擁有壯美自然景觀的山東，鐘靈毓秀，美不勝收；擁有“孔孟之鄉(xiāng)、禮儀之邦”美譽(yù)的山東，歷史悠久，文化燦爛；擁有大氣魯菜和精致小吃的山東，熱氣騰騰，珍饈飄香……《In Shandong》原創(chuàng)英文系列視頻，邀請(qǐng)外國友人一起品鑒山東的“顏值”“滋味”和“內(nèi)涵”，一起走近勤勞聰慧的山東人。

In the city of Qingdao, people think of Liuting pork trotters when it comes to famous local dishes. Liuting pork trotter is one of the specialties of Qingdao, named after its origin in a block named Liuting Street. The food is bright in color, refreshing in taste and soft in texture, and is known as “the best trotters in the country“. Among the many brands of Liuting trotters, Zhou"s Liuting Trotters is the best-known one.

【資料圖】

在山東青島，只要一提豬蹄，很多人都會(huì)條件反射地想到“流亭豬蹄”。流亭豬蹄是青島特色美食之一，因產(chǎn)自城陽區(qū)流亭街道而得名。該美食色澤鮮亮、味道清爽、口感軟糯，有“天下第一蹄”的美譽(yù)。而在眾多流亭豬蹄品牌中，又以“周氏流亭豬蹄”最為出名。

According to historical records, Liuting Pork Trotters was first served in the Xianfeng Period of the Qing Dynasty, and became famous in the country. The time-honored brand “Zhou"s Liuting Trotters“ is most authentic with a history of more than 160 years, and it has been passed down through four generations until now. In March 2016, the craftsmanship of making Zhou"s Liuting Trotters was selected into Shandong provincial intangible cultural heritage.

據(jù)史料記載，流亭豬蹄始建于清咸豐年，成名于世。而老字號(hào)“周氏流亭豬蹄”是最為正宗，至今已有160多年的歷史，并傳承到第四代。周氏流亭豬蹄制作技藝也于2016年3月列入山東省非物質(zhì)文化遺產(chǎn)名錄。

Zhou"s Liuting Trotters conquering the discerning taste buds of Qingdao people, is actually inseparable from the techniques handed down from generations to generations. It is known that each qualified pork trotter has to go through more than 20 processes of “trials“ to be selected, and the sauce is carefully made with dozens of precious spices and condiments. The cooks always devote particular care to selecting the trotters. It must be trotters cut from healthy pigs over 10 months old, and the overall size of trotters should also be symmetrical. Clean trotters must be soaked in water at room temperature to remove odor and residual blood, so that the cooked pork trotter will not have impurities nor unpleasant smells. Cooking is the key - it needs to be cooked in aged broth for two hours and stirred every half hour, during which the pork trotters are gradually soaking in a glossy red sauce and turned into a delicacy on the table.

周氏流亭豬蹄能夠征服青島人挑剔的味蕾，離不開祖輩相傳的工藝。據(jù)了解，每個(gè)合格的豬蹄制作出來，都要經(jīng)過20多道工序“歷練”，并選用上等豬蹄，添加幾十種名貴香料、佐料，經(jīng)過精心醬制而成。豬蹄的選擇也很講究，必須是10個(gè)月以上的健康豬身上割下來的豬蹄才行，豬蹄的整體大小也要對(duì)稱。干凈的豬腳一定要用常溫的水浸泡，去除異味和殘留的血液，這樣煮熟的豬腳就不會(huì)有雜質(zhì)和異味。烹飪是豬蹄制作的關(guān)鍵，需要用陳年老湯煮兩小時(shí)，每半小時(shí)攪拌一次，在這個(gè)過程中，豬蹄慢慢吸收紅色的醬汁，變成了桌上的美味。

The trotters are kept intact, with the appearance of a tantalizing mahogany red color. Before serving, the trotters will be poured with soup to make the dish brighter and juicier. After taking the first bite, the delicious juice comes straight out of the meat. The lean meat that clings to the bones is interspersed with the soft, elastic skin, leaving you a lingering aftertaste.

豬蹄保持了完整，外表呈現(xiàn)出一種誘人的桃木紅色，在上桌前，豬蹄會(huì)澆以湯汁，讓整個(gè)豬蹄看起來更加地鮮亮多汁。當(dāng)食用時(shí)，豬蹄伴著些許湯汁，味道鮮美，尤其是緊貼在豬骨上的瘦肉，夾雜在軟彈彈的豬皮之間，勁道爽脆，讓人回味無窮。

橡果工作室出品

視頻：周溪琳

文案：武瑋佳、徐立璇（實(shí)習(xí)編輯）

配音：武瑋佳

策劃：辛然

（部分素材來源：央視、青島電視臺(tái)、半島都市報(bào)）

關(guān)鍵詞： 半島都市報(bào) 青島電視臺(tái)