中国の田舎は都会と全然違う、生活の方が荒々しすぎる。コロナ禍の後、両親と一緒に実家に帰った。約十年ぶりに訪れて、おばが小さいなと畜場を営んでることを見たが、今回は中国新年の伝統的なご飯の用意の流儀を探してみようと思った。
Chinese villages are always with wildness. After covid lockdown was canceled, I went back to countryside in New Year’s vacation, a place I haven’t been for almost 15 years, to finish my parents hopes. In this little village, my parents’ brothers was still holding a butcher shop, a traditional, wild, and different from those factories in cities.
屠殺の準備はすべて27時前にできるべきだ。
Preparation should be set before 3:00am
ぶたと違うが、牛は死ぬまで叫ばない。
Different form pigs, the cattle will not bellow till it died.
ほかの中国の町と同じ、豚肉もおせち料理の定番だけど、ここでは牛肉はもうちょっと人気だろう。
Like other Chinese countries, pork is also welcome here. But here’s culture prefer beef more
疲れた仕事は午前三時から六時まで続いてきた。朝日に伴って、最初のお客さんが買い物に市場へきた。燻製の匂いと一緒に、新しい一日が来たのだ。
The hard job was beginning at 3:00am, when it was 6, the first guest had come for the freshest beef. With the smoked beef making, the market had been walking into a brand new day.