【双语】你好！中国 | 酥香漫过千年窑火

桃酥起源于江西。以干、酥、脆、甜的特点闻名全国，主要成分是面粉、鸡蛋、油酥等。桃酥外层酥脆，内层绵软，恰到好处的甜度让人回味无穷。

Chinese shortbread cookies, known as taosu, originated in Jiangxi Province and are beloved throughout China for their light, crisp texture and subtle sweetness. Made with simple ingredients like flour, eggs, and oil, these cookies are perfectly golden and flaky on the outside, while staying tender on the inside. Their delicate sweetness and melt-in-your-mouth texture leave a lasting impression with every bite.

相传在唐元时期，江西景德镇周边县乐平、贵溪、鹰潭等地农民纷纷前往做陶工，由于工作繁忙，有一位乐平农民将自家带来的面粉搅拌后放在窑炉表面烘焙，并在烘焙时候加入桃仁碎末。这种干粮方便保存，适合在长途运送瓷器时食用，因此得名“陶酥”，后谐音为桃酥。

Legend traces the roots of the Chinese shortbread cookie back to the Tang and Yuan dynasties in the porcelain capital of Jingdezhen, Jiangxi. Farmers from nearby towns like Leping, Guixi, and Yingtan traveled there to work as potters. One day, pressed for time and short on ingredients, a resourceful potter from Leping mixed flour with crushed peach kernels and baked the dough on the surface of a hot kiln. The result was a dry, crunchy snack that was not only delicious, but also easy to store and carry—perfect for long days of porcelain-making. It was first called “Tao Su” (陶酥), meaning “kiln crisp”, later evolving through a homophone into “Peach Su” (桃酥)—the name still used today.

这一工艺历经千年，传承至今天，桃酥早已成为中国传统糕点中的一“大员”。经过多年的改良，如今的桃酥色泽金黄，点缀着满满的黑芝麻，入口酥松香脆，一抿即化。吃起来不糊嘴，不油、不过分甜，咬一口就酥得掉渣。

Over the centuries, the Chinese shortbread cookie has become a beloved staple among traditional Chinese pastries. After years of refinement, today’s shortbread is golden in color, sprinkled with black sesame seeds, and delightfully crisp at first bite. It melts in your mouth—never soggy, never greasy, and just sweet enough to satisfy without overwhelming.

责编：鲍泓霓