天津
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腊月山村，马年炖肉不用寻常料。五花下锅，撇去浮沫，扔进苹果山楂、红枣山药，再加几块西瓜。灶膛柴火慢炖两时辰，果香尽入肉中。出锅撒把粗盐，肉烂汤浓，清冽甘甜。没有酱油八角，只有这原汁原味的野香，是山里长出的年味。
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