, "The hams stuck in the ground that you see as soon as you enter the door are undergoing this step."
"Don't worry, everyone, these hams are of course good hams, and the ash is not dirty at all."
Li Xiao's camera moved downwards following the boss's words.
"What are these?" Li Xiao asked, and then Li Xiao grabbed a handful from the ashes on the ground.
"It looks like these are plant ash, right?"
The delicate ash fell from his hand. Li Xiao observed the color of the ash and came to this conclusion.
"As expected of the anchor, we all know him."
The boss raised his thumb and praised: "Nowadays, many places don't burn firewood at all. There may not be many people who know this thing."
"Stove ash is also called plant ash, and it has many uses."
"It can be used as fertilizer, or it can be used to cover ham."
"Stove ash is the ashes left after burning firewood in the stove. These stove ashes have been subjected to high temperatures and there are no bacteria in them. They are very clean."
"So safety and hygiene can be guaranteed, and everyone can rest assured."
"After drying for two months, the ham can go through the last step after being exposed to the sun for a few more days."
"Of course this last step is also the longest step."
"This requires experienced people to judge how long it needs to be covered in dust."
"It usually takes several months."
"The ham that has gone through this process can be eaten raw, and it is also very delicious when cooked."
