山东网友出来解释一下：这口锅里到底装的啥？
今年春节，一道山东名菜突然在网上引发热议。网友们被这一锅大白菜高高竖起、锅盖被顶飞的独特造型震惊。
This Chinese New Year, a famous Shandong dish suddenly went viral online. Netizens were shocked by the appearance of a large cabbage head that almost flipped the lid of the pot.
于是全网的好奇心，都被勾了起来：
很快，一大批山东网友开始在线科普：“这是我们本地名吃——酥锅。”
“酥锅”是淄博博山的招牌菜，当地冬季餐桌上的必备美味，被誉为“北方佛跳墙”。
This is Su Guo, a signature dish from Boshan district, Zibo city, Shandong province. It is an essential winter delicacy on local dinner tables, often referred to as "the northern version of Fo Tiao Qiang (Buddha Jumps over the Wall)".
网友@铁铁铁铁铁鱼：
“不知道是谁发明的，酥锅最重要的是不能放一滴水，食材要一层层铺下去。一层肉，一层炸鲅鱼，一层藕，一层炸豆腐，一层猪蹄，锅够大的再放一层牛肉，一层鸡肉，一层海带，锅边插上白菜帮子。”
除了固定的海带、白菜、豆腐、鲅鱼、藕、猪蹄等食材之外，其他食材可根据个人喜好自己添加。在将食材放入锅中时，最重要的秘诀是层层叠加、压紧摞满，满到锅盖都盖不上。最后将白菜帮子插在锅边时，要冒出锅边一大截，再放上大量的酱油和醋，盖上锅盖，熬至酥烂入味。
The preparation of Su Guo is diverse. In addition to staple ingredients like seaweed, Chinese cabbage, tofu, mackerel, lotus root, and pig's trotters, you can add other ingredients based on personal taste.
The key is to layer the ingredients tightly, pressing them down so much that the lid can barely close.
Finally, you can insert Chinese cabbage stalks along the pot's edge, letting them stick out above the rim. Add a generous amount of soy sauce and vinegar, then cover the pot and simmer until everything becomes tender and flavorful.
“起火，看着白菜在氤氲里渐渐收敛起一身的支棱，盖子就可以扣上了。经过漫长的等待（很多人家要慢炖一夜），这美味才算是得了。”
酥锅可以趁热吃，也可以放凉。冷了之后，汤汁凝结成晶莹剔透的冻，那就是‘冷酥锅’的精髓。
外地朋友如果第一次吃酥锅，可能会吃不惯。但如果不真的吃一回，就想象不到这是什么味儿。酥锅的味道奇怪复杂，和这些材料里任何的味道都不太一样。
怎么说呢？就是酥锅味儿，鱼、肉、菜和豆腐都是酥锅味儿。
当地有句俗话：“穷也酥锅，富也酥锅，没有酥锅，年过不成。”对许多淄博博山人来说，酥锅的味道是与春节紧密相连的。
For many people from Boshan, the taste of Su Guo is inseparable from the Chinese New Year celebration.
一名网友回忆：“在记忆里，酥锅和春节是紧紧捆绑在一起的。腊月里，家家户户都做酥锅，闻着那味啊，都会止不住咽口水。印象最深刻的还是姥姥家那口黑色大砂锅，里面放了些啥食材我也不关心。只记得，当那一片片大白菜帮子码起小山丘的时候，这一锅的宝贝就算是封印了。”
“我还记得，对门的叔叔一边跟我聊天，一边插着高高的白菜帮。至于尝过多少人家的酥锅，闻过多少人家的酥锅味，那是数也数不清了。”
酥锅，不仅是一道传统美食，更是新年团圆的象征。春节时，家人围坐一桌，热气腾腾的酥锅端上桌。温暖的汤汁、浓郁的味道，让每个人都感受到家的温暖与幸福。它见证了每一年的团圆与新生，成为了无数家庭年夜饭的主角。
During the Spring Festival, families gather around the table with the steaming pot of Su Guo placed in the center. Su Guo is not just a traditional dish — it's a symbol of family reunion during the Chinese New Year.
编辑：弓玥琪
实习生：阎箬林
来源：人民日报
