叫化雞又稱杭州煨雞（煨在中國是火加熱烘乾烤熟的意思）。是1956年浙江省杭州36大名菜之一。

Beggar's Chicken is also called Hangzhou Weiji (Weiji means roasted chicken in Chinese). It’s one of 36 Hangzhou Famous Dishes authorized by Zhejiang Province in 1956.

　　這道菜的起源不明，但根據民間傳説，它是一個乞丐發明的。在古代，一個被饑餓和饑餓驅使的乞丐偷了一隻雞，但他既沒有工具也沒有烹調雞肉的方法。當他想到一個這時，他很不高興。乞丐不拔雞毛，用泥和稻草把它包起來，然後在營火裏烤。當雞做好了，嘗起來非常美味，它獨特的香味綿延數裏。

The origin of this dish is unknown, but according to folklore it’s attributed to a beggar. In ancient times a beggar driven by cold and hunger stole a chicken, but he had neither the tools nor the means to cook the chicken. He was quite upset when an idea occurred to him. Without plucking the chicken the beggar wrapped it with mud and straw, and then roasted it in a campfire. When the chicken was ready, it tasted extremely delicious and its extraordinary aroma traveled for miles.

　　從那時起，這種烹飪方法已被廣泛應用，甚至引入餐館。經過不斷的實驗，原來的烹調方法已經發展到現在的烹調方法。廚師精心挑選優質的大、嫩、低脂肪的雞。雞被清理乾淨後，裹在荷葉上，上面覆蓋著紹興黃酒（中國菜中的料酒），然後泥烤幾小時。與葡萄酒和荷葉滲透到雞肉，形成清香爽口、味道非常鮮美的雞肉。

From then on this cooking method has been widely applied and even introduced into restaurants. After constant experiments the original cooking method has developed in to the current one. Cooks carefully select good-quality Yue Chicken which is large, tender, and low-in-fat. Right after the chicken is cleaned and stuffed, it’s wrapped in a lotus leaf covered with the mixture of Shaoxing Wine (a cooking wine in Chinese cuisine), and then mud and roasted for hours. With the refreshing scent of wine and lotus leaf penetrating into the chicken, the chicken smells fabulously appetizing.

　　（來源：中國網綜合）

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

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