The pig's large intestine plays an interesting role in all parts of the pig, just like durian in fruit. People who like this mouth are salivating, while those who don't like it are unwilling to eat it.
However, a long time ago, the "water" such as pig's large intestine couldn't sell at any price, but now it's different. It's also common to sell it for forty or fifty in braised food stores. So what is the reason for such a big difference? This time, let's answer this question. Why is the pig's large intestine so expensive? A pig's large intestine is troublesome to handle and easy to shrink
Pork is one of the most commonly eaten meats, and almost all parts of the pig's body will be fully utilized by Chinese chefs, but some parts of the pig's body are very complicated to handle, and the pig's large intestine belongs to this category.
The pig's large intestine, also known as "fat intestine", is an important part of the pig's digestive system, which is responsible for transporting and digesting food. The function of pig's large intestine makes it not only tough and thick, but also full of wrinkles inside. These wrinkles are difficult to clean, and there are also a lot of grease, food residues, semi-digested substances, etc. Therefore, the treatment of pig's intestines is relatively troublesome and the odor is the biggest.
In addition to its strong odor and difficulty in handling, the pig's large intestine has shrunk considerably. Generally, 1 kg of pig intestines are wholesaled, and after washing, tearing, blanching, marinating and other steps, it is very experienced and operational to finally get half a catty of finished products. In many cases, at most, there is only about 4 taels left. If the intestines are torn thoroughly, only 3 taels of finished braised pig intestines can be produced.
besides, a pig can separate a lot of meat, but there is only one pair of pork intestines. Besides, it is difficult to clean and easy to shrink, so it is normal to sell them expensive after marinating. Second, the change of diet consumption leads to the change of the value of ingredients
Sometimes, diet is just like fashion, which means "the wind and water turn around". Let's take two simple examples to understand it:
① Everyone must have heard of Tricholoma matsutake, which is one of the most demanding and expensive high-end edible fungi. In some stores, the first-class roasted Tricholoma matsutake even costs several hundred yuan or thousands of yuan. However, at the beginning, matsutake was rejected by the local people in the producing area, thinking it was "delicious and strange", and not many people would eat it, so how could it be so expensive today?
② This example is more appropriate. There is a local snack called "fried liver" in Beijing. At first, fried liver was often more pork intestines and less pork liver, because at that time, pork intestines were not valuable, at least much cheaper than pork liver. But now it's the other way around. Many fried livers contain less pork intestines and more pork livers, because pork intestines are expensive now.
through the above two examples, I believe everyone can feel that the situation of the same ingredient may be completely different in different periods, which leads to its value changing, so the selling price will naturally be different. Third, almost any industry can't talk about the cost by raw materials, especially the catering industry. < P > I believe that most people who have done some business by themselves will feel a little uncomfortable when they hear the saying, that is, "How much do you cost, and how expensive do you sell it?" .
In fact, catering workers can be called "diligent workers". At first, this is an old saying in Beijing that describes the service staff of hotels and restaurants, but it is no problem to use it widely among catering practitioners. In the catering industry, especially in small businesses such as snack bars and vendors, it is really difficult for people who are not particularly hard-working to get started, and it is even harder to get ahead in the end.
Take the pig's large intestine as an example. Many people don't say whether it can be cleaned and cooked well. Just the greasy hands and the smelly pig's intestines when cleaning can't be tolerated by everyone for a long time. Therefore, in addition to the high cost of the pig's large intestine itself, it is time-consuming and laborious to deal with it. Even if the expenses such as rent, water and electricity are not considered, the hard work of this labor alone is worthy of recognition, and of course it should be counted as a cost. Write a short summary at the end
Some friends may have heard the old saying that "water in the head and hoof is not meat", and the "water in the water" here includes pig intestine, so I think pig intestine should be a very cheap thing.
It is true that at the beginning, the phrase "head and hoof in the water" was not as valuable as meat, but now this phrase can also be used, but its meaning is not quite the same. Now it can be understood that some of these parts are already more expensive than pork, and of course they will not be sold at the price of ordinary pork.
Moreover, the pork intestines themselves are troublesome to handle, and at least half of them will be damaged and shrunk from raw materials to finished products, so it's hard to say that the braised pork intestines in the deli are expensive at 4 kilos.