谁才是卤肉界“王者”?

Who Is the"King"of Pot-stewed Meat?

在中国人的饮食文化中,猪肉受到特殊偏爱是一个不争的事实。在美食家袁枚的《随园食单》中,把猪单独列为《特牲单》:“猪用最广,可称广大教主。宜古人有特豕馈食之礼,作特牲单。”猪肉是十分重要的肉食来源,虽不比牛肉的矜贵、羊肉的膻香,但细细咀嚼,当伴着肥美脂香的丰盈肉汁在舌尖流转,总让人欲罢不能。纵观中国各大菜系,都有以猪肉为主料的代表菜,煎、炒、烹、炸、爆、烧、溜……勤劳又富有想象力的厨师根据自身所处的地域,因地制宜以猪肉为原料创造了无数美食。而若论街头小吃,将猪肉以卤的方式呈现,更是别有一番风味在其中。

As a type of pot-stewed food,pot-stewed meat can be put into brine together with other ingredients,and taken out in the eating process,which enables you to eat hot food.Shandong's well-known pot-stewed meat includes Jinan bazirou,Jining bengrou,and Tengzhou darou.They have different names,but look similar.Thus,they can be easily confused.