【出奇美味的蹄花汤】
初听“蹄花”觉得毫无道理，细品下来真是非常准确地描述了猪蹄的口感。猪蹄经过长时间炖煮，脱骨后的肉和皮就像花瓣一样漂浮在浓郁的奶油浓汤中。再蘸上辣椒油，配上香喷喷的米饭，怎能不让人口水直流。#中国72小时# #成都#
On first impression, the name makes no sense. But it quite accurately describes the texture of pig trotters that have been stewed for so long they’re falling off the bone, leaving the meat and skin to float in the rich, creamy broth like petals. Slathered in chili oil with a good helping of rice, pig trotter flowers are an absolute treat.