【双语】你好！中国 | 一口一块，唇齿留香

黄山烧饼是安徽省黄山市的一种特色传统小吃，面团揉匀饧透后，放入炉壁边，经过木炭烘烤而成。由于个头小，携带方便，且烘烤时间长，水分大多蒸发，不易变质，当年曾随徽商走遍大江南北，名气也越来越大。

Huangshan Baked Wheat Cake is a traditional snack from Huangshan City in Anhui Province, known for its rich flavor and long shelf life. The dough is carefully kneaded, then pressed onto the inner wall of a charcoal-fired oven and slow-baked. Because of its small size, portability, and long baking process, most of the moisture evaporates, making the cakes resistant to spoilage. In ancient times, Huizhou merchants carried these cakes across the country, spreading their reputation far and wide.

黄山烧饼形似螃蟹背壳，色如蟹黄，故又名蟹壳黄。它是采用熬炼七八成熟的菜籽油炒油酥面，同三分之二的水面合擀成多层次的面卷，选酶干菜和肥膘肉做馅，芝麻撒面，然后放入特制的大炉中，贴于炉壁，烤熟取出。

One of the most iconic versions is the Huangshan Sesame Cake, also known as “crab shell yellow” (Xiekehuang), a nickname inspired by its rounded shape and golden color—resembling a crab shell and crab roe. It’s made by stir-frying partially cooked rapeseed oil with flour to create a flaky dough, which is then mixed with a water-based dough and rolled out into multiple thin layers. The filling is a mix of preserved dried veggies and diced pork fat. After sprinkling sesame seeds on top, the cakes are stuck to the walls of a special oven and baked until they’re crispy and golden.

黄山烧饼层多而薄，外形厚、口味香、甜、辣、酥、脆。不待入口，便觉得香味浓烈，咬一块，既酥又脆，层层剥落，满口留香。另外，黄山烧饼由于烘烤时间长，饼中水分大多蒸发，利于贮存，一旦受潮，烘烤后依然酥香如故。

The finished cake is thick, yet made up of countless delicate, crispy layers. You can smell its irresistible aroma even before the first bite. And once you do take a bite, it crumbles perfectly—light, flaky, savory, slightly sweet and spicy—all with a fragrance that lingers on your lips and in your memory. Thanks to the extended baking time, the cake retains its freshness for long periods. Even if it becomes slightly damp, a quick reheat restores its crisp texture and signature flavor.

责编：刘冰