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【云·游中国】舌尖上的韶关，开启中华美食文化之旅——善美韶关⑦

2020-08-07 22:13

来源：澎湃新闻·澎湃号·政务

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今年以来，布鲁塞尔中国文化中心先后通过公众微信号推送了“云·游中国”善美韶关系列推文，向世界全方位介绍韶关。今天，该中心再次聚焦韶关，又一次向世界介绍韶关的文化新名片——舌尖上的韶关。韶关发布转载该微信号相关内容，一起来领略韶关的美食特色。

韶关是中原文化与岭南文化的交会处，各地美食精华在此交融汇聚，南北风味菜肴、地方特色小吃，成就了韶关美食特色。

Shaoguan has been the crossroads of the Central Plain culture and Lingnan culture, where residents from all corners of the country come so that the food essences of local cuisines are joined together here. Numerous Northern and Southern styles of food, local flavors and folk delicacies give a brilliant taste to Shaoguan cuisine.

梅岭鹅王 (Wang Meiling goose)

梅岭鹅王为南雄特色菜肴，采用当地所养的鹅，搭配祖传的配方做成。

Wang Meiling goose, a special dish of Nanxiong, enjoys a high reputation in the world. A local goose is cooked according to ancestral recipes, tasting fresh, soft and smooth. It is really amazing.

梅岭鹅王有中原饮食的风味，也有粤北岭南客家风味，鹅肉切得很大块，让客人有大块吃肉的北方豪迈，又有辣你没商量的霸道气势。

It combines the flavor of the Central Plain diet and the Hakka flavor of Lingnan in North Guangdong. The goose is generously cut into big chunks of meat, giving it a bold look. Don’t let this dish catch you off guard, because it is unexpectedly spicy.

饺俚糍 (Fried dumpling)

饺俚糍是由中原饮食文化演变而来，既富有南雄本地特色，又类似于南方饺子。

Evolved from the Central Plain cuisine and similar to the Southern jiaozi, fried dumpling is also representative food of Nanxiong.

相传中原南迁先辈习惯用麦子磨成粉做饺子。唐、宋期间先民来南雄珠玑巷居住，冬麦子甚少，就选用水磨白大米磨成的粉代替，做传统的菜包糍的风俗也一直流传至今。

It is said that the ancestors of the Central Plain who migrated to the south used to grind wheat to make dumplings. During the Tang and Song dynasties, the ancestors came to live in Nanxiong, Zhuji Lane where there is very little wheat in the winter. Instead, they chose flour made of water-milled white rice. The custom of making traditional “package ci” has been circulating up to now.

水上人家在行船时用自己制作的饺俚糍来敬神，祈求河神保佑平安。

Boat dwellers made sacrificial offers with fried dumplings to worship the gods when they sailed a boat, praying to the River God for peace.

瑶胞烟肉 (Yaoshan bacon)

乳源瑶族自治县被誉为“世界过山瑶之乡”，这里也是客家人聚居之地，保持了客家人的淳朴和热情好客，留存着浓郁的客家风俗，在饮食上更是将客家美食保持得原汁原味。

Ruyuan Yao Autonomous County, known as "the hometown of the world's Yao", is also a place mainly inhabited by Hakka people. It maintains the simplicity and hospitality of the Hakka people and retains the strong Hakka customs. It maintains the original Hakka cuisine as well.

一年半载熏烤而成的猪肉为常品，三年的为上品，甚至有熏烤上十年的猪肉，这便是珍品了。吊猪肉的次序很有讲究，当年的猪肉吊在底层，去年的吊在二层，前年的吊在三层，以此类推，吊得越高，熏猪肉的年份越高，家主越是富裕。

Pork that has been smoked for over a year and a half is a regular product, the top product has been smoked for three years. There is even pork smoked for ten years, which is a treasure. The hanging order of the pork is quite an art. The most recent pork is hung on the bottom, last year’s pork is on the second layer and the pork from the year before that is hung on the third layer and so on. The higher it hangs, the older the bacon.

大塘扣肉 (Datang steamed pork)

大塘扣肉选新鲜又肥瘦适中的五花肉，翻炒调料，再把五花肉翻炒至颜色变黄；最后将炸好的芋头镶嵌在肉中间，皮朝下整齐地摆放在大碗内，蒸约90分钟后再取出扣在盘上，这道明星菜大塘扣肉就做好了。

Fresh, fat, medium streaky pork is needed to make Datang steamed pork. Season and stir-fry the pork until the color turns yellow, then add the fried taro to the meat and place the pork skin neatly in a large bowl. After steaming for about 90 minutes, then remove the bowl and move the pork to a plate. That is how you cook this star dish.

清化粉 (Qinghua vermicelli)

清化粉产于风景秀丽的隘子镇，又称“宰相粉”或“隘子粉”，本地人更喜欢把它叫作“米粉”，是始兴传统的特色产品，已有1300多年的历史，相传盛唐名相张九龄曾经用清化粉宴请过唐王。

Produced in the scenic town of Aizi, Qinghua vermicelli is also known as "prime minister’s vermicelli" or "Aizi vermicelli ", while locals prefer to call it vermicelli. It's a traditional product with a history of over 1300 years. It is said that Qinghua vermicelli was once included in a banquet hosted by Zhang Jiuling, a famous prime minister in the Tang dynasty, when he invited the emperor.

清化粉保持了米的原香味，粉色晶莹透明，柔韧爽口，素有“炒而不烂”和“煮而不糊”的特性。在农村摆满月酒或者嫁娶的时候，中午都会拿来招待客人，也是当地人快餐夜宵的首选。

The Qinghua vermicelli keeps the original flavor of rice and is both flexible and refreshing, described as "fried but not tough" and "boiled but not paste". In the countryside, when folks invite guests to dinner for a one-month-old baby or for a wedding ceremony, Qinghua vermicelli will be used to entertain guests. It is also the first choice for locals craving a fast food midnight snack.

客家咸鸡 (Hakka baked chicken in salt)

外婆咸鸡又叫客家咸鸡，相传这道客家名菜源自于一位疼爱自己外孙的外婆。因为过节的时候女儿和外孙无法回家，外婆就把过节时候杀的鸡留下，用盐腌制，直到女儿和外孙回家，外婆咸鸡就成为了客家人的一道名菜。

Among the diverse and profound Chinese food culture, there is a simple, traditional dish, called “Grandma’s baked chicken in salt”, also known as Hakka baked chicken in salt. According to legend, this Hakka dish originated from a grandmother’s love for her grandson: since her daughter and grandson couldn't come home to celebrate the Spring Festival, Grandma kept the chicken she killed during the festival, marinating it with salt until her daughter and grandson came to visit her. When Grandma took the chicken out, the grandchild said it was extremely yummy. News passed quickly from mouth to mouth and Grandma’s baked chicken in salt became a famous Hakka dish.

丰江河鱼 (Fengjiang fish)

新丰县内山高水急，溪水清澈无污染，丰江河水质好，河鲜类活动量大。这里的河鱼没有膻腥味，许多游客吃过都称之为“人间精品”。

In Xinfeng County, mountains are high and torrents are swift. The streams are clear and pollution-free, so that the water quality of Fengjiang River is great, with a large amount of freshwater activities. The river fish here has no smell. Many tourists who have eaten the fish praise it as “boutique taste”.

这道菜的制作方法多样化，通常用生炖、鲜焗、清蒸、豉汁蒸、生焖、红烧、火锅等加工方法，用盐、花生油，即可做成鲜味鱼宴，体现食材的鲜、嫩、爽、滑，吃起来美味可口。

This dish is made in a variety of ways: raw stew, freshly baked, steamed, steamed with black bean juice, braised, hot pot and other methods. Without chicken essence or flavoring, a fish feast can be cooked only with salt and peanut oil, which reflects the fresh, tender, refreshing and smooth characteristics of the delicious dish.