（新春走基层）烟火滋味非遗传承 山西男子“守艺”空心丸子汤30余载

Core Viewpoint - The article highlights the dedication of a man named Wang Shuanghong, who has preserved the traditional craft of making hollow meatballs soup for over 30 years, emphasizing its significance as a local intangible cultural heritage in Shanxi Province, China [1][3]. Group 1: Craftsmanship and Ingredients - Hollow meatballs soup is characterized by its crispy exterior and hollow interior, which remains crunchy regardless of how long it is kept [3][5]. - The main ingredients for the hollow meatballs include fine flour, bean curd, and a bit of alkali, which are allowed to rest for over half an hour [3]. - The frying technique is crucial, involving two stages: the first fry at over 350 degrees Celsius for rapid expansion, and the second fry at around 300 degrees Celsius to achieve a dry and crispy texture [3][5]. Group 2: Culinary Process - The preparation of the soup involves combining various ingredients such as seaweed, vermicelli, and fried tofu to enhance the flavor profile, with the hollow meatballs added just before serving to maintain their crispiness [5]. - The cooking process is straightforward, focusing on allowing the ingredients to absorb flavors before introducing the fried meatballs [5]. Group 3: Cultural Transmission - Wang Shuanghong's commitment to his craft has influenced his son, Wang Gaofei, who has developed a passion for the art of making hollow meatballs, recognizing it as not just a skill but a cultural legacy [5]. - Wang Gaofei expresses a desire to continue the tradition, emphasizing that the transmission of this culinary art relies on more individuals willing to learn and uphold the craft [5].