Tianfu was founded in the third year of Qing Qianlong. The founder is Fengxiang Liu, a native of Ye County, Shandong Province during the reign of Qing Qianlong. Tianfu's "sauce elbow" has always been famous in Beijing for its characteristics of "fat but not greasy, thin but not firewood, irrecoverable skin and mellow fragrance". Spiced tripe, tea sausage, Harbin sausage, sandwich ham, sauce pork liver, sauce beef and other products are also famous for their unique tastes.
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There is another story about the establishment of Tianfu. After three years of Qianlong, Fengxiang Liu, a native of Yexian County, Shandong Province, took his grandson to Beijing to make a living. In partnership with a Shanxi businessman, he opened a sauce meat shop in the east corner of Xidan archway, dealing in sauce elbow, sauce meat and sauce belly. But the store is small and nameless, so it has been very depressed. Soon, Shanxi people withdrew their shares and were run by the Liu family alone.
One day, Fengxiang Liu went to the market to buy goods, and saw an old plaque on the second-hand goods stall, which read "Good Abundance" in three regular characters, with a vigorous pen. Fengxiang Liu believes that this word has a solid foundation and contains the meaning of "a blessing from heaven", and it is only used as a font size to attract business. So he bought a plaque, went home and decorated it a little, and hung it on the lintel of his shop, which really made the shop shine. Since then, some literati have often stayed in front of the store to comment on the calligraphy of the word "Tianfu", and the number of customers has gradually increased. After the store was named after this, the business was booming. "Tianfu" is really here.
Cooked butcher shops used to cook at night and sell during the day. Once, Liu, a descendant of Liu, stayed in the kitchen after midnight, only to fall asleep and his elbow was boiled. Unexpectedly, an official of the Ministry of Punishment said after eating on the spot that he even claimed to be good. Liu Deming did the same thing and it was very popular. Since then, Liu Deming has carefully studied the making technology of this kind of pot elbow, and summed up a set of unique making methods, which are more and more strict in material selection and processing, and the quality of sauce elbow is getting better and better, and its reputation is getting bigger and bigger.
After the Empress Dowager Cixi tasted this kind of sauce elbow, she also appreciated it, and gave Tianfu a waist tag for entering the palace, stipulating that it should be delivered to the palace quantitatively every day. Since then, Tianfu's sauce elbow has become a tribute of the Qing Dynasty.
Tianfu only recognizes pigs in eight counties of JD.COM, where the water and soil are good, and pigs have black hair and drooping ears. The maturity is about 1 1 month, and the meat quality is relatively solid. Only the pig's front foot is used as an elbow, and an elbow can weigh five or six pounds. Tianfu's unique skill lies in ingredients and soup kneading. One hour after the elbow enters the pot, the soup will be pinched, and it is required to keep abreast of the heat;
In addition, the juice is collected from the pot: although it is called sauce elbow, there is no sauce and soy sauce, and the color on the elbow is sugar. Let the skin stick to the meat when you are out of the pot, and it will not be broken or scattered when you pull it up, fat but not greasy, thin but not firewood, and the skin will not return until it is crisp and tender.
Baidu encyclopedia-Tianfu Hao