伊通(tong)燒鴿子(zi)乃滿族特色美食,是吉林省四平市的(de)一個特色美食,已有(you)400余年歷史,現在已傳遍全國各(ge)地。
據傳,大(da)(da)(da)約在(zai)(zai)400年(nian)(nian)(nian)前(qian),滿(man)(man)族(zu)先人(ren)的大(da)(da)(da)汗(首領(ling))清太祖努爾哈赤率(lv)八旗子(zi)弟轉戰于(yu)白山黑水(shui)之(zhi)間,臨大(da)(da)(da)敵不懼(ju),受(shou)重創不餒,以(yi)勇悍立威,受(shou)部(bu)眾擁戴(dai),歷(li)時(shi)(shi)30余年(nian)(nian)(nian),終于(yu)一(yi)(yi)統散落于(yu)東(dong)北各地(di)的女(nv)真各部(bu)。滿(man)(man)族(zu)入關前(qian),長期(qi)生(sheng)活(huo)(huo)在(zai)(zai)東(dong)北地(di)區,受(shou)地(di)域、氣候及生(sheng)活(huo)(huo)習性等影響,所(suo)(suo)以(yi)喜歡將各種野味就地(di)進(jin)行燒(shao)(shao)(shao)(shao)烤(kao)熟吃(chi)。當時(shi)(shi),原鴿(ge)(ge)(現(xian)俗(su)稱鴿(ge)(ge)子(zi))因(yin)其(qi)(qi)繁殖快、存活(huo)(huo)率(lv)高、存量大(da)(da)(da)且味道(dao)(dao)鮮(xian)美,很(hen)受(shou)官民的喜愛,成(cheng)為人(ren)們(men)餐桌上(shang)一(yi)(yi)道(dao)(dao)常見的小吃(chi)。但(dan)是,小吃(chi)是不能夠登大(da)(da)(da)雅之(zhi)堂的。有(you)一(yi)(yi)天(tian),御(yu)廚(chu)肇(zhao)虞曦率(lv)眾師傅在(zai)(zai)給太祖烹制(zhi)飛(fei)龍(long)時(shi)(shi)誤將原鴿(ge)(ge)投(tou)入其(qi)(qi)中(zhong),太祖食后很(hen)新奇地(di)問(wen):“鮮(xian)嫩(nen)可(ke)口(kou)(kou),骨里透香(xiang),前(qian)所(suo)(suo)未(wei)食,此為何物?”管事御(yu)廚(chu)大(da)(da)(da)驚,深(shen)怕龍(long)顏(yan)震怒,遂立馬調查(cha),方(fang)知(zhi)(zhi)太祖食者乃下(xia)人(ren)所(suo)(suo)食原鴿(ge)(ge),始知(zhi)(zhi)燒(shao)(shao)(shao)(shao)鴿(ge)(ge)子(zi)比燒(shao)(shao)(shao)(shao)飛(fei)龍(long)更(geng)香(xiang)更(geng)美,燒(shao)(shao)(shao)(shao)鴿(ge)(ge)子(zi)食法由(you)此誕生(sheng)。燒(shao)(shao)(shao)(shao)鴿(ge)(ge)子(zi)口(kou)(kou)味雖好,但(dan)百姓所(suo)(suo)食怎能為帝(di)王所(suo)(suo)用,因(yin)此燒(shao)(shao)(shao)(shao)鴿(ge)(ge)子(zi)一(yi)(yi)直沒有(you)成(cheng)為御(yu)用正菜,只在(zai)(zai)將相(xiang)層面廣泛食用。天(tian)聰十年(nian)(nian)(nian)(1636年(nian)(nian)(nian)),燒(shao)(shao)(shao)(shao)鴿(ge)(ge)子(zi)創始人(ren)為避戰亂舉家遷徙東(dong)北,在(zai)(zai)伊屯(現(xian)伊通(tong)(tong))安頓下(xia)來,并(bing)(bing)將燒(shao)(shao)(shao)(shao)鴿(ge)(ge)子(zi)秘方(fang)及其(qi)(qi)整(zheng)套燒(shao)(shao)(shao)(shao)制(zhi)工序傳給了(le)伊通(tong)(tong)的父老鄉親作(zuo)為見面禮。從此,伊通(tong)(tong)的部(bu)分滿(man)(man)族(zu)人(ren)掌握了(le)這一(yi)(yi)特(te)色食品的制(zhi)作(zuo)工藝,并(bing)(bing)世代(dai)傳承。無奈,在(zai)(zai)吃(chi)不飽肚子(zi)的年(nian)(nian)(nian)代(dai),吃(chi)燒(shao)(shao)(shao)(shao)鴿(ge)(ge)子(zi)是一(yi)(yi)種奢望。改(gai)革開放后,人(ren)們(men)開始講究如(ru)何吃(chi)得(de)有(you)滋(zi)有(you)味,有(you)的傳人(ren)在(zai)(zai)烤(kao)羊肉串的同時(shi)(shi),捎帶制(zhi)作(zuo)了(le)燒(shao)(shao)(shao)(shao)鴿(ge)(ge)子(zi),結果(guo)大(da)(da)(da)受(shou)歡迎,口(kou)(kou)口(kou)(kou)相(xiang)傳,竟然使伊通(tong)(tong)燒(shao)(shao)(shao)(shao)鴿(ge)(ge)子(zi)一(yi)(yi)夜(ye)(ye)成(cheng)名,風靡東(dong)三省。燒(shao)(shao)(shao)(shao)鴿(ge)(ge)子(zi)的發(fa)源地(di)伊通(tong)(tong)的“一(yi)(yi)毛街”也(ye)是夜(ye)(ye)夜(ye)(ye)車水(shui)馬龍(long),吃(chi)客云集。
因為信鴿的肌肉更加強健,所(suo)以經燒(shao)制后肉香濃郁,品(pin)質(zhi)尤顯上乘。伊(yi)通燒(shao)鴿子(zi)具有(you)高蛋白、低(di)脂肪的特點。中(zhong)醫認為,鴿肉有(you)補肝壯腎、益氣補血、清熱解毒(du)、生津止渴之功效。可提高人的記憶力,降低(di)血壓,調整人體機能,其保健作用明顯,民間早就有(you)“一(yi)鴿勝(sheng)九雞”一(yi)說(shuo)。
伊通燒鴿子多數選擇優質淘汰的信(xin)鴿為原料(liao),連(lian)皮(pi)去毛洗凈,再去內(nei)臟,然(ran)后(hou)把(ba)秘制配料(liao)原汁注入鴿肉(rou)中,包上(shang)錫(xi)紙埋(mai)入炭火中燒至(zhi)八成熟(shu)時(shi)取出,再用炭火明烤。