筱鴨娛樂 2021-06-15

1、蕭山蘿蔔乾

蘿蔔乾是浙江省杭州市蕭山區特產，是江南醬醃技藝的傑出代表，蘿蔔經過傳統技藝脫水加工，歷時300天製成。其味清香，口感清脆。

Dried radish is a specialty of Xiaoshan District， Hangzhou City， Zhejiang Province。 It is an outstanding representative of Jiangnan pickle technology。

Dried radish is dehydrated and processed by traditional technology， which takes 300 days to make。 Its taste is delicate and crisp。

2、龍井蝦仁

龍井蝦仁是中國浙江省杭州市傳統風味名菜，為浙江菜系。

龍井蝦仁將茶飲與蝦仁融合，整體清新軟嫩，蝦仁玉白，鮮嫩，芽葉清香，色澤雅麗，蝦中有茶香，茶中有蝦鮮，食後清口開胃，回味無窮。

Longjing shrimp is a famous traditional dish in Hangzhou， Zhejiang Province， China。

Longjing shrimp combines tea with shrimp。 The whole shrimp is fresh， soft and tender。 The shrimp is jade white， fresh and tender。 The buds and leaves are fragrant。

The color is elegant。 There is tea fragrance in shrimp and fresh shrimp in tea。 After eating， it is refreshing and appetizing with endless aftertaste。

3、定勝糕

定勝糕屬於蘇式糕點，其色澤淡紅，鬆軟香糯，帶甜甜的豆沙味。傳說是南宋時蘇州百姓為韓世忠的韓家軍出征鼓舞將士而特製的，糕上有“定勝”兩字，後就被稱“定勝糕”。

Dingsheng cake is a kind of Su style cake with light red color， soft， fragrant and waxy， and sweet bean paste flavor。

It is said that people in Suzhou made the cake specially for Han Shizhong‘s army in the Southern Song Dynasty to encourage the soldiers。

The word “Dingsheng” appeared on the cake， which was later called “Dingsheng cake”。

4、西湖藕粉

西湖藕粉是浙江省杭州市的一種名優特產，屬於浙菜系；其風味獨特，富含營養，舊時是為皇家提供“貢粉”。

Lotus root powder is a famous and special product in Hangzhou， Zhejiang Province， which belongs to Zhejiang cuisine；

Its unique flavor， rich in nutrition， was used to provide “tribute powder” for the royal family。

5、奶油蛋糕

奶油蛋糕是杭州歷史悠久的傳統特色食品。它主要由麵粉和白糖製成。它可以用作餐桌上的蛋糕或休閒小吃。

Cream cake is a traditional food with a long history in Hangzhou。 It is mainly made of flour and sugar。 It can be used as a cake or snack on the table。

網友880d819 推薦於2017-09-17

Sweet Green Rice Ball 青團

The sweet green rice ball is a Qingming Festival （Tomb Sweeping Day） food popular in Jiangsu and Zhejiang Provinces。 It is also a must-have offering at ancestral rituals in the south of the Yangtze River。

Like glutinous rice dumpling， Qingtuan is made from glutinous rice and stuffed with red bean paste。 The difference is that squeezed wormwood or brome grass is used in the making of wrapper。

清明時節，江南一帶有吃青糰子的風俗習慣。青糰子是用艾葉（也可以用其他綠色菜葉代替）搗爛後擠壓出汁，接著取用這種汁同晾乾後的水磨純糯米粉拌勻揉和，然後開始製作糰子。糰子的餡心是用細膩的糖豆沙製成。

Qingming Fruit 清明果

Qingming fruit （or Qingming guo）。 It looks like dumplings in shape， but tastes different from dumplings。 The wrapper of Qingming fruit is made from squeezed

wormwood， rice and glutinous rice。 Finally， it is stuffed with bean filling and cooked by steaming。 Aside from sweet fillings， people also use diced bacon， dried bamboo shoot， diced mushroom and dried beancurd as substitutes。

清明果，形狀有些像餃子，但味卻截然不同。清明果的皮是一種叫艾的植物做成的，將艾葉搗爛與米粉攪伴在一起，做成碧綠色的麵糰，鮮嫩欲滴。清明果的餡也是很講究的，製作精細。有燻肥腸伴芥菜末的，有豆腐乾和著韭菜的，還有其他各類美味的搭配。清明包果包起來和包餃子有異曲同工之效，但包清明果似乎更精緻些，那褶折得就像花邊一樣。

Sanzi 饊子

Eating Sanzi （or deep-fried dough twist）on Qingming Festival is a convention throughout China。 Sanzi is a kind of fried food。 People called it cold food in the old days。

我國南北各地清明節有吃饊子的食俗。“饊子”為一油炸食品，香脆精美，古時叫“寒具”。

Spiral Shell 清明螺

The Qingming Festival is the right time for eating spiral shell。 Spiral shell is abundant in this season。

清明時節，正是採食螺螄的最佳時令，因這個時節螺螄還未繁殖，最為豐滿、肥美。

Wuren Rice 烏稔飯

Wuren rice is common for She Nationality， who mainly live in East Fujian， including Fuzhou and Ningde。 On the Tomb-sweeping Day， every family will cook Wuren Fan and exchange the food with each other as a present。 Wuren Rice is made from glutinous rice and leaves of vaccinium bracteatum or Wuren tree。

關於清明食俗，不能不提到畲家的“烏稔飯”，因為閩東是畲族聚居地。每年三月初三，畲族人家家戶戶煮“烏稔飯”，並饋贈漢族的親戚朋友，久而久之，當地的漢族人民也有了清明時食“烏稔飯”的習俗。

Spring-pancake 春餅

Spring-pancake or chunbing is a traditional Chinese food unique to the northern regions。 Eating spring pancakes is a customary way to celebrate the coming of spring。

Spring pancakes are the low-budget vegetarian’s version of Peking duck。 The pancake is slightly thicker than those used for duck， and it is seasoned with not only savory brown sauce and spring onions， but also piled with any combination of a plentiful selection of stir-fried and marinated dishes， before being rolled up tight for spill-free eating。

其實北京沒什麼特別的清明食物，但有一樣食物貫穿北京人整個春天，直到清明。每年立春日，北京人都要吃春餅，名曰“咬春”，一咬咬到二月二龍抬頭，再一咬就咬到了清明。春餅餅皮比烤鴨餅皮要大，並且有韌性，更有嚼勁兒。卷的多是幾種家常炒菜，通常為肉絲炒豆芽韭芽、肉絲炒菠菜、醋烹綠豆芽、素炒粉絲、攤蔥花雞蛋等。

Shepherd’s-purse 薺菜

辛棄疾寫道：“城中桃李愁風雨，春在溪頭薺菜花。” 這是關於薺菜最美的詩，而我們大多數都是從小學習《挖薺菜》長大的，薺菜在很多人心中並不僅僅是普通的野菜那樣簡單，它代表著童年、故鄉、舊時光。

小編為大家推薦的薺菜美食：

薺菜餛飩：Shepherd’s Purse Wonton

薺菜黃魚羹：Shepherd’s Purse and Croaker

薺菜豆腐羹：Shepherd’s Purse with beancurd

Bamboo Shoots in Spring 春筍

三月細雨綿綿，正是春筍的好時節。春筍貴在鮮，貴在清新淋漓。南方最常見的做法是“醃篤鮮”，鹹肉、火腿、春筍在一起煮，既是湯，又是一道菜。要是想吃得濃烈一些，則是油燜筍，重油重糖，燜得黃金透亮，不經意間，春筍成了葷菜，細品還有肉的質感。

煨春筍：Bamboo Shoots Soup

Date Cake 棗糕

棗糕又叫“子推餅”，北方一些地方用酵糟發麵，夾棗蒸食。他們還習慣將棗餅製成飛燕形，用柳條串起掛在門上，可以冷食，以紀念介子推不求名利的高尚品質。