中国有一句，吃是杭州人的头等大事。杭帮菜口味偏清淡，有点咸又有点甜，主要代表菜有：西湖醋鱼、东坡肉、龙井虾仁和宋姐鱼汤。这些菜不仅好吃，还承载着杭州悠久的历史。那么，杭州人最喜欢哪道菜呢？

　　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? 

　　乾隆鱼头

　　Qianlong Fish Head

　　传说，清朝乾隆皇帝微服出巡，路经杭州，恰好是清明时节，江南多雨。在河坊街时，乾隆被雨困住了。为了避雨，他站在“王润兴”饭馆的屋檐下。饥寒交迫却身无分文，乾隆走进了饭馆，希望得到一点吃的。老板用半个鱼头、一块豆腐和一点浓浓的豆瓣酱为乾隆做了一道菜。或许是因为他太饿了，又或许是这道菜真的很好吃，乾隆将整道菜都吃光了，并且说这道菜比他在宫殿里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. 

　　炸响铃

　　Deep Fried Jingle Bell

　　炸响铃的名字由来与它酷似铃铛的外形。这道菜的做法是：用豆腐皮将肉末卷起来，然后切成几段，放入热油中，炸至金黄酥脆即可。

　　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.

　　杭三鲜

　　Hang San Xian

　　杭三鲜是一道著名的汉族传统菜，特点是口感鲜美、丝滑。原材料包括浸泡过的猪皮、鱼茸、熟肌肉以及猪肚。

　　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. 

　　老鸭煲

　　Lao Ya Bao

　　老鸭煲，顾名思义，其特点是肉质鲜嫩，汤底浓厚美味。这道菜所用的鸭子是秋沙鸭，用这种鸭子熬出来的汤十分鲜美，因为具有药用价值，所以还很健康。

　　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. 

　　杭州酱鸭

　　Hangzhou Soy-sauce Duck

　　杭州酱鸭用的是老鸭。卤熟后，鸭子是红色的，油而不腻，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.

　　片儿川

　　Pian Er Chuan

　　片儿川是杭州特有的一道面食。这道面食最突出的是，用酸菜、笋片和肉丝烹饪而成，味道鲜美。片儿川已经有超过一百年的历史。价格优惠其美味异常，使得这道菜成为杭州人最喜爱的一道菜。

　　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.

　　（综合自杭州市政府网  翻译 陈丹娜）

来源： 中国网综合    | 作者：中国网综合 陈丹娜译    | 责编：胡金    审核：张渊

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