擁有壯美自然景觀的山東，鍾靈毓秀，美不勝收；擁有“孔孟之鄉、禮儀之邦”美譽的山東，歷史悠久，文化燦爛；擁有大氣魯菜和精緻小吃的山東，熱氣騰騰，珍饈飄香......《In Shandong》原創英文系列視頻，邀請外國友人一起品鑑山東的“顏值”“滋味”和“內涵”，一起走近勤勞聰慧的山東人。
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.
利津縣位於山東省東北部，隸屬東營市。利津人民對美食水煎包的喜愛，用偏愛來形容，一點也不過分。在利津縣城，到處可見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，成為必不可少的麪點。
利津水煎包始於清代，迄今已有一百多年的歷史。它以“色澤金黃、一面焦脆、三面嫩軟、脆而不硬、香而不膩”而備受青睞。2016年，利津水煎包的傳統手工技藝被列入山東省非物質文化遺產名錄。
和普通的發麪包子不同，水煎包皆是圓柱形，齊齊地立着，像一頂頂小型的廚師帽。地道好吃的水煎包，表皮要呈現出獨特的麥黃色，皮薄餡多。以韭菜豬肉餡為例，煎熟的包子韭菜要保持正綠不變色，而豬肉需要提前醃製入味，才能夠保證味道濃郁，與韭菜很好地融合。熬製老湯，醃製肉塊，冷卻沉澱，醬湯的精華就都鎖在了這肉中。麪皮包上韭菜，韭菜裹着肉團，這是利津水煎包製作的獨特之處。
一鍋水煎包的製作，全程大約需要一刻鐘。它最大的特色，就在於兼得水煮油煎之妙。鍋底的滋滋作響，最是人間煙火氣。
橡果工作室出品
視頻：周溪琳
文案、配音：武瑋佳
策劃：辛然
（部分素材來源：山東衞視、海報新聞、利津融媒）