Why do people always eat pork as a regular meat?

Now, the meat on our table, the most is pork, even if people now pay attention to a healthy life, like to eat more vegetables and fruits, but if you want to match meat and vegetables, we eat the most every day is pork, pork in our country is to eat more meat. Personally, I think there are several reasons why pork is so popular.

First of all, pork grows fast and can provide more meat, and you can see the pig's internal organs, stomach, large intestine, liver, lungs, etc., all of which can be eaten. So I will raise pigs on a large scale and can afford to eat pork. Pork is easier to feed than other animals, and pigs are an omnivore.

They eat almost anything. In addition, as an outstanding converter that can turn cheap and low-quality food into meat, pigs are indeed relatively easy to feed domestic animals, unlike cattle and sheep, which require pasture and special feed.

Secondly, the meat quality of pork is very suitable for a variety of cooking methods, and we use pork as the main ingredient in many dishes, such as: braised pork, Dongpo elbow.

Fish-flavored shredded pork, plum cabbage button meat.

Steamed pork, back pot meat, etc., can be said to be varied, which greatly enriches our dining table. Pork is carefully cooked and becomes a delicacy on our table. Pork is really suitable for cooking, you can see that on our table, even if the fairy has beef, mutton, chicken, etc., but it still can't shake the status of pork as the main meat.

Finally, because pigs are domesticated animals that we have long accesthesized, archaeological excavations have proved that early humans already knew that "detaining beasts as animals", through domesticating pigs, to get domestic animals, convenient to use at any time, we have a long history of eating pork, so now we often eat meat.

Although, in recent years, the dietary structure of our people has changed, and many foods have been put on our tables, so the status of pork as the main meat is still unshakable.

People always eat pork as a common meat, this is because pork is not too expensive in comparison, and the growth rate of pigs is faster, and other parts of the pig can also be eaten, and pigs are better to feed than other domestic animals.

First of all, the cost of pork is low, the market supply is large, it can be produced on a large scale, and the demand is also high, the market prospect is large, and pork is often eaten meat, and it has always been a way of life.

Because pork is cheaper. Pork is still relatively cheap compared to beef and mutton, and ordinary families will definitely not choose expensive meat as a regular meat.

Because pork is cheaper than other meats, and it is moderately fat, not too woody, and not too greasy; And it can be paired with a variety of dishes to make delicious dishes.

Because pork is more suitable for our taste, and pork is more convenient to handle than other meats.

Because pork and any vegetable can be eaten together, stewed, or wrapped together.

Think about how many catties of meat a day need to be eaten by China's 1.4 billion people. Therefore, the main meat donor must be a fast-growing, low-cost animal. And pork is the most in line with this characteristic.

Main functions of pork:

1. It is rich in protein, fat, carbohydrate, calcium, iron, phosphorus and other nutrients;

2. It is the main non-staple food of daily life, with the effect of enriching the skin and skin, and can be used as a nutritional tonic for those who are weak and yellow and thin after illness;

Xuntan 3. The fiber is relatively fine and soft, the connective tissue is less, the muscle tissue contains more intermuscular fat, and the meat is delicious after cooking and processing;

4. The first liter is rich in vitamin B and essential fatty acids;

5. Pork has a sweet taste, which can provide heme and cysteine to promote iron absorption, and can improve iron deficiency anemia.

Among the Chinese, the Han people are the main meat, and the Han people eat mainly pork. Among the main cuisines of China, pork occupies a very important position. Braised pork, Dongpo elbow, fish-flavored shredded pork, plum cabbage button meat, pork as the main ingredient of the dishes can be described as varied.

Not only that, but the internal organs of pigs, stomachs, large intestines, liver, lungs and other things are often carefully cooked and turned into delicacies on the dinner table. It can be said that in China, eating meat is eating pork. Although the dietary structure of the Chinese people has changed in recent years, the status of pork as the main meat is still unshakable.

As a food tradition, eating pork certainly doesn't happen overnight. However, to explain the reasons for this, I am afraid that there are different theories. Environmental factors, religious factors, and dietary preferences all explain this food tradition.

But the American scholar Eugene Anderson's explanation seems to be more enlightening.

The main livestock are pigs and chickens – excellent converters of cheap and inferior food into meat. Unlike cattle and Mianyang, they do not need forage or specialized feed, and in addition, for the same amount of feed, their weight gain is about twice that of those ruminants......

In the American scholar's view, there are two most important reasons why China uses pigs as its main livestock: First, animals like pigs have very low food requirements. As an omnivore, the pig eats almost everything, and most importantly, it does not compete with people for food, and it can survive on something that people can't eat.

Secondly, it has a short growth cycle and can provide humans with the most edible materials in the fastest time.

If we think about the situation in China's history, we will be more satisfied with the above two points. In China, the phenomenon of large population and low per capita land occupation has always become more and more prominent with the progress of the times. And in order to fill the stomach under such effective conditions, farmers must ensure the efficiency of agriculture.

This efficiency is manifested in agriculture in particular, which is to continuously increase the yield per unit area, and at the same time to make the most of all available conditions to create new food. In addition, it is necessary to choose among the existing varieties and to phase out lower yields in favour of higher yielding agricultural products. All of this has made pork the meat of choice in this traditional country.

The problem of pigs is just one drop in the iceberg. In Anderson's book, titled "Chinese Food", the author is actually expressing his understanding of Chinese agriculture through various phenomena. In his view, the case of pork is actually a small manifestation of the efficient selection of "biological" in China's agriculture.

The efficient selection, together with the characteristics of land intensification and labor intensity, constitutes the framework picture of China's traditional agriculture, and also represents the pinnacle of human traditional agriculture. China's agriculture has endured for thousands of years and has excellent traditions, but at the same time, there are still many references to modern agriculture. In the author's view, China's agriculture still has a lot to offer to address the current situation of global hunger.

There is now a large amount of pork available for consumption, thanks to human development and improved agricultural technology. With the development of technology, farmers are not only able to grow food crops more easily and efficiently, but also to produce pig feed more time-saving. The new agricultural machinery also helps them grow crops more efficiently, reducing labor and time costs, thereby increasing pig yields.

In addition, the technology of pig farming has also improved, allowing the pigs to use feed more efficiently, which has led to increased meat yield. In addition, the health management of pigs has also changed a lot, and it is now possible to better control the diseases of pigs, thus improving the efficiency of farming. In conclusion, thanks to human efforts to develop and improve agricultural techniques, we now have a large amount of pork to eat, which is a commendable achievement.

There are many reasons for the increase in pork production:

1.Scientific and technological progress: The pig industry adopts modern breeding technology and production process, and improves the feeding efficiency of pigs and increases the output and quality of pork through reasonable feed ratio, good environmental management and health monitoring.

2.Market demand: Pork is one of the most important meat foods in China, with the population growth, urbanization rate increase, consumption upgrading and other factors, the demand for pork continues to grow, so the number of pigs slaughtered has also increased accordingly.

3.Policy support: ** In pork production, a certain amount of support has been given, such as increasing scientific research, increasing subsidies, improving macro-control and other policies, which is conducive to improving the production efficiency and quality of Songyin pig industry.

To sum up, the current increase in pork production is the result of a combination of factors, including the improvement of the scientific and technological level of the aquaculture industry, as well as market demand and policy support.

The rapid development of pork is mainly due to scientific research and technological progress. Scientific research has provided theoretical and technical support for pork farming, improved breeding technology, and made pork production more efficient and effective. For example, some special feeds, vaccines and drugs can improve the growth rate of pigs, reduce the cost of breeding, and improve the efficiency of breeding.

In addition, advances in technology have also contributed to the development of pork. For example, modern farming technology has made pork farming more modern and automated, thus increasing pork production more effectively. In addition, modern refrigeration, transportation and distribution technologies can also effectively ensure the freshness and quality of pork.

1. The diet should be balanced and reasonable, and the so-called eating less pork means not to eat too much, and many foods can not be eaten excessively.

2. Pork should not be eaten more, especially if the fat is cracked. Eating more food will help heat and cause body fat accumulation, body obesity, or increased blood lipids, resulting in atherosclerosis, coronary heart disease, hypertension, etc. Therefore, obesity, hyperlipidemia, crown ash, heart disease, and hypertension should be used with caution or contraindications.

Because people's health is important, like you have to eat not only pork, but also feed to ensure nutritional health...

It's okay not to eat, why eat, one is that it is rich in resources and convenient. The second is delicious, and the third is supplemented with animal protein.

I can watch him run and watch him jump, but I can't eat it!

It's the same as why people eat.

Why do Chinese like to eat pork so much? Not only because it's delicious and easy to nourish.

This is a habit of people, some people like to eat pork, no pork can not stand it, pork also has a high nutritional value, do not eat pork to eat beef, beef is more expensive than pork.

Because I don't know how to make beef and mutton, but you see how delicious the mutton and mutton skewers are.

Only dead Muslims are good Muslims! Let the Chinese not eat pork, and it is strange not to fight with you!

Pigs grow fast, and produce a lot of meat, are not picky eaters, and are easy to breed.

Pork contains a lot of intermuscular fat, and the taste is very delicious after cooking, and the meat is soft and rotten, so it is deeply loved by the people of our country.

I eat pork everywhere (I actually prefer its lean meat), and I want to eat it where I want to write a certain money.

Why do Chinese like to eat pork so much? Not only because it's delicious and easy to nourish.