焦溜丸子配Château Lafite Rothschild
焦溜丸子是一道鲁菜名肴，原料易得、烹饪简单且不费时，因此是家庭聚餐的必备菜肴。要选取新鲜的五花肉，绞成肉泥，口感肥瘦相间。肉泥混上鸡蛋清、料酒、葱姜末、豆瓣酱，充分搅拌，这一步虽然简单，但是却是制作丸子的关键步骤。只有搅拌功夫做得足够，才能使做出来的丸子弹牙脆口。旺火热油炸至八分熟，丸子飘在油面上即可出锅。然后用料酒、葱、姜调芡汁，炸好的丸子在其中翻炒几下即可出锅。做好的焦溜丸子经过两次油煎炸，外焦里嫩，口感对比鲜明。波尔多左岸酒王拉菲，向来是搭配猪肉菜肴的最佳选择。赤霞珠雄浑的结构和美乐丰腴的酒体，与这道丸子在一起口感搭配相当不错。乙未秋日，张翛翰。

Twice-Fried Meatballs and Château Lafite Rothschild
A classic dish in Shandong cuisine, twice-fried meatballs are regularly featured in family meals, as the ingredients are easily available and the cooking process is relatively straightforward. Fresh pork belly is finely minced to provide a balanced texture. Adding egg whites, cooking wine, fine scallion and ginger pieces with spicy bean sauce (doubanjiang), the minced meat is then rigorously mixed together with the marinade. This seemingly simple step is crucial in making good meatballs. Only well mixed mince can be cooked into succulent meatballs, likewise crispy on the outside. Raw meatballs are fried until medium-well in wok with heated frying oil which is just below the boiling point. The meatballs are ready when they are floating on the surface of the oil. After being removed from the oil, the meatballs are quickly stir-fried again in a sauce made with rice wine, scallion and ginger. Meatballs fried twice in this manner are crispy and delicately charred outside as well as juicy and tender inside. The king of the Bordeaux left bank, Château Lafite Rothschild, matches excellently with pork dishes. The pronounced structure of cabernet sauvignon and the rich body of merlot make the wine a great choice to pair with the meatballs. Autumn 2015. Austin Zhang