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My name is Wangranran. I come from Jining,Shandong province. Jining is the birthplace of Confucius. As for me, I'm rather introverted. In my spare time, I like listening to music, watching movie and playing badminton.

Final Exam Paper

Bengrou Rice

Introduction

Bengrou rice or Beng dried meat rice, as a unique traditional delicacy of Jining, Shandong Province, is a representative of Shandong cuisine that combines the flavor of folk cooking with a sense of cultural depth. It was born in the prosperous era of canal transportation, integrating the characteristics of northern and southern food cultures. With the unique technique of "slow stewing in Benvessels" and the taste experience of "blending meat and rice", it has become a vivid carrier of the regional culture of Jining. This essay systematically reviews the development of Bengrou rice from three dimensions: historical origin, production techniques, and cultural value, analyzes the dietary wisdom and humanistic sentiments behind it, and showcases its vitality in the changing times.

Historical Origins

The origin of Bengrou rice is closely linked to Jining's geographical location as the "capital of the Grand Canal" and its cultural background as the "hometown of Water Margin". Its development trajectory is engraved with the boldness of water margin culture and the inclusiveness of grand canal culture. There are two most widely spread statements about its origin.

The first statement can be traced back to the Northern Song Dynasty and is related to the heroes of Liangshan. At that time, the number of heroes and heroines who went to Liangshan was increasing, and ordinary cooking utensils were difficult to meet the large-scale meal demand. Therefore, the kitchen staff wisely used the pottery for pickled pickles as a cooking utensil, and put the large pork belly into, added the old soup, onion, ginger and spices, and put it in the pit with charcoal slow stew. This rough yet efficient way of cooking perfectly matched the heroic spirit of the heroes to eat big chunks of meat, and thus the prototype of Beng meat was born. Although this statement has a legendary touch, it also reflects the simple and honest characteristics of the folk cuisine in the southwestern part of Shandong Province.

The other statement is directly related to the opening of the Beijing-Hangzhou Grand Canal in the Yuan Dynasty, which has more historical textual value. In the Ming dynasty, the "Jining Prefecture Annals" has already had a relevant record that "in the market, there are many markets selling Beng boiled large meat, served with rice." As an important hub along the Grand Canal, Jining's thriving canal transportation has brought about a deep integration of northern and southern cultures. Rice from the south was transported to the north in large quantities by water, and boatmen and merchants from the south to the north were in urgent need of convenient and satiated meals. Local vendors keenly sensed this demand and sold meat pieces stewed in traditional earthenware 甏(beng) with southern rice. This not only satisfied the southerners' preference for rice but also took into account the northerners' love for meat. Thus, Bengrou rice officially took shape and quickly spread.

By the end of the Ming dynasty and the beginning of the Qing dynasty, Bengrou rice had evolved from a street snack to a commercial business. Vendors would carry loads of rice and meat stewed by Beng and sell them from street to street. By the middle of the Qing Dynasty, fixed shops and business names gradually emerged, such as the time-honored brand "Feng Family Restaurant", which is said to have been passed down for three generations. During the period of the Republic of China, affected by the war, the business once withered. Until the 1980s, after the reform and opening up, this food deeply rooted in folk memory quickly recovered, and now it has become a characteristic food everywhere in the streets and lanes of Jining, carrying the taste memory of generations.

At present, with the standardization and branding of the catering industry, some time-honored brands have begun to try chain operations, promoting this local cuisine throughout the province and even the country. Meanwhile, Bengrou rice has also frequently appeared in food documentaries and local cultural promotional videos, becoming one of the cultural symbols of Jining and even Shandong. In contemporary times, it is not merely a food but also a connection of cultural emotions, attracting an increasing number of young people to pay attention to and participate in the protection and innovation of traditional cuisine.

Manufacturing Process

Ingredient Selection

The main ingredient is three-layered pork belly with an even distribution of fat and lean meat, which ensures the taste of meat. Experienced operators will strictly control the size of the meat pieces, usually cutting them into long strips that are 10 to 18 centimeters long and 1.5 to 3 centimeters thick. This not only ensures that the meat does not fall apart easily after stewing, but also allows the meat to fully absorb the essence of the soup. The rice should be high-quality rice, which needs to be soaked for a while after washing to ensure that the grains are clear and elastic after cooking. The combination of auxiliary materials and seasonings is equally meticulous. The spices include more than ten kinds such as Sichuan pepper, cinnamon, star anise, nutmeg and angelica dahurica. Some time-honored brands also add Chinese herbal medicines for flavoring, which not only enhances the aroma but also reduces the greasiness. The seasoning mainly consists of yellow bean paste and soy sauce, with a small amount of cooking wine and sugar added. It avoids excessive salt and spiciness, highlighting the original flavor of being salty, fragrant and rich. With the development of The Times, the side dishes are gradually enriched. Gluten balls, meat rolls, marinated chicken eggs, tofu pieces, kelp and so on are added one after another. These ingredients need to be put into the Beng meat soup and braise together to form a composite flavor that blends with each other.

Making Vessels: 甏 (Beng)

甏(Beng), as the soul carrier of this dish, is the key to distinguish it from other marinated pork rice. Beng is a ceramic container with small mouth and big belly, strong heat preservation, which can make the meat evenly heated in the slow cooking process, and lock the aroma. The old people of Jining believe that the older the earthenware Beng, the more mellow the meat stewed from it. This is because the inner walls of the Beng that have been used for many years have accumulated the essence of the old soup from generations, becoming a "secret weapon" for the inheritance of flavors. Cooking process

The preparation of Bengrou rice is a test of patience. It requires four steps: pre-treatment, stir-frying, slow stew and steamed rice. First, blanch the pork belly in boiling water to remove the blood scum, then tie it up with cotton thread to set the shape to prevent it from scattering after stewing. Then heat the pan and add oil, stir-fry the spices until they are fragrant, add the soybean paste and fry until the aroma is released, then add the meat pieces and stir-fry until they are evenly colored. Then add soy sauce, cooking wine and other seasonings, bring to a boil over high heat for 15 minutes, then transfer the soup and meat into Beng; Finally, simmer Beng over low heat for 2 to 3 hours, maintaining a gentle boiling state during this period, allowing the meat to gradually become tender and lose fat, achieving a texture that is "fat but not greasy, tender but not mushy".

Fine-changing and Inheritance of Modern Craftsmanship

Although traditional craftsmanship is strictly followed, with the development of modern kitchen equipment, some operators are making minor adjustments without changing the flavor. For instance, a constant-temperature slow cooker is used instead of the traditional charcoal fire to ensure the stability of the stewing process. In terms of the proportion of spices, some stores will also make minor adjustments according to modern people's tastes, such as reducing the greasiness and enhancing the layers of aroma. However, the vast majority of time-honored brands still insist on using traditional pottery Beng and old soup, believing that this is the key to maintaining the pure flavor. This attitude of "upholding tradition while innovating" reflects the flexibility and vitality of traditional cuisine in contemporary society.

Cultural Value: The Taste Expression of Regional Spirit

Bengrou rice has long transcended the realm of simple food and has become an important symbol of the regional culture of Jining, carrying the humanistic spirit and life philosophy of the land of Qilu.

Dietary Symbols of the Integration of the North and the South

It combines the rich flavor of northern meat with the warm taste of southern rice, perfectly interpreting the cultural characteristics of the Beijing-Hangzhou Grand Canal, which is "connecting the north and the south and embracing diversity". Just as Jining, as the "Capital of the Grand Canal", demonstrates an inclusive character, this delicacy breaks the boundaries between northern and southern cuisines and becomes a vivid portrayal of the Grand Canal civilization on the dining table.

Table Reflections of Regional Character

The meat pieces are large, plump and generous in portion, reflecting the straightforwardness and practicality of people from Shandong. Slow cooking over low heat and meticulous craftsmanship showcase the composed and reserved nature of the Qilu culture. The ingredients are simple and the flavor is rich and mellow, conveying the simple and honest folk customs of the southwestern Shandong region. For Jining people, a bowl of Bengrou rice is not only the food, but also the emotional sustenance. It is the "ritual feeling" of the wandering people when they return home, and it is the daily warmth of the neighborhood.

Scenes of Everyday Life in Folk Tradition

Many time-honored brands have passed down their production techniques and business concepts from generation to generation through family inheritance, such as "Cui Family Dry Rice" and "Old Jining Bengrou Rice". After three or four decades of wind and rain, they still adhere to traditional craftsmanship and have become guardians of the city's memory. The diners queuing up in the shops, the familiar greetings of the owners, and the aroma of meat filling the streets and alleys together form the unique folk landscape of Jining. In addition to being a daily meal, it is also often seen at festivals, gatherings, wedding banquets and other occasions, symbolizing reunion and abundance. This dietary custom deeply rooted in daily life and festivals has further strengthened its social function.

Conclusion

Bengrou rice, which was once a convenient snack at the canal wharf, has now become a signature delicacy of Jining's regional culture. Over the course of hundreds of years, it has witnessed the changes of the city and the integration of its culture. In contemporary society, Bengrou rice not only adheres to the traditional flavor of "fatty but not greasy, tender but not mushy", but also adapts to the pace of modern life through innovation, becoming a model for the revitalization and inheritance of traditional food culture. This bowl of cuisine, brimming with the flavors of the Grand Canal and the craftsmanship of Qilu, not only nourishes the taste buds of the people of Jining but also conveys their love for life and reverence for tradition. In the future, with the enhancement of cultural confidence and the prosperity of food culture, Bengrou rice will surely continue to write new chapters, allowing more people to understand the historical heritage of Jining and experience the unique charm of Qilu culture through this delicacy.

References

[1] 香哈网. 甏肉干饭_甏肉干饭的做法 - 山东特色小吃[EB/OL]. (2025-06-20). https://m.xiangha.com/techan/964.html. [2] 新黄河. 探寻舌尖上的乡愁，一碗甏肉干饭勾起儿时的味道 | 寻味中国[EB/OL]. (2025-01-29). http://m.toutiao.com/group/7465260580933337638/?upstream_biz=doubao. [3] 满长征. 弘扬运河文化振兴运河餐饮[J]. 饭店世界, 2006(2): 34-35. [4] 胡梦飞. 明清时期运河城市饮食业发展考论——以山东济宁为例[J]. 中国名城, 2020(2): 92-95. DOI:10.3969/j.issn.1674-4144.2020.02.015. [5] 董国宾. 甏肉干饭香味浓[J]. 农产品加工, 2012(11): 23. [6] 王玉龙. 甏肉干饭[J]. 医食参考, 2013(4): 61.

Terms

甏肉干饭 Bengrou rice or Bengrou dried meat rice 陶甏 pottery Beng 花椒 Sichuan pepper 桂皮 cinnamon 八角 star anise 肉蔻 nutmeg 白芷 angelica dahurica

Questions

1.What are the two main statements about the origin of dried meat rice? Please explain briefly.

2. Why must 甏(Beng) be used for Bengrou rice?

3. In what aspects is the cultural value of Bengrou rice reflected? Please list two of them.

4. How does 甏 achieve the texture of "fat but not greasy, tender but not mushy" during the cooking process of dried meat rice?

5.Why is it said that Bengrou meat embodies the characteristics of "canal culture"?

Answers

1.① The heroes of Liangshan in the Northern Song Dynasty said; ② The theory of canal culture in the Yuan and Ming Dynasties.

2. Beng is a kind of earthenware container with a small mouth and a large belly. It has strong heat retention, which can evenly heat the meat pieces during slow stewing and lock in the aroma.

3. ① A dietary symbol of the integration of the north and the south; ② The dining table reflection of local character.

4. Pay attention to the selection of ingredients, utensils and cooking skills.

5.It is originated in Jining, a canal hub, and its formation directly benefited from the integration of materials and cultures between the north and the south.

期末论文

甏肉干饭

介绍

甏肉干饭是山东济宁独有的传统美食，既有民间烟火气，又有文化厚重感。它诞生在运河漕运的繁盛时代，融合了南北方的饮食文化特点，靠着“甏器慢炖”的独特工艺和“肉饭相融”的特有风味，成为济宁人心中难以替代的家乡滋味。本文从历史渊源、制作工艺和文化价值三个方面，梳理甏肉干饭的发展脉络，分析其背后的饮食智慧与人文情怀，展现这道传统美食在时代变迁中一直保持的生命力。

历史渊源

甏肉干饭的起源离不开济宁“运河之都”的地理位置和“水浒故里”的文化背景，它的发展历程里，既有水浒文化的豪情，又有运河文化的包容。关于其起源，有两种说法流传最广。

第一种说法可追溯到北宋时期，与梁山好汉有关。当时投奔梁山的英雄豪杰日益增多，普通炊具难以满足众人的饮食需求，厨房伙计急中生智，用平时腌咸菜的陶甏当作炊具，把大块五花肉放入甏中，加入老汤、葱姜和香料，放在土坑里用木炭慢慢炖。这种方式看着粗放，却十分管用，正好符合好汉们大块吃肉的豪迈气概，甏肉的雏形就这样出现了。虽然这一说法带有传奇色彩，但也反映出鲁西南地区民间饮食“实在、分量足”的质朴特质。

另一种说法则与元朝京杭大运河的开通直接相关，更具历史依据。明代《济宁州志》中已有“市肆多售甏煮大肉，佐以稻饭”的相关记载。济宁是运河沿岸的重要枢纽，漕运兴盛让南北文化深度交融。南方的大米通过水路大量运抵北方，而南来北往的船工、商人需要方便又能吃饱的食物。当地小贩抓住这个需求，把用陶甏炖好的肉块与南方大米搭配售卖，既满足了南方人爱吃米饭的习惯，又照顾了北方人对肉食的喜爱，甏肉干饭由此正式成型并迅速流传开来。

到了明末清初，甏肉干饭从街头小吃走向商业化经营，商贩们挑着装有干饭和炖肉甏的担子走街串巷叫卖；到了清朝中期，固定店铺和字号开始出现，比如老字号“冯家饭铺”，据说已经传承三代。民国时期，受到战乱影响，这些店铺一度衰落。直到20世纪80年代改革开放后，这一美食迅速复苏，如今已经成为济宁街头巷尾随处可见的特色餐饮，承载着几代人的味觉记忆。

目前，随着餐饮业走向标准化和品牌化，一些老字号开始尝试连锁经营，将这一地方美食推向全省乃至全国。同时，甏肉干饭也频繁出现在美食纪录片和地方文化宣传片中，成为济宁乃至山东的文化名片之一。如今，它不仅是一种食物，更是一种文化情感的联结，吸引着越来越多年轻人关注并参与到传统饮食的保护与创新中来。

制作工艺

食材选择

做甏肉的主料得选用肥瘦相间的三层五花肉，这样才能保证口感。有经验的经营者会严格把控肉块规格，通常会切成长10-18厘米、厚1.5-3厘米的长条，这样炖的时候不容易散，还能充分吸收汤汁的香味。米饭则要选用颗粒饱满的优质大米，淘洗干净后浸泡一会儿，这样蒸出来的米饭才粒粒分明、有弹性。

辅料与调料的搭配也很有讲究。香料包括花椒、桂皮、八角、肉蔻、白芷等十余种，有些老字号还会添加中草药调味，既能增香又能解腻；调味主要靠黄豆酱和酱油，再加入少量料酒和糖，拒绝重盐重辣，突出咸香醇厚的本来味道。随着时代发展，配菜也越来越丰富，面筋丸子、肉卷、卤鸡蛋、豆腐块、海带等都加了进来，这些食材都要放入甏肉老汤中一同炖煮，形成相互交融的复合风味。

制作器皿：甏

“甏”作为这道美食的关键，是它和其他卤肉饭不一样的地方。甏是陶制容器，小口大肚，保温效果好，能让肉块在慢炖的时候均匀受热，还能锁住香气不挥发。老济宁人认为，用的越久的陶甏炖出的肉越香，因为常年使用的甏内壁积淀了历代老汤的精华，这可是传承风味的“秘密武器”。

烹饪过程

制作甏肉干饭十分考验耐心，整个过程要经过“预处理-炒料-慢炖-蒸饭”四大步骤。首先把五花肉焯水，去掉血沫，再用棉线捆扎定型，防止炖的时候散掉；随后热锅放油，把香料炒出香味，加入黄豆酱炸出酱香，再放入肉块翻炒至均匀上色；接着加入酱油、料酒等调料，猛火烧开一刻钟后，连汤带肉一起倒进甏中；最后把甏放在文火上慢炖2-3小时，期间需保持微微沸腾的状态，让肉质慢慢变得软烂，还能去掉多余油脂，达到“肥而不腻、烂而不糜”的口感。

蒸米饭的时候要用陶碗隔水蒸，利用陶碗的透气性让米粒均匀受热，米饭蒸好后，淋上一勺滚烫的甏肉汤，使每一粒米饭都浸润肉香，与甏肉搭配相得益彰。

现代工艺的微调与传承

为了适应现代餐饮的节奏，一些经营者开始寻求“改良”。例如，使用恒温慢炖锅替代传统炭火，来保证炖制过程的稳定性；香料配比也根据现代人口味进行轻微调整，如减少油腻感、增强香味等。当然，绝大多数老字号仍坚持使用传统陶甏与老汤，认为这是保持风味纯正的关键。

文化价值

甏肉干饭早就不只是一道菜了，成为济宁地域文化的重要符号，承载着齐鲁大地的人文精神和生活理念。

南北饮食融合的象征

它既带着北方肉食的醇厚，又有南方大米的温润，恰好契合京杭大运河“贯通南北、兼容并蓄”的文化特点。就像济宁这座“运河之都”向来有的包容品格一样，这道美食打破了南北饮食的壁垒，成为运河文明在餐桌上的生动体现。

地域性格的餐桌映射

肉块硕大饱满、份量十足，体现了山东人的豪爽实在；慢火细炖、精工细作，彰显了齐鲁文化的沉稳内敛；食材质朴、风味醇厚，传递着鲁西南地区的淳朴民风。对于济宁人而言，一碗甏肉干饭不仅是填饱肚子的吃食，更是刻在骨子里的情感寄托，是漂泊游子回到家乡时的“仪式感”，是邻里之间日常相处的烟火温情。

民间传承的烟火图景

许多老字号都是靠家族传承的方式，把甏肉干饭的手艺和门道一代代传下来，像“崔家干饭”“老济宁甏肉干饭”这些店铺，经历三四十年的风雨，依然坚守传统工艺，始终守护着这座城市的独家记忆。店铺里排队吃饭的食客、老板熟悉的招呼声、飘满街巷的肉香，共同构成了济宁独特的民俗风景。除了作为日常餐食，它也常出现在节庆、聚会、婚宴等场合，象征着团圆与丰盛。

结语

这碗带着运河烟火和齐鲁匠心的美食，不仅滋养着济宁人的味蕾，更传递着对生活的热爱。未来，随着人们文化自信日益增强和饮食文化愈发繁荣，甏肉干饭一定会继续焕发生机，让更多人通过这道美食，了解济宁的历史底蕴，感受齐鲁文化的独特魅力。

参考文献