1986s中国重庆特色菜蹄花汤

1986s Chongqing, China Specialty Dish Tihua Soup

蹄花汤创于中国民国时期，当时是民国街头的挑担美食。由于蹄子炖得软烂松散，重庆人用方言“花”来命名这道菜，重庆人取名“蹄花汤”。在上世纪80年代重庆的街头小馆频繁出现。重庆蹄花汤以猪蹄与白芸豆一同慢慢炖煮，加入姜片，用砂锅慢炖，一直到猪蹄软烂脱骨为止。再配以重庆豆瓣酱、葱花、花椒粉调制的蘸料，口感软糯辣香，入口即化，满嘴胶原蛋白，让人很满足。

Tihua Soup was created during the Republic of China era, when it was a popular street food sold from carrying poles. Because the pig trotters are stewed until they are soft, tender, and falling apart, the people of Chongqing used the dialect word "Hua" (flower) to name this dish, calling it "Tihua Soup." It appeared frequently in small street restaurants in Chongqing during the 1980s. Chongqing Tihua Soup is made by slowly stewing pig trotters together with white kidney beans. Slices of ginger are added, and it is simmered slowly in a clay pot until the trotters become soft, tender, and fall off the bone. It is served with a dipping sauce made from Chongqing broad bean paste, chopped green onions, and Sichuan peppercorn powder. The texture is soft, glutinous, spicy, and fragrant. It melts in the mouth and fills the palate with collagen, leaving people deeply satisfied.