老姜打卡杭帮菜丨栗子炒子鸡，唤醒老杭州原汁原味的记忆

来源：【浙江省国际传播中心】

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“老姜打卡杭帮菜”这次要走进杭州河坊街上的网红餐厅福缘居，打卡一道杭州36道名菜中既经典又冷门的菜——栗子炒子鸡。

This time, we are heading to the popular Fuyuanju restaurant on Hangzhou’s Hefang Street to try a dish that's both a classic and a hidden gem among Hangzhou’s 36 signature dishes —Stir-Fried Chicken with Chestnut.

经典是因为它位列杭帮菜名菜，冷门是因为，走进福缘居，菜单上寻不见它的身影。只有在板栗上市的时候，熟客向餐厅主理人郭连宝报菜名，才能让这道“隐藏款”菜重现江湖。

It’s considered a classic because it’s officially listed among the renowned Hangzhou dishes. Yet it remains a hidden gem, as it doesn’t even appear on Fuyuanju’s regular menu. This 'hidden item' makes a comeback only during chestnut season, when regulars specially request it from the restaurant’s owner, Guo Lianbao.

栗子炒子鸡，还是杭帮菜中少有的需要脱骨的菜。去骨后的鸡肉需刀背轻斩“按摩”，上浆锁鲜，与当季栗子猛火爆炒，全程不加一滴水，全凭“锅气”激出食材本味。用郭连宝的话说：“加水焖烧就成了红烧子鸡，失了生炒的灵魂。”

It’s also one of the few Hangzhou dishes that require the chicken to be deboned. After the bones are removed, the chicken is gently pounded with the back of a knife — a kind of "massage" — then coated to seal in freshness. It is then quickly stir-fried with seasonal chestnuts over high heat, with not a single drop of water added. The flavor relies entirely on the intense heat of the wok to bring out the ingredients’ natural taste. As Guo Lianbao puts it: “If you add water and stew it, it becomes braised chicken with chestnuts — and loses the soul of stir-frying.”

编辑：程登宇 叶持盈 赵亚鑫

Editor: Cheng Dengyu, Ye Chiying, Zhao Yaxin

审核：颜一颀

Supervisor: Yan Yiqi

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本文来自【浙江省国际传播中心】，仅代表作者观点。全国党媒信息公共平台提供信息发布传播服务。

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