眼下不觉已是秋末冬初霜打败竹的日子了。在这个节气里,老北京人除了以涮羊肉作为节令应景的吃食,旧时还要做一道猪肉家常菜——“白肉”。这道菜原是京旗满洲人祭祀留下的习俗,全名叫“烧燎白煮”。“烧燎”,就是将整块的带皮猪肉用松木炭火燎烤猪皮,使其毛根全部烧焦,这样会 Unconscious now is the late autumn winter frost defeat bamboo day. In this solar terms, the Beijinger in addition to boiled lamb as seasonal food, old but also to do a pork dish - “white meat.” This dish was originally Beijing Manchuria rituals left behind the custom, full name is “burning burn boiling white.” “Burning burn”, that is, the whole piece of pork with pine charcoal burning roasted pork skin, so that all hair root burnt, so will