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The story of Hot Pot 火锅的前世今生 Nothing beats a nice meal shared with family in a cold winter day 寒冷冬日里 与家人共进美食 再美不过  火锅Hot pot 抗寒的利器weapon against coldness The versatile cooking method of hot pot is believed to date back to the early Middle Ages in the Asian steppes to the north as a solution to eat and keep warm around one communal fire, according to Mary Ellen Snodgrass in the encyclo-pedia of Kitchen History. 根据玛丽.艾伦.斯诺德格拉斯在厨房历史百科中所说，万能烹饪火锅据说可以追溯到中世纪早期的亚洲北方平原，当初是为了让大家能够在篝火旁一起吃饭取暖用的。 The centuries-old comfort food then spread around the region, inspiring variations like Szechuan Maotu hot pot, a Chongqing specialty with a tongue-numbing broth and cow innards; and Peking chrysanthemum hot pot found in Sukang, where the broth is made from white chrysanthemum flow-ers, prawns and pork. 后来这种拥有古老历史的治愈食物开始遍布四方，产生了各种变体，比如四川毛肚火锅，这是一种汤料麻辣的牛内脏做的重庆特产；还有北京菊花火锅，里面的汤料是由白菊花，大虾和猪肉熬成。 The cooking method even influen-ced Japan’s nabemono (table cookery) – a Japanese version of hot pot where the broth contains chicken or seaweed, and cooked ingredients are served in individual bowls with dipping condiments. 这种烹饪方法甚至影响到了日本的锅物—一种日本版的火锅，里面的汤料含有鸡肉或海藻，调料装在单独的碗里用作蘸料。 But the version that can be found today in Hong Kong is so comforting, flavourful and affordable that it has become a staple in a city that has a short attention span when it comes to food trends. 而如今香港能见到的火锅是如此治愈，滋味丰富和实惠，以至于它已经在这座潮流多变的城市成为一道主打菜。 IIt may not have been invented here, but with 266 restaurants offering Gai Bo on Hong Kong’s dining directory OpenRice, it has truly become a dish of the city. 它也许不是在这里发明的，但从香港的餐饮名录《开饭》中有266家鸡煲火锅店看来，它已经真正成为了这座城市的招牌菜。 What’s different about Gai Bo from traditional hot pot is its two-part process that effectively turns one meal into two consecutive ones. 鸡煲火锅与众不同的是它分两步吃，把一顿饭变成了连续的两种吃法。 First, a heavily flavoured pot of stir-fried chicken topped with a healthy handful of coriander is served on top of a gas stove to keep warm. 首先，一锅滋味浓厚的翻炒鸡块撒上一撮健康的香菜被端放在燃气炉上加热保温。 Often diners will choose to add other ingredients like fish maw or deep-fried soy rolls to soak up the sauce. 食客们经常会加入其它原料如鱼肚和炸豆卷来吸收酱料。 Then, once the chicken pieces are finished, broth or water is added to deglaze the pot, which turns the meal into a traditional hot pot. 然后，当鸡肉吃完之后，在锅里加入汤或水，把它变成传统的火锅。 At this point, diners can order other raw hot pot ingredients to share; usual suspects include beef strips, prawns, pork balls and vegetables. 这时，食客们可以点其它的火锅食材来分享；通常可选的有牛柳，大虾，肉丸和蔬菜。 So,if you're in Hong Kong in winter, Gai Bo, much like dim sum or pineapple bun, is definitely something you should make time to experience. 所以，如果你在冬天来到香港，鸡煲火锅，就像点心和菠萝包一样，是定要抽时间去尝一尝的。 My tip? Don’t skip the crispy soy rolls – they soak up the sauce to give you maximum flavour. A must-have at any Gai Bo table. 我的建议?不要错过了炸豆卷—它们可以吸收酱料，带给你满满滋味。是鸡煲火锅的必点菜哦！ 感谢关注跟amber一起看世界 |
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