美国老夏在湖南丨外国友人吃皮蛋，真的爱不起来？

视频加载中...

编者按：迷人的风景、醉人的美食、独特的夜经济、众多的网红打卡点，深厚的文化底蕴……对湖南的热情与向往早就不仅于国内，越来越多的外国人也闻名而来。来自美国的老夏（Denis）就是其中一个。他不仅来了，还爱上了这里，留在了这里。作为一个在长沙生活了五年的外国人，他开始用视频记录这里的一切，不仅让更多的外国友人了解湖南，也给我们了解湖南提供了一个全新的视角。

Editor notes: The increasing number of people, not only domestic tourists but also foreigners from other countries, has been attracted by Hunan’s charming natural scenery, delicious local snacks, special night market, countless internet-famous sites, a time-honored history and rich culture. Denis, who comes from America, is one of them. He came here about five years ago and decided to stay here for a while. He wants to share everything which he experienced in Hunan and also provides a new way for us to know our hometown.

红网时刻新闻记者 陈珉颖 实习生 樊令钰 长沙报道

传统的中国美食数不胜数，其中有一款被称为“皮蛋”，也有着松花蛋或千年蛋的称呼，是中国传统的美食，具有独特的味道和质地。

There are countless traditional Chinese cuisines. One of which is called preserved eggs or thousand-year eggs, is a traditional Chinese delicacy with a unique taste and texture.

但因其英译名很容易让外国朋友误认为是存放很久的坏蛋，所以很多外国朋友难以接受。

But in the process of translation, the English name may gives the inaccurate explanation that the eggs are rotten because of preserving too long. Some of foreign friends don’t like them. In fact, so-call thousand-year eggs is the kind of special expression in Chinese.

这次，老夏又来到了四方坪夜市，准备带我们一起看看，美国本土没有的皮蛋，到底是个什么蛋？

This time, Denis came to Sifangping Night Market again, and is ready to take us to try the century egg, which was never made in the United States.

在去探索皮蛋的口味之前，先让我们来了解一下皮蛋的制作过程。它是通过鸭、鸡或鹌鹑蛋保存在粘土、灰、盐、生石灰和稻草的混合物中，几周到几个月来制作的，时间长短取决于所需要的发酵程度。

Before exploring the taste of preserved eggs, let's get to know the making process of preserved eggs. It is made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to several months, depending on the desired level of fermentation.

在保存过程中，碱性混合物提高了蛋清的pH值，使其在质地上变成半透明和果冻状。蛋黄的颜色也会发生变化，从鲜黄色变成奶油色、带有浓郁香味的灰绿色，这就是皮蛋外观形成的过程。

During the preservation process, the alkaline mixture raises the pH of the egg white, causing it to become translucent and jelly-like in texture. The yolk also changes in color, from bright yellow to a creamy, greenish-grey color with a strong aroma. This is the process of how the appearance of preserved eggs is formed.

老夏说，一开始他只是为了和他的朋友显摆他吃过皮蛋。后来发现，他竟然爱上了吃皮蛋。皮蛋通常作为开胃菜食用，切片后与姜、醋、酱油和芝麻油一起食用。它们也可以被放在汤、粥、米饭甚至饺子里。离不开辣椒的湖南人也经常将辣椒放在皮蛋食用。

Denis said that at first he just wanted to show off to his friends that he had eaten preserved eggs. But then, slowly, he discovered that he actually developed a taste for eating preserved eggs. Preserved eggs are usually eaten as an appetizer, sliced and served with ginger, vinegar, soy sauce, and sesame oil.They can also be used in soups, porridge, rice dishes, and even in dumplings. In Hunan, preserved eggs are often eaten with peppers. Because Hunan people really can't live without peppers.

除了作为开胃菜，皮蛋还有其他功能。在中国文化中，皮蛋被认为是繁荣和好运的象征，经常在节日和重要庆祝活动中食用。在中国传统医学中，皮蛋也被认为可温暖身体，促进消化，补益脾胃。它们也是蛋白质、维生素和矿物质的良好来源，并经常与其他草药和食物结合使用，以创造愈合补品和汤。几个世纪以来，它们一直是中药的一部分，并被广泛认为是一种滋补食品。

Besides being an appetizer, preserved eggs also have other functions. In Chinese culture, preserved eggs are considered a symbol of prosperity and good fortune, and are often served during festive occasions and important celebrations. In traditional Chinese medicine, preserved eggs are also believed to warm the body, promote digestion, and tonify the spleen and stomach. They are also a good source of protein, vitamins, and minerals, and are often used in combination with other herbs and foods to create healing tonics and soups. They have been a part of Chinese medicine for centuries and are widely regarded as a nourishing food.

在皮蛋的诱惑下，即使看不懂中文菜单，老夏也会带上懂中文的朋友帮他点一份色令人垂涎的皮蛋。虽然有些人可能会觉得皮蛋的强烈气味和味道令人不快，但它们在中国是一种受人喜爱的美味，在世界其他地方也越来越受欢迎。

Attracted by preserved eggs, even though Denis can’t understand the menu in Chinese characters, he will still take one of his Chinese friends to order the delectable preserved eggs. While some people may find the strong smell and flavor of preserved eggs unpleasant, they are a beloved delicacy in China and are becoming increasingly popular in other parts of the world.