上海小吃美食价格交流组

食在杭州

好问汉源 2020-10-21 09:41:25

走走停停,吃吃喝喝

西湖醋鱼

西湖

西湖醋鱼   West Lake vinegar fish

西湖醋鱼,杭州传统汉族风味名菜之一,通常选用西湖草鱼作为原料,鱼肉鲜美,带有微微的蟹香,烧好后,浇上一层色泽红亮的糖醋汁儿,味道鲜嫩酸甜, 别具特色。

West Lake vinegar fish, one of the most popular Hangzhou dishes, is a grass carp cooked with vinegar and sweet sauce.

龙井虾仁

龙井虾仁

Longjing prawns

龙井虾仁,是配以龙井茶的嫩芽烹制而成的虾仁,是一道极具杭州特色的美食。龙井茶色绿、香郁、味甘、形美,清代时曾一度被列为朝廷的贡品。龙井虾仁通常选用清明节前后的龙井新茶嫩叶与鲜嫩爽滑的虾仁,虾仁的鲜与龙井的香合而为一,成菜虾仁白玉鲜嫩,茶叶碧绿清香,食后清口开胃,堪称一绝。

Longjing prawns, or stir-fried shrimp with Dragon Well tea, is a dish with distinctive Hangzhou features. Longjing tea, literally translated as Dragon Well tea, was once granted the status of Gong Cha, or imperial tea, for the Emperors of the Qing Dynasty (1644-1911). The combination of Longjing tea shoots and fresh prawns makes the dish a unique tasty treat.


东坡肉

东坡肉

东坡肉

Dongpo pork

东坡肉,相传为北宋词人苏东坡所创制。东坡肉用猪肉炖制而成,肥瘦相间的猪肉被切成2寸见方的肉块,一半为肥肉,一半为瘦肉,文火加入醇酒慢炖,成菜色泽红亮,味醇汁浓,入口肥而不腻,色香味俱佳,十分美味。

Dongpo pork, or Dongpo braised pork, is a traditional Zhejiang dish named after the famous poet and gastronome Su Dongpo of the Song Dynasty (960-1279). The pork is cut into 2-inch squares of both fat and lean meat with the skin left on. After pan-frying and red cooking (cooking with soy sauce), the dish takes on an oily appearance but is free from any greasy taste.

叫花鸡

叫花鸡

叫花鸡

Beggar's chicken

叫花鸡的名字来自于一个民间传说。据说在清朝时期,一个饥肠辘辘的叫花子偷了一只鸡,主人发现后到处追打叫花子。为了把这只鸡藏起来,这个叫花子把鸡用荷叶包裹起来,然后再将其埋在泥土之中,最后才逃之夭夭。叫花子后来折返回来,挖出包裹着鸡肉的土包,直接在火上烤制。烹饪完毕打开荷叶时,他发现里面的鸡肉美味鲜嫩,芳香扑鼻,妙不可言。如此创意的吃法,就地取材,成就了人间的一道美味,实为大自然的馈赠。

Beggar's chicken, or stuffed roast chicken wrapped in lotus leaves, gets its name from a folktale. Back in the Qing dynasty (1644-1911), a hungry beggar was caught stealing a chicken, and was chased by its rightful owner. In order to hide his loot, the beggar wrapped the chicken with lotus leaves, and buried it in the mud before running away. The beggar later returned and roasted the muddy package directly over his fire. When he unwrapped the leaves, he discovered a delicious tender chicken hidden within.

油炸豆腐

油炸豆腐

油炸豆腐

Fried stuffed bean curd paste

油炸豆腐糊颜色鲜亮,清脆爽口。洋葱皮一样薄的外皮被炸得鲜香酥脆,而内里却是嫩滑怡人。

Fried stuffed bean curd paste is bright in color, crisp and dainty. As thin as onion skin, the bean curd takes on a crispy texture, and is fried to achieve the id ideal tenderness.

笋干火腿老鸭汤


笋干火腿老鸭汤

Duck soup with dried bamboo shoots

笋干火腿老鸭汤需要将食材炖煮好几个小时,老火出靓汤。这道菜必不可少的一味作料是绍兴黄酒,全靠它才能成就这道美食的独特风味。

Duck soup with dried bamboo shoots and ham is prepared by boiling the mixture for several hours. Shaoxing wine is also added to the soup to achieve its distinctive flavor.

桂花糯米藕


桂花糯米藕

Steamed lotus root

桂花糯米藕是一道凉菜,一般在上主菜之前供食客品尝。产自西子湖畔的莲藕以其品质闻名全国,使得这道菜备受老饕们的欢迎。

Steamed lotus root stuffed with glutinous rice is a cold dish traditionally served before the main course. Lotus root from the West Lake is known throughout China as being of the highest quality, making the dish a popular choice with diners.

蟹粉小笼包

蟹粉小笼包

蟹粉小笼包

Crab roe xiaolongbao

蟹粉小笼包是一道流行于浙江、江苏、上海和香港的菜式,在整个东南亚地区都能够发现这道美食的踪影。这道菜的馅料使用的是蟹黄,而不是传统的猪肉,从而使得小笼包有一种独特的海鲜风味。

Crab roe xiaolongbao, or steamed buns with crab roe, are popular in Zhejiang, Jiangsu, Shanghai and Hong Kong, and can be found too throughout Southeast Asia. Using crab roe instead of the traditional pork filling gives the steamed buns a unique seafood flavor.

红烧狮子头

清蒸狮子头

狮子头

Lion's head

狮子头既美味又营养。可以用两种方式来烹调这道菜:清炖或者红烧。这道菜之所以起这个名字据说是因为肉丸的形状看起来像狮子的头,用蔬菜做的配菜(一般是小白菜)看起来像是狮子脖子上的鬃毛。

Lion's head, or braised pork meatballs, is both delicious and nutritious. It can be prepared in two ways: either white (plain) or red (cooked with soy sauce). The shape of the meatballs is said to resemble the head of a lion, with the vegetable garnish, usually bok choy, having the appearance of a lion's mane.

桂花冻


桂花冻

cookie

桂花冻是一道流行了300多年的甜点。做成这道美食的食材包括白糖、糯米粉和桂花蜜。这道菜的外表不仅像水晶般晶莹剔透,尝起来也非常甜口清新。

Osmanthus jelly has been a popular dessert for over 300 years. The jelly is primarily made from white sugar, glutinous rice flour and honey osmanthus. It not only has a crystal clear appearance, but also offers a sweet and refreshing taste.

  

体会完上面的美食,好问妹没能抑制住内心的激动。

抓紧又找来这些,让你体会一下杭州美食,

当然咯,也是中华美食的博大精深。

传统甜点集锦


软糯

◆ 夏 ◆

将糯米与细细的豆沙或者枣泥糅合紧密,蒸熟之后,晶莹剔透,软糯津甜

条头糕儿

金桂

◆ 秋 ◆

桂花糕已经有300多年的历史了,主要原料是桂花、糯米和蜂蜜。在丹桂飘香的金秋,含一口桂花糕,唇齿间都满溢着桂花的芬芳

桂花糕儿

彩头

◆ 春 ◆

定胜糕具有春季养生调理,术后调理的功效。淡淡的甜味,浅浅的红色,松软清香,入口甜糯。传说是南宋时百姓们为韩家军出征鼓舞将士而特制的,糕上有“定胜”二字,后人便称之为“定胜糕”。

定胜糕儿

金桔

◆ 秋 ◆

桔红糕由糯米制成,造型玲珑,甜韧适中,口味甚浓,甜而不腻,老少皆宜。金桔气味酸、甘、温,主治下气快膈,止渴解酒。以金桔为原料制作出来的桔红糕,不但好吃,还有一定的营养价值和医疗效果。

桔红糕儿


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本期作者:王敏

排版编辑:王敏

文字校对:汉源君


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