【中华传统文化】【青岛非遗】万和春排骨米饭[Chinese traditional culture] Wanhe spring spareribs rice

很多人吃过万和春排骨米饭，
它不仅是很多老青岛人的回忆，
也是很多80、90后儿时的回忆。
然而很多人可能并不知道，
从小吃到大的这碗排骨米饭，
还是“省级非物质文化遗产”。

起源于1941年的万和春，
最初叫“万和春大成号”，
1985年重新启动万和春这个名字。

从曾祖父开始就以鲁西南特产的6个月猪龄的龙骨作为基础的原材料，保证了这么多年传承下来的儿时的味道。
第一道工序——泖，去除杂质，使汤汁更加晶莹剔透。
第二道工序——压，使肉质更加紧密，汤汁吸收的更好。
第三道工序——靠，使排骨更多地释放空间。
万和春的砂锅不仅保温，还能锁定猪肉特有的鲜香味。


万和春排骨选料精良、配料巧妙及严格的传统制作工艺为基础，终以其口味独特，肉质酥烂，香而不腻，使人百吃不厌，深受广大顾客喜爱。
1996年，万和春“排骨砂锅米饭”由岛城广大市民推荐，被市财委评为“青岛十大地方特色小吃”。
2002年，该产品又获得“青岛特色小吃排名首位”之荣誉。

Many people have eaten Wanhe spring spareribs rice,
It is not only the memory of many old Qingdao people,
It's also a lot of childhood memories of the post-80s and post-90s.
But many people may not know,
From snacks to large bowl of rice with ribs,
It is also a provincial intangible cultural heritage.
It originated in the spring of Wanhe in 1941,
It was originally called "wanhechundacheng",
In 1985, the name of wanhechun was restarted.
From his great grandfather, the 6-month-old pig keel made in Southwest Shandong Province was used as the basic raw material to ensure the taste of childhood inherited for so many years.
The first process - Mao, remove impurities, make the soup more crystal clear.

The second process, pressing, makes the meat closer and the soup absorb better.

The third process - rely on, so that more space to release ribs.

Wanhechun's casserole not only keeps warm, but also locks in the unique fresh flavor of pork.




Wanhechun spareribs are based on the traditional production technology of excellent material selection, ingenious ingredients and strict, with unique taste, crispy meat, fragrant but not greasy, which makes people eat a hundred times and is loved by customers.

In 1996, wanhechun's "spareribs and rice in casserole" was recommended by the general public of the island city, and was rated as "Qingdao's top ten local specialty snacks" by the Municipal Finance Committee.

In 2002, the product won the honor of "Qingdao featured snacks ranking first".