类别：浙菜
Style of cooking: Zhejiang cuisine
口味：清香
Flavor: faintly scented
特色：
Characteristics:
“油焖春笋”是一道杭州的传统风味菜。它选用清明前后出土的嫩春笋，以重油、重糖烹制而成，色泽红亮，鲜嫩爽口，鲜咸而带甜味，百吃不厌。
“Stewed Spring Bamboo Shoots” is a traditional Hangzhou dish which is made from the tender Spring bamboo shoots that are unearthed around the time of the Tomb-Sweeping Day(around April 5) and the dish is cooked with rich oils and plenty of sugar. The color of the dish is red and bright and it is fresh, tender, refreshing, salty and sweet in flavor: a flavor which is worth tasting a hundred times.
原料：
Ingredients:
春笋500克，花椒10粒，糖、酱油、香油各适量。
500g of bamboo shoots in spring, 10 Sichuan peppers, and sugar, soy sauce and sesame oil to taste.
制作方法：
Cooking method:
1． 将笋肉洗净，对剖开，用刀拍松，切成1.5寸长的段。
1． Clean the bamboo shoots and cut them open; then pat them with the knife to make them loose before cutting them into 1.5 cun (1cun ≈ 3.33 cm) strips.
2．烧热锅，下油至五成熟时，放入花椒粒炸香后捞去，将春笋段入锅煸炒至色呈微黄时，加入酱油、糖和适量水，用大火煮滚，改用小火烤5分钟，待汤汁收浓时，放入味精，淋上香油即可。
2. Heat the wok and boil the oil until it is 50% heated. Put the Sichuan peppers in to fry then fish it out; fry the bamboo shoots strips over a moderate heat until they are light yellow, and add the soy sauce, the sugar and a suitable amount of water, then boil them thoroughly over a high heat. Lower to a gentle heat and simmer for 5 minutes. When the sauce is thick, add the MSG and pour the sesame oil on it.
Style of cooking: Zhejiang cuisine
口味：清香
Flavor: faintly scented
特色：
Characteristics:
“油焖春笋”是一道杭州的传统风味菜。它选用清明前后出土的嫩春笋，以重油、重糖烹制而成，色泽红亮，鲜嫩爽口，鲜咸而带甜味，百吃不厌。
“Stewed Spring Bamboo Shoots” is a traditional Hangzhou dish which is made from the tender Spring bamboo shoots that are unearthed around the time of the Tomb-Sweeping Day(around April 5) and the dish is cooked with rich oils and plenty of sugar. The color of the dish is red and bright and it is fresh, tender, refreshing, salty and sweet in flavor: a flavor which is worth tasting a hundred times.
原料：
Ingredients:
春笋500克，花椒10粒，糖、酱油、香油各适量。
500g of bamboo shoots in spring, 10 Sichuan peppers, and sugar, soy sauce and sesame oil to taste.
制作方法：
Cooking method:
1． 将笋肉洗净，对剖开，用刀拍松，切成1.5寸长的段。
1． Clean the bamboo shoots and cut them open; then pat them with the knife to make them loose before cutting them into 1.5 cun (1cun ≈ 3.33 cm) strips.
2．烧热锅，下油至五成熟时，放入花椒粒炸香后捞去，将春笋段入锅煸炒至色呈微黄时，加入酱油、糖和适量水，用大火煮滚，改用小火烤5分钟，待汤汁收浓时，放入味精，淋上香油即可。
2. Heat the wok and boil the oil until it is 50% heated. Put the Sichuan peppers in to fry then fish it out; fry the bamboo shoots strips over a moderate heat until they are light yellow, and add the soy sauce, the sugar and a suitable amount of water, then boil them thoroughly over a high heat. Lower to a gentle heat and simmer for 5 minutes. When the sauce is thick, add the MSG and pour the sesame oil on it.
