In 14 years, an article about the disappearance of pearls in the Chinese Baroque attracted the attention of netizens. The owner is the immovable cultural relics of this country. The missing "pearls" are two large flower basket sculptures on the roof of the building at the corner of the building. The flower basket is full of harvest fruits, which embodies the most simple yearning of the Chinese people for a happy life.

Pomegranates and grapes symbolize fertility and blessings, peaches symbolize longevity, and grains and fruits symbolize prosperity and prosperity... Because of its intricate carvings and decorations, it plays the finishing role in the whole building, so it is known as the two pearls on the old building.

And these two large flower baskets of gray carvings suddenly disappeared from the roof of the building mysteriously one day in April, which can't help but be staggering. After investigation, it turned out that because the building was in disrepair, the two flower basket sculptures were tilted by lightning strikes, and the staff of the four houses outside the road were worried that they would fall and hurt passers-by on a windy day, so they dismantled the flower basket sculptures. The flower basket sculpture is severely weathered and fragile, and it is impossible to restore it when it is dismantled.

Moreover, the whole process was not reported to the cultural preservation unit, and was characterized as unauthorized demolition, destroying the city's cultural symbols. This indigo sculpture is made of cement, which was made of lime mixed with tung oil and glutinous rice juice, and the craftsmen molded it by hand, which is the inspiration of the craftsmen.

Although less than a hundred years old, the manufacturing process of gray sculpture has been lost, and the cement sculpture imitated by modern people has lost its original vividness and delicacy. So to this day, these two old flower baskets have not been restored, which can be regarded as a permanent loss.

The issue of conservation and development is also facing the people of the whole country, and there have been too many cases of demolishing genuine antiques and rebuilding fake antiques in the future. However, many old houses have undergone the changes of the times, the original owner is no longer there, and the poor people who turned over as owners have changed the original house into another one, such as some gorgeous gates that have been built with red bricks and converted into a room.

Neglected old houses have become dilapidated houses that are difficult to repair. The façade of the shop has changed with the times, the material of the door has changed countless times with the times, and the color of the wall has also changed with the aesthetics of each merchant......

With dilapidated windows, faded wooden doors and arched roofs, it is not only a historical and cultural district, it is firmly engraved with the history of Harbin. Time flies, it's here, that's why I like it, like an old man, telling us the story of the city, this story, firmly attracted to me.

In the Northeast, there are two most authoritative food centers, one is Shenyang and the other is Harbin. In addition to the regular Northeast cuisine, it is infused with another unique blood, the Russian flavor, which makes the city's food even more important.

The name of grilled meat is well-known in Tohoku, and it is probably one of the most delicious dishes in my mind. Johnson feels similar to the common pork in Shandong, which is inevitably reminiscent of the inheritance relationship.

Large pieces of pork belly are selected and simmered with various spices, and the color and flavor of the soup penetrate into it, and finally it is served as a piece of grilled pork with fat and thin skin. Take a big bite with your mouth, feel the impact of this multi-layered taste, and unconsciously eat bowl after bowl of rice in the salty, fragrant and oily package, which may be the greatest praise for this piece of grilled meat.

Of course, the food that can compete with grilled meat is probably all kinds of sauce meat, such as sauce stick bones, sauce elbows, sauce pig's trotters, sauce backbones, etc., with a variety of choices, each taking what you need. The taste is salty and fragrant, the meat is soft and rotten, and the deepest sauce fragrance can be tasted when carefully smacked, and the thick fat taste of the lips in the bones can be washed out by sucking hard, which not only has a good taste, but also can always make people eat comfortably and happily.

If you want to say that casseroles are all over the north and south, they have developed a different meaning here, and they are actually one of the breakfast choices for many people. It's hard to imagine what it's like to have such a pot of vegetables and meat for breakfast for a long time, but you can fully imagine how warm and smooth it is to have a hot casserole on a cold and windy morning.

What if you launched a poll for natives of the Northeast, with the theme of Northern Cuisine that you can't live without?

Even if the final result is that the pot meat can't be at the top of the list, it will at least enter the Top 3 without any suspense. If you want to eat the best pot meat, this is undoubtedly the place where it originated, and the city with the most old-fashioned pot meat restaurants to date.

The sweet and sour taste of the old-fashioned pot meat comes from sugar and vinegar, and there is a clear difference in color from the pot meat seasoned with tomato sauce, one is golden and translucent, and the other is deep. As soon as a plate of freshly cooked pork is served, the strong sweet and sour taste comes to the face, and the smell alone makes people salivate, let alone take a big bite.

The taste is crispy on the outside and tender on the inside, with a sweet and sour taste, with some salty and umami flavor and ginger spiciness. There is no need for rice at all, a plate of meat can make people forget time and space, and a person enters a different dimension with no one, and never returns.

Although there are now various variations of pot-wrapped pork, in addition to the second-generation pot-wrapped pork seasoned with tomato sauce, and the third and fourth generations such as yellow peach pot-wrapped pork, there are still many people, including SC Johnson himself, who prefer the taste sensation brought by the most primitive sweet and sour products.

Therefore, in Tohoku, pork cuisine is an essential part of life. In the bitter cold environment, he carefully cared for his little pigs, and until the New Year, when the family had a meal, he killed the pigs and cooked to celebrate the reunion festival, which can be described as a great joy in life.

In the countryside, almost every household raises pigs. Compared with cattle and sheep, pigs have mixed diets, fast slaughter, and high meat yield, so people are more willing to raise pigs.

In early spring, piglets are bought and raised in the pigsty. Many pig farmers use corn and other grains as the main feed, accompanied by wild vegetables and swill to raise pigs, and this kind of pig also has a special name called stupid pig. Compared with fed pigs, the nutrient content is higher, the flavor substances accumulate for a longer time, and the taste is meaty.

As the old saying goes, twenty-six, slaughter pork, wait until the end of the year when the pig grows up, the piglet becomes a fat pig, and it can be slaughtered smoothly. In the cold winter wax moon, every household has to sharpen their knives to the pigs and sheep, which is a major event to prepare for the New Year.

The day before the pig is killed, the owner will fasting the pig to cleanse the intestines. At this time, pigs often begin to have a premonition of their unfortunate fate and begin to become restless. By the time people went to the pigsty to catch the pigs, the pigs had become very manic.

The strong laborers of the neighborhood will come to help. After making an appointment with the pig killing master, boiling water, and preparing the utensils, 5~6 strong guys will join hands to pounce on the pig, and tie the pig's mouth and limbs with a rope. In order to tie up the pig and slaughter it successfully, an experienced master will tie a live buckle, so that the pig will earn more and more tightly, and there will be no escape.

After the pigs are tied, people work together to place the pigs on the large scale and make a preliminary measurement of the pig's weight. After weighing, the pig is lifted to the case and held down, and the butcher is responsible for sending the pig to heaven. At this time, the assistant puts a basin with light salt water under the pig's neck to hold the pig's blood.

When everything was ready, the butcher held a slender sharp knife and stabbed it into the aorta of the heart, only to see crimson blood gushing out. At this time, the pig's cry is the most terrible. Because of this, people often use the phrase "screaming like killing a pig" to describe the singing of some people.

In some areas, the degree of blood gushing is also said, if the pig's blood is spurted very quickly, it indicates that the family will be very prosperous in the coming year, and if the blood flow is intermittent, it indicates that it is not ideal. In order to please a good mouth, people often give the master some color heads, hoping that the master will make a sharp move and get it in one step.

After the blood was drained, the pig also lost consciousness. The group began to shave the pigs by watering them. In the past, butchers would cut holes in pigs to blow the skin, and pour hot water on the pig's body to shave after blowing the pig round, so that it was easier to shave. Due to the tedious and highly technical nature of the work, there is basically no one doing it anymore.

After collecting the shaved bristles, the master chef begins to divide the pork. First, the pig's head is cut off with a large knife, and then the pig is disemboweled, and then the pork is divided into two halves, and the pig's trotters, pork knuckles, loin, ribs and other parts are finely subdivided. At this point, the division of pork has come to an end.

In order to thank the master for his labor, the owner of the pig often chooses a piece of fine pork belly and large intestine to give to the master. And the neighbors who come to help will also get a sumptuous feast.