【英语小课堂】你想要的东江美食，在惠州就能尝遍！
【发布日期：2016-11-06】
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东江菜以惠州菜为代表，它与潮菜、粤菜并称为广东三大菜系。传统的东江菜偏重于“肥、咸、熟、香”，具有下油重，口味偏咸，用的酱料较为简单，一般用生葱熟蒜、香菜调味，极少添加甚至不加过重过浓的佐料。随着饮食文化的不断发展，当今的东江美食也逐步趋于完善而形成自己独特的风格，注重“原汁原味、美味可口、回味无穷”。全国各大中城市乃至东南亚地区，越来越多的中外游客都喜欢品尝独树一帜的东江菜。
东江盐焗鸡
Dongjiang Salty Chicken
东江菜肴传统特色的一大名菜，它的特点是：皮脆、肉滑、骨香、味浓。传说它来源于东江惠阳盐场。当时人们用盐储存煮熟的鸡，为的是使其不变味，能较长时间保管，家里有客至，随时可拿来招呼款待客人，食用方便。
Dongjiang dish is one oftraditional famous featured dishes with characteristics of crisp skin,soft chicken,tastedbone,and delicious smell.In accordance with a legand,it comes from Huiyang SaltPlant in Dongjiang.At that time, people boiled the chicken with salt so that itcannot went bad and can keep for a long time,and it was used to welcome guest atany time .It is convenient for food.
梅菜扣肉
Braised Pork with
Preserved Vegetable
梅菜是惠州传统特产，色泽金黄，香气扑鼻，清甜爽口，不寒不燥不湿不热，被传为“正气”菜而久负盛名，据说它与盐焗鸡、酿豆腐同时被称为“惠州三件宝”。“梅菜扣肉”据传还有一段美好的传说，北宋年间，苏东坡居惠州时，专门选派两位名厨远道至杭州西湖学厨，两位厨师学成返惠后，苏东坡又叫他们仿杭州西湖的“东坡扣肉”，用梅菜制成“梅菜扣肉”，果然美味可口，爽口而不腻人，一时成为惠州宴席上的美味菜肴。
Braised Pork with PreservedVegetable is a traditional Huizhou specialty with gold color , sweat smell,delicious taste,and is famous as “Zhengqi Dish”.Braised Pork with PreservedVegetable,Salt Baked Chicken,and Brewed Bean-curd are called “three treasuresof Huizhou”. There is a beautiful legend for Braised Pork with PreservedVegetable that when Su Dongpo lived in Huizhou in the Southern Song Dynasty ,he assigned two famous cookers to study cooking in West Lake in Hangzhou , andthen required them to simulate the “Dongpo Braised Pork” with preservedvegetable , which is called “ Braised Pork with Preserved Vegetable”after theycame back Huizhou.It was tasty and delicious ,and became a popular dish inHuizhou.
东江酿豆腐
Dongjiang Brewed Bean-curd
源于中原时包饺子的习惯，因迁徙到岭南无麦可包饺子，逢年过节，东江人便想出了酿豆腐的吃法。东江酿豆腐的制作方法精细，选料讲究，作为东江人喜庆日子必备佳肴。
It is sourced from dumplingin China. There is no wheat in Lingnan to make dumpling,so people in Dongjiangcook brewed bean-curd to instead duringfestivals. Making method of Dongjiang Brewed Bean-curd is fine with finlyselected raw materials. It is essential food for festivals in Dongjiang .
客家酿三宝
Hakka Brewed Three–treasure
将酿苦瓜、酿辣椒和酿茄子集于一盘，色泽各异，形态美观，味道独特。酿菜是客家常见的烹饪方法，有酿豆腐、酿茄子、酿苦瓜等。蒸好的酿苦瓜，咸鲜脆嫩，清淡爽口，汤纯肉鲜无杂味，浓浓的苦瓜香气四溢诱人，清爽鲜香。不但解毒清热明目，败火开胃有营养，而且由于是蒸菜，吃了还暖胃宜气。
It is to put the brewedbalsam pear , brewed hot pepper , and brewed eggplant in a dish , which hasdifferent colors, various shapes, and unique taste. Brewed food is a conmmon cooling method forHakka, such as brewed Bean-curd , brewed eggplant, and brewed balsam pear. Thesteamed brewed balsam pear is fresh , crisp , and cool with fresh soup andthick smell of balsam pear. It has the function of clearing live, improvingvision , lowering fire , and appetizing .
东江牛肉丸
Dongjiang Beef Ball
东江肉丸是将牛肉捶烂成酱，挤成丸子煮熟，爽软而有弹性。这个菜其实是《礼记注疏》中列为八珍之一的捣珍。此法在贾思勰的《齐民要术》中称为“跳九灸”，是因其有弹性能跳而得名。现在的东江牛肉丸仍依此法而制。
Dongjiang Beef Ball is madeby ball-shaped beef, which is cool, soft , and elastic . It is one of eighttreasures listed in Zhajizhushu , and the making method is called “Tiaojiujiu”in Arts for the People by Jia Sixie Nowadays, Dongjiang Beef Ball is still madeby this method.
