六味斋生产的一款熟肉酱制品,名曰“酱肘花”。它是以猪之前肘为原料,以古之传统工艺为技术,缠卷捆镇压,精心炮制,形奇味美,省城尽人皆知。20世纪80年代初,即荣膺国家商业部授予的“优质产品”称号。时下,随着企业的跨越式发展,小作坊变成大企业,“酱肘花”也以其古貌新颜及“瘦而不柴,肥而不腻”之特色,出省进京,遍及汾河桑水,落户尧国禹甸。为什么六味斋生产的酱猪肘,取名“酱肘花”呢?叫作“酱肘子”不是更浅白吗?且住!这可不仅是“花”与“子”一字之差,个中承载着深厚的文化内涵和悠久的历史渊源。 Liu Wei Zhai produced a cooked meat sauce products, the name of “sauce elbow”. It is based on the elbow before the pig as raw material, the ancient traditional craft as technology, wrapping bundles of repression, carefully cooked, shaped odd tasty, the provincial capital is well known. In the early 1980s, it was awarded the title of “Quality Product” by the Ministry of Commerce. Nowadays, with the development of enterprises by leaps and bounds, the small workshop becomes a large enterprise. The “elbow” is also out of its province with its new appearance and “thin and not chai” Into Beijing, throughout the Fen River Sanshui, settled in Yao country Yudian. Why is the sauce produced by Liu Wei Zhai elbow, named “sauce elbow”? It is called “sauce elbow” is not more pale? And live! This is not only “flower” and “child” "The word difference, which carries a deep cultural connotation and a long history.