建业美食——酸汤酥肉

Food for JYIS——Sour soup crisp flesh

酸汤酥肉是用猪肉、盐、鸡精、花椒粉、料酒、鸡蛋等做成的一道菜。酥肉是一道特色传统名菜，山西省、陕西省、河南省等地的特色小吃，香酥、嫩滑、爽口、肥而不腻。酥肉作为一道特色传统名菜，是将肉裹上用鸡蛋调和的淀粉，经宽油炸至酥脆捞出。它讲究香酥、嫩滑、爽口、肥而不腻。冻硬后的酥肉在酸汤汁的浸润下变得酥软入味，酸酸甜甜的，开胃又驱寒。

Sour soup crisp meat is a dish made of pork, salt, chicken essence, pepper powder, cooking wine, eggs and so on.  Crisp meat is a characteristic traditional dish, shanxi, Shaanxi, Henan and other special snacks, crisp, tender, refreshing, fat but not greasy.  As a traditional dish, crisp meat is wrapped in starch mixed with eggs and deep-fried until crispy.  It is exquisite fragrant crisp, tender and smooth, refreshing, fat but not greasy.  After freezing hard crisp meat in the sour soup under the infiltration becomes soft and sweet, sour and sweet, appetizing and cold.  

猪肉含有优质蛋白质及所人体所需要的全部必需氨基酸,同时它又含有丰富的多种维生素和矿物质。

Pork contains high quality protein and all essential amino acids needed by human body, and it is rich in a variety of vitamins and minerals.  

所谓“原汤化原食”，吃完一口酥肉，再喝一口酸汤，用酸菜的酸中和了酥肉的腻，酥肉的肉香加上酥肉汤的清淡，不得不说，这样的搭配正是酸汤酥肉的巧妙之处，一口清淡汤汁就能冲淡满嘴的油腻。

The so-called "original soup to original food", after eating a crisp meat, then drink a sour soup, with the acid of pickled cabbage to neutralize the greasy crisp meat, crisp meat fragrance and crisp broth light, have to say, such a match is the clever point of sour soup crisp meat, a light soup can dilute the greasy mouth.