川菜遇见米其林②|小暑宜补：开水白菜和八宝葫芦鸭

“倏忽温风至，因循小暑来”

今日小暑节气，小暑有三候。

一候温风至，二候蟋蟀居宇，三候鹰始鸷。

小暑之后，盛夏开始，闷热难耐。

Summer is coming!

It's the Minor Heat today,

a Chinese solar term

that marks the beginning of high summer

when the days become increasingly

burning hot.

-戳视频，品味川菜制汤巅峰-

古时各地有“食新”的习俗，由于盛夏人体能量消耗大，容易倦怠，为恢复体能，则需食补有营养的食物，以温补为佳，补血益气;同时由于天气炎热，宜食健脾化湿、清热消暑之物。

It was a tradition in ancient China to have the newly harvested food in the Minor Heat. Due to the heat and the huge energy consumption in the high summer, people shouldbetter eat somenutrients and heat-clearing food.

《川菜遇见米其林》第二站，来到了以复刻古法川菜菜式、烹饪工序繁复的“功夫”菜品为理念的米其林一星餐厅芳香景，由成都芳香景厨师长舒全忠和厨房主管张福盟，为我们带来传统功夫川菜—开水白菜和八宝葫芦鸭。在小暑三候之中，喝温补之汤、食八宝之珍，平和温补，健脾祛湿，不失为小暑“食新”好选择。

In "Sichuan Cuisine Encounters Michelin-starred Restaurants"episode two,theFangxiangjing, a Michelin-starred restaurant,with "replicating traditional Kungfu Sichuan cuisine"as its core idea, has showed usthetwo traditional Kungfu Sichuan cuisine: the Steamed Chinese Cabbage In Supreme Soupand the Eight Treasure Duck, cooked by the restaurant's head chefShu Quanzhongandkitchen supervisorZhang Fumeng. It's such a good idea to have something nourishing and clean in the Minor Heat, and the cabbage soup and the duck may be a good choice.

川菜百菜百味，烹饪技法多样，部分“功夫”川菜，以制作手艺精良闻名，其选材用料、工序流程都极其考究。八宝葫芦鸭讲究整鸭脱骨，厨师刀工需稳、准、狠，一旦鸭皮破损，则前功尽弃;葫芦造型，既要保证填料后的鸭皮缝合严实，又要使之形美充盈，为巧手之作。开水白菜，更是食材丰富、用料讲究的经典菜肴。其烹饪工序复杂繁琐，耗时长，成菜需要8至12小时，需要厨师拥有多年功底和经验，讲究慢工出细活，特别是熬制高汤的火候以及清汤、吊汤的技法。

Sichuan cuisine is so diversified and some of the kungfu Sichuan Cuisine are distinctive for their complicated cooking skills including elaborate material selection and cooking procedure. For the Eight Treasure Duck, the duck should be deboned, and the cook should be steady, accurate and strong when cutting. It will be a failure if the duck skin is damaged. The duck-made gourd should be solid and good-looking. The Steamed Chinese Cabbage In Supreme Soupis another classical Sichuan dish with rich ingredients and elaborate cooking skills. It takes about 8 to 12 hours to finish. The cook needs to be skillful and experienced, especially in controlling the duration of heating, and cleaning the soup.

菜谱简介

01

八宝葫芦鸭 / Eight Treasure Duck

川味八宝葫芦鸭，挑选皮下脂肪少、肉质细腻的鸭子，以整鸭脱骨法去鸭骨，技法重刀工，鸭皮厚度均匀，表皮完好无损。

The classic Sichuan cuisine Eight Treasure Duck is made from the duck with little fat and delicate meat.The duck is totally deboned but with its skin intact. Itrequires the chef to master very good knife skills.

腌制鸭皮后，精选八味辅料，炒制而成八宝馅料，填入鸭腹，用针线缝合严实，造型形似葫芦。经过川式辣卤慢火卤制后，历经慢蒸和油炸工序，整鸭红亮，内馅充盈，味美多样。

After being marinated, the duck is stuffed with eight stir-fried materials and sewn tightly with needle and thread, and shaped like a gourd. And then stew the gourd-shaped duck in dark soy sauce, steam and fry in turn so that the duck is in good color and tender.

02

开水白菜 / Cabbage in Consomme

作为国宴菜代表之一的经典川菜，开水白菜，汤味清鲜淡雅，观之清澈见底，宛如翡翠脂玉一般温润的嫩白菜，沁入一泓晶莹剔透的“清水”之中。

The Steamed Chinese Cabbage in Supreme Soup, one of the representatives serving state banquets,is a classic Sichuan cuisine. The jade-like gentleness of the cabbage allows it to blend seamlessly into the clear, fresh soup.

鸡肉、鸭肉、龙骨和云腿反复熬制出醇浓鲜香的汤底，鸡肉酱、猪肉酱和里脊肉酱五次吊清，滤出清澈如水、微带黄色的清汤。

The chicken, duck, ribs and hams are stewed repeatedly and the delicious soup base is made. The minced chicken, minced duck and minced chine are used to clean the coup. Prior to being thoroughly processed over an extended period of time, raw materials are carefully chosen.

成菜技法以极简和极繁之技巧妙融合，用材考究，选材丰富，制法精细，是突出食材本真之味的古法功夫川菜。

The dish calls for a skilled and complicated cooking method and highlights the natural flavors of the ingredients.

还想了解更多不一样的川菜?

《川菜遇见米其林》下期见!

To know more Sichuan cuisine,

don't miss the next episode of

"Sichuan Cuisine Encounters Michelin"!