淮安，淮扬菜的发源地之一，口味以清鲜为主，刀工和火候都非常讲究。“南北通吃”的淮安，有着南方的脆、嫩、鲜，又有北方的色、浓、咸。
Huai’an, one of the origin of Huaiyang cuisine, is renowned for its fresh and delicate flavours.Its culinary techniques emphasize precise cutting and perfect cooking times. Huai’an uniquely blends the southern qualities of crispness, tenderness, and freshness with the rich colours, robust flavours, and saltiness characteristic of northern cuisine.
资料图片/图 梁芊慧/ 文
🍽️ 平桥豆腐 Pingqiao Tofu
平桥豆腐是淮扬菜系的扛鼎之作，在满汉全席里亦占一席之地，相传为今天的淮安市、以前的平桥镇的大地主林百万为讨好乾隆皇帝所创。平桥豆腐要将盐卤点浆的豆腐切成小如瓜子、薄如蒜叶的薄片，以鲫鱼脑和鸡汤调味，辅以香菇、竹笋、鸡肉丁、鱼肉丝等，起锅前淋上一层明油，油面上不见冒热气，实则十分烫人，需要小心谨慎地食用，充分诠释了“心急吃不了热豆腐”。
Pingqiao Tofu, a signature dish of Huaiyang cuisine, is also a renowned component of the Manchu-Han Imperial Feast. Legend has it that a prominent landlord from Pingqiao Town (now part of Huai’an), created this dish to win favour with Emperor Qianlong. This delicacy features tofu, set with brine, sliced into wafer-thin pieces. It’s seasoned with a rich blend of crucian carp brain and chicken broth, and enhanced with mushrooms, bamboo shoots, diced chicken, and shredded fish. Just before serving, it is drizzled with a glossy layer of oil. Though the oil’s surface may not appear hot, it is very scalding and should be enjoyed with care.
店铺推荐：古文楼
🍽️ 文楼汤包 Wenlou Steamed Dumplings
文楼汤包因淮安古镇文楼而得名，其馅料由蟹黄、鸡丁、肉块、竹笋、香料、绍兴酒等十二种配料混合而成的汤汁冷冻凝固制成。上蒸笼蒸熟后，馅心已经融化成鲜美的汤汁，将汤包移至碟子上，淋上香醋、姜米和香菜即可食用。汤包还会配有吸管，方便食客先将汤汁饮尽，后品尝面皮。
Wenlou Steamed Dumplings, named after the historic Wenlou town in Huai’an, are renowned for their rich, flavourful filling. This delectable blend includes crab roe, diced chicken, meat chunks, bamboo shoots, spices, and Shaoxing wine, all mixed into a savory broth that is frozen and then steamed. Once steamed, the filling transforms into a mouth-watering soup. To enjoy, place the dumplings on a plate, drizzle with fragrant vinegar, ginger, and cilantro. Each dumpling is served with a straw, allowing you to savour the soup before indulging in the tender dumpling skin.
店铺推荐：古文楼
🍽️ 钦工肉圆 Qinggong Meatball
钦工肉圆属淮扬菜系，曾在清代是著名的贡品，因此又名清宫肉圆或清贡肉圆。制作肉圆的精瘦肉制成需将用刀背拍打成糊状，且拍打过程需一气呵成、用力适当均匀。做出来的肉圆，既可油炸、红焖，亦可入汤吊煮，光滑弹性、味道鲜美。这道菜还延伸出一条民谣：“钦工肉圆撂过墙，拾起还是圆又光；掉在地上跳几跳，吃到嘴里嫩又香。”
Qinggong meatballs are a distinguished dish from Huaiyang cuisine, historically celebrated as a tribute during the Qing Dynasty. Also known as Qing Palace or Qing Tribute meatballs, these delicacies are made by pounding lean meat into a smooth paste with the back of a knife, requiring continuous and even force. The versatile meatballs can be deep-fried, braised, or simmered in soup, resulting in a dish with a silky texture, perfect elasticity, and exquisite flavour.
店铺推荐：钦工李家肉圆
🍽️ 盱眙龙虾
盱眙龙虾。摄图网图
盱眙龙虾，又叫克氏原螯虾，是产自盱眙县的小龙虾，由于富含虾红素，虾壳鲜红甚至红得发暗，肉质鲜嫩而肥硕饱满。在淮安，无论是到酒楼、餐厅、抑或是大排档，都能吃到美味的小龙虾！
Xuyi crayfish, hailing from Xuyi County in Huai’an, are renowned for their rich astaxanthin content, which gives them a vibrant, sometimes dark red hue. With their tender, plump, and succulent meat, these crayfish are a must-try. In Huai’an, you can savor these delectable crayfish at local restaurants, dining halls, or even street food stalls!
店铺推荐：於氏餐饮虾神龙虾
