韓剛

湖州，地處太湖之濱，山清水秀，自古以來(lái)是江南的魚(yú)米之鄉(xiāng)。湖州美食眾多，對(duì)于土生土長(zhǎng)的湖州人來(lái)說(shuō)，每一份熟悉的家鄉(xiāng)菜肴，都能勾起心底那段美好的童年記憶。而你與湖州的距離，或許只差這些美味。

Lying along on the shores of Taihu Lake， Huzhou has been a land of fish and rice since ancient times. For the local people， every one of Huzhous many delicacies could stir some of their fondest childhood memories. Dear readers， you are just ten delicious dishes away from Huzhou.

細(xì)沙羊尾

Red Bean Paste “Lamb Tail”

記得長(zhǎng)輩們經(jīng)常會(huì)提起，在他們那個(gè)時(shí)候的細(xì)沙羊尾是用新鮮豬油配合紅豆沙做成的，做工復(fù)雜，但是口感和現(xiàn)在的是完全不同的。其實(shí)，很多東西都是這樣，口感會(huì)隨著時(shí)間的變化而變化。

First， a caveat： this delicacy is not actual lamb tail. Made of red bean paste， lard， egg white and glutinous rice flour， before being wrapped into balls and fried， it is so called because it resembles lamb tail.

爆鱔絲

Shredded Eels

爆鱔絲是湖城的傳統(tǒng)特色名菜。色、香、味俱佳，遠(yuǎn)近聞名。相傳，乾隆游江南到了長(zhǎng)興，品嘗此菜后贊嘆不絕。該特色菜后被列為宮廷名肴。

A famed local dish， “Shredded Eels” was said to have won profuse praise from Emperor Qianlong （1711-1799）， who tried it during one of his southern tours. Later， it was included as an imperial dish.

生煎肉餅

Pan-fried Meat Patty

第一口很驚艷，酥脆可口有肉味。但是吃完第一個(gè)可能會(huì)略微有點(diǎn)膩，不過(guò)現(xiàn)在想想，回味還是很好的。

Mix marinated minced meat with soy sauce， sugar and other seasonings， make them into patties and fry them， then you get the crunchy pan-fried meat patty.

玫瑰酥糖

Rose Crunchy Candy

玫瑰酥糖，是湖州四大名點(diǎn)之首，極富江南傳統(tǒng)風(fēng)味。玫瑰酥糖.以白砂糖、芝麻、玫瑰醬、精面粉、麥芽糖為原料，其質(zhì)地油潤(rùn)細(xì)膩，香氣濃郁，味甜適口。從外形看是外圈白，中間灰，心子紅。白的是以薄如紙的麥芽糖漿裹以米面粉，中間灰的是拌了黑芝麻粉，心子是玫瑰加粉，比麻將牌略大的一塊酥糖，要做得如此細(xì)致實(shí)在不易，集香甜潤(rùn)滑酥軟于一身，具有健胃潤(rùn)肺、健身強(qiáng)身之效，老少皆宜。

One of the most popular sweets in Huzhou， the rose crunchy candies take sugar， sesame， rose paste， flour and malt as ingredients. Fresh roses are often pickled with sugar for months long to obtain the best aroma. They then are made into bars of candy before being sliced into square pieces and packed into paper bags. With a strong rose scent and a crunchy-chewy texture， the rose crunchy candies are suitable for people of all ages.

劉家大蹄

Liu Familys Braised Ham Hock

湖州南潯人吃的蹄髈有個(gè)專門(mén)的名字叫“潯蹄”，已有百年歷史。據(jù)說(shuō)，潯蹄得以問(wèn)世并流傳下來(lái)，還得靠“南潯四象”首富——?jiǎng)㈢O，是他家創(chuàng)造了“潯蹄秘方”，因此潯蹄也叫做劉家大蹄。后來(lái)該配方傳到民間，采用民間傳統(tǒng)工藝燒制而成，便成為家家戶戶年夜飯餐桌上的一道主打菜。

以傳統(tǒng)古法燒制而成的大蹄色澤紅潤(rùn)、口感軟糯、味道咸鮮、香而不膩。“蹄”諧音“提”，寓意新的一年萬(wàn)事要“提起來(lái)”，因此年年吃蹄子也是為了討個(gè)好彩頭。

A local delicacy in Nanxun district， Huzhou city， Liu familys braised ham hock has a history of over a hundred years. It is so named， it is said， because it used to be a secret recipe of the richest family， the Liu family， in Nanxun. Later， when the recipe was “l(fā)eaked”， more and more people were able to taste the delicious ham hocks， and the dish has gradually become a household food.

千張包子

Steamed Dumplings Wrapped with Tofu Skins

千張包子在湖州是一種名特產(chǎn)，基本上不會(huì)有別的地區(qū)存在這種千張包子，主要原料為面粉、豬肉、開(kāi)洋、干貝等。肉嫩而不膩，香氣四溢，風(fēng)味獨(dú)特，營(yíng)養(yǎng)豐富。

This unique dish can only be found in the Huzhou area. The fillings used for the steamed dumplings are mainly made of minced lean meat， dried shrimp and dried scallop， among others. The tofu skin wrappers then give these dumplings a special taste.

熏豆茶

Roasted Green Bean Tea

熏豆茶又稱烘豆茶，江浙一帶尤以湖州南潯為主的地方傳統(tǒng)飲茶習(xí)俗。是一道以熏豆為主料，加上其他輔料一齊沖泡而成的茶點(diǎn)。輔料一般為胡蘿卜干、桔皮、桂花、芝麻和綠茶葉等，另有講究的人家還加入黑豆腐干、扁尖、筍尖或青橄欖等。

在我國(guó)古典文學(xué)著作中，常提到“熏豆子茶”“木樨青豆茶”，那即是經(jīng)茶葉、熏豆等泡制的茶飲?！兑籽肋z意》載：明代已有“鹽豆”，是用新黃豆淘凈，再用鹽水、調(diào)料煎煮，烘至湯干，再在火上焙干。到了清朝，以嫩青豆用鹽水煮后熏烘，這已與今日的熏青豆無(wú)多大差別了。喝熏豆茶，先要制作熏青豆，“沸釜鹽湯香乍發(fā)，烘爐炭火氣微諳;加籩愛(ài)此好顏色，冬蓄閨中多豆甘”，這首詩(shī)形象地描繪了江南女子制作熏青豆時(shí)的歡樂(lè)心情。

Drinking roasted green bean tea is a popular pastime in the south of the Yangtze River， especially in Nanxun， Huzhou. It is brewed with roasted green beans as the main ingredient， coupled with dried carrot slices， orange peels， osmanthus， sesame and green tea leaves， among others. Sometimes， dried black bean curd slices， bamboo shoot or green olives are also added.

老法蝦仁

Shrimp Meat Cooked in the Traditional Method

湖州阡陌縱橫，水網(wǎng)密布，盛產(chǎn)魚(yú)蝦，湖州人常用河蝦現(xiàn)擠蝦仁，生煸成肴，世代沿襲，故名老法蝦仁。老法蝦仁，即將蝦仁上漿，旺火寬油滑熟，配以火腿、海參、香菇等高檔輔料，使菜色鮮麗悅目，蝦仁質(zhì)地軟嫩，食之汁清不膩，味鮮爽脆。

Abundant fish and shrimp can be found in Huzhou， thanks to its abundant water resources. For generations， Huzhou people have squeezed meat out of fresh shrimps and then stir-fry them with ham， sea cucumber or mushroom， among other ingredients. Hence the name Lao Fa Xia Ren， or “Shrimp Meat Cooked in the Traditional Method”.

太湖醉白蝦

Taihu Lake Drunken Shrimp

醉蝦這種食物的吃法并不算太特殊，但是太湖的醉白蝦也是江南菜式中的一絕?；钗r直接浸入黃酒，蓋上蓋子便可等待醉蝦的濃郁口感了。這種吃法既有鮮蝦的鮮甜口感，又能讓人品嘗到醇厚的酒香。

Rinse the fresh white shrimps with clean water， marinate them into a pot of rice wine together with some ginger， garlic and pepper， and put on the lid. After another 20 to 30 minutes， you will be able to enjoy the “alcoholic” delicacy.

太湖清蒸白魚(yú)

Steamed Taihu Lake White Fish

太湖白魚(yú)肉質(zhì)細(xì)膩，鱗下脂肪多，酷似鰣魚(yú)，是太湖的一種名貴魚(yú)類，與銀魚(yú)、白蝦并稱“太湖三白”而揚(yáng)名四海，早在1300多年前就被老百姓夸為“太湖第一魚(yú)”，是宴請(qǐng)客人、招待貴賓的首選菜。此菜選用太湖白魚(yú)，采用簡(jiǎn)單而不失味真的清蒸烹飪方式，這是白魚(yú)最佳的烹飪方法，配以料酒、姜、鹽，生抽、白糖、蒸魚(yú)豉等蒸制而成，是南太湖最受寵的菜肴之一。

Together with white shrimp and silver fish， white fish is popularly known as one of the "Three Whites" of Taihu Lake. As a precious species， white fish has been called “the First Fish of the Taihu Lake” since 1，300 years ago， and is the first and foremost dish to treat guests. With cooking wine， ginger， salt， soy sauce and sugar， among other ingredients， white fish is often steamed before being served.

湖州大餛飩

Huzhou Big Wonton

湖州大餛飩，是浙江一道非常有名的小吃，歷史悠久。以豬腿肉、筍衣、芝麻、蔥末、白糖、味精、芝麻油、紹酒、精鹽等配制成餡，餛飩煮熟后放入肉骨湯中，撒以蔥末、蛋皮絲而成。皮薄餡多，湯鮮味美。

One of the most popular food not only in Huzhou but all over Zhejiang， Huzhou Big Wonton takes minced meat， bamboo shoots， sesame and a variety of other ingredients as fillings. When the dumplings are boiled， they are put into bone broth， topped with some chopped scallion and shredded egg crepe， before being served.

白灼魚(yú)圓

Huzhou Fish Balls

湖州的魚(yú)圓用太湖白魚(yú)做的，魚(yú)肉的腥味幾乎沒(méi)有，入口即化，是“肉感”很淺、非常清淡的魚(yú)圓。據(jù)說(shuō)文王熊貲一次食魚(yú)時(shí)被刺卡住了喉，當(dāng)即發(fā)落廚師。 此后，文王食魚(yú)，廚師必先斬魚(yú)頭、剝魚(yú)皮、剔魚(yú)刺，剁細(xì)制成魚(yú)丸。

Made of Taihu Lake white fish paste， the Huzhou fish balls are known for their tender texture and fresh flavor. It is said that Xiong Zi， a king of the State of Chu during the Spring and Autumn period， enjoyed eating fish， but he once had a fish bone stuck in his throat， for which he angrily executed the cook. To avoid such a fate， his cooks later would always shave off the meat， grind it into paste and make it into fish balls.

湖式剪羊肉

Braised Lamb in Huzhou Style

湖羊產(chǎn)于太湖周邊及臨近地區(qū)，它源于北方蒙古羊，南宋時(shí)期隨北方移民南下帶入太湖地區(qū)飼養(yǎng)、繁衍。湖羊?qū)儆诟嵫蚱贩N，個(gè)體小。湖羊肉肥而不膩、細(xì)嫩爽口，下火鍋較好，較有特色的還有湖式剪羊肉、洗沙羊尾。

湖式剪羊肉是湖州的傳統(tǒng)名菜，屬補(bǔ)陽(yáng)食譜、壯腰健腎食譜和肢寒畏冷食譜。此菜選用湖羊烹制，肉質(zhì)肥嫩、色澤紅潤(rùn)、香酥軟爛、汁濃味醇，系冬令時(shí)菜。

A traditional local dish， braised lamb in Huzhou style is generally considered a delicacy during the winter. The dish is best known for the tasty lamb， which comes from the Hu sheep， raised around the Taihu Lake and its surrounding areas. Originally of the Mongolian breed， Hu sheep was introduced to the Taihu Lake area during the Southern Song dynasty.