当前要闻：In Shandong丨Weifang Chaotian pot : not literally a pot but a wrap

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(资料图片仅供参考)

There’s a business card of delicacies for each city. When it comes to the food in Weifang, people immediately think of "Chaotian pot".

每个城市都有自己的“美食名片”，一提起潍坊，人们便立刻想起“朝天锅”。

As a famous traditional snack, it originated in the morning market during the Qianlong period of the Qing Dynasty. According to legend, Zheng Banqiao, the then magistrate of Weixian County, saw the peasants at the morning market getting cold meals, so he ordered to set up a cauldron to cook for passersby. Due to the open-air stalls and the uncovered top, it was jokingly called "Chaotian pot".

“朝天锅”作为一道传统名吃，源于清代乾隆年间的民间早市。相传，时任潍县县令的郑板桥见赶集的农民吃不上热饭，便命人在集市上架起大锅，为路人煮菜热饭。由于露天设摊，锅顶又无遮盖，人们便戏称之为“朝天锅”。

As part of Shandong cuisine, Chaotian pot features a burrito rolling with different kinds of stewed pork offals, with no pot required when eating. Unrefrigerated fresh pork head, heart, tripe, intestine, liver and the like are selected, repeatedly cleaned and put into boiling water to remove the boar taint. Transfer the mixture into a pot of broth simmered with old hen and donkey meat with skin in advance. Bring to a boil , then reduce to a simmer and stew the meat till it’s soft and tender, so that flavors of all ingredients combine to a magical richness. In making pancakes, high-quality wheat flour is used to make a batter neither too thin nor too thick. After being baked in a hearth in moderate temperature, pancakes with proper size, thickness and tenderness can be obtained.

“朝天锅”属鲁菜系，特色是以烙饼卷肉，食用时并不需要锅具。选取未经冷藏的新鲜猪头、猪心、猪肚、猪肠、猪肝等，反复清洗后滚水淖去荤腥。 放入提前用老母鸡、带皮驴肉煨好的清汤中，武火至沸，文火入味，让各种食材在沸腾中相互融合。单饼用料是上等的小麦粉，烙时面糊调和得不稀不稠。炉膛温度适中，出锅的单饼不厚不薄，不糊不焦，大小均等，松软适中。

When the soup boils and the aroma bursts out, diners would sit around the pot, and the chef would divide the stewed offals on the pancake, add some salt, fold a wrap and hand it to diners. Just one bite, the soft meat will just melt in your mouth. With the unique sesame salt as the finishing touch, the longer you chew, the longer aftertaste will linger. The slices of scallions, salted pickles, green chillis and radishes serve well to counter the grease. The clear hot broth is so delicious, with chopped scallions and corianders in jade green floating on it. It’s not greasy at all, on the contrary, it tastes thick and refreshing. In 2003, the Chaotian pot cooking skills were selected as part of the Shandong provincial intangible cultural heritage.

待到汤沸肉烂之际、香气迸发之时，顾客围锅而坐，掌锅师傅根据顾客要求，把肠、肚等切碎，放在饼上，捏上细盐，卷成火筒状，送到顾客手中。一口咬下去，肉煮得软烂无比，在口中化开。特有的芝麻盐简直是点睛之笔，嚼得越久，香味就越是绵绵无尽。再搭配着嫩白的葱段、腌制的咸菜段、辣椒段、萝卜片，很是清爽解腻。热气腾腾的肉汤清亮鲜美，上面飘着翠绿的葱花、香菜，汤头浓郁却毫不油腻，反而清爽可口。2003年，“朝天锅”制作技艺入选山东省级非物质文化遗产名录。

橡果工作室出品

视频：周溪琳

文案：武玮佳、杨晓（实习编辑）

配音：武玮佳

策划：辛然

（部分素材来源：新华社、潍坊传媒网）

关键词： 热气腾腾 点睛之笔 炉膛温度