川菜還有不辣的？這道川菜差點失傳
Is There a Non-Spicy Sichuan Dish? This One Almost Vanished
將雞肉剁碎。
多次少量加入姜蔥水。
取3至4個雞蛋，只用蛋白部分。
加鹽攪拌。
加入水澱粉、高湯。
混合豬油及色拉油，加入雞淖，炒一分半鐘左右。
制作完成的“雪花雞淖”
喫雞的最高境界是什么？是“喫雞不見雞”。因制作過程極其復雜，這道川菜幾乎失傳，在爲數不多能找到它的川菜店裏，這道菜的售價不菲。
What is the ultimate experience of eating chicken? Eating chicken without seeing it! Due to its intricate cooking process, this Sichuan cuisine has almost been lost. It is now only available in a few Sichuan cuisine restaurants, and it comes with a hefty price tag.
它就是“雪花雞淖”，一道不辣的川菜。它的原材料簡單到你可能不相信，只需要一塊肉質鮮嫩、富有彈性的雞脯肉和新鮮雞蛋足矣。“雪花雞淖”色白如雪，入口鹹香綿密，以“雲朵般”的造型和口感保留了傳統川菜的精髓，又在形式上呈現出別樣風採。“雪花”來源於其獨特的外觀——鍋中浮動的薄片雞肉宛若雪花飄落，別具一格。而“雞淖”一詞在四川方言中正是指的雞肉片。這道菜餚在四川飲食文化中猶如一朵盛开的雪蓮，純潔又高雅。
This is “Snowflakes Minced Chicken”, a non-spicy cuisine. Its ingredients are surprisingly simple just tender, meaty chicken breast and fresh eggs. The dish, white as snow, offers a salty and dense taste with a“cloud-like” shape and texture to retain the essence of traditional Sichuan cuisine, demonstrating a distinct style in forms. The“snowflakes” gets its name from its unique appearance - the thin chicken slices floating in the pot are like snowflakes, delivering a unique flavor. In addition, “minced chicken” refers to the chicken slices in the Sichuan dialect. This dish seems to be a blooming snow lotus in Sichuan cuisine culture, radiating purity and elegance.
“雪花雞淖”的制作需要極高的刀工和火候控制，才能達到似豆花綿潤的口感，入口即化，卻又留有濃鬱的雞肉鮮香。
During the preparation of Snowflakes Minced Chicken, there are strict requirements of knife work and temperature control for chefs to achieve a smooth and moist taste akin to Douhua, melting immediately in the mouth, but leaving a strong and fresh chicken aroma.
中文作者：華西都市報-封面新聞記者 舒俊瑜
英文作者：四川國際傳播中心記者劉動攝影：舒俊瑜
鄭重聲明：本文版權歸原作者所有，轉載文章僅為傳播信息之目的，不構成任何投資建議，如有侵權行為，請第一時間聯絡我們修改或刪除，多謝。
