中國有一句，吃是杭州人的頭等大事。杭幫菜口味偏清淡，有點鹹又有點甜，主要代表菜有：西湖醋魚、東坡肉、龍井蝦仁和宋姐魚湯。這些菜不僅好吃，還承載著杭州悠久的歷史。那麼，杭州人最喜歡哪道菜呢？

　　In China, there is a saying that food is the number one priority which is certainly true for the Hangzhounese. Hangzhou cuisine (Hangbangcai), is light-flavored and can be both salty and sweet and its signature dishes include West Lake Carp in Sweet and Sour Sauce, Dongpo Pork, Shelled Shrimp with Longjing Tea and Sister Song's Fish Broth. These dishes are not only flavorsome but also represent Hangzhou’s age-long history. But what are the dishes most favored by the Hangzhounese? 

　　乾隆魚頭

　　Qianlong Fish Head

　　傳説，清朝乾隆皇帝微服出巡，路經杭州，恰好是清明時節，江南多雨。在河坊街時，乾隆被雨困住了。為了避雨，他站在“王潤興”飯館的屋檐下。饑寒交迫卻身無分文，乾隆走進了飯館，希望得到一點吃的。老闆用半個魚頭、一塊豆腐和一點濃濃的豆瓣醬為乾隆做了一道菜。或許是因為他太餓了，又或許是這道菜真的很好吃，乾隆將整道菜都吃光了，並且説這道菜比他在宮殿裏吃到的任何一道菜都好吃。

　　Legend says that it was during one of his inspection tours to Jiangnan that Emperor Qianlong of the Qing Dynasty stopped at Hangzhou, which was around the time of the Qingming Festival also known for its ample rainfall. He arrived at Hefang Street in disguise and got caught in the rain, so to take shelter Emperor Qianlong stood under the roof of a restaurant called “Wang Runxing”. Hungry, cold and without money, Emperor Qianlong walked into the restaurant and begged for a meal. The owner cooked a dish with half a fish head, a piece of tofu and a little thick broad-bean sauce and offered it to Qianlong Emperor. Partly because he was so hungry and partly because the dish was so yummy, Qianlong Emperor devoured the entire fish and praised it for being tastier than any other dish in his palace. 

　　炸響鈴

　　Deep Fried Jingle Bell

　　炸響鈴的名字由來與它酷似鈴鐺的外形。這道菜的做法是：用豆腐皮將肉末捲起來，然後切成幾段，放入熱油中，炸至金黃酥脆即可。

　　Deep Fried Jingle Bell is so named because it is shaped like a bell and it is prepared by rolling minced meat into tofu skin which is then cut into several pieces and deep fried in oil, giving a golden color and crispy texture.

　　杭三鮮

　　Hang San Xian

　　杭三鮮是一道著名的漢族傳統菜，特點是口感鮮美、絲滑。原材料包括浸泡過的豬皮、魚茸、熟肌肉以及豬肚。

　　Hang San Xian is a renowned Han nation traditional dish. Ingredients used to prepare the dish include soaked pork skin, minced fish, cooked chicken and pork tripe. The dish is characterized by its freshness and silkiness. 

　　老鴨煲

　　Lao Ya Bao

　　老鴨煲，顧名思義，其特點是肉質鮮嫩，湯底濃厚美味。這道菜所用的鴨子是秋沙鴨，用這種鴨子熬出來的湯十分鮮美，因為具有藥用價值，所以還很健康。

　　Lao Ya Bao, literally meaning Old Duck Pot, features tender meat in a thick and savory soup. To prepare the dish, the duck has to be of the Sheldrake variety and then the soup stewed from the duck is extremely fresh and healthy with many medicinal properties too. 

　　杭州醬鴨

　　Hangzhou Soy-sauce Duck

　　杭州醬鴨用的是老鴨。鹵熟後，鴨子是紅色的，油而不膩，十分美味。

　　Hangzhou Soy-sauce Duck uses fully grown ducks. After sauced and cooked, the duck is red in color, oily but not greasy, salty and tasty.

　　片兒川

　　Pian Er Chuan

　　片兒川是杭州特有的一道麵食。這道麵食最突出的是，用酸菜、筍片和肉絲烹飪而成，味道鮮美。片兒川已經有超過一百年的歷史。價格優惠其美味異常，使得這道菜成為杭州人最喜愛的一道菜。

　　Pian Er Chuan is a noodle dish unique to Hangzhou. The topping of the noodle is worth mentioning which is prepared out of pickled cabbage, slices of bamboo shoots and slices of lean meat which enhances the freshness of the dish. It has a history of over a hundred years. With reasonable price and a fresher than fresh taste, it is the most favored dish of the Hangzhounese.

　　（綜合自杭州市政府網  翻譯 陳丹娜）

來源： 中國網綜合    | 作者：中國網綜合 陳丹娜譯    | 責編：胡金    審核：張淵

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