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當(dāng)外國人提到中國菜時(shí)，大多數(shù)人首先想到的是北京烤鴨或餃子。然而，位于中國西南部的貴州省卻以更大膽、更令人驚嘆的美味而聞名。這一地區(qū)美食無畏精神的象征之一便是獨(dú)山蝦酸——一種用小河蝦發(fā)酵而成的醬料。

When it comes to Chinese cuisine, most foreigners immediately think of Peking duck or dumplings. However, Guizhou Province, located in the southwest of China, is famous for much bolder and more shocking delicacies. One of the symbols of this region's gastronomic fearlessness is Dushan Xia Suan (Shrimp Sour) — a fermented paste made from small river shrimp.

獨(dú)山縣的這道美味被當(dāng)?shù)厝朔Q為“家常菜的靈魂”，但對(duì)于外國人來說，第一次接觸它卻是一場(chǎng)真正的耐力考驗(yàn)，因?yàn)樗臍馕稘饬叶?dú)特。

This dish from Dushan County is called "the soul of home cooking" by locals, but for a foreigner, the first encounter becomes a true test of endurance due to its pungent, distinctive aroma.

 

蝦酸的秘密在于緩慢的發(fā)酵工藝。新鮮捕撈的小蝦不去殼、不去腸，直接與鹽、辣椒、大蒜和生姜混合，然后放入陶罐中密封數(shù)月。

The secret of shrimp sour lies in the slow fermentation process. Freshly caught tiny shrimp are not cleaned — they are mixed with salt, chili peppers, garlic, and ginger, then placed in clay jars for several months.

在發(fā)酵過程中，真正的魔法發(fā)生了：蝦變成了一種濃稠的赭石色糊狀物，吸收了辣椒的辛辣和海洋的礦物鮮味。需要強(qiáng)調(diào)的是，當(dāng)?shù)貜N師從不把蝦酸當(dāng)作獨(dú)立的菜肴來食用——它是一種極其強(qiáng)大的風(fēng)味催化劑，是廚師手中的“按鈕”。

During fermentation, real magic happens: the shrimp transform into a thick, ochre-colored paste, absorbing the heat of chili and the mineral freshness of the sea. It is important to note that local chefs never use shrimp sour as a standalone dish — it is a powerful flavor catalyst, a "button" in the hands of the chef.

 

用這種醬料制作的最有名的菜肴就是蝦酸干鍋。這道菜源自貴州獨(dú)山縣，是當(dāng)?shù)嘏腼冋軐W(xué)的精華：大膽、辛辣、香氣濃郁。與歐洲人熟悉的湯或燉菜不同，干鍋幾乎不加液體——食材在自身汁水中翻炒和燜煮，而主角正是發(fā)酵的蝦酸。

The most famous dish made with this paste is the pot with Dushan shrimp sour. Originating from Dushan County, Guizhou Province, this dish is the quintessence of local culinary philosophy: bold, spicy, and ruthlessly aromatic. Unlike soups or stews familiar to Europeans, the dry pot is cooked with almost no liquid — the ingredients are stir-fried and braised in their own juices, and the fermented shrimp paste plays the leading role.

 

制作蝦酸干鍋需要廚師的經(jīng)驗(yàn)和直覺。在燒熱的炒鍋中倒入植物油，加入姜、蒜和干辣椒，然后是主角：滿滿一勺獨(dú)山蝦酸。醬料瞬間釋放出它那發(fā)酵的“爆發(fā)力”，讓廚房充滿一種無法忽視的氣味。緊接著，將切得薄薄的牛肉（通常是牛里脊）和牛肚放入鍋中——它們能完美吸收這種香氣。再加入韭蔥、芹菜梗、豆腐，有時(shí)還會(huì)加入脆花生。整個(gè)菜肴用猛火烹飪僅幾分鐘，之后轉(zhuǎn)移到鍋中，鍋下的小火爐繼續(xù)燃燒。

Preparing pot with shrimp sour requires experience and intuition from the cook. Vegetable oil is poured into a heated wok, followed by ginger, garlic, and dried chili peppers, and then the star of the show: a generous spoonful of Dushan shrimp sour. The paste instantly“explodes” with its fermented notes, filling the kitchen with an aroma that cannot be ignored. Right after the sauce, thinly sliced beef (usually tenderloin) and tripe are added to the wok — they perfectly absorb the flavor. Also added are leeks, celery stalks, tofu, and sometimes crunchy peanuts. The dish is cooked over high heat for only a few minutes, then transferred to a pot, with a small burner still burning underneath.

 

如果你準(zhǔn)備好跳出熟悉的口味，并且不懼怕濃烈、霸道的氣味，那么蝦酸干鍋將會(huì)為你帶來驚喜。它不是一道清淡或平淡的菜——它是一場(chǎng)向你的味蕾發(fā)出的挑戰(zhàn)。在獨(dú)山吃一頓干鍋晚餐，你將會(huì)永遠(yuǎn)記?。乎r味、辣椒的熱烈以及嫩滑的牛肉是如何改變你對(duì)烹飪藝術(shù)的看法的。試試看吧——也許你會(huì)開啟一個(gè)全新的世界，在那里，美食比語言更有說服力。

If you are ready to step outside the boundaries of familiar tastes and are not afraid of powerful, dominant aromas, then pot with shrimp sour will be a revelation for you. This is not a diet or neutral dish — it is a challenge thrown at your taste receptors. One dinner with a pot from Dushan, and you will forever remember how an explosion of umami, fiery chili, and tender beef can change your perception of the culinary art. Give it a try — perhaps you will discover a new world where food speaks louder than words.

 

Kucherova Tatiana

貴州日?qǐng)?bào)天眼新聞外籍主播

編輯 胡桅可

二審 李劼

三審 覃淋