The price of pork remains high this year.

Today ushered in Liqiu in the midst of the twenty-fourth festival. Various old brands such as Tianfu and Daoxiang Village are all equipped with meat products such as the “early fall” elbow. To reduce queuing, the old name restaurant specializes in launching autumn take-away "meat dishes." However, due to the high price of pork, the cost of this year’s public “stickers” is about 20% higher than last year.

The Beijing citizens who have prepared 35 tons of sauce and elbow eat Tianfu number know that it is not easy to buy Tianfu sauce on the day of Liqiu. “It is sold out at noon every year, and this year it catches up with Monday and is afraid to leave work. Can't buy it," said one consumer.

The person in charge of the old name, Tianfu, introduced that in order to guarantee supply, the Tianfu began to increase the horsepower from last week, and the workshop has been working overtime for 24 hours. It has now prepared 35 tons of soy sauce to ensure that all the direct stores will continue to be sold today.

This year, as the price of pork continues to soar, directly raising the cost of cooked food products, will the price of Liqiu still rise today? The person in charge of Tianfu introduced that, as early as the beginning of July, the Tianfu had been increased the price of finished pork knuckles, from the original 54 yuan per catty to 64 yuan, an increase of 18.5%, so “will no longer take advantage of the beginning of autumn sales peak, improve product price".

The salesperson of the old Daojiao Village in Beijing introduced that the price of 360 grams of Liqiu’s elbows in Daoxiang Village in Beijing this year has increased by 6 yuan from last year.

Catering to increase take-away "meat dishes" to reduce the queue Li Qiu "patch autumn", queuing is unavoidable. Liqiu this year, the old-style restaurants to prepare a lot of classic meat dishes to take delivery, the public if they do not want to wait in line to get a seat, the restaurant can be sent home "paste autumn."

Youshun Du manager explained that according to the situation in previous years, the autumn meal must have been lined up. For the convenience of the customers, as long as the time is set in advance, the dishes can be delivered to the door.

Barbecues, barbecues, Hongbin House, Quyuan Restaurant, and Casserole House also have similar services. Barbecues such as barbecue season, Dongan Chicken of Quyuan Restaurant, and casserole of white casserole are all popular on the “takeout” list. The dishes.

New discovery: Vegetarians are also popular for eating meat and, in addition to high meat prices, some consumers have tried vegetarianism this autumn.

There is a kind of "Changqiu recipes" on the Internet. Eggplant, Chixiaodou, watermelon, etc. are the ingredients of the traditional autumn food in Beijing and Tianjin. Baiji, peaches, squash, and walnuts are also more particular about this kind of solar terms.

The so-called “planting eggplant in the beginning of summer and eating eggplant in the autumn” are the most popular steamed eggplant soups and deep-fried eggplant boxes in the “vegetable recipe”. When you eat red beans, you can “not fall ill in the fall”. Miss Zheng Cheng said that she decided to eat this kind of vegetarian food with her boyfriend in the beginning of autumn. The elbow of the Tianfu sauce has doubled in size in five years. Today is the beginning of autumn. According to the folk customs of the capital, today is the day of the autumn. However, as pork prices have been rising all the time, the cost of sticking up this year is about 20% higher than last year. Take the well-known Beijing Tianfu sauce for example, the price in 2006 was still 33.7 yuan per catty, last year it was 54 yuan a pound, this year has risen to 64 yuan, 5 times rose about 1 times.

Tianfu’s sauce and elbow has always been the preferred choice for old Beijingers to post autumn qi. If it is not the first time for Liqiu this morning, it’s too late to buy it. However, due to the increase in pork prices this year, the price of soy sauce has also become “out of the masses”. In 2006, the Tianfu pork sauce was a pound of 33.7 yuan. After the latest round of price increases in July this year, the price has reached A pound of 64 yuan, that is to say, when the money to buy 1 kg of elbows can only buy half a catty now. The old-name Daoxiang Village also raised the cooked food prices in mid-July, which was around 20%.

The soaring meat prices have caused many citizens to hesitate before the counter. The public, Mr. Liu, was prepared yesterday to purchase the meat needed for the autumn harvest. He would hesitate when he arrived at the underground supermarket of the Xizhimen Huatang Mall. "An elbow is fifty or sixty yuan, twenty-five yuan for a rib, and twenty-fivety-pound for pork. If you eat it according to previous years, you can't afford it." Hesitated again, Mr. Liu chose one. Chai Ji and a box of sticks, "right and should be a scene."

In addition to meat, the old capital of Beijing has prepared various other dishes for Qiu Qi. “Our most famous cashew shrimp balls here are ready for take-out,” an old Beijing-based manager told the reporter. “According to the situation in previous years, we have to queue up for dinner in the autumn. For the convenience of customers, we have specifically launched a takeaway service this year. Set a good time in advance and make sure you can send food to your home." The old restaurants like Quyuan Restaurant and Casserole House also have similar services. The Dongan chicken in the Quyuan restaurant and the casserole white meat in the casserole house have become popular dishes on the “takeout” list. In addition, Sanlihe Tongheju launched a 48-yuan “Liqiu Package” consisting of homemade soy sauce, stir-fried vegetables, and pancakes on the autumn day. (Beijing Morning Post reporter Xiao Dan)

Posted autumn Qiu Liqiu.

Li Qiu, the folk have "biting autumn", "taste of autumn", "paste autumn" and other words. These customs are very popular in the areas of Beijing, Tianjin and Hebei. Now that people have lived a good life, businesses have also used seasonal rituals, and I am afraid that this affair has become a national custom.

The so-called "sticker" is the use of delicious delicacies to make up for the loss of cool summer. Of course, the first choice is to eat meat, that is, "paste it with meat." Because in the hot summer, people often suffer from loss of appetite, coupled with long and short nights, many activities, physical exertion, lack of adequate rest, and how much the body is wasted.

Remember that in the past, every time you started in the summer, you must weigh your weight. You should weigh it after the beginning of autumn and see how much weight has been lost through cool summer. Therefore, we must eat meat to make up, and gradually formed a "sticky autumn" custom. In those years, due to the low standard of living, most people rarely eat meat. Therefore, when it comes to the beginning of autumn, it is hoped that in the manner of “sticking to the autumn leaves”, we will eat some of the meat to dissolve the phlegm and make up for the body. Therefore, on this day of autumn, it is necessary to stew some meat with difficulty. In the worst case, it is necessary to cook meat and to cook.

The "picked autumn quail" meat is mainly stewed meat and usually eats sauce pork, sauce beef, mutton and stewed chicken and duck. Li Qiu’s “Autumn Paste” has also brought business opportunities to meat shops, such as the pork sauce with old name “Tianfu” and pork sauce, the beef sauce at the front door “Month Shengzhai”, the barbecue season in Beicheng, and the barbecue in Xicheng. Naturally, people buy the delicious paste of "Akiaki".

In the past, the barbecue king of Nancheng flyover market, the barbecue of Liushikou of Caishikou, and the mutton of Hufang Bridge were famous. Although it is no longer present, its unique taste still remains in people's memory.

When it comes to barbecue, there is also the saying of "Wu Shi." The so-called Wu eat is to bake and eat. I remember that in the fifties of the last century, barbecued meat was broiled under the open shed on the west side of the north gate of Taoranting Park. There was a case table around the barbecue dumplings and a bench was placed around it. The diners stood, one foot on the bench, roasted and ate, and sipping a small pot of Erguotou. It was a bold, and this was a typical “Wu Shi”.

Nowadays, people's living standards have improved, and meat has been eaten almost every day. But everyone still pays great attention to folk customs. This kind of consciousness is deeply ingrained. What to eat in any festival, and Li Qiu's “Autumn Festival” is no exception. My family is old Beijing. I pay great attention to this custom. When I hit a child, I know that it's like to stick to autumn. I remember that every time I got to the beginning of summer, my family was weighed with a big hook scale. Adults can use the hooks on their hands to drop off the ground. Children can put their weight in the basket and write down the weight. Wait until the beginning of autumn and then call it again. Then stew a pot of meat and eat a big meal. This custom continues my family. Especially now that the living conditions are good, I will cook my own pork knuckles, or boiled sirloin, or burn my mutton.

This piece of autumn meat must be selected for good meat. The seasoning should be complete. The original sauce should be used. No water should be added in the middle. This is called authentic. "Pictures on autumn leaves" brought happiness to the family. On this day of the autumn, relatives and friends came. Everyone had a freshly-baked pancake, a sweet noodle sauce, a little scallion, a roll of sliced ​​sauce, or a sesame sauce with a biscuit.

"Posting Qiu Qiu," I prepared two pots of sauce and an elbow, and I planned to let everyone have a good taste. I'll also give you a reminder here. Are you doing it yourself or are you outsourcing? Are you ready for the "Autumn" meal?