525th article第525期双语推文
Today, with an extreme abundance of supplies and increasing world connectivity, it seems not surprising to try the world’s best dishes. However, no matter how delicious the delicacies are, we gradually tire of them. Perhaps it’s time for a brand-new spice to stimulate your tongue, something that makes an exciting flavor traveling through your noses, a pungent, fragrant taste and crunchy texture popping in your mouth – the Dengfeng mustard. Do not underestimate this appetizer yet – it tickles your taste buds.
物资丰富、世界联通的今天，尝尽天下美食似乎也不足为奇。不过，再好吃的美味佳肴也有吃腻的时候，我们的舌头开始“麻木”了。或许你需要一种味道来刺激一下，那就是“汆味儿”。比如郑州登封的芥菜，就能散发出那股让人欲罢不能的强劲脆辣。可别小看这道开胃小菜，它足以叫醒你的味蕾。
Rich in various nutrients
富含多种营养元素
The mustard in Dengfeng, Zhengzhou, which is locally called “lump mustard,” is primarily produced in the shallow mountainous area of the western Songshan hinterland in Dengfeng. Benefiting from the unique mountain climate and rich minerals in Songji area in the transition zone between the mountainous area in western Henan Province and the plain in eastern Henan Province, the mustard greens here are plump and rounded, spicy and juicy. It contains crude protein, free amino acids, vitamin C, riboflavin, carotene, potassium, phosphorus, calcium, iron and plenty of other nutrients. It’s also low in sugar and fat, and cholesterol-free.
郑州登封的芥菜，当地名为“芥疙瘩”，主要产于登封西部嵩山腹地浅山区。受益于登封独特的山区气候条件和豫西中部山地向豫东平原过渡的嵩箕地区所含有的丰富矿物质，这里种植的芥菜肥厚圆润，辛辣味浓，水分充足。不仅含有粗蛋白，游离态氨基酸、维生素C、核黄素、胡萝卜素及钾、磷、钙、铁等多种营养元素，而且是低糖、低脂肪、无胆固醇。
On August 8th, 2012, Dengfeng mustard was granted the registration certificate of Geographic Indications for Agricultural Productsby the Ministry of Agriculture and was included in the protection of geographical indications for agricultural products in China. In May 2020, the list of the first batch of national famous, special, high-quality, and new agricultural products was announced, among which Dengfeng mustard was listed.
2012年8月8日，登封芥菜喜获农业部农产品地理标志登记证书，被列入我国农产品地理标志保护行列。2020年5月，今年首批全国名特优新农产品名录公布，登封芥菜位列其中。
Crowned with “No.1 dish in Dengfeng”被誉为“登封第一菜”
Dengfeng mustard has been known as “No.1 dish in Dengfeng” since ancient times with a long history and legendary tales. The earliest record about mustard is from the pre-Qin classics, Book of Rites·Inner Rules: “Scallion in spring, mustard in autumn.” In the Song dynasty, the great poet Yang Wanli wrote several lines of poetry for mustard: “It is the hot and fragrant taste, making it not less than any other dishes. A softly boiled crab meat soup, together with wine – the happiness has not yet started.”
登封芥菜素有“登封芥丝甲天下”的美称，自古被誉为“登封第一菜”，有着悠久的历史和传奇的故事。有关芥菜最早的记载出自先秦古典，《礼记·内则》曰：“脍春用葱，秋用芥”；至宋代，文学家杨万里更是以“芥”为题写下了：“茈姜馨辣最佳蔬，荪芥芳心不让渠。”
Apart from the poets and writers praising mustard, it is said that even Emperor Taizong Li Shimin complimented Dengfeng mustard when trying it at Shaolin Temple in Mount Song. The only female emperor in the history – Wu Zetian of Tang Dynasty, suffered from a cold while visiting Mount Song. After having Dengfeng mustard, her condition eased, and her appetite increased. Since then, Dengfeng mustard was accepted as a royal medicinal treatment, which also sufficiently proved its effectiveness in strengthening the body.
除了文人墨客对芥菜的美味不吝赞美，相传唐太宗李世民在嵩山少林寺食用登封芥菜后，也赞不绝口；武则天在封禅游嵩山时偶染风寒，食用登封芥菜后，病情缓解，胃口大开。登封芥菜随后被纳为御用药膳，这也充分证明了其有强身健体之功效。
Additionally, Dengfeng mustard is a daily breakfast staple for Shaolin Kung Fu practitioners.
此外，历代少林习武之人，每日早餐必备此菜，沿袭至今。
Traditional manufacturing process with a long history历史悠久的传统制作工艺
“Spicy, sweet and warm, it can ease rheumatism, with root particularly flavorful. It can nourish kidney-yang, benefit lungs, remove phlegm, and refresh the body. Pickled mustard tastes even better.” This is a high-level overview of the flavor and efficacies of mustard given by Wang Shixiong, the Qing dynasty medical scientist, in his work SuiXiJuYin Recipe.
“辛甘而温。御风湿，根味尤羡；补元阳，利肺豁痰，和中通窍，腌食更胜。”这是清代医学家王士雄在《随息居饮食谱》中对登封芥菜的风味及药用功效的高度概括。
Dengfeng mustard has a rich flavor and fragrance, refreshing and delicious taste, deeply loved by people of Central Plains. As a provincial-level intangible cultural heritage, the traditional production process is particularly delicate. Cleaning, peeling, shredding, drying, air-drying, pickling and frying, all steps are purely done by hand.
登封芥丝，芥味十足，氽香扑鼻，沁人心脾，清爽可口，深受中原百姓的喜爱。作为省级非物质文化遗产项目，其历史悠久的传统制作工艺相当讲究。清洗、削皮、切丝、晾晒、风干、腌制、炒制等一系列工序基本都是手工的。
The special spicy and refreshing taste mainly comes from the unique frying technique. Put in an appropriate amount of oil into the wok, add some ginger, pepper and fried chili after the oil heats up, then add mustard and fry for 5 minutes. Strictly control the time to a margin of error within two seconds, so as to ensure the mustard shreds are loose on the outside and crispy on the inside. Now the delicious pickled mustard is ready to get out of the wok! A strong fragrance drifts through the air; the tip of your tongue will cheer in just one bite.
尤其是那种“氽”的口感，主要源于独特的炒制工艺。放适量的油入炒锅，待油热放姜丝、花椒和干辣椒，再放入芥菜丝炒5分钟出锅。炒制时间误差严格控制在2秒以内，如此方能确保芥菜丝外溏化而内生脆。“氽”味应运而生，舌尖欢呼雀跃。
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Chief Planner丨Shi Dadong
Managing Editor丨Xiong Vivi
Text丨Wang Yipin
Trainee Editor丨Xu Hanyu
English Proofreader丨Adam
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