叫化鸡又称杭州煨鸡（煨在中国是火加热烘干烤熟的意思）。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.

　　这道菜的起源不明，但根据民间传说，它是一个乞丐发明的。在古代，一个被饥饿和饥饿驱使的乞丐偷了一只鸡，但他既没有工具也没有烹调鸡肉的方法。当他想到一个这时，他很不高兴。乞丐不拔鸡毛，用泥和稻草把它包起来，然后在营火里烤。当鸡做好了，尝起来非常美味，它独特的香味绵延数里。

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.

　　从那时起，这种烹饪方法已被广泛应用，甚至引入餐馆。经过不断的实验，原来的烹调方法已经发展到现在的烹调方法。厨师精心挑选优质的大、嫩、低脂肪的鸡。鸡被清理干净后，裹在荷叶上，上面覆盖着绍兴黄酒（中国菜中的料酒），然后泥烤几小时。与葡萄酒和荷叶渗透到鸡肉，形成清香爽口、味道非常鲜美的鸡肉。

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.

　　（来源：中国网综合）

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

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