在舞动灵感的淮扬菜系中，绣球豆腐汤一直以来因其刀法细腻且口味独特而为人们所喜爱。 Looking at a bowl of hydrangea (绣球花) tofu soup for the first time, you’d be forgiven for mistaking the tendrils (卷须) swinging in chicken soup for anything but tofu. It looks like a white hydrangea, hence the name of the dish. In reality, it’s a block of soft tofu carefully cut 60 times in one direction, then turned around and cut another 60 times in order to create delicate tendrils. It’s challenging to make, as the tofu needs to be sliced just three-fifths, otherwise, it will break apart and the flower illusion will be ruined.第一次端详一碗绣球豆腐汤，你会误以为鸡汤中摆动的卷须是豆腐以外的任何东西。它看起来像白色的绣球花，因此得名。事实上，它是一块软豆腐，在一个方向上小心地切了60次，然后转边又切了60次，以形成精致的卷须。这制作起来很有挑战性，因为豆腐只需要切五分之三，否则它会碎，花的错觉也会被破坏。 Chen Xiaohe, the executive chef of 10 Shanghai, a popular Huaiyang cuisine restaurant in Hong Kong’s Causeway Bay, says that mastering the cutting skills required to create perfect tofu hydrangeas requires between 3 and 6 years of practice. Chen himself claims he used five years to master the cutting techniques of Huaiyang, and practiced with rolled newspapers to hone his skill.香港铜锣湾著名淮扬菜餐厅10 Shanghai的行政总厨陈晓河（音）表示，要掌握制作完美豆腐绣球所需的刀功，需要3到6年的练习。陈先生本人声称，他用了五年时间掌握了淮扬菜的刀功技巧，并用卷筒纸来磨练自己的技艺。 Huaiyang cuisine originated from the cooking style of the areas around the lower Huai and Yangtze rivers and centered in cities such as Huai’an, Yangzhou and Zhenjiang of Jiangsu Province. Unlike other popular Chinese cuisines, Huaiyang cuisine is known less for its dishes and more for the cutting skills of its chefs.淮扬菜起源于淮河和长江下游地区的烹饪风格，以江苏省淮安、扬州和镇江等城市为中心。与其他流行的中国菜不同，淮扬菜较少以其菜肴而闻名，而更多地以其厨师的刀功技巧而闻名。 According to Chen Xiaohe, Emperor Qianlong visited the Jiangnan region six times. As local people knew their cuisines were unable to compete with the cuisines of other regions to impress the emperor, they decided to become knife masters instead. Since then, Huaiyang chefs have become known as some of the best knife operators in the world.据陈晓河（音）介绍，乾隆皇帝曾六次南巡。由于当地人知道他们的美食无法与其他地区的美食竞争以打动皇帝，因此他们决定成为刀功大师。从那时起，淮扬厨师就被称为世界上最好的刀具操作员之一。 When a chef is cutting the soft tofu, the block is placed between two sliced carrots to keep it stable, and an onion is placed in front of it as a measuring stick. If the knife cuts through the onion, the chef knows he’s cut too deep into the tofu and the artistic dish is ruined.当厨师切软豆腐时，将豆腐放在两片胡萝卜之间以保持其稳定，并在豆腐前面放置一片洋葱作为量尺。如果刀切穿了洋葱，厨师就知道他切得太深了，这道艺术菜也就毁了。 Hydrangea tofu soup isn't the most complex dish in terms of ingredients, consisting of soft tofu, chicken soup and mushrooms, but the special way in which the tofu is sliced makes it unique in terms of texture.绣球豆腐汤在配料方面并不是最复杂的菜，由软豆腐、鸡汤和蘑菇组成，但豆腐切片的特殊方式使其在质地上独树一帜。 ✦编审✦ 编辑：李 云 排版：李晨晖一校：孙 星二校：樊翠芳三校：史俊艳初审：尚继明复审：李晨晖终审：张俊
