中式面点有多精致？“小狮子”的睫毛根根分明！

俏皮可爱活灵活现的狮子头、京剧花旦华丽明艳的头饰，还有精致优雅的手提包，他们的共同点竟然是都能吃！

图源：视觉中国

在中式面点师的巧手下，没有什么是不能用面粉做出来的。

把水果和坚果用面点制作成如假包换的样子和味道，更是难不倒中式面点师，蒸、炸、开酥、揉水皮、切花刀……各种技法都运用上，这背后是几代人的技艺的积累和传承，也承载着中式面点师傅们创新的巧思和勇气。

最近火爆社交媒体的“醒狮酥”就是来自沈阳的面点师傅武杨的作品。

他看到网友们花式百出的“失败”案例，在抖音上分享了醒狮酥的详细做法，从揉面团、切面皮到精细炸制，一步步教网友如何做出一只惟妙惟肖的小狮子。

Wu Yang, 35, a pastry chef from Shenyang, capital of Liaoning province, who created the lion’s head puff pastry and has observed numerous failed efforts to reproduce it, is sharing detailed steps with his followers on how to make such an item. He gives instructions on perfecting the dough and performing specific cuts to the pastry.

醒狮酥的各个部分是用水面团分别制作的，然后用蛋清把它们粘在一起，狮子的鬃毛制作是一个难点，武杨需要在面团上切160刀，才能在油炸后产生蓬松的效果。

He made each small part of the head separately with water dough, before sticking the parts together with egg white. For the mane, he made 160 cuts to the dough to produce the fluffy effect after deep frying.

图源：视觉中国

据武杨介绍，醒狮酥的创作灵感来自于他看过的黄飞鸿系列的电影，他被其中的醒狮文化所深深吸引。

He gained inspiration for creating the lion's head from the traditional Chinese folk art of lion dancing while watching the Wong Fei-hung film series, which began in 1991, and was centered on a martial artist who lived in Guangdong province.

以往的酥皮点心多是简单的造型，武杨通过醒狮酥把酥皮点心变成了三维立体雕塑般的作品。

Chinese puff pastry typically requires making a simple modeling dessert. In creating the lion's head, Wu turned the pastry into a three-dimensional sculpture.

武杨回忆说，醒狮酥的样子是经过多次的尝试才确定下来的，起初它的两层睫毛是一样大小的，后来他把第二层睫毛做的更小更细，样子就更生动形象了。

"It took several attempts to finally create the lion's head. At first, the two layers of eyelashes were the same size, but I later made the second layer smaller and thinner to make it stand out," Wu said.

十年前，武杨开始研究面塑，他花了很长时间自学了面塑所需要的各种技术，比如揉面、擀面、切割、雕刻等等。

A decade ago, he developed a passion for dough sculptures. This work requires many skills, such as kneading, rolling, cutting, carving, and shaping with a small bamboo knife, all of which take long hours of practice. Wu studied these skills by self-learning.

图源：视觉中国

由于缺乏艺术方面的训练，武杨发现，他对面塑的各个部位的比例和特征掌握得不是很好。于是他就靠不停地观察周围的人和他们的比例来弥补，随着时间的推移，他的面塑作品越来越栩栩如生。

Lacking a basic training in art, he initially found it difficult to accurately gauge a dough sculpture's proportions and features. His solution was to observe people, and he still frequently looks hard at those around him, observing their body proportions. Over time, the pastry items Wu makes have become increasingly lifelike and evocative.

随着醒狮酥的火爆，全国各地的面点爱好者都来向武杨学习。他已经教授了1000多名学生，他也很乐于看到自己的技术和想法能在学生的作品中呈现出来。

Pastry lovers nationwide have learned to make such pieces from Wu, who has taught more than 1,000 students. He likes to share his techniques and thoughts about puff pastry, and is happy to see students presenting his creations in competitions and at gala dinners.

"我曾经专注于技术，但现在我更多地考虑如何将中国传统文化与酥皮结合起来，"武杨说，他也很高兴看到更多的年轻人对中国的酥皮点心产生兴趣。

"I used to focus on the techniques, but now I think more about ways to combine traditional Chinese culture with puff pastry," Wu said, adding that it is good to see more young people becoming interested in Chinese pastry.

武杨的学生之一，来自广东顺德的年仅23岁的陈小东，就是热爱中式面点的年轻人之一。他的醒狮酥作品也在抖音上受到网友的热捧。

陈小东对厨师行业一直充满热爱，在顺德职业技术学院学习面点专业之后，又考取了韩山师范学院继续深造厨艺。

为了赚取大学的学费，陈小东一天做三份兼职，当然都和厨师有关，早上摆摊卖馒头和粥、下午卖鸡蛋仔，到了晚上，他的小摊又变成了烧烤摊。

To pay his tuition fees, he did three part-time jobs each day — selling steamed buns and porridge in the morning, egg puffs in the afternoon, and barbecue food at night.

在念书期间，陈小东参加了很多的烹饪比赛，也获得了很多奖项，包括2020环球美味全民卓越大厨烹饪大赛新秀组选拔赛第一名、粤港澳粤滋味烹饪大赛决赛一等奖和广东省技能大赛高职组一等奖，他希望通过参赛来展示自己的作品和想法。

At university, Chen improved his cooking skills and took part in numerous cookery competitions. "I want to present my pastry works and ideas," he said.

被称作京城“面点王”国家级面点大师王志强已经年过七旬，从20多岁起就担任国宴面点师的他依然在带领弟子们继续走在面点创新的路上。

Dubbed the "king of pastry", Wang Zhiqiang, 74, became a pastry chef assigned to Chinese state banquets when he was in his 20s. Now, he is constantly creating new products.

二十年前他的惟妙惟肖的面果系列作品就风靡一时，近两年他又同弟子们一道创作了干果系列。榛子、开心果、花生等九种干果摆在九宫格的木盘里，从形状到纹理都一丝不差，一眼看去很难发现它们是面粉做成的。

从事面点行业半个多世纪，王志强依然在探寻中式面点的创新。“你必须竭尽全力的去创造，如果半夜里突然想到一个好的点子，就要赶紧爬起来记在本子上，”王志强说。

After five decades, Wang continues to push the boundaries in making traditional Chinese pastry. "You have to rack your brain to create, and sometimes when you think of good ideas, you have to get up in the middle of the night and draw them directly in a notebook," he said.

王志强认为，中式面点的创新，应该反映时代和社会的发展，体现季节的变化和食材的多样。他强调创新需要坚持三点，必须是手工制作的、作品必须是独创的，并且应该是精心制作出来的。

He believes that pastry innovation should reflect the times, the development of society, seasonal changes, and diversity of ingredients. He emphasizes the three points that must be followed for innovative work: items should be handmade; the work has to be unique; and it should be performed with precision and care.

至于下一步的面点新作品，王志强心中已经有了规划，他想把传统的北京小吃做成小巧可爱的版本，比如用榫卯的方式呈现豌豆黄和小豆凉糕、把芝麻撒子做成蝴蝶的形状，还有用麻酱拉花的面茶版本的卡布奇诺。

He is planning to make small, cute versions of traditional Beijing snacks such as sweet pea cake and red bean cake, which can be put together by using a method similar to creating a mortise-and-tenon joint in woodwork. Wang also wants to make sesame deep-fried noodles in a small butterfly shape, and traditional flour tea.

"我想让年轻人可以一次尝试20种左右的小吃而不觉得吃特别饱，还能同时了解每种小吃背后的故事，”王志强说。

"I want young people to try around 20 snacks without feeling full, and also to learn about the stories behind each snack," he said.

记者：李映雪