川渝传统美食：夹沙肉 | Traditional Cuisine of Sichuan and Chongqing: Jia Sha Rou

夹沙肉，又称喜沙肉、甜烧白，是川菜中的传统甜菜，属于川渝地区的经典蒸菜“九斗碗”之一。
Jia Sha Rou, also known as Xi Sha Rou or Sweet Shao Bai, is a traditional sweet dish in Sichuan cuisine and one of the classic steamed dishes in the “Nine Bowl Feast” (Jiu Dou Wan) of the Sichuan-Chongqing region.

它以五花肉为主料，肥瘦相间，口感软糯香甜，肥而不腻，甜而不腻，深受老人和孩子的喜爱。
It is made with pork belly, featuring layers of fat and lean meat. The texture is soft and glutinous with a sweet taste—rich but not greasy, sweet but not cloying—making it especially popular among the elderly and children.

制作时将五花肉煮熟后切片，夹入红豆沙或枣泥，再经蒸制入味，成菜色泽红亮，入口即化。
The pork belly is first cooked and sliced, then layered with red bean paste or jujube paste, and finally steamed until the flavors meld. The finished dish is glossy and red in color, melting in the mouth.

夹沙肉在川渝农村常见于婚宴、寿宴、节庆等重要场合，是宴席上不可或缺的传统佳肴，
In rural Sichuan and Chongqing, this dish often appears at weddings, birthday banquets, and festive gatherings, serving as an essential part of celebratory feasts.

不仅象征喜庆团圆，也承载着浓浓的乡土情怀与人情味。
It not only symbolizes happiness and reunion but also carries deep local traditions and a strong sense of familial warmth.

Edit:2025-05-07 16:34 lgjj