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。

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In 2021, there was a lot of attention on Cao County in Shandong Province, known for its abundant memes online.However, apart from having the nickname, “the center of the universe,” it is actually a food-rich county known for its unique cuisine which incorporates elements from neighboring provinces of Henan and Anhui.

2021年，山東曹縣曾紅出了圈，網(wǎng)絡(luò)上關(guān)于它的段子層出不窮。其實(shí)，被稱為“宇宙中心”的曹縣還是個(gè)美食大縣，由于它毗鄰河南和安徽，飲食風(fēng)格兼具了三省特色，既包容又獨(dú)特。

Among the many delicacies, “Cao County Roasted Beef“ is a traditional dish that has a long history, and has been famous for its perfect color, flavor, and taste. The beef is tender in taste, strong in aroma, and tight in texture.In 2013, the traditional production technique of Cao County Roasted Beef was selected intothe third batch of Shandong provincial intangible cultural heritage.

在諸多美食中，曹縣燒牛肉久負(fù)盛名，具有色、香、味、美、肉質(zhì)鮮嫩、香味濃郁、熟而不散的優(yōu)點(diǎn)。2013年，曹縣燒牛肉傳統(tǒng)制作技藝入選山東省級(jí)非遺名錄第三批名錄。

Cao County Roasted Beef was originally created by the Hui people in Cao County, and it has a long history. It uses yellow cattle from Southwest Shandong as the raw material which requires a unique cooking technique.To prevent beef from rotting and deteriorating, the Hui people, over the long history, gradually explored the method using salt pickling to extend its storage time and adding spices to increase its flavor and freshness.This has been developed and passed down through generations, which becomes today"s Cao County Roasted Beef.

曹縣燒牛肉是曹縣回族人民獨(dú)創(chuàng)的，具有悠久的歷史，它以魯西南黃牛為制作原料，制作工藝獨(dú)特。為防止牛肉腐爛變質(zhì)，回族群眾在漫長的歷史中，逐步探索出用鹽腌漬來延長其存放時(shí)間，再添加香料以增加其味道鮮美的做法。經(jīng)歷傳承發(fā)展，形成了今天的曹縣燒牛肉。

Beef from Southwest Shandong yellow cattle aged 1 year old or 2 is used as the raw material, and it is marinated with various seasonings. Roasted over a low heat and dried, the beef is then fried with sesame oil.The finished dish is red and bright with the beef being tender and compact. With no unpleasant smell, it tastes fragrant but not greasy.The traditional methods of cooking beef in other areas include steaming, boiling, braising, and stewing, with the majority of the dishes being spiced or sauced. However, the Cao County Roasted Beef is different and is characterized by its color, aroma and flavor,requiring over ten steps of the cooking process, in which frying is the final and most crucial one. If the oil temperature is too high, the beef will be burned; otherwise, it will be greasy.The frying method is innovative: the boiled beef is slowly put in the pan and slightly fried to medium well in sesame oil, then it’s ready to serve.The finished beef is reddish-brown in color, and it should be cut into thin slices and served on a plate without any additional seasoning.However, it is best not to slice the beef when it is hot. When eating, it can be cut into pieces and sandwiched in baked sesame cakes, which offers a long-lasting aftertaste.

選1-2年的魯西南黃公牛作原料，加各種調(diào)料加以腌透，細(xì)火燒熟后涼干，再用小磨香油烹、炸。成品色澤紅潤鮮亮，肉質(zhì)鮮嫩、緊湊，無膻味，香味醇厚而不膩。外地牛肉的做法一般是蒸、煮、燜、燉，成品以五香牛肉、醬牛肉居多，而曹縣燒牛肉卻與眾不同，色香味俱全，經(jīng)過十余道工序，關(guān)鍵的最后一關(guān)是“油炸”。油溫高則焦，油涼則膩。曹縣燒牛肉的炸制方法很新奇：鍋內(nèi)放小磨香油，燒至五、六成熟時(shí)，將煮好的牛肉緩緩放入稍炸撈出即可食用，成品牛肉呈紅褐色，食用時(shí)切成薄片排在碟內(nèi)，不用加任何佐料即可上席。不過熱牛肉不宜切片，吃時(shí)可切塊夾在燒餅內(nèi)，余香留長。

The Cao County Roasted Beef is just like the characters of Shandong people --genuine and substantial. It can weigh over one catty with only two orthree pieces of the beef, guaranteed with no adulteration.The fried beef is easy to store, especially during autumn and winter. It can be stored at room temperature for a few days without affecting the quality, and can be used as a fashionable gift when visiting friends and feasting guests.

曹縣燒牛肉正如山東人的性格——實(shí)在，二、三塊便有一斤，絕不含水份。油炸后的牛肉宜存放，特別是秋冬時(shí)節(jié)，常溫下存放幾日不會(huì)影響質(zhì)量，可作為走親訪友、宴請賓朋的時(shí)尚禮品。

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：新華社《千城早餐》、《中國推介》、文旅山東、山東農(nóng)科頻道、曹縣融媒、網(wǎng)信菏澤）

關(guān)鍵詞： 五香牛肉 美不勝收