千年御河上的家傳麵食，湘河肉餅「三托四轉」薄如紙，運河邊的豆腐傳承與臭豆腐的發酵秘辛 《香滿御河》 運河風味 Canal Flavor 冀味儿 | 第三季EP4 | | 美國華人媒體 | 漢天衛視

本期《冀味兒》帶您走進古老的北運河畔，探尋由水路繁榮與民族融合催生出的獨特北方風味 。這裡的美食，不僅承載著碼頭商客的味蕾記憶，更流傳著「此殿一餐必，忘卻天下蒸」的詩意豪情 。

運河麵食一絕：湘河肉餅
歷史與特點： 起源於游牧民族的烤肉餅，在明朝民族融合中傳入湘河，創新為烙製肉餅 。其特色是皮薄、肉厚、焦香、鮮嫩，堪稱北方面食一絕 。

百年工藝： 國家級非遺傳承人馬洪松展示其傳承自張慶發老先生的技藝 。製作講究「三面涼水」，選用三肥七瘦的上等肉品，並用數十種香料密製的汁料調味 。

擀餅絕技： 擀餅時的手法獨特，講究「三托四轉」，成品直徑足有一尺半，焦黃酥嫩、油而不膩 。相傳乾隆皇帝南巡時曾到此品嚐 。

碼頭上的豆製品傳奇：滷水豆腐與江式臭豆腐

王家白碼頭豆腐： 探訪趙俊玉與老伴手工製作的傳統滷水豆腐 。他們精選黃豆去皮磨漿，並以「先快後慢、先多後少」的點滷技巧，將水淋淋清香的豆腐代代相傳 。

五百戶鎮臭豆腐： 江式臭豆腐第四代非遺傳承人江寶陳，堅持嚴選香豆香水 。透過獨特的燕尾式擺放、噴灑茅黴菌，並在恒溫避光的發酵室內培養兩天，造就其獨特風味 。
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This episode of Ji Wei Er (Hebei Flavors) explores the unique Northern Chinese cuisine that emerged from the trade and cultural fusion along the ancient North Grand Canal (Bei Yuhe). The local saying suggests a meal here can make one "forget all other steamed dishes on Earth".

Xianghe Roubing: A Northern Noodle Masterpiece

History & Features: Originating from nomadic grilled meat pies, it was innovated into the famous pan-fried Xianghe Meat Pie (Roubing) during the Ming Dynasty, celebrated for its thin crust, generous filling, crispy texture, and tenderness.

Centuries-Old Craft: We meet Ma Hongsong, the intangible cultural heritage inheritor, who follows the technique of Master Zhang Qingfa. The making process is precise, involving hand-minced meat (30% fat/70% lean) and a secret sauce blended with dozens of spices.

The Signature Size: The pie is famously large, requiring the skillful "three supporting, four turning" (三托四轉) technique to stretch the dough. The finished product is crispy, tender, and non-greasy. Legend connects the pie to an inspection by Emperor Qianlong.

The Tofu Legacy of the Canal Wharves

Wangjiabai Wharf Tofu: Discover the traditional brine tofu process by Zhao Junyu and his wife. They carefully select and process soybeans and use the critical dianlu (adding brine) technique, mastering the "fast then slow, more then less" pace to create the pure-flavored tofu.

Wubaihu Stinky Tofu: Jiang Baochen, the 4th generation inheritor of Jiang-style Stinky Tofu, shares his family's insistence on using the highest quality beans and water. The tofu sheets are arranged in a unique "swallow-tail" style, sprayed with Maomei fungus, and fermented for two days in a strictly controlled, dark, and constant-temperature environment.

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