中国古馔文化之中国直隶官府菜Chinese food culture: Official dishes of Zhili

直隶官府菜又叫直隶衙门菜，是对古代由直隶衙门官府制作的以供直隶官僚阶层享用的菜肴的统称。（以李鸿章烩菜、鸡裏蹦为代表的菜）Zhili official cuisine, also known as Zhili yamen cuisine, is a general designation of ancient dishes made by Zhili yamen for Zhili officials to enjoy. (represented by Li Hongzhang’s Stewed vegetables and chicken leaping)

鸡裏蹦出自中国清朝康熙年，是用鸡丁、虾仁为主料，白果、葱、姜、蒜、青红椒为辅料，与其它调料一起制作，有鸡肉的鲜香，还有虾仁的脆嫩，十分美味。Chicken leaping(Chicken Peanut and Prawn), from Kangxi year of Qing Dynasty in China, is made with chicken and shrimp as the main ingredient, white fruit, onion, ginger, garlic, green and red pepper as the auxiliary ingredient. It is delicious with the fresh flavor of chicken and crisp and tender shrimp.

李鸿章烩菜就是现在流行于美国的“李鸿章杂碎”这道菜，是李鸿章的厨师所创。1896年，李鸿章出访美国，让美国人第一次品尝到了这道菜。Li Hongzhang’s stew is just "Li Hongzhang miscellaneous", which is now popular in the United States and created by Li Hongzhang’s chef. In 1896, Li Hongzhang visited the United States so that Americans could taste this dish for the first time.

李鸿章烩菜源自中国晚清，李鸿章是中国晚清官员，出使美国，由于思念家乡菜，他的厨师为他创造了这道烩菜，命名李鸿章烩菜。美国人不懂烩菜，看见很多菜煮在一起，又很好吃，就把它译成英文Hoth potch杂碎了，所以美国叫这道菜为李鸿章杂碎。Li Hongzhang’s stew originated from the late Qing Dynasty of China. Li Hongzhang was an official of the late Qing Dynasty. When he was sent to the United States, his chef created the stew for him for the reason that he missed his hometown’s food. He named it Li Hongzhang’s stew.Americans don’t know how to cook stew. Seeing that many dishes were cooked together and delicious, they translated them as “Hoth potch”, so Americans called this dish Li Hongzhang’s stew.