北京
铜陵位于皖中南地区，有着独特的饮食文化。铜陵菜善于清蒸红烧和用糖调味，可以把常见的猪、鸭、鱼、鸡等肉类食材，吃出无限花样。
Tongling is located in the southern-central region of Anhui and has a unique culinary culture. Tongling cuisine excels at steaming and braising, often using sugar for seasoning. It turns common meat ingredients like pork, duck, fish, and chicken into an array of delightful dishes.
铜陵下辖的枞阳县的粉蒸肉十分有名，当地人喜欢用肥瘦相间的猪五花，并顺着肉纹将其切成块状，放进酱油坛子腌制入味。而枞阳媒鸭脂肪少瘦肉多，当地人便只加入简单的葱、姜、八角清炖熬汤。
In Zongyang County, which is under Tongling's administration, the steamed pork is particularly famous. Locals prefer to use pork belly with alternating layers of fat and lean meat, slicing it along the grain into pieces, then marinating it in a soy sauce jar for flavor. Meanwhile, Zongyang ducks have less fat and more lean meat, so locals simply add green onions, ginger, and star anise to make a clear soup.
作为“鱼米之乡”的铜陵，对鱼类的烹饪也发挥到了极致。鲜嫩又弹牙的鱼圆汤选用鲲鱼为主食材，刮取鱼肉蓉，并用刀背锤击，同时缓慢加入水及其他辅料制作而成。
As a "land of fish and rice", Tongling takes fish cooking to an extreme. Fish ball soup, made from carp, is tender yet firm. The fish meat is scraped and pounded with the back of a knife, with water and other ingredients slowly added during the process.
责编：易卓
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