白鹤套肠制作技艺

申报地区：孟津县 2020年08月 第5批

白鹤套肠起源于洛阳市孟津县白鹤古镇铁谢村，是当地最具文化特色的名吃之一。白鹤套肠自第一代传人杨江河研制，最初的灌肠是在猪大肠里装入瘦肉，制作过程简单，口感一般。经多年传承发展，第三代传人杨西召潜心研究发现，大肠具有很高的营养价值，含有很多人体所需的微量元素，具有清热、祛风、止血的功效，猪小肠味苦、性凉，有祛风败火、降压润燥的医疗功效，小肠中含有的肝素钠有降血脂的作用，两者结合在一起，口感香而不腻，筋道爽脆，具有很高的保健功效。

根据其食性及药用价值，杨西召以十余道制作工艺，加以花椒、陈皮、大茴香、小茴香、桂皮、草寇、丁香等数十种中药材，并用祖辈留下来的老汤大火卤制，精心制作出了现在的白鹤套肠。制作出的套肠口感特别，香味浓郁，深受人们的喜爱。

Originating in Tiexie village of Baihe Town in Mengjin County, Baihe Sausage, invented by the first-generation Yang Jianghe, is one of the most famous dishes of local identity. The original version of Baihe Sausage refers to pork-pieces stuffed in the large intestine of pig, the making of which is simple and the taste was so so. After years of development, Yang Xizhao, the third generation successor, devoted himself and found that the large intestine is of high nutritional value, containing many trace elements needed by the human body which has the effect of clearing away heat, expelling wind and hemostasis and the small intestine has the medical effect of dispelling wind and burning, reducing blood pressure and moistening dryness. After combining the large and small intestine, he upgraded Baihe Sausage to a new height. According to its edibility and medicinal value, Yang Xizhao cooked the Baihe Sausage with a dozen of selected ingredients of Chinese herbal medicines and old soup. The product is fragrant, bright and tender, preferred by many diners.