擁有壯美自然景觀的山東，鐘靈毓秀，美不勝收；擁有“孔孟之鄉(xiāng)、禮儀之邦”美譽(yù)的山東，歷史悠久，文化燦爛；擁有大氣魯菜和精致小吃的山東，熱氣騰騰，珍饈飄香……《In Shandong》原創(chuàng)英文系列視頻，邀請外國友人一起品鑒山東的“顏值”“滋味”和“內(nèi)涵”，一起走近勤勞聰慧的山東人。

Sugar melon, a melon-like food made of maltose, is a tribute of a traditional folk custom for Chinese people to worship the Kitchen God on the twenty-third day of the lunar month.Chenlou Sugar Melon in Laiwu District, Jinan City, back to the Tongzhi Period of the Qing Dynasty, has a history of more than 100 years.In 2009, the craftsmanship of making Chenlou Sugar Melon was included in Shandong provincial intangible cultural heritage.

【資料圖】

糖瓜，用麥芽糖制成的瓜狀食品，是我國傳統(tǒng)民間習(xí)俗——農(nóng)歷臘月二十三小年百姓祭祀灶王爺?shù)呢暺贰?jì)南市萊蕪區(qū)陳樓糖瓜，始于清朝同治年間，至今已有一百多年的歷史。2009年，“陳樓糖瓜制作技藝”被列入山東省非物質(zhì)文化遺產(chǎn)名錄。

First of all, the raw materials are well-selected barley and millet.The second step is to soak the malt, which is to let the wheat germinate.The third step is to boil sugar. The crushed barley malt and steamed millet are mixed evenly and poured into the fermentation vat to produce caramel.Then add boiling water, and put the clarified syrup into the pot, boil it over high heat until the pot is full of bubbles. At the meantime, start stirring to avoid creating a paste pot.Step 4: pull the sugar. Heat a large pot of water, cover the pot with a lid and leave an air hole, on which you can hang a wooden hook.When the water is boiling and there is steam on the vent, pull out a piece of fried sugar, hang it on a wooden hook and start pulling it by hand until it’s fluffy and white.Step 5: forming. Three people will pull the plucked sugar back and forth to form the sugar pieces like making ramen, and after closing the seams, the sugar tube is formed.And cut off one sugar tube with a thin rope,then make it cool and set.Step 6: covering with sesame seeds. Put the formed sugar melon around the vent again to make it sticky, and cover it with sesame seeds, then the sugar melon is made.

首先，糖瓜的選料考究，要選擇優(yōu)質(zhì)的大麥、小米。第二步是泡麥芽，就是讓小麥發(fā)芽。第三步是熬糖稀，將粉碎了的大麥芽和蒸熟的小米拌均，倒入發(fā)酵缸內(nèi)發(fā)酵后生成飴糖。然后添加開水，再將澄清的糖漿放入鍋中，用旺火燒開至滿鍋冒泡，并開始攪拌，防止糊鍋。第四步，拔糖。大鍋內(nèi)放水加溫，蓋好鍋蓋并留出氣孔，出氣孔上掛一木鉤。待水燒開，出氣孔上有蒸汽時，把炒好的糖拔出一塊，掛在木鉤上，開始用手拔，越拔越白，直至松軟潔白。第五步，成型。三個人將拔好的糖，像拉拉面一樣，來回拉幾次，形成糖片，再經(jīng)過合縫形成糖管子。再用細(xì)繩把一個個糖管子截斷，使其冷卻、定型。第六步，粘芝麻。把成型的糖瓜再放到出氣孔周圍，讓成型的糖瓜有粘性，放入芝麻中，使其粘滿芝麻，糖瓜就做成了。

With a thin layer of sesame seeds on the surface, Chen Lou Sugar Melon crumbles the moment when it gets into the mouth，and tastes sweet and fragrant with an overflowing aroma. Therefore it is very popular.For Chinese people, the sugar melon symbolizes the approaching New Year, which starts with sweetness.

陳樓糖瓜表面有一層薄薄的芝麻，吃在嘴里又甜又香，入口一嚼即碎，久嚼不膩，越嚼越香，深受大眾喜愛。對于中國人來說，糖瓜象征著新年的腳步臨近，它讓新的一年從甜蜜中開始。

（部分素材來源：山東衛(wèi)視、大眾日報、濟(jì)南市萊蕪區(qū)文化和旅游局、齊魯壹點(diǎn)）

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