汉译英翻译实践案例1：
《盐城：舌尖上的盐韵风味》
宴席核心：盐城八大碗
在盐城的美食体系中，“盐城八大碗” 无疑是最具代表性的名片，它承载着盐城千年的饮食文化传承，是盐城人宴请宾朋时的最高规格。“盐城八大碗”的历史可以追溯到很久以前，相传盐民们为了提高生产效率，丰富饮食，各家分别烧制一、两道菜，吃饭时聚在一起，在四方桌上摆好八碗八筷、八匙八碟，上八盘大菜，由此逐渐形成了 “八大碗”的传统。其诞生还与盐商的活动息息相关。当年，盐商前往扬州贩卖食盐，带回了淮扬菜系的烹饪技法，并与本地的食材和口味相融合，创造出了独具特色的“盐帮菜”，“盐城八大碗”便是其中的杰出代表。“盐城八大碗”已被国家工商总局商标局正式核准注册为集体商标，成为全国首例正式核准注册的地方特色系列菜肴集体商标，同时也实现了盐城市传统餐饮老字号集体商标注册的零突破，这无疑是对其饮食文化价值的高度认可。
“盐城八大碗”包括大鸡抱小鸡、红烧刀子鱼、红烧肉、烩土膘、萝卜烧淡菜、糯米肉圆、芋头虾米羹、涨蛋糕。这些菜品各具特色，从食材的选择到烹饪的方法，都体现了盐城独特的地域风情。
1.大鸡抱小鸡
大鸡抱小鸡，也叫鸡丝粉丝汤，是盐城传统“八大碗”宴席中一道兼具清淡与鲜美的汤品代表。它在宴席中常居中段出场，起到清口润喉、协调宴席味觉节奏的重要作用，以其温润舒坦、滋润暖胃的特点，深受食客喜爱。这道汤看似质朴简单，实则从选料到烹制都自有讲究，其背后蕴藏着盐城人依循物候、善用本地食材的饮食智慧，体现着民间宴饮文化中低调而不将就的品味与代代相传的味觉记忆。
盐城素有“鱼米之乡”的美誉，水草丰茂，极为适宜家禽散养。本地人家历来有自养鸡鸭的习惯，鸡多采取林地或河滩放养，日常啄食虫草、杂粮，生长周期长，肌肉紧实且风味浓郁，是熬制汤品的上乘之选。鸡丝粉丝汤的灵魂，首在汤头。熬汤常选用本地散养一年以上的老母鸡的骨架、鸡爪、翅膀等部位，也有人家用整鸡剁块，追求汤肉同用。原料洗净后必冷水下锅，大火煮沸后仔细撇去浮沫，这一步骤至关关键，旨在去除血水和杂质，保证汤色清亮不浊。之后加入几片老姜、一段葱结，少许料酒，即转为小火慢炖一至两个小时，期间不盖严锅盖，令汤水微微滚动，使鲜味物质缓慢释放融入水中。这样得到的鸡汤清亮澄澈、香而不腻，汤面浮着一层金黄色的鸡油，鲜香醇和，无需过多调料，本身已是极致之味，构成整个汤品的味觉基底。
鸡肉的处理则尤为注重口感与形态。通常优先选用鸡胸肉或鸡腿肉，经白水煮熟（或直接从熬汤的鸡身上取下熟肉），待不烫手时顺着纹理撕成均匀细丝。手工撕制而非刀切，是为了保持肌肉纤维的完整性，入口软嫩中带一丝嚼劲，且更易于吸收汤汁滋味。若火候得当，鸡肉丝毫不柴，反而细腻鲜甜，饱含汁水。
另一主料粉丝，在盐城本地多选用绿豆淀粉制成的银丝细粉，也偶见用山芋粉丝者。这种绿豆粉丝色泽晶莹透亮，耐煮耐泡，久煮不烂不糊，口感爽滑弹韧，能够充分吸附汤汁的鲜美而不失其形。使用前需以温水稍加浸泡，使其回软，再放入熬好的鸡汤中短时间煮制，既保持弹滑，又不至软烂失去形态，在汤中根根分明，如玉丝银缕，与鸡丝相映成趣。
地道的盐城鸡丝粉丝汤，除主料外往往还有一味点睛之配：鹌鹑蛋。鹌鹑蛋先经白水煮熟，剥壳后便可直接投入汤中。其小巧玲珑、色泽乳白，蛋香浓郁，质地细腻，不仅为汤品增添了美观的层次和食趣，也进一步丰富了汤品的蛋白质构成与营养结构。在一些讲究的家庭或年节时的制作中，鹌鹑蛋还会用细线割一浅口，便于汤汁渗入，滋味更佳。
将所有元素汇于一锅，调和滋味便是最后的关键步骤。在清鸡汤中放入泡软的粉丝与熟鹌鹑蛋，煮三五分钟使味道融合，再加入手撕鸡丝，转小火稍煨，最后用盐简单调味即可。盐城人口味总体偏清淡，崇尚本味，此汤追求的是食材本味之间的协调平衡，咸鲜宜人，汤清味醇，绝不油腻。有时临出锅前也会滴几滴小磨香油、撒少许白胡椒粉或青蒜花提香增味，但用量极克制，绝不掩盖主味。
尤其在寒冷时节，一碗热腾腾的鸡丝粉丝汤上桌，热气氤氲中只见汤色清透如茶、粉丝莹润透亮、鸡丝洁白酥软，鹌鹑蛋如珠玉隐现其间，青蒜碎末星星点点，未曾入口，暖意与香气已率先抵达感官。夹一筷滑溜的粉丝，配上几缕鸡丝，再舀起鹌鹑蛋与热汤一同送入口中，瞬间暖意由喉入腹，周身寒意尽散，幸福感油然而生。其味道清淡却绝非寡淡，鲜味绵长，润而不燥，尤其适合老人、孩子和体弱者冬季滋补。
从营养搭配角度来看，这道汤也堪称恰到好处：鸡肉提供优质动物蛋白和多种氨基酸，易于人体吸收；粉丝主要提供碳水化合物，转化为能量迅速直接；鹌鹑蛋则富含卵磷脂、维生素和微量元素；鸡汤本身溶出多种含氮浸出物及脂肪，易于消化吸收并能刺激消化液分泌。整体搭配温暖滋润、荤素均衡，既补充能量又抚慰身心，堪称冬日养胃安神的理想佳品，也符合中医冬季温补润养的食疗理念。
因此，鸡丝粉丝汤在盐城，不仅是一道汤，更是一种体贴入微的饮食选择，是融入日常的生活习惯。它不张扬，却足够温暖；不名贵，却真诚实在；看似普通，却处处用心。它是无数盐城人冬日记忆里一碗可靠而温柔的味道，是千家万户灶头氤氲的热气，是平凡日子中踏实而长久的陪伴。在这道汤里，人们读懂的不仅是食物的本味，更是一方风土赋予人的从容、温暖与生活至简至美的哲学。
2.红烧刀子鱼
红烧刀子鱼，在盐城人家的年节餐桌上，始终占据着一席不可或缺的位置。它不仅以鲜美的滋味征服食客，更因其中蕴含的美好寓意与深厚的地方饮食文化，成为年夜饭与待客宴席中一道充满仪式感的佳肴。所谓“刀子鱼”，实为盐城本地人对鲫鱼的亲切俗称，因其体形侧扁似刀、游动迅捷而得名。此鱼虽常见于大江南北，却在盐城人的烹饪智慧与情感寄托下，被赋予了远超食材本身的意义，成为连接自然物产、民间习俗与家庭情感的味觉纽带。
盐城拥有滩涂、河流、湖泊等多种生态系统，水产资源极为丰富。其中鲫鱼因适应性强、繁殖迅速，成为本地最常见且最受喜爱的淡水鱼种之一。盐城本地鲫鱼多为野生或生态养殖，以水草、浮游生物为食，生长速度较缓，因而体型虽不甚大，却肉质紧实、肌理清晰，味道清鲜中带一丝甘甜，肌间刺虽多但排列有序，极适宜红烧这类慢火烹制、注重入味的烹调方式。而“红烧”这一传统技法，在盐城厨灶间展现得淋漓尽致：其精髓重在火功，成在调味，本质是借助水与火的力量，将鱼鲜、酱香、糖色与油脂融合为醇厚和谐的整体。
烹制前的准备工作已见用心。鱼须处理得极为干净，除去内脏、刮净鳞片、抽去鳃片和咽喉齿，尤其腹腔内侧黑膜务必彻底清除，这是保证成品不腥的关键。清洗后，往往在鱼身两侧肉厚处斜划数刀，刀深至骨，既便于入味，也防止煎制时鱼皮因遇热不均而剧烈收缩破裂。随后以少量盐、姜片、葱段、料酒略腌十至十五分钟，旨在去腥提鲜，同时使鱼肉微微收紧。
真正的功夫在于煎鱼——这是红烧刀子鱼定型、增香的关键步骤，尤其考验掌勺者对火候的把握。传统做法需以铁锅旺火烧热，用生姜片擦遍锅底后倒入适量菜籽油或猪油，烧至微微起烟后转为中小火，将鱼轻轻滑入。也有人推崇“热锅凉油”法，即锅烧极热后下冷油迅速晃匀、随即下鱼，以求瞬时定型。无论何种方式，目标一致：鱼皮完整不破、两面金黄香脆，而内心仍未全熟，锁住鲜嫩汁水。煎制过程中最忌频繁翻动，应待一面彻底煎透再轻轻翻面，否则鱼肉易碎。
待鱼煎好，锅中余油往往已融入鱼脂香气，此时方才加入姜片、蒜瓣、干葱头等爆香，有的老师傅还会放一两片五花肉增润提味。随后烹入黄酒，酒气蒸腾间迅速倒入酱油——生抽提鲜，老抽增色，比例需恰到好处。再加少许本地产的冰糖（通常不超过一小勺），旨在和味、提亮、增稠，而非突出甜味。若喜轻辣，可加入一两颗干辣椒提味，但以不夺鱼鲜为本。调料炒匀后，即注入适量热水（冷水会导致鱼肉遇冷收缩变硬），水量约至鱼身一半或三分之二，转为小火慢㸆。
慢工出细活，正体现在这“㸆”的过程中。“㸆”不同于“炖”或“烧”，它更强调汁浓、味透、火细。期间或可加入一两段青蒜苗或几片香菇增添复合香气。汤汁在低温慢沸中逐渐收浓，味道层层渗入鱼肉肌理。盐城人烧鱼不喜过多勾芡，主张“自然芡”，即依靠鱼肉本身溶出的胶质、油脂与冰糖的共同作用，使汤汁自然浓稠、红亮诱人、能挂住勺壁。待汤汁耗去大半、仅剩油润浓汁紧包裹鱼身时，即成菜出锅。
成菜咸中带甜，甜里透鲜，鱼肉嫩而不散，汁浓味厚，每一丝纤维都饱吸了酱汁的精华，正是地道的盐城风味。而最显地方巧思与文化寓意的，是它的装盘方式。地道的红烧刀子鱼上桌，常见两条鱼肚相对、头尾方向一致，整齐并排置于盘中，首尾相顾，宛如一对。这并非随意摆设，而是盐城民间代代相传的有意为之：“鱼”与“余”同音，象征“年年有余”；双鱼并列则喻指“好事成双”、“成双成对”，蕴含着盐城人对家庭团圆、生活富足与未来吉祥的深切期盼。尤其是在除夕团圆饭、新婚喜宴、正月待客或重大节庆之时，这道菜的出现，既是对宾客的极高敬重，也是对家庭美满顺遂的真挚祝愿，饮食由此超越了果腹的层面，进入情感与文化表达的范畴。
从味觉体验来说，红烧刀子鱼也极具包容性。它既适合佐酒，醇厚的滋味与鱼肉细腻的口感能很好地配合米酒或黄酒；又极为下饭，浓郁的汤汁令人食欲大开。鱼鲜味美，汤汁醇厚，就连盘中的一滴浓汁都舍不得浪费，常被食客用来拌饭，可谓物尽其用，这也是民间节俭美德的体现。而其营养价值也不容忽视：鲫鱼富含优质蛋白质、多种不饱和脂肪酸（如DHA）、钙、磷、铁等微量元素，易于消化吸收，红烧做法虽味浓，却并未掩盖食材本身高蛋白、低脂肪的特性。中医认为鲫鱼性平味甘，有健脾利湿、和中开胃之效，适合多数人食用。
正因如此，红烧刀子鱼得以超越一味家常菜的范畴，成为盐城人情感与味觉记忆中的重要符号。它不只是一道菜，更是一种约定俗成的仪式，一场口腹与心灵的双重盛宴。它用最接地气的食材、最见功底的烹法，表达着人们对自然的感恩、对传统的坚守、对团圆的珍视以及对美好生活的朴素向往。在工业化与标准化饮食日益流行的今天，盐城红烧刀子鱼依然以其鲜明的乡土风味、严谨的烹饪工艺与深厚的文化寓意，持续温暖着一方人的肠胃与心灵。
The Heart of the Banquet
—Yancheng’s Eight Great Bowls
In the culinary landscape of Yancheng, the “Yancheng Eight Bowls” undoubtedly stand as the most iconic representation, bearing the millennia-old legacy of the city’s dietary culture and serving as the highest standard of hospitality when locals entertain guests. The history of the “Yancheng Eight Bowls” can be traced back to ancient times. Legend has it that salt workers, aiming to enhance productivity and enrich their diets, would each prepare one or two dishes. During meals, they gathered around a square table set with eight bowls, eight pairs of chopsticks, eight spoons, and eight small plates, accompanied by eight large main dishes. This practice gradually evolved into the tradition of the “Eight Bowls”. The emergence of this culinary tradition is also closely linked to the activities of salt merchants. In the past, these merchants traveled to Yangzhou to trade salt and brought back cooking techniques from the Huaiyang cuisine tradition. They then blended these methods with local ingredients and flavors, giving rise to the distinctive “Salt Merchants’ Cuisine”, of which the “Yancheng Eight Bowls” is an outstanding representative. The “Yancheng Eight Bowls” has now been officially registered as a collective trademark by the Trademark Office of the National Intellectual Property Administration. This marks the first officially registered collective trademark for a regional specialty series of dishes in China and represents a groundbreaking achievement for Yancheng’s traditional culinary heritage in collective trademark registration. This recognition undoubtedly underscores the high cultural and culinary value of the “Yancheng Eight Bowls”.
The “Eight Great Bowls” include Hen Sheltering Chicks, Braised Knife-like Fish, Braised Pork, Braised Earth Bladder, Radish with Mussels, Meatballs with Glutinous Rice，Taro and Dried Shrimp Soup, and Fluffy Egg Sheet. Each dish is unique, reflecting Yancheng’s distinct regional characteristics through ingredient selection and cooking methods.
1. Hen Sheltering Chicks
Cuisine known affectionately as “Hen Sheltering Chicks” or more literally as Chicken Vermicelli Soup”, this dish stands as a representative soup within Yancheng’s traditional “Eight Great Bowls” banquet. Celebrated for its clear, soothing, and comforting qualities, it is typically served in the middle of the feast, playing a vital role in cleansing the palate, refreshing the throat, and harmonizing the overall rhythm of tastes. While appearing simple and unadorned, every aspect—from ingredient selection to cooking method—follows considered principles. Behind its humble presentation lies the culinary wisdom of the Yancheng people, who skillfully utilize local, seasonal ingredients, reflecting a taste for understated yet uncompromising quality in folk banquet culture and a gustatory memory passed down through generations.
Yancheng, renowned as “a land rich in fish and rice”, with its lush waterways and grasslands, provides an ideal environment for free-range poultry. Local households have a long tradition of raising their own chickens and ducks. Chickens are often free-ranged in woodlands or on riverbanks, pecking at insects, plants, and assorted grains. Their longer growth cycle results in firm muscle texture and rich flavor, making them a superior choice for soup-making. The soul of this soup lies in its broth. The stock is typically made from the carcasses, feet, and wings of local free-range hens over one year old, though some families use a whole hen chopped into pieces, aiming to use both the broth and the meat. The ingredients are always started in cold water, brought to a boil over high heat, and then the scum is meticulously skimmed off. This step is crucial for removing impurities and blood, ensuring a clear, non-cloudy broth. A few slices of old ginger, a section of knotted scallion, and a small amount of cooking wine are then added before reducing the heat to a gentle simmer for one to two hours. The pot is left partially uncovered, allowing the broth to bubble very slightly, which facilitates the slow release and integration of umami compounds into the liquid. The resulting hen broth is clear, bright, fragrant but not greasy, with a golden layer of chicken oil floating on the surface. Its pure, mellow savor requires minimal additional seasoning, forming the perfect flavor foundation for the entire soup.
The preparation of the chicken meat places particular emphasis on texture and form. Breast or thigh meat is typically preferred. It is poached in plain water (or sometimes taken directly from the chicken used for the broth) and, once cool enough to handle, is hand-shredded evenly along the grain. Hand-shredding, as opposed to cutting with a knife, helps preserve the integrity of the muscle fibers. This yields strands that are tender yet offer a slight pleasant chew and allows the chicken to absorb the flavor of the broth more effectively. When cooked properly, the chicken remains moist and succulent, boasting a delicate sweetness without any dryness.
The other main ingredient, the vermicelli, is usually thin, translucent mung bean starch noodles (“silver thread” vermicelli) locally sourced in Yancheng, though sweet potato starch noodles are occasionally used. These mung bean noodles are prized for their crystal-clear appearance, resilience to cooking, ability to hold their shape without becoming mushy, and their smooth, slightly springy texture. They excellently absorb the deliciousness of the broth while maintaining their distinct form. Before use, they are briefly soaked in warm water to soften, then added to the prepared chicken broth and cooked for a short time. This ensures they remain elastic and smooth without losing their form, staying separate and distinct in the bowl like jade or silver threads, complementing the shredded chicken beautifully.
An authentic Yancheng Chicken Vermicelli Soup often features a finishing touch: quail eggs. Hard-boiled, peeled, and added whole to the soup, these small, delicate eggs with their creamy white and rich, fine-textured flavor not only add visual appeal and interest but also enhance the protein content and nutritional profile of the dish. In some meticulous household or festive preparations, a small shallow cut might be made into the quail eggs with a thread before adding them, allowing the broth to seep in and enrich their taste.
The final crucial step is bringing all elements together and harmonizing the flavors. The softened vermicelli and prepared quail eggs are added to the clear chicken broth and simmered for a few minutes to allow the flavors to meld. The hand-shredded chicken is then added, and the soup is gently warmed over low heat. Seasoning is kept simple, typically just salt, to achieve a balanced, savory, and naturally delicious taste without greasiness, reflecting the local preference for lightness and inherent flavors. Sometimes, a few drops of sesame oil, a light sprinkle of white pepper, or some finely chopped green garlic may be added just before serving for extra fragrance, but these are used with great restraint so as not to overshadow the primary flavors.
Especially in cold weather, when a steaming bowl of this soup is brought to the table, its appeal is immediate. Through the rising steam, one could see clear, tea-colored broth, glossy vermicelli, tender white shreds of chicken, quail eggs nestled like hidden pearls, and perhaps a sprinkle of green garlic. Even before the first taste, its warmth and aroma engage the senses. Slurping up the slippery noodles, paired with shreds of chicken, a quail egg, and a spoonful of hot broth, brings instant warmth that spreads from the throat to the stomach, dispelling the chill and evoking a deep sense of comfort and well-being. Its taste is delicate yet far from bland—profoundly umami, moistening without being cloying—making it particularly suitable for the elderly, children, or those feeling weak during winter.
From the perspective of nutrition, this soup represents a well-considered balance: the chicken provides high-quality animal protein and various amino acids that are easily absorbed; the vermicelli supplies carbohydrates for direct and readily available energy; the quail eggs contribute lecithin, vitamins, and trace elements. The chicken broth itself contains various nitrogenous extracts and fats that are easy to digest and can stimulate the secretion of digestive juices. Overall, the combination is warming, nourishing, and balanced between meat and other ingredients. It replenishes energy while comforting body and mind, making it an ideal dish for nourishing the stomach and calming the spirit in winter, aligning perfectly with Traditional Chinese Medicine principles of warming supplementation and moistening nourishment during the cold season.
Therefore, in Yancheng, Chicken Vermicelli Soup is more than just a soup; it is a considerate dietary choice, a habit woven into daily life. It is not flamboyant, but thoroughly warming; not luxurious, but sincerely substantial; seemingly ordinary, yet thoughtful in every detail. It is a reliable and gentle flavor in the winter memories of countless people in Yancheng, the steam rising from countless household stoves, a steadfast and enduring companion in everyday life. In this bowl of soup, one savors not only the inherent taste of good ingredients but also the poise, warmth, and the philosophy of simple, beautiful living bestowed by this land and its culture.
2. Braised Knife-like Fish
On the festive dining tables of Yancheng households, braised knife-like fish holds an indispensable place. It not only wins over diners with its delicious taste, but also, due to its auspicious symbolism and profound local culinary culture, becomes a ritualistic delicacy served during New Year’s Eve dinners and festive banquets. The so-called “knife-like fish” is actually an affectionate local name for crucian carp, named for its flat, knife-like shape and swift movement. Although this fish is common throughout China, under the culinary wisdom and emotional significance endowed by the people of Yancheng, it has acquired meaning far beyond being a mere ingredient, becoming a gustatory link connecting natural produce, folk customs, and family bonds.
Yancheng boasts diverse ecosystems such as wetlands, rivers, and lakes, making its aquatic resources extremely abundant. Among them, crucian carp, due to its strong adaptability and rapid reproduction, is one of the most common and beloved local freshwater fish species. The crucian carp in Yancheng are mostly wild or eco-farmed, feeding on aquatic plants and plankton. Their growth speed is relatively slow, so although they are not particularly large in size, their flesh is firm, clearly textured, and delicately fresh with a hint of sweetness. Although they have many fine bones, these are arranged in an orderly manner, making them highly suitable for braising—a slow-cooking method that emphasizes infusion of flavor.
The traditional technique of “braising” is showcased to perfection in Yancheng kitchens: its essence lies in the control of fire and mastery of seasoning, fundamentally relying on the power of water and heat to harmoniously blend the freshness of the fish, the aroma of the sauce, the color from caramelization, and the richness of oil into a mellow and unified whole.
The preparation before cooking already reflects great care. The fish must be cleaned extremely thoroughly: gutted, scaled, with gills and the pharyngeal teeth removed. Particularly, the black membrane inside the abdominal cavity must be completely scraped off, as this is key to ensuring the final dish is free of any unpleasant fishy smell. After cleaning, several diagonal cuts are often made on both sides of the fish, deep enough to reach the bone. This allows the seasoning to penetrate and prevents the skin from shrinking and breaking due to uneven heat during frying. The fish is then marinated briefly for ten to fifteen minutes with a small amount of salt, ginger slices, scallion segments, and cooking wine to remove any gaminess and enhance its freshness, while also slightly firming up the flesh.
The true skill lies in frying the fish—a critical step for setting its shape and enhancing its aroma, one that especially tests the cook’s mastery of heat. The traditional method requires heating an iron wok over high heat, rubbing the bottom with a slice of ginger, then adding an appropriate amount of rapeseed oil or lard. When the oil begins to smoke slightly, the heat is reduced to medium-low, and the fish is gently slid in. Some advocate the “hot wok, cold oil” method: heating the wok until very hot, adding cold oil and swirling it quickly, then immediately adding the fish to achieve instant searing. Regardless of the method, the goal is the same: intact, unbroken skin, two golden and crispy sides, while the inside remains partially raw, locking in the fresh juices. During frying, avoid turning the fish frequently; wait until one side is thoroughly fried before gently flipping it, otherwise the flesh may break apart.
Once the fish is fried, the remaining oil in the wok, now infused with the fish’s aroma, is used to sauté ginger slices, garlic cloves, and dried shallots. Some experienced cooks also add a slice or two of pork belly to enrich the flavor and add moisture. Then, cooking wine is added, and as the alcohol evaporates, soy sauce is quickly poured in—light soy for flavor, dark soy for color, in just the right proportion. A small amount of locally produced rock sugar (usually no more than a teaspoon) is added to balance and round out the flavors, add shine, and help thicken the sauce, without making it noticeably sweet. For a hint of heat, one or two dried chilies may be added, but care is taken not to overpower the natural taste of the fish. After the seasonings are stir-fried and combined, a sufficient amount of hot water (cold water would cause the fish to contract and toughen) is added, to about halfway or two-thirds up the side of the fish. The heat is then reduced to a gentle simmer.
The phrase “slow work yields fine results” is embodied in this process of “㸆” (kào)—a technique distinct from stewing or braising, emphasizing thick sauce, deeply penetrated flavor, and gentle heat. During this stage, a section or two of green garlic or a few slices of shiitake mushroom might be added to enhance the aromatic complexity. The sauce gradually reduces and thickens over low heat, its flavor permeating the flesh of the fish layer by layer. In Yancheng, cooks dislike excessive thickening with starch, preferring a “natural sauce” that relies on the collagen released from the fish itself, the fats, and the rock sugar to achieve a glossy, appealing thickness that coats the back of a spoon. When the sauce has reduced by more than half, leaving only a rich, oily glaze clinging tightly to the fish, the dish is ready to be served.
The finished dish is salty with a hint of sweetness, which in turn highlights the umami of the fish. The flesh is tender yet holds its shape, the sauce is thick and intense, and every fiber of the fish is saturated with the essence of the braising liquid—this is the authentic taste of Yancheng. What most clearly displays local ingenuity and cultural symbolism, however, is its presentation. An authentic serving of braised knife-like fish is often presented with two fish placed side by side on the plate, their bellies facing each other, heads and tails aligned neatly, like a pair. This is not arbitrary; it is a deliberate practice passed down through generations in Yancheng folklore: the word for “fish” (yú) sounds like the word for “surplus” (yú), symbolizing “abundance year after year” (nián nián yǒu yú). Presenting two fish together signifies “good things come in pairs” and “couples staying together”, embodying the deep hopes of the people of Yancheng for family reunion, prosperous living, and future good fortune. Especially during Lunar New Year’s Eve reunion dinners, wedding banquets, New Year hospitality, or other major celebrations, the presence of this dish is both a sign of great respect for guests and a sincere wish for family happiness and smooth sailing. Thus, eating transcends mere sustenance and enters the realm of emotional and cultural expression.
In terms of taste experience, braised knife-like fish is also highly versatile. It pairs well with alcohol—its rich flavor and delicate texture complement rice wine or yellow wine beautifully—and is also perfect with rice, its intense sauce stimulating the appetite. The fish is delicious and the sauce is rich and mellow; not even a drop of the sauce is wasted, often being used by diners to mix with rice—a practice that reflects the folk virtue of frugality. Its nutritional value should not be overlooked either: crucian carp is rich in high-quality protein, various unsaturated fatty acids (such as DHA), calcium, phosphorus, iron, and other trace elements, and is easily digested and absorbed. Although the braising method is flavorful, it does not mask the inherent characteristics of the ingredient—high protein and low fat. Traditional Chinese medicine considers crucian carp to have a neutral nature and sweet taste, beneficial for strengthening the spleen, dispelling dampness, and harmonizing the stomach, making it suitable for most people.
For these reasons, braised knife-like fish transcends the category of a mere home-style dish to become an important symbol in the emotional and gustatory memory of the people of Yancheng. It is not just a dish; it is a conventionalized ritual, a double feast for both the palate and the soul. Using the most down-to-earth ingredients and techniques that showcase true skill, it expresses people’s gratitude for nature, adherence to tradition, cherish for reunion, and simple yearning for a better life. In an era increasingly dominated by industrialized and standardized food, Yancheng-style braised knife-like fish continues to warm both the stomachs and hearts of the local people with its distinctive regional flavor, meticulous cooking process, and profound cultural significance.
