菜系：苏菜
Style of cooking: Jiangsu cuisine
口味：酸辣
Flavor: sour and spicy
介绍：
Introduction:
屈原《天问篇》：“答馒斟雉帝何飨，受寿永多夫何之长。”记述了彭祖善作雉羹受宠于尧帝，被封到彭城（今江苏徐州）。相传彭祖是以野鸡、稷米煮成羹，和以盐、梅，为我国最早烹与调的结合，这是我国古就留名的第一个菜，故号称“天下第一羹。”此菜以炖酥之野鸡，配以薏仁及香菇、冬笋、火腿等制成，汤汁醇浓，色白如乳，汤菜融和，六丝各色各味，鲜香中微透酸辣，腻滑中有脆嫩，色、香、味俱佳，乃苏北风味名肴。
According to the A Request to God written by Qu Yuan, Peng Zu, because of being good at making pheasant soup, received good favor from Emperor Yao. He received an imperial assignment to Pengcheng (Xuzhou, Jiangsu Province now). As legend has it, Peng Zu made the thick soup of pheasant and millet with salt and plums. It was the first combination of cooking and seasoning in China. The dish is the first one from ancient times which was famous for leaving its name, therefore it is known as “The World’s First Thick Soup”. This soup is made by stewing pheasant with Chinese pearl barley, mushroom, winter bamboo shoots and ham etc. The soup is mellow and rich with oyster white color and is a combination of soup and vegetables. The six kinds of vegetables within have different colors and flavors. The soup is fragrant with a slightly sour and spicy flavor, and it is smooth, crisp and tender. The color, fragrance and taste of this soup are all excellent, which makes it a famous Northern Jiangsu flavor soup.
特色：
Characteristics:
汤汁醇浓，色白如乳，汤菜融和，鲜香中微透酸辣，腻滑中有脆嫩，色、香、味俱佳。
The soup is a combination of soup and vegetables that has a mellow and rich taste and oyster white color. It is fragrant and bears a slightly sour and spicy flavor. It is also smooth as well as crisp and tender. The color, fragrance and taste of this soup are all excellent.
原料：
Ingredients:
野鸡1000克，薏米150克，香菇（鲜）30克，冬笋30克，火腿30克，生菜（团叶）30克，蛋糕30克，盐8克，黄酒100克，味精2克，香醋25克，小葱10克，姜10克，花椒5克，胡椒粉2克，香油20克。
1,000g of pheasant, 150g of Chinese pearl barley, 30g of mushroom (fresh), 30g of winter bamboo shoots, 30g of lettuce (curled leaves), 30g of cake, 8g of salt, 100g of yellow rice wine, 2g of gourmet powder, 25g of vinegar, 10g of green onion, 10g of ginger, 5g of Sichuan pepper, 2g of ground pepper and 20g of sesame oil.
制作方法：
Way of cooking:
1．将野鸡剥皮，洗净后焯水，清洗干净。
1. Peel off the skin of the pheasant before cleaning it, then boil in the hot water and clean it again.
2．香菇去蒂，洗净，切成细丝。冬笋去皮，洗净，煮熟，切丝。熟火腿切成细丝。油菜心择洗干净，切成细丝。蛋糕切成丝。
2. Cut off the bases of mushrooms before cleaning them, and then cut them into shreds. Peel the skins off the winter bamboo shoots, clean them and boil thoroughly before cutting them into shreds. Cut the cooked ham into shreds. Trim the Shanghai greens and clean them before cutting them into shreds. The cake should also be cut into shreds.
3．葱姜均洗净，切成末，用纱布包好用力挤出汁水。
3. Clean the green onion and ginger then dice them before wrapping them with gauze and squeezing out their juices.
4．将野鸡投入炖钵中，加入清汤2000毫升、黄酒、花椒、葱姜汁、薏仁，一同炖至鸡酥米烂。
4. Put the pheasant in an earthen bowl and add 2,000ml of clear soup, the yellow rice wine, Sichuan pepper, green onion and ginger juice and Chinese pearl barley; then stew them together until the pheasant is crisp and the rice is tender.
5．然后取出，将鸡除骨切丝，放入钵中，加黄酒50克、香菇丝、冬笋丝、火腿丝、菜心丝、蛋糕丝及精盐，同煮。
5. Take the pheasant out, remove the bone and cut the meat into shreds before putting it back in the earthen bowl, then add 50g of yellow rice wine, shredded mushroom, shredded winter bamboo shoots, shredded ham, shredded cabbage heart, shredded cake and refined salt and boil them together.
6．煮沸后，再加入胡椒粉（白胡椒粉）、味精和香醋，出锅装入品锅内，淋上香油即成。
6. After boiling, add ground pepper powder (ground white pepper powder), gourmet powder and vinegar. Fish the pheasant out and put it in the pot, then pour the sesame oil over it.
Style of cooking: Jiangsu cuisine
口味：酸辣
Flavor: sour and spicy
介绍：
Introduction:
屈原《天问篇》：“答馒斟雉帝何飨，受寿永多夫何之长。”记述了彭祖善作雉羹受宠于尧帝，被封到彭城（今江苏徐州）。相传彭祖是以野鸡、稷米煮成羹，和以盐、梅，为我国最早烹与调的结合，这是我国古就留名的第一个菜，故号称“天下第一羹。”此菜以炖酥之野鸡，配以薏仁及香菇、冬笋、火腿等制成，汤汁醇浓，色白如乳，汤菜融和，六丝各色各味，鲜香中微透酸辣，腻滑中有脆嫩，色、香、味俱佳，乃苏北风味名肴。
According to the A Request to God written by Qu Yuan, Peng Zu, because of being good at making pheasant soup, received good favor from Emperor Yao. He received an imperial assignment to Pengcheng (Xuzhou, Jiangsu Province now). As legend has it, Peng Zu made the thick soup of pheasant and millet with salt and plums. It was the first combination of cooking and seasoning in China. The dish is the first one from ancient times which was famous for leaving its name, therefore it is known as “The World’s First Thick Soup”. This soup is made by stewing pheasant with Chinese pearl barley, mushroom, winter bamboo shoots and ham etc. The soup is mellow and rich with oyster white color and is a combination of soup and vegetables. The six kinds of vegetables within have different colors and flavors. The soup is fragrant with a slightly sour and spicy flavor, and it is smooth, crisp and tender. The color, fragrance and taste of this soup are all excellent, which makes it a famous Northern Jiangsu flavor soup.
特色：
Characteristics:
汤汁醇浓，色白如乳，汤菜融和，鲜香中微透酸辣，腻滑中有脆嫩，色、香、味俱佳。
The soup is a combination of soup and vegetables that has a mellow and rich taste and oyster white color. It is fragrant and bears a slightly sour and spicy flavor. It is also smooth as well as crisp and tender. The color, fragrance and taste of this soup are all excellent.
原料：
Ingredients:
野鸡1000克，薏米150克，香菇（鲜）30克，冬笋30克，火腿30克，生菜（团叶）30克，蛋糕30克，盐8克，黄酒100克，味精2克，香醋25克，小葱10克，姜10克，花椒5克，胡椒粉2克，香油20克。
1,000g of pheasant, 150g of Chinese pearl barley, 30g of mushroom (fresh), 30g of winter bamboo shoots, 30g of lettuce (curled leaves), 30g of cake, 8g of salt, 100g of yellow rice wine, 2g of gourmet powder, 25g of vinegar, 10g of green onion, 10g of ginger, 5g of Sichuan pepper, 2g of ground pepper and 20g of sesame oil.
制作方法：
Way of cooking:
1．将野鸡剥皮，洗净后焯水，清洗干净。
1. Peel off the skin of the pheasant before cleaning it, then boil in the hot water and clean it again.
2．香菇去蒂，洗净，切成细丝。冬笋去皮，洗净，煮熟，切丝。熟火腿切成细丝。油菜心择洗干净，切成细丝。蛋糕切成丝。
2. Cut off the bases of mushrooms before cleaning them, and then cut them into shreds. Peel the skins off the winter bamboo shoots, clean them and boil thoroughly before cutting them into shreds. Cut the cooked ham into shreds. Trim the Shanghai greens and clean them before cutting them into shreds. The cake should also be cut into shreds.
3．葱姜均洗净，切成末，用纱布包好用力挤出汁水。
3. Clean the green onion and ginger then dice them before wrapping them with gauze and squeezing out their juices.
4．将野鸡投入炖钵中，加入清汤2000毫升、黄酒、花椒、葱姜汁、薏仁，一同炖至鸡酥米烂。
4. Put the pheasant in an earthen bowl and add 2,000ml of clear soup, the yellow rice wine, Sichuan pepper, green onion and ginger juice and Chinese pearl barley; then stew them together until the pheasant is crisp and the rice is tender.
5．然后取出，将鸡除骨切丝，放入钵中，加黄酒50克、香菇丝、冬笋丝、火腿丝、菜心丝、蛋糕丝及精盐，同煮。
5. Take the pheasant out, remove the bone and cut the meat into shreds before putting it back in the earthen bowl, then add 50g of yellow rice wine, shredded mushroom, shredded winter bamboo shoots, shredded ham, shredded cabbage heart, shredded cake and refined salt and boil them together.
6．煮沸后，再加入胡椒粉（白胡椒粉）、味精和香醋，出锅装入品锅内，淋上香油即成。
6. After boiling, add ground pepper powder (ground white pepper powder), gourmet powder and vinegar. Fish the pheasant out and put it in the pot, then pour the sesame oil over it.
