卤肉制作技艺（劲松卤肉火烧制作技艺）

申报地区：西工区 2020年08月 第5批

卤制是中国古老烹饪技术之一。卤，是以水传热老卤入味的一种烹饪技法，卤肉，先要调制卤汁，然后将新鲜肉料放入卤汁中用微火慢慢烹制使其渗透卤汁，直至酥烂。劲松卤肉，历经五代，起源于清末民国初期的洛阳。民国20年，刘善成有一把杀猪的好手艺，为农家过大事时杀猪招待乡邻，后来到洛阳最豪华的酒楼万景楼学习卤制技艺。四代传承至刘劲松，确定名字为劲松卤肉。

劲松卤肉曾在洛阳市各城区设有分店、摊位30多家，为城乡人民的饮食生活的改善、促进洛阳肉食加工业的发展做出了重要贡献。用劲松传统技艺制作的卤肉搭配火烧食用，唇齿留香，被洛阳当地百姓和外地游客亲切的称为“非遗肉夹馍”。

Marinating is one of the ancient cooking techniques in China by heating old brine to cook delicacies. The preparation of the marinade is the first step for cooking marinated meat with the slow fire, which can make the marinade permeate it until the meat is crisp and tender. Jinsong pot-stewed meat, after passing down for five generations,originated in Luoyang in the late Qing Dynasty and the early Republic of China when Liu Sha good workmanship of slaughtering pigs. He treated his neighbors and later he went to Wanjing Restaurant to learn marinating. For four generations, it passed down to Liu Jinsong, and hence the name Jinsong Marinated Meat. As a famous food loved by the locals, Jinsong marinated meat once had more than 30 branch stalls in Luoyang City in the era of rapid economic development in China, which made an important contribution to the improvement of people's diet and Luoyang meat industry. The traditionally marinated meat accompanied with baked wheaten cake will impress the diners with a lasting flavor so that local people and tourists to Luoyang often call it “Intangible Cultural Heritage Roujamo'”