咸鲜微辣的乡土味——徽菜

当徽菜的第一缕醇厚裹着徽岭松烟漫出锅灶，这份沉淀着千年徽州人文气的风味，便以“重油重色、火工独到”的底色，谱就了中式菜系里的“山野雅韵”。它是八大菜系中最懂匠心雕琢的“舌尖水墨”，既将山珍之粹融于臭鳜鱼的咸鲜、毛豆腐的绵韧，也以“烧、炖、蒸、熘”的精湛技法，糅着皖南的古朴与皖北的豪爽，藏着江淮饮食的厚重与人文共生的底蕴。

今天，就让我们一同踏入徽菜的醇厚天地，品味这份浸在山野食材里的烟火传承吧！本期让我们跟随商务英语2505班傅诗晗同学的脚步，穿梭于飘着黄山炖鸽浓香的百年徽馆与裹着一品锅暖香的徽州古巷，感受这份独属于徽菜的醇厚与温情。

蒲公“英”说书人

大家好呀！我是来自商务英语2505班的傅诗晗，是一个性格活泼开朗的人，喜欢用画笔涂抹多彩的世界。安静时，阅读是我充电的方式。

原文

Combining elements of cooking from northern Anhui, south-central Anhui, and the Hui-speaking areas of southern Anhui, Anhui cuisine is known for its use of wild game and herbs, both land and sea, and comparatively elaborate methods of preparation.

Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Anhui cuisine consists of three styles: Yangtze River region, Huai River region, and southern Anhui region. Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are readily available.

Li Hongzhang Hodge-Podge

It is a popular dish named after Anhui's Li Hongzhang, who was a top official of the late Qing Dynasty (1644-1911). The dish, a complex soup, is somewhat salty with a hint of sweetness. Many types of ingredients can be used in the dish but the most common include sea cucumber, fish, squid, bamboo, dry bean curd, chicken, ham, and assorted vegetables.

Luzhou Roast Duck

It is a popular dish from the the provincial capital Hefei, which first gained renown when it was given in tribute to the Imperial Court. While not nearly approaching the world wide fame of Peking Duck, Luzhou Roast Duck has won awards and distinction within China.

Sanhe Shrimp Paste

It is a regional dish that originated in the ancient city of Sanhe, but can currently be found in neighboring Hefei. The dish's main components are rice flour and a regional species of small white shrimp. The shrimp are stir fried with leeks and soy sauce, meanwhile the rice flour is soaked in water and later added to the shrimp.

Egg Dumplings

These dumplings usually associated with rural cooking, use thin sheets of egg instead of flour for the wrapping. Egg dumplings traditionally use pork as a filling. In preparation a ladle is lightly coated with oil and heated, well beaten eggs are spooned into the ladle and cooked until the egg mixture forms into a dumpling wrapper. The pork filling is then spooned into the egg wrapping and finally it is steamed. It is often served with soy sauce.

Wushan Imperial Goose

The history of Wushan Imperial Goose dates back more than 1,000 years to the Tang Dynasty. The dish is light in color while it is fragrant and salty in taste.

本文摘录自ANHUI CHINA 2014-08-29

译文

徽菜融合了皖北、皖中及皖南徽州方言区的烹饪元素，以善用陆野山珍与海产食材、草药，且烹饪工序较为繁复而闻名。

焖炖是徽菜的常用技法，煎炒的使用频率远低于中国其他菜系。徽菜主要分为三大流派：长江流域流派、淮河流域流派和皖南流派。安徽拥有广阔的荒地与森林，因此当地菜肴中使用的野生草药极易获取。

李鸿章杂烩

这道名菜以晚清重臣李鸿章（安徽人）命名，是一道复杂的汤品，味咸中带甜。菜品配料丰富，常见的有海参、鱼肉、鱿鱼、竹笋、豆腐干、鸡肉、火腿及各类蔬菜。

庐州烤鸭

这是省会合肥的特色名菜，因曾作为贡品进献宫廷而声名鹊起。虽不及北京烤鸭享誉世界，但庐州烤鸭在国内屡获殊荣，享有盛誉。

三河虾糊

这道地方菜起源于古镇三河，如今在邻近的合肥也能品尝到。主要食材为米粉和当地特产的小白虾：先将虾与韭菜、酱油一同翻炒，同时将米粉加水浸泡后倒入锅中，搅拌均匀即可。

蛋饺

蛋饺是传统农家菜，以薄蛋皮代替面皮作为外皮，内馅通常为猪肉。制作时，先在勺子上薄刷一层油并加热，倒入打散的蛋液煎成蛋皮，再放入猪肉馅，最后蒸熟，食用时通常搭配酱油。

吴山贡鹅

吴山贡鹅的历史可追溯至1000多年前的唐代，菜品色泽淡雅，鲜香咸醇。