重庆粉蒸肉：三蒸九扣中的软糯代表 | Chongqing Steamed Pork with Rice Flour: A Soft and Savory Star of the “Three Steamed, Nine Inverted” Feast

￥16.00-28.00
粉蒸肉，又称米粉肉，是一道源远流长的传统蒸菜，最早可追溯至屈原《楚辞》中“蕙肴蒸兮兰籍”的记载。
Steamed pork with rice flour, also known as fenzhengrou, is a time-honored dish, with its earliest reference in Qu Yuan’s Songs of Chu, describing meat steamed with aromatic herbs.

清代袁枚在《随园食单》中首次将其记录为江西菜，后在南方各地广泛流传，重庆风味尤为独特。
Qing Dynasty poet Yuan Mei first documented it as a Jiangxi specialty in The Suiyuan Menu. Over time, it spread across southern China, with Chongqing’s version earning special distinction.

作为“三蒸九扣”中的代表，重庆粉蒸肉在宴席、坝坝宴及家常餐桌上都常见。
As a signature dish in Chongqing’s “Three Steamed, Nine Inverted” banquet tradition, it is a staple on festive and family dining tables alike.

选用本地五花肉切块，拌以炒香糯米制成的米粉，再加入豆瓣酱、酱油、花椒、姜蒜等腌制入味。
It features chunks of local pork belly coated in toasted glutinous rice flour, seasoned with Doubanjiang, soy sauce, Sichuan peppercorn, ginger, and garlic.

常以土豆、红薯、藕片、南瓜垫底，蒸制后蔬菜吸汁入味，软糯可口。
Seasonal vegetables like potatoes, sweet potatoes, lotus root, or pumpkin are layered underneath to absorb rich juices during steaming.

成菜后肉质酥香，米粉油润，入口即化不腻，辣香适中，麻而不燥，极具地方特色。
The result is tender, melt-in-your-mouth pork, coated in aromatic, oil-glossed rice flour—rich yet not greasy, spicy and numbing in true Chongqing style.

重庆粉蒸肉不仅是一道蒸菜，更是重庆人情与饮食文化的体现，是唤起乡愁与团圆记忆的经典之作。
Beyond its flavor, Chongqing’s fen zheng rou is a symbol of local warmth and culinary heritage—a nostalgic dish that evokes home and togetherness.

Edit:2025-05-07 08:10 lgjj