中国淮扬菜博物馆英文导游词(中英对照翻译)
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中国淮扬菜文化博物馆
China Huaiyang Cuisine Culture Museum
各位游客:
欢迎来到中国淮扬菜文化博物馆,博物馆额匾是由原全国人大常委会副委员长许高路亲笔题写。
博物馆的总建筑面积6500平方米,展教面积3000 平方米,博物馆以淮扬菜发展历程为主线,由“河馆”、“菜馆" 、“民俗馆”、“品尝学艺馆”以及“中国淮扬菜文化研究院”五大功能区组成,集学术性、知识性、趣味性、参与性于一体,是目前国内最大的主题性菜系文化博物馆。
Dear visitors:
Welcome to the China Huaiyang Cuisine Culture Museum. The museum plaque was inscribed by Xu Gaolu, the former vice chairman of the Standing Committee of the National People's Congress. The total construction area of the museum is 6,500 square meters, and the exhibition area is 3,000 square meters. The museum focuses on the development of Huaiyang cuisine. Huaiyang Cuisine Culture Research Institute is composed of five functional areas, which integrates academic, knowledge, interest and participation. It is currently the largest thematic cuisine cultural museum in China.
[序厅]
Preface Hall
大家请看,在序厅的中央陈列三足两耳的鼎,鼎在古代有两种功能: -一种是用来煮饭和煮肉的锅,另外一种就是帝王祭天时必备的祭祀用品。
在鼎的下方有四个字:调和鼎鼐。
关于这个成语还有一个故
事,相传商汤在建立商朝的时候,厨子以调和鼎中五味为喻。
商汤听了之后恍然大悟,他认为处理国家政务贵在一一个“和”字,所以经商汤治理的商朝无不以民为主,以和为贵,创立了商朝最鼎盛的时期。
在我们博物馆中央设立的这个鼎,同样也是以“和”为中心思想,它所表达的是天和、地和、人和,事和,菜和,其中的菜和指的准扬菜的哲学理念之一,五味调和,同样也表达我们淮安人追求至真、至善、至美的养生哲学生活理念。
Everyone, please look at the three-legged and two-eared tripod in the center of the prologue hall. In ancient times, the tripod had two functions: one is a pot for cooking rice and meat, and the other is a necessary sacrifice for emperors to worship the sky. Supplies. There are four words under the tripod: Harmony Ding Nai. There is also a story about this idiom. According to legend, when Shang Tang established the Shang Dynasty, the cook used to reconcile the five flavors of the tripod. After listening to Shang Tang, he suddenly realized that he thought that dealing with government affairs in the country was a word of "harmony." Therefore, the Shang dynasties governed by Shang Tang were all based on the people, and harmony was the most valuable, creating the most prosperous period of the Shang Dynasty. The tripod set up in the center of our museum also takes "harmony" as the central idea. It expresses the harmony of heaven, earth, harmony of people, harmony of things, harmony of cuisine, and the philosophy of Zhunyang cuisine. One of the ideas, the harmony of the five flavors, also expresses our Huai'an people's philosophy of life in pursuit of truth, goodness and beauty.
各位游客,请看周围的四座浮雕:河衙食府图、南船北马图、盐商宴客图、漕都金咽图。
Dear tourists, please look at the four relief sculptures around: Heya Restaurant, Southern Boat and Northern Horse, Salt Merchant Banquet, and Caodu Jinyan.
【漕都金烟图】由于淮安沟通南北的地理位置,准安自古就是漕运的咽喉,盐运的要冲。
在明清时期与当时的苏州、杭州、扬州,并称运河沿线的四大都市。
【月面食府圈】当年河道总督以及各道厅长在和帅府后花园用餐的场景。
的和帅府后花园就是位于淮安的清晏园,清晏园被淮安文人雅士誉为“淮上绝境、明清胜景”.
[南船北马图]由于淮安独特的地理位置,从南而来的官员和客商都要在清河的石码头登陆换成马车继续北上,从北而来的官员和客商都在清河的石码头将马车换成船只继续扬帆南下,所以清河自古就有“南船北马王营渡,九省通衢石码头”之说。
在清河的闸口仍有“南船北马舍舟登陆碑”。
[盐商宴客图]由于淮安当时是淮北盐运集散之地,在这里集聚了大量的盐商,他们过着王侯般奢侈的生活,这幅浮雕所展示的就是在明嘉靖年间盛夏时节,一位洪姓盐商在石舫中宴客的场景,在石舫的左上角有龙舟喷水的场景,在当时起到消暑降温的作用,同样也是历史上第一次记载的人工降雨。
[Caodu Golden Smoke Map] Due to the geographical location of
Huai'an connecting north and south, Zhun'an has been the throat of water transportation since ancient times and the key point of salt transportation. During the Ming and Qing Dynasties, Suzhou, Hangzhou, and Yangzhou were also called the four major cities along the canal. [Moon Noodle Restaurant Circle] The scene where the Governor of the River and the directors of the various channels were dining in the back garden of the Heshuaifu. The back garden of the Heshuai Mansion is the Qingyan Garden in Huai'an. The Qingyan Garden has been praised by the Huai'an scholars as "the impeccable place on the Huai River and the scenic beauty of the Ming and Qing Dynasties". [South Ship North Horse Map] Due to the unique geographical location of Huai'an, officials and merchants from the south must land at Qinghe’s stone wharf and change into horse-drawn carts to continue northward. Officials and merchants from the north are all at Qinghe’s stone wharf. The horse-drawn carriage was replaced by a boat to continue sailing south, so Qinghe has always said that "south boats and north Mawangying ferry, nine provinces Tongqushi wharf". At the gate of Qinghe, there is still the "South Ship and North Ma Shezhou Landing Monument". [Salt merchants banquet photo] Since Huai'an was the distribution center of Huaibei salt transport at that time, a large number of salt merchants gathered here, and they lived a princely luxurious life. This relief shows the height of summer during the Jiajing period of the Ming Dynasty. A scene where a salt merchant surnamed Hong feasted in Shifang. In the upper left corner of Shifang, there was a scene of a dragon boat spraying water, which played a role in cooling off the heat at that time. It was also the first recorded artificial rainfall in history.
这四幅图隐含了对淮扬菜最终的形成起到重要作用的几大因素。
现在,让我们穿过这个长廊前往河馆,长廊两边以名片的形式向各位介绍了淮安在历史上获得的-些赞誉。
淮安有着五百年运河之都的美誉,在明清时期,淮安曾是漕运总督署和河道总督署的驻节地。
曾经在央视播出的一部电视剧《天下粮仓》反映的就是淮安的常盈仓,同时明清时期,淮安也有着最大的造船基地,而且当时淮安关也是明清四大榷关之一。
These four pictures implied several major factors that played an important role in the final formation of Huaiyang cuisine.
Now, let us go through this corridor to the River Pavilion. On both sides of the corridor, we will introduce to you some of the accolades that Huai'an has won in history in the form of business cards.
Huai'an has the reputation of being the capital of canals for five hundred years. During the Ming and Qing Dynasties, Huai'an was once the resident site of the Water Transport Supervisory Office and the River Governor's Office. A TV series once broadcast on CCTV reflected Changyingcang in Huai'an. At the same time, Huai'an also had the largest shipbuilding base during the Ming and Qing Dynasties, and Huai'an Pass was also one of the four major customs in Ming and Qing Dynasties.
[河馆] River Pavilion
历钟河馆里面主要展示的就是淮安的自然地理以及环境概貌。
我们都知道任何饮食文化都是在特定地域的自然环境和历史人文条件下形成的。
各位游客,现在我们所看到的这幅览图描述的就是黄淮交侵。
黄淮交侵主要讲的就是当时黄河与淮河本身都有自已入海的河道,但是由于黄河多沙善徙的本性,导致它在历史上曾多次夺淮入海,尤其是在1194年,正式夺淮挟泗入海,并且也是在这个时候开始了长达700年的夺淮人海的历史。
各位游客,现在我们所看到的就是江苏省地理环境概貌图。
离我们最近的这条东西走向的河流就是长江,再向北看去,靠近洪泽湖的同样是东西走向的蓝色水系就是淮河,连接淮河与长江南北走向的河流就是历史上有名的京杭大运河,而我们淮安就位于淮河与京杭大运河的交汇处。
从地图上我们可以清晰地看到,淮安自古就是多水少山,在历史上曾有东方水城的美誉。
这里还设有一一个大屏幕,通过大屏幕我们可以看到由古至今千百万年以来,淮安的一些历史巨变,以及目国大成就。
The main display in the Lizhonghe Pavilion is the physical geography and environmental overview of Huai'an. We all know that any food culture is formed under the natural environment and historical and cultural conditions of a specific area.
Dear tourists, the map we are seeing now describes the Huanghuai cross-invasion. The Yellow River and Huai River cross-invasion mainly talked about the Yellow River and the Huai River themselves having their own channels into the sea. However, due to the
sand-rich and prone nature of the Yellow River, it has seized the Huai River into the sea many times in history, especially in 1194. Huai brought Si into the sea, and it was also at this time that the 700-year history of seizing the Huai people's sea began.
Dear tourists, what we are seeing now is an overview map of the geographical environment of Jiangsu Province. The closest east-west river to us is the Yangtze River. Looking to the north, the blue water system that also runs east-west is the Huai River near Hongze Lake. The river that connects the Huai River and the Yangtze River
north-south is the famous Beijing-Hangzhou University. The canal, and our Huai'an is located at the intersection of the Huai River and the Beijing-Hangzhou Grand Canal. From the map, we can clearly see that Huai'an has been rich in water and less mountains since ancient times, and it was once known as the Oriental Water City in history. There is also a big screen here, through which we can see some of the great historical changes in Huai'an and the great achievements of Huai'an over the past millions of years.
[食踪遥探]让我们来了解下江准地区古人类的饮食文明史。
据考古实证,可追溯的名的开代规用“下事清遗址”文化,出土遗存中有制的皮的利制器。
排特营的处状器等,并有用火的痕迹,距今约4万-5万年。
从青莲岗出土的新石器时代陶器中,釜、鼎、钵、杯、互等坎具餐具极多。
这些都表明六七千年前,人们的京任技术已达到较高的水准,美食文化已初现端倪。
[Food Trace Remote Investigation] Let us understand the history of ancient human diet civilization in the Xiajiang Zhun area. According to archaeological evidence, the traceable name Kaidai rule uses the "Xia Shi Qing Ruins" culture, and the leather craftsmanship found in the unearthed remains. The phytosanitary organs of the Pai special camp, with traces of fire, are about 40,000-50,000 years ago. Among the Neolithic pottery unearthed from Qingliangang, there are many
tableware such as kettles, tripods, bowls, cups, etc. All these indicate that six to seven thousand years ago, people's Jingren technology has reached a high level, and food culture has begun to take shape.
[水陆竞呈]准安濒湖带河,多水少山,既不生鱼翅、海参、瑶柱、鲍鱼,也不出蒸窝集理.驼峰、鹿尾,更别说熊掌程唇象鼻豹胎。
但善良勤劳的人们,积千年之功,夺车山川造化,用心血和汗水孕育了堪称异珍现宝的烹饪技艺。
并逐渐让世人接受了一个事实:即使如长鱼之微,却也方圆可施,终成洋大观:纵然似猪羊之贱,也能点石成金,令熊豹难出其右。
用来炫贵夸富,或有不逮:食之鲜美、性之醇和,实乃过之。
从此,淮产之“鱼虾蟹鳖”随之名扬天下,淮生之“山药蒲菜”等亦因之身价百倍,以凡鱼野蔬与山珍海味分庭抗礼而无愧矣!
[水陆竞承] Zhun'an is near the lake and the river, with plenty of water and less mountains, neither raw shark fins, sea cucumbers, scallops, abalones, nor steamed nests. Humps, deer tails, let alone bear palms, Cheng lip elephant trunk Leopard tires. But the kind and industrious people, who have accumulated thousands of years of work, have won the car, and have nurtured the cooking skills that can be called rare treasures with hard work and sweat. And gradually let the world accept the fact that even if it is as small as a long fish, it can be done in a wide range, and it will eventually become a big sight: even if it is as cheap as a pig and a sheep, it can turn stones into gold, making it difficult for bears and leopards. Used to show off the nobility, exaggerate wealth, or lack of catch:
the deliciousness of food and the mellowness of sex are really excessive. Since then, the "Fish, Shrimp, Crab and Turtle" produced by Huaisheng has become famous all over the world. Huaisheng's "Yam Pucai" is also worth a hundred times more. It is worthy of fighting against the tributes of common fish, wild vegetables and mountain delicacies!
现在各位游客所看到的就是黄鳝,淮安人根据黄鳝的外形亲切地将它称为长鱼,每年的2~ 3月是长鱼上市的旺季,经过我们淮扬名厨巧手烹饪之后可以做出108道不同的菜肴,被我们淮安人称作全鳝席,是淮扬名菜之一。
在橱窗中陈列出细小的长鱼叫作“笔杆青”,它是制作我们共和国第一菜“淮安软膜”的原材料。
What you see now is the rice eel. The people in Huai'an kindly call it a long fish according to its shape. February to March is the peak season for the long fish to be marketed. It can be cooked by our famous Huaiyang chefs. It serves 108 different dishes, which we Huai'an people call the whole eel table, which is one of the famous dishes in Huaiyang. In the window, a small long fish called "Pen Shan Qing" is displayed, which is the raw material for making the first dish in our Republic, "Huai'an Soft Film".
在我们淮安还有这样一一种食俗,凡由我们淮安当地种植、养殖,或者野生,品质上乘,足以做视同类者我们都亲切地冠以淮姓,比如说我们的淮笋、淮山药、淮秋豆,这里就是有名的淮安三野:野兔、野鸭、野鸡(野鸡在下草湾文化遗址中)。
现在各位游客所看到的是当时出土于楚州区宋集乡青莲岗文化遗址中的炊具和餐具。
In Huai'an, there is also such a food custom. Anything that is grown, bred, or wild in Huai'an is of high quality and is good enough to be regarded as the same. We are affectionately named Huai surname. , Huaiqiudou, here is the famous Huai'an Sanye: hare, wild duck, pheasant (the pheasant is in the Xiacaowan cultural site). What you see now are the cooking utensils and tableware that were unearthed at the Qingliangang Cultural Site in Songji Township, Chuzhou District.
诗廊现在各位游客所来到的就是一个诗廊,这里主要展示的就是由历代名人吟咏淮安美食的一些诗词佳作,都是由现代书法家所题写的。
有兴趣的游客可以仔细品味。
Poetry Gallery Now that visitors come to is a poetry gallery, where the main display is some poems and poems chanted by celebrities in the past dynasties, all inscribed by modern calligraphers. Interested tourists can taste it carefully.
[菜馆]牌现在我们来到的就是我们的第展馆菜馆、巨大的青花宽盘中央有四个红色的大字,和精清新。
和,指的是五味调和,物、指的是精益求精。
清,指口味清说。
新
指的是做菜力求创新。
菜馆里面主要展示的就是有关淮扬菜的一些历史文化。
深厚的历史底做使得淮扬菜与鲁菜、川菜、粤菜并称为中国四大菜系。
淮扬菜,始于春秋,兴于隋唐,盛于明清,素有“东南第一一佳味,天下之至美”之美骨。
厨师们适应消费者需要,更求新求师,与大盐商起,将饮食佛廉之风推向极致。
至情代,河道范督棉空南孔铺、精淮扬道等四道二十四厅,准帮菜与扬帮菜、京帮菜、微帮集加快了相互渗法融合。
[Caiguan] brand Now we are in our No. Exhibition Hall Restaurant. There are four big red characters in the center of the huge blue and white wide plate, and it is refreshing. Harmony refers to the harmony of the five flavors, and the material refers to excellence. Qing refers to the taste and clarity. new Refers to cooking and striving for innovation. The main display in the restaurant is the history and culture of Huaiyang cuisine. The profound history makes Huaiyang cuisine and Shandong cuisine, Sichuan cuisine, and Cantonese cuisine are the four major cuisines in China. Huaiyang cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, flourished in the Ming and Qing Dynasties. It is known as "the best taste in Southeast Asia, the most beautiful in the world". The chefs adapt to the needs of consumers, seek new ideas, and start with the big salt merchants to push the style of eating and drinking to the extreme. In the Qing Dynasty, Hedao Fandu Miankong Nankongpu, Jinghuaiyangdao and other four roads and 24 halls, Zhunbangcai, Yangbangcai, Jingbangcai, and Weibangji accelerated the integration of mutual infiltration methods.
现在映人我们眼帘的就是棚巨大的卷帝书.上面所展示的就是著名的汉赋大家牧乘在中国提出的最早的一席食疗菜单《七发》,其中列举了淮安大量的精美看情。
在展柜中所展出的就是魏晋南北朝时期的炊具和餐具。
现在我们所看到的人物塑造形象,就是巾帼英雄梁红玉,在南宋时期梁红玉伴随着她的丈夫韩世忠驻军于楚州,迫于情况紧急,梁红玉也曾率领宋军去抗击金兵,当时他们都是掘蒲菜根为粮,
所以自南宋之后蒲菜又称抗金菜。
What we see now is the huge book on Emperor Juan. What is displayed above is the earliest diet menu "Seven Fats" proposed by the famous Han Fu master Mu Cheng in China, which lists a large number of beautiful sceneries in Huai'an. The cookware and tableware from the Wei, Jin and Southern and Northern Dynasties are displayed in the showcase. The figure we see now is the heroine Liang Hongyu. During the Southern Song Dynasty, Liang Hongyu accompanied her husband Han Shizhong to garrison troops in Chuzhou. Due to the emergency, Liang Hongyu also led the Song army to fight against the golden soldiers. Digging the root of pucai is food, so since the Southern Song Dynasty, pucai is also known as anti-gold vegetable.
“清淮八十里,临流半酒家。
”清河的码头镇到山阳城南门外,沿线有一半以上是酒店客栈,全天候通宵营业,“两岸烛龙照寒水,恰似星河落九天",给日夜兼程的商旅们带来极大的便利,几有如归之感。
反映了当时饮食服务业的盛况。
"Eighty li in Qinghuai, Linliu half-restaurant." From the dock town of Qinghe to the south gate of Shanyang City, more than half of the lines are hotels and inns. They are open all night and open all night. Business travelers who travel day and night bring great convenience and feel almost like home. Reflects the pomp of the catering service industry at that time.
在历史上,康熙、乾隆帝各有六次南巡,每次皆以淮安为首要目的地。
沿线官员献媚邀宠,铺张接驾之风愈演愈烈。
康熙乌沙河万明
宴席主要记载的就是康熙第五次南巡时在河下镇的一个地方,当地的官吏们为了邀宠利用百姓之名斥巨资摆的一个盛大的宴席。
这里还有有关清宴园的记载,据考证,清宴园就是明清时期河道总督的后花园,而我国的满汉全席据考证也是在这里诞生的。
现在看到的模型就是里河厅五十眼大灶,在当时,河道总督的各道厅都是日日豪宴,并且每个府邸里面都是不可能少于五六十眼的大灶,当时府里面还有-个规定:府里面的每一位大厨只能用一口灶,做道菜,要穷其一生研究这道菜,并在烹制上达到巅峰。
所以后来准安就有了两难之说,一一是考秀才,二就是学厨师,当时人们把学厨师看得跟考秀才样重要,可见当时在淮安厨师的地位也是比较高的。
淮安的“二难之说”带动了“三股风”,分别是:要厨子,送厨子,带厨子。
淮厨是最早走出图门名扬海外的。
In history, Emperor Kangxi and Emperor Qianlong each had six southern tours, each with Huai'an as the primary destination. Officials along the route offered flattery and inviting pets, and the trend of extravagance and driving intensified. Kangxi Wushahe Wanming Banquet mainly records a place in Hexia Town during the fifth southern tour of Kangxi. The local officials used the people’s name to spend a huge amount of money to invite a grand banquet. There are also records about Qingyan Garden. According to textual research, Qingyan Garden was the back garden of the Governor of the River Channel during the Ming and Qing Dynasties. According to research, the Manchu and Han Feasts in my country were also born here. The model I see now is the 50-eye stove in the Lihe Hall. At that time, the various halls of the Governor of the River Channel were full of daily banquets, and there were no less than 50 or 60-eye stoves in each mansion. There is also a rule: every chef in the mansion can only
use a stove to make a dish, and he must spend his entire life studying this dish and reaching the peak of cooking. So later, Zhun'an had a dilemma. One was to test for Xiucai, and the other was to learn to cook. At that time, people regarded the learning of chefs as important as the test of Xiucai, which shows that the status of chefs in Huai'an was also relatively high. Huai'an’s "dilemma" has led to the "three trends", namely: ask for a cook, send a cook, and bring a cook. Huai Kitchen was the first to go out of Tumen and became famous overseas.
现在各位所看到的是天时星,传说他是老子的家厨,老子当年在淮河边老子修道,欠了厨师的工钱,后来老子被尊为太上老君,便封他的家厨做了“天厨星"。
淮安勺湖北岸有座老君殿,是淮厨帮会祭祀天厨星的地方。
每年夏历七月十九,两淮大厨都要到此举行集会,为天厨星做寿。
What you see now is the star of the sky. It is said that he is Lao Tzu’s home cook. Lao Tzu was practising the Taoism by the Huai River and owed the chef’s wages. Later, Lao Tzu was revered as the supreme prince, so he made his home cook. "Tian Chuxing". There is an Laojun Hall on the north shore of Shaohu Lake in Huai'an. Every year on the 19th day of the seventh month of the summer calendar, the chefs of Lianghuai come here to hold a gathering to celebrate the birthday of the chef.
现在我们所来到的这个展厅主要展示的就是有关淮扬菜的转折以及最终形成。
在众多有关淮扬菜的记载里面,有一段历史不得不提这就是吴棠改革。
1861 年,河道总督迁驻清浦的时候,当时的漕督
吴棠断然做出了一项改革,他提出“不准远购奇珍异味,惟以淮产烹淮菜”,即定义了一个“就地取材”。
后来全国人大常委会副委员长许嘉璐根据吴棠改革提出的饮食四大特点之一-的就地取材,总结出了现在的饮食格言的十六字箴言,即“就地取材、土菜细作、无味调和、百姓创造”。
清末民初,国人将地域相邻、风格口味相近的淮菜、扬菜等合称为“淮扬菜”。
其依水亲水,以江湖河鲜为主料,以本味本色为上乘,以妙契众口为至味,以绝顶烹艺为核心,雅俗共赏而不失其大雅,奢俭并存而不病其小奢,尤其是“和精清新”的独特理念,使之成为中华饮食文化中的一朵奇葩。
The exhibition hall where we are now mainly displays the transformation and final formation of Huaiyang cuisine. Among the many records about Huaiyang cuisine, there is a piece of history that has to be mentioned as Wu Tang's reform. When the Governor of the River Channel moved to Qingpu in 1861, Wu Tang, the governor of the river at the time, categorically made a reform. He proposed that "you are not allowed to buy rare and peculiar smells from far away, but use Huai dishes to cook Huai dishes." Take local materials". Later, Xu Jialu, vice chairman of the Standing Committee of the National People’s Congress, based on one of the four major characteristics of diet proposed by Wu Tang’s reforms, summed up the
sixteen-character maxims of the current dietary motto, namely, "select local materials, carefully prepare local dishes, Tasteless harmony, common people’s creation". At the end of the Qing Dynasty and the beginning of the Republic of China, the Chinese people called Huai and Yang cuisines that are adjacent to each other and have similar styles and tastes as "Huaiyang cuisine." It relies on water and is hydrophilic, uses fresh rivers, lakes and rivers as the main
ingredients, uses the original flavor as the superior flavor, takes the excellent taste as the supreme taste, and takes the superb cooking skills as the core. The taste is shared without losing its elegance, luxury and thrift coexist without being sick Small luxury, especially the unique concept of "Harmony, Essence and Freshness", makes it a wonderful flower in Chinese food culture.
这边所展示的就是淮扬菜中的经典名菜以及三大菜系:全鱼席、全羊席、长鱼席(全鳝席)。
其中的一道经典名菜“淮安软腰”,原名“软膻长鱼”①,许嘉璐将原来的“兜"字改为现在的“腹”字,因为这道菜用的是长鱼脊背上的肉,改为“腰"字目的是让取材与这个字更贴近。
What is displayed here are the classic dishes in Huaiyang cuisine and three major cuisines: full fish table, whole sheep table, and long fish table (full eel table). One of the classic dishes is "Huai'an Soft Waist", formerly known as "soft mutton long fish"①, Xu Jialu changed the original "Bu" character to the current character "Abdomen", because this dish uses long fish on the back For meat, the word "waist" was changed to make the material draw closer to the word.
欣赏了一道道淮扬名菜之后,再来看一下淮扬名点,值得一-提的也有很多,比如说淮点三春,盖浇面、淮饺三吃、楚州茶馓、文楼汤包等。
这里所列举出的就是前后涌现闻名于大江南北的历代淮菜名店:老半斋、新牛斋、四时春、玉壶春,富贵楼、文楼、胜利饭....
After appreciating the famous Huaiyang dishes, let’s take a look at the famous places in Huaiyang. There are also many things worth mentioning, such as Huai Dian Sanchun, Gaijiao Noodles, Huai Dumplings, Chuzhou Tea Buns, Wenlou Tangbao and so on.
Listed here are the famous Huai cuisine restaurants of the past generations that have been famous in the north and south: Laobanzhai, Xinniuzhai, Sishichun, Yuhuchun, Fuguilou, Wenlou, Shengli Fan...
这个展厅里面主要是记载的有关周总理与淮扬菜,周总理1898年3月5日出生于淮安城内的驸马巷。
他从小喝着运河水,吃着以和为贵的淮扬菜长大,他不仅爱吃淮扬菜,也很爱做淮扬菜,最重要的是他把我们的淮扬菜发扬到了国外。
周心理在巴黎留学期间,曾与他的学友们创办了“中华豆腐坊”。
淮扬菜闻名大江南北是被众人所认可的一大菜系,周总理可谓功不可没,1949年10月1日的开国大典以及199年10月1日的开国50周年的纪念大典的宴都是以淮扬菜为主。
这里还没有可供游客休息的时候,自行操作的有关饮食的电子小游戏机。
This exhibition hall mainly records about Premier Zhou and Huaiyang cuisine. Premier Zhou was born on March 5, 1898 in Huma Lane in Huai'an City. He grew up drinking water from the canal and eating Huaiyang cuisine, which is valuable for harmony. He not only likes to eat Huaiyang cuisine, but also loves to make Huaiyang cuisine. The most important thing is that he has promoted our Huaiyang cuisine abroad. . During his study in Paris, Zhou Minsheng founded the "Chinese Tofu Workshop" with his
fellow students. Huaiyang cuisine is well-known in the north and south of the Yangtze River and is a major cuisine recognized by everyone. Premier Zhou has contributed a lot. The banquets for the founding ceremony on October 1, 1949 and the 50th anniversary of the founding of the country on October 1, 199 were all Mainly Huaiyang cuisine. There is no electronic game machine that can be operated by tourists when they are resting.
(民俗馆)
民俗馆里面主要展示的就是一些不同的流风遗能。
俗话说得好,“百里不同风,千里不同俗。
”首先我们看到的这一幕就是漂母救济韩信及由此典故而来的千金饭。
接下来看到的就是李白及酒焖黄鸡。
这里呈现的是不同的年节风俗:展重阳会、小儿祭灶、除夕散穷。
现在迎面展示的喜气洋洋的-幕正是淮安的婚俗。
(Folk Museum)
The Folklore Museum mainly displays some different Liufeng legacy energy. As the saying goes, "There are different styles in a hundred miles, and different customs in a thousand miles." The first scene we saw was the relief of Han Xin by the floating mother and the daughter-in-chief rice allused from this. The next thing I saw was Li Bai and the yellow chicken stewed in wine.
Here are different customs of the New Year: Exhibition of the Double Ninth Festival, Children's Sacrificial Stove, and New Year's Eve. The beaming curtain that is now displayed is the wedding custom in
Huai'an.
[淮安酒令]淮安人好饮酒,善行令。
其种类除歌舞令,还有划拳、
猜枚等。
文酒雅集,多以分韵联吟或行律令为主。
也有不少写《淮阴竹枝词》,故淮上流传下来的《竹枝词》最多。
女席上盛行极富变化的《非字令》。
开过蒙的儿童行《数字令》。
淮安涉及的饮食与各地都差不多,与众不同的就是“飨妇”,俗称“赞菜”。
这里再现了赞菜的情景。
何谓“赞菜”?新娘子拜堂之后,婆家人为了欢迎新娘子,会为她准备-桌豪宴,这个时候新娘子可以坐在厅堂最中间的位置,也就是我们现在的主人位,身旁还有一到两名少女陪同,从她开始人座敬酒到上头等菜,都是由她的婆婆和太婆婆站着为她主持,这一-婚俗过程就叫“赞菜”。
婆婆给新娘子倒酒,而太婆婆会敬新娘子酒,因为中国的传统礼节是尊老爱幼,所以新娘子是跪着接受太婆婆的酒,在这同时,太婆婆还会说上几句,如:新娘子,你刚人门,以后延续香火的重任就交托于你了。
[Huai'an Wine Order] Huai'an people drink well and are good deeds. In addition to singing and dancing, its types include boxing, guessing and so on. Wenjiu elegant collections are mostly based on the division of rhyme and the yin or the act of law. There are also many writing "Huaiyin Zhuzhi Ci", so the "Zhuzhi Ci" handed down on Huai is the most. The highly varied "Fei Zi Ling" prevailed in the women's banquet. Children who have prescribed the Mongolian practice "Digital Order".
The food involved in Huai'an is similar to that of other places, and the one that is different is the "Festival", commonly known as "Pan Cai". The scene of praise is reproduced here. What is a "praise dish"? After the bride's visit, in order to welcome the bride, the family of the bride will prepare a table feast for her. At this time, the bride can sit in the middle of the hall, which is our current host. There are also one or two young girls accompanied. From the moment she starts toasting。