顺德饮食文化研究专家廖锡祥笔耕不辍，多年来经常创作竹枝词，以通俗易懂的语言，生动描述佛山顺德本土美食，形成富有粤语特色的粤菜文化诗歌。今在各方支持下，结集成书，名为《顺德美食竹枝词》。
本书共收录顺德美食竹枝词200首，分为名菜篇、小吃篇、宴席篇、食材篇、食俗篇、食府篇和食典篇七个部分，全面、立体地展现了顺德美食文化的内涵和魅力。
本期，为大家介绍
《顺德美食竹枝词》——名菜篇①
一起从词中感受
Daliang Stir-fried Milk
鲜甜嫩滑诱人尝。
尤奇玉液凝仙酪，
享誉中华软炒王。
（图片由顺德区文化广电旅游体育局提供）
●软炒：指以蛋液、牛奶等富含蛋白质的液体为主料，配以无骨肉料或细薄脆嫩的原料，炒成柔软嫩滑、凝结至熟的一种烹饪方法。
It is acclaimed as the most famous Shunde dish and a typical example of “ruan chao”(or soft stir-fry).Protein-rich liquid mixture, such as egg wash or milk, is usually the main ingredient in “ruan chao”, together with boneless meat or flaky ingredients.Gently stir fry till it curdles. The dish is silky and creamy.
Pan-fried Milk Curds
半炸醍醐软且香。
合璧中西肴似点，
新潮奶品赋诗章。
（图片由聚福山庄提供）
此菜亦肴亦点，既有油炸品的酥脆，又能保持牛奶的软滑，玉白与金黄相映衬，少了炸牛奶的油腻，而增添了层次感和质感，口味更丰富。此菜是顺德名厨康海受西点“吐司”（toast）的启迪，于20世纪80年代末创制而成的。
Inspired by the Western toast, Kang Hai, a famous chef in Shunde, created this dish in the late 1980s. It looks like a gold brick with flawless jade-white custard inside. It tastes both crispy and tender. Compared to deep-fried milk curds, it is less greasy and has more layered flavors. It can be served as a main dish or a dim sum dish.
Stewed Chicken with Milk
滴珠牛奶贵浓鲜，
（图片菜式由罗志坚师傅制作
图片由原《贝太厨房》杂志社郑雪梅提供）
●滴珠牛奶：顺德的鲜水牛奶浓稠，含脂量高，把奶滴在玉扣纸上，仿佛珍珠，不泄散，不透纸，故有“滴珠”之谓。
This traditional dish combines delicious flavors and rich nutrients. After gentle simmering with fresh buffalo milk, the chicken soup is creamy and nourishing, especially popular among ladies.
Jinbang Stir-fried Milk
with Lobster Balls
潜藏闹海嫩花龙。
金牌一簋鲜牛奶，
古意新翻制作工。
（图片由东海海鲜酒家提供）
此菜由原银龙轩海鲜酒楼出品部行政总厨陈德和（后被评为“顺德十大名厨”）创制，在1998年顺德美食大赛上获得“十大金牌名菜”的美誉。此菜以纯正金榜牛奶配以鲜嫩花龙虾球，用传统的顺德软炒法烹炒而成，构思巧妙，制法独特，被公认为新派凤城菜的代表。
It was created by the executive chef of Yinlongxuan Restaurant—Chen Dehe, who was later awarded as one of the Top 10 Chefs of Shunde. The dish was rated as one of the 10 Gold Medal Dishes at the 1998 Shunde Gourmet Competition and is still acclaimed as a representative of New Shunde Cuisine. Adopting the traditional “ruan chao” cooking method, it has creamy authentic Jinbang buffalo milk and crunchy yet tender lobster balls.
Perch Soup with Chrysanthemums
玉脍金齑戏上汤。
若得张公评此味，
（图片由顺德区文化广电旅游体育局提供）
●短：输、逊、欠。
This historically famous dish in Shunde might be inspired by the integrity of Chinese scholar-gentlemen,including Qu Yuan, Tao Qian and Zhang Han. The fair and delicatecolored soup is replete with the umami sweetness of the silky and smooth perch and fragrance of chrysanthemum petals.
RECOMMEND
第二十四届世界华人学生作文大赛开始征稿啦！
来源 | 顺德区侨联、粤菜图书馆
编辑丨佛山市侨联微信编辑团队
