杭州卷雞這個名字有一些迷惑性，因為這道菜並不是雞肉卷，甚至跟雞肉一點關係都沒有。實際上，杭州卷雞是一種蔬菜卷，是一道豆腐皮（豆腐皮是像奶酪一樣的食物，由豆漿製成）卷筍幹美食，再將其切段，看起來就像雞肉卷。

The name of Hangzhou-Style Chicken Roll is a little tricky, as it is not chicken roll at all. It’s actually vegetable rolls made by wrapping dried bamboo shoots strands with tofu skin (cheese-like food made from curdled soybean milk), and then cutting it into sections just like chicken roll.

　　杭州卷雞的製作需要經過嚴格的工序。首先，將腐皮放入油中炸至金黃色，放到一邊。留一些油在國內，將筍幹、蘑菇、煮熟的蔬菜放入，和醬油、糖還有一種特殊的醬料一起翻炒。就這樣，一道美味的傳統的杭州美食出爐了。

There are strict procedures to follow when cooking this dish. First fry chicken rolls in oil until they’re golden, then set aside. Leave a little oil in the wok and put the bamboo shoots and mushrooms in and stir-fry them with soy sauce, sugar and a special sauce, along with blanched greens. Then a fresh, tender and flavorsome traditional Hangzhou cuisine is born.

（中國網綜合 翻譯 尤迎寧）

來源： 中國網綜合    | 作者：中國網綜合 翻譯 尤迎寧    | 責編：胡金    審核：張淵

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