拥有壮美自然景观的山东，钟灵毓秀，美不胜收；拥有“孔孟之乡、礼仪之邦”美誉的山东，历史悠久，文化灿烂；拥有大气鲁菜和精致小吃的山东，热气腾腾，珍馐飘香......《In Shandong》原创英文系列视频，邀请外国友人一起品鉴山东的“颜值”“滋味”和“内涵”，一起走近勤劳聪慧的山东人。

　　Lijin County is located in the northeastern part of Shandong Province，belonging to Dongying City. There is no exaggeration in saying that Lijin people have a preference for fried stuffed bun. In Lijin County, the shops of Lijin fried stuffed bun can be seen everywhere. In many fancy restaurants, Lijin fried stuffed bun is also served as an indispensable pastry.

　　Lijin fried stuffed bun originatedin the Qing Dynasty, with a history of more than 100 years. It is favored for its feature of being “golden, crispy on one side, tender on three sides, brittle but not hard, fragrant but not greasy“. The cooking skills of Lijin fried stuffed bun were selected into Shandong intangible cultural heritage in 2016.

　　Unlike the buns made of leavened dough, fried stuffed buns are cylindrical, standing neatly like tiny chef's hats. Authentic fried stuffed buns usually have thin and unique wheat color skin, with heavy stuffing. Take the stuffing of Chinese chive and pork as an example, Chinese chive should remain green in the cooked buns, while the pork needs to be marinated in advance to ensure a strong flavor and blend well with the Chinese chive. The meat is marinated with the boiled broth and cooled off, thus the essence of the broth is locked in the meat. Chinese chive is covered by the dough, with meat balls inside, which makes Lijin fried stuffed bun so unique.

　　The whole process of making a pot of fried stuffed buns takes about 15 minutes. The most prominent feature is the balance of water and oil. The sizzling sound of the pot is fading in the hustle and bustle of life.

　　利津县位于山东省东北部，隶属东营市。利津人民对美食水煎包的喜爱，用偏爱来形容，一点也不过分。在利津县城，到处可见利津水煎包店的影子，在很多大型的酒店，利津水煎包也被端上了大席，成为必不可少的面点。

　　利津水煎包始于清代，迄今已有一百多年的历史。它以“色泽金黄、一面焦脆、三面嫩软、脆而不硬、香而不腻”而备受青睐。2016年，利津水煎包的传统手工技艺被列入山东省非物质文化遗产名录。

　　和普通的发面包子不同，水煎包皆是圆柱形，齐齐地立着，像一顶顶小型的厨师帽。地道好吃的水煎包，表皮要呈现出独特的麦黄色，皮薄馅多。以韭菜猪肉馅为例，煎熟的包子韭菜要保持正绿不变色，而猪肉需要提前腌制入味，才能够保证味道浓郁，与韭菜很好地融合。熬制老汤，腌制肉块，冷却沉淀，酱汤的精华就都锁在了这肉中。面皮包上韭菜，韭菜裹着肉团，这是利津水煎包制作的独特之处。

　　一锅水煎包的制作，全程大约需要一刻钟。它最大的特色，就在于兼得水煮油煎之妙。锅底的滋滋作响，最是人间烟火气。

　　橡果工作室出品

　　视频：周溪琳

　　文案、配音：武玮佳

　　策划：辛然

　　（部分素材来源：山东卫视、海报新闻、利津融媒）