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■ 名菜故事
鸡蛋在兴宁被称为“鸡春”，寓意春光、春意盎然、春风得意。旧时，这道菜常以大铁锅和
炉灶焖制，是客家妇女的拿手好菜。在兴宁径南的一些饭店，还有推出这道菜，但是制作方
式经已改良，先将水蛋蒸好，再焖制。

■ Dish Story
In Xingning, eggs are called “chicken spring,” symbolizing vitality, prosperity and a flourishing spring
season. Traditionally, this dish was cooked in large iron pots with stow, a specialty of Hakka women.
Today, some restaurants in Jin’nan, Xingning, still serve this dish, though it is now often made by
steaming the eggs before braising, reflecting an evolution in cooking techniques.

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