纽约时间11月14日晚，“湘菜香飘联合国”品鉴宴鲜辣登场。由5位知名湘菜大师领衔的团队联袂献艺，呈现一桌经典湘菜与创新湘味交相辉映的盛宴。领略湖湘美食的多姿多彩，请从这一箸一勺开始......

On the evening of November 14th, New York time, " Chinese Hunan Cuisine Comes to the United Nations " lifted the curtain. The team led by five well-known Hunan cuisine masters presented a feast of classic Hunan cuisine and innovative Hunan flavor. To appreciate the variety of Hunan cuisine, please start with a bite of ...

前菜：

Appetizer

浏阳火焙鱼

蒸出来的手撕火焙鱼，山胡椒油的独特浓香，色泽红亮，干香浓郁，酥中带软，香辣可口，最宜下饭。

Liuyang Roast Fish

Steamed shredded roast fish coupled with the unique fragrance of pepper oil, the whole fish is of bright red and dry fragrance, and crispy, soft, spicy and delicious taste, and it goes extremely well with rice.

豉香晒辣椒

以经过曝晒、涨发、吸水等工序制作而成的晒辣椒为主料，热锅烧油，下入蒜米小火炒至金黄，豆豉炒出香味后静放两小时，其间将晒辣椒炒至表皮灰白捞出摊凉后，放入特调汁水中浸泡2小时入味即可。成菜脆爽可口，香辣怡人。

Stir-Fried Sun-Dried Pepper with Fermented Black Bean

The main ingredient is sun-dried pepper, which is made by sun exposure, swelling, water absorption and so on. Warm up the oil with a hot pot, then stir-fried chopped garlic over low heat until golden yellow, and stir-fried fermented black bean. The sun-dried pepper is stir-fried until it is gray and white, and put it aside and wait until it is cooled, then soak it in special sauce for 2 hours. The dishes are crisp, tasty, spicy and pleasant.

豆豉土腊肉

这是蒸浏记的一道经典菜肴。食材选用浏阳本土新鲜肉烟熏而成，使得腊肉本香味与浏阳豆豉、干椒粉互相渗透交融。干椒粉的配合使得肉感肥而不腻，十分开胃。

Hunan Bacon with Fermented Black Bean

This is a classic dish of a very famous restaurant called Zhengliuji. The raw materials are smoked bacon made of fresh meat from Liuyang city, which makes the bacon flavor permeate and blend with Liuyang fermented black bean sauce and dry pepper powder, making the taste of meat juicy and not greasy, very appetizing.

老长沙臭豆腐

文和友老长沙臭豆腐精选冬笋、香菇、八角、桂皮、浏阳豆豉等28种调料自然发酵而成的卤水制作豆腐原料，经高温油炸后颜色墨黑，外焦里嫩，鲜而香辣，闻起来臭，吃起来香，使人欲罢不能。

Stinky Tofu with Meat Paste

Changsha stinky tofu of Wenheyou is made from 28 kinds of condiments, such as winter bamboo shoots, mushrooms, anise, cinnamon, Liuyang fermented black bean, which are naturally fermented. After deep-fried at high temperature, it is dark in color, tender in texture, fresh and spicy. It is of stinky smell but fragrant taste, making people just want more.

主菜：

Main Dishes

清汤金耳羊肚菌

羊肚菌是一种珍稀食药两用菌，因其菌盖表面凹凸不平，状如羊肚而得名。羊肚菌营养价值丰富，且富含硒元素，与鸡汤、瘦肉、火腿一同炖制，肉香味浓郁，汤清亮而鲜味十足。

Morchella in Chicken Soup

Morchella is a rare edible and medicinal fungus. It gets its name because its uneven surface. Morchella is rich in nutritional value and selenium. It is stewed with chicken soup, lean meat and ham. The meat is rich in flavor and the soup is clear and delicious.

毛氏红烧肉

毛氏红烧肉是一道色香味俱全的传统名肴，是毛泽东生前最为喜爱的一道菜品。精选带皮三层五花，冰糖上色，经大料烧制而成，成菜色泽金黄、肥而不腻，口感Q弹。红烧肉不仅有补脑的作用，而且有恢复体力、补充能量和快速消除疲劳的效果。

Braised Pork Chunk in Brown Sauce

Braised pork chunk in brown sauce is a traditional dish with beautiful color, great fragrance and flavor. It was Chairman Mao’s favorite dish in his lifetime. With selected three-layer streaky pork colored by rock candy and braised with aniseed, the dish is of golden color, bouncy, juicy but not greasy taste. Braised pork chunk in brown sauce not only has the effect of brain tonic, but also help you restore physical strength, and serve as energy supplementation which can effectively wipe out your fatigue.

发丝牛百叶

湖南经典名菜。以牛百叶切丝急火爆炒而成，将褶皱最丰富的牛百叶切得细如发丝，旺火热油迅速煸炒，烹汁后颠翻几下，立即出锅。成菜色泽白净，形如发丝，质地脆嫩，综合了咸、鲜、辣、酸各种味道，口感极为丰富。

Sauteed Shredded Beef Tripe

Sauteed shredded tripe is a classic dish of Hunan cuisine. With the most folded part of beef tripe cut into shreds and stir-fried in hot oil, adding cooking sauce and turning it upside down a few times, the dish will be immediately finished. The tripe is in white, silky in shape, crisp and tender in texture. It combines salty, fresh, hot and sour flavors and has a rich taste.

坛宗剁椒鱼头

精选两万亩以上水域，6斤以上、天然放养的大雄鱼作为主料。5种老坛剁辣椒、经上千次调配出剁椒黄金配比，味道更爽、更醇厚。辅以农夫山泉天然水烹制，鱼汤更鲜美!

Braised Bighead Carp

The wild bighead carp of more than 6 kg in natural waters such as Liuye Lake, Huangjia Lake and Datong Lake are selected as the main materials. After a thousand times of testing, 5 kinds of pickled chopped chili are added in a perfect ration, making it taste better and more mellow. With the help of natural spring water of Nongfu Spring, the fish soup is more delicious.

蒜蓉粉丝蒸大龙虾

波士顿龙虾，生活于寒冷海域，肉质嫩滑，高蛋白，微量元素丰富。将泡好的粉丝垫底，波士顿龙虾肉及两个大钳摆放在粉丝上，调好的蒜茸汁均匀淋在龙虾及大钳上面，热油及葱花淋在波士顿龙虾上，用自制蒸鱼豉油淋在波士顿龙虾边上，柔嫩而鲜甜。

Steamed lobster with miced garlic and bean vermicelli

Boston lobster, living in cold waters, is tender, smooth, of high volume of protein and rich in trace elements. Place the Boston lobster meat and two pliers on top of the soaked rice noodle and sprinkle the garlic juice, hot oil and chopped green onions evenly on the lobster and pliers. And then, sprinkle the Boston lobster with homemade steamed sauce oil. The whole dish is of soft and sweet taste.

炊烟小炒黄牛肉

选用湘西深远山区的原种上等土黄牛，炊烟时代研发团队经过无数次的操练与尝试，最后选用了“急火快炒，30秒出锅”的工艺，最大程度地锁住肉质中的营养成分，做出更嫩、更有嚼劲的小炒黄牛肉。

Stir-Fried Sliced Beef

In a restaurant named Chuiyanshidai, the R&D team has selected premier beef from mountain area in the west part of Hunan, and practiced and tried countless times. Finally, the culinary technique of "quick frying in a hurry, 30 seconds out of the pot" has been used to lock up the nutrients in the beef to the greatest extent and make tender and chewy stir-fried sliced beef.

古法姜辣猪手

猪蹄含有丰富的胶原蛋白，被称为“美容神器”。大料烹制，大火转小火慢煨，胶质全出。收汁后的猪手色泽红润，姜味浓郁，软糯可口，吮指手留余香，美味程度不亚于熊掌。

Braised Pig Hooves in Ancient Method

Pig hoof is rich in collagen, known as "beauty artifact". It is braised with aniseed in strong heat, then simmered in very soft fire, releasing all the gum inside the pig hooves. After absorbing the cooking sauce, the pig hooves are ruddy in color, rich in ginger flavor, soft and waxy in texture, with lingering fragrance that is as delicious as bear's paw.

文和友蒸虾

蒸小龙虾可以保留虾的新鲜，锁住虾的营养，使口感与营养兼备。文和友总厨历经多年尝试精心调配而成秘制双蘸料包，小龙虾鲜香而肥美，蘸上金黄色泽的蘸料，满口香辣，十分过瘾!

Steamed Crawfish

Steamed crawfish can retain the freshness of crawfish and preserve its nutrition, so that both taste and nutrition are guaranteed. After years of trying, the chef of Wenheyou restaurant has delicately developed a secret double dip bag. With the delicious and juicy texture of crawfish, the golden yellow dip makes it spicy as well, which is of very addictive taste!

祖庵青菜胆

上海青剥去外叶留约3-4片叶的嫩芯，用刀将菜头削成圆椎形，保留一寸长的菜胆清洗干净，倒入油锅内滑油至七成熟捞出，迅速倒入清水锅内焯一下脱去表面油脂。另起锅，倒入清鸡汤烧热，下入焯好的菜胆烧至入味，勾薄芡淋鸡油出锅装盘即成。

Stir-fried Chinese Cabbage, Zuan Style

Strip about 3-4 leaves from the outer leaves of Chinese cabbage and cut the head into a circular vertebral shape with a knife, keep an inch of the tender core of it, pour the oil into the pan and stir-fry it until it is 70% cooked, and quickly pour it into the clear water pan to boil off the surface grease. Use another pot, pour chicken soup into the pot and heat it, then add chopped vegetable core and cook until it tastes good, then pour chicken oil into the pot and serve on a plate.

冰糖湘白莲

冰糖湘莲是湖南的一道特色甜品。西汉年间用白莲向汉高祖刘邦进贡，故又称贡莲。湘莲主要产于湘潭和洞庭湖区。白莲圆滚洁白，粉糯清香，浮于清汤上，犹带小荷清甜香。

Lotus Seeds Boiled with Sugar Cube

Lotus Seeds boiled with sugar cube is a special dessert in Hunan. In West-Han Dynasty, it was used as a tribute to Liu Bang, the emperor of Han Dynasty, so it was also called Gong Lian. Hunan lotus seed mainly grows in Dongting Lake area. The lotus seed is round and white, of soft and fragrant taste, floating on the clear soup.

主食：

staple food

酱油炒饭 Stir- Fried Rice In Soy Sauce

这是一道湖南人最爱。最喜欢的经典主食，家家都会做，人人都爱吃，用中粮上等大米煮成米饭加上湖南龙牌酱油和鸡蛋，炒米饭时讲究火候，粒粒表香，放蛋不见蛋，口感柔软细腻，口味和营养互补;在勾起儿时味道记忆的同时，充分体现了健康普适的理念。

Whichis hunan people s fayorite food. It is a classic staple food that cooked at home. Everyone likes it, and the riceboiled with medium-sized riceand hunan dragon brand soy sauce and also with eggs. When we fried the rice. it pays attention to the heat. pfllets of perfUme ,eggs can't be laid. The taste is soft and delicate and the taste and nutrtioncomplementeach other at thesametime, it fully reflects the concept of untversal health.

整理/丁奕靖

Sorted by Ding Yijing

责编：周歌

来源：大湘菜报