【双语】你好！中国 | 苏轼倾情推荐美食：东坡肘子！

东坡肘子是中国传统饮食文化中的一道名菜，以其肥而不腻、粑而不烂的特点而著名。这道菜的主要食材是猪肘子，通过煮、蒸、炸等工艺制作而成，口感鲜美，营养丰富。

Dongpo Pork is a famous dish in traditional Chinese cuisine, renowned for its fatty yet not greasy, and sticky yet not mushy characteristics. The main ingredient of this dish is pork joint, processed through boiling, steaming, and frying techniques, resulting in a delicious and nutritious taste.

东坡肘子起源于四川省眉山市东坡区，据传是由北宋时期著名文学家苏轼（字东坡）所创制。苏轼在任徐州知州时，非常喜欢食用当地的一道炖猪肘子菜，并称其为“东坡肘子”。后来这道菜传到了全国各地，成为了一道脍炙人口的经典名菜。

Dongpo Pork originated from Dongpo District in Meishan City, Sichuan Province, and is said to have been created by the famous literary figure Su Shi (also known as Su Dongpo) during the Northern Song Dynasty. When Su Shi served as the governor of Xuzhou, he greatly enjoyed a local dish of stewed pork joints, which he later named "Dongpo Pork". This dish spread throughout the country and became a classic and popular delicacy.

东坡肘子具有汤汁乳白，猪肘烂软，肉质细嫩、肉味醇香、有嚼头，肥而不腻等优点。在制作过程中，需要经过煮、蒸、炸等多道工序，每道工序都有其独特的技巧和要求。

Dongpo Pork features milky-white broth, tender and soft pork joints, delicate and flavorful meat, a chewy texture, and a good balance of fat and lean meat. In the production process, it undergoes boiling, steaming, frying, and other multiple steps, each requiring unique techniques and precision.