Page 138 - 嘉应客家百味志
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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 stove, a specialty of Hakka wom-
en. Today, some restaurants in Jingnan, 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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