聚焦中印文化交流｜淮扬菜厨艺预演 扬州和韵艺术团将唱响中印文化协奏曲

大运河传媒讯（徐蓉）“别说是外国人，这般精妙的厨艺场面，就连国内食客都忍不住驻足细看！”8月8日，在中国大运河博物馆不远处，扬州院子·淮扬土菜庭院餐厅内热闹非凡，一场精彩纷呈的淮扬菜厨艺展演正在举行。

展演提前拉开了扬州和韵艺术团“世界与我们：中国节-印度站”文化交流活动的序幕。艺术团团长蒋毅介绍，受印度CD基金会等邀请，8月17日至27日，出访代表团将远赴印度德里、海德拉巴等地，开展跨国文化交流活动，通过歌唱、舞蹈、茶艺等艺术表演以及烹饪展示等方式，搭建起中印友好交流的桥梁。

此次厨艺展演为赴印交流前的预演，来自扬州院子的两位资深大厨惊艳亮相。他们深耕淮扬菜技艺三十余年，也将随扬州和韵艺术团远赴印度，把地道的淮扬风味、扬州烟火带向南亚。扬州院子庭院美学餐厅创始人薛亮军参与本次行前筹备。他表示，希望借助这次文化交流契机，以淮扬美食为纽带，让印度民众读懂扬州饮食文化的细腻匠心，也推动两地美食相互融合、碰撞出新滋味。

现场，负责“红案”的俞昌亮大厨提前展示了此次参加印度活动的重磅招牌菜品。他将新鲜的鳜鱼精准改刀，均匀裹上薄粉，拎起鱼尾一抖，肉瓣便如松鼠炸毛。再滑入热油烹炸，使鱼肉在油花中挺立翻卷。出锅摆盘、淋上芡汁，一道造型灵动、色泽鲜亮的“松鼠鱼”便跃入盘中。而看似朴素的扬州炒饭，最考验厨师功底。蛋液先下锅炸成碎金状，冷饭与配菜随即入锅。锅勺翻飞间，米粒颗颗分明，裹着鲜香直入鼻腔，展现了扬州最地道的烟火气。

紧随其后的是拥有三十四年专业“白案”面点技艺的包静大厨。除了琼花酥、翡翠烧卖等，她还带来了一道将淮扬菜刀工发挥到极致的菜肴——菊花豆腐。一块柔软易碎的豆腐，在她一气呵成的刀工下，被细细雕琢成数千根细如发丝、均匀通透的豆腐丝，放入清水中轻盈浮动，宛若摇曳生姿的“菊花”。精湛的烹饪展示不仅让扬州和韵艺术团的成员大开眼界，也吸引了不少路过的食客驻足围观，大家纷纷拿出手机记录下精彩瞬间。

为了让展演更贴合当地风情、呈现最佳效果，当天，扬州和韵艺术团还特意邀请扬州大学的两位印度留学生来到现场，在观摩厨艺的同时，向他们“取经”印度的风土人情与饮食特色。

扬州院子白案厨师包静此次创新的羊肉包子，咬下去一口爆汁，让印度学生连呼“魔法”。“羊肉包子很少吃，但这次品尝味道十分好，我们很快就全部吃完了，我想这在印度展出的话一定会大受欢迎。”品鉴完整桌淮扬点心与菜肴后，两位印度留学生主动分享了自己的品尝感受。安踏对淮扬美食赞不绝口，“我太喜欢扬州炒饭了，这很合我们的口味。如果有印度的朋友来扬州旅游，我一定会推荐他们来这试试！”另一位留学生安那德，在扬州求学7年，与扬州的缘分更加深厚。他真诚地说：“扬州是一座历史深厚的城市，在这里我吃到了很多正宗的美食，也很期待代表团去印度演出也能让我的家乡朋友们尝尝。”

结合和两位留学生交流了解到的印度饮食偏好，扬州院子团队还将考虑创新更具有印度风味的扬州五丁包子。将融合淮扬包子的松软面皮，搭配印度特色咖喱，以及鸡丁、土豆丁、胡萝卜丁、洋葱碎、青豆等馅料，兼顾扬州面点工艺与南亚饮食风味，拉近中印食客的味觉距离。

Grand Canal Media News (Xu Rong): “Not just foreigners – even local diners can’t help but stop and watch such exquisite cooking skills!” On August 8th, near the China Grand Canal Museum, at the Yangzhou Yaya·Huaiyang Local Cuisine Restaurant, a lively event featuring outstanding Huaiyang cuisine demonstrations was taking place.

The exhibition marked the beginning of the cultural exchange event “World and Us: Chinese Festival – India Station” organized by the Yangzhou Heyun Art Troupe. Jiang Yi, the head of the troupe, said that at the invitation of the CD Foundation in India, from August 17 to 27, the delegation will travel to cities such as Delhi and Hyderabad in India to carry out cross-border cultural exchange activities. Through artistic performances like singing, dancing, tea art, and cooking demonstrations, they aim to build a bridge for friendly exchanges between China and India.

This cooking exhibition served as a preview before the actual exchange trip to India. Two experienced chefs from Yangzhou Yaya presented their skills in an impressive manner. Having spent over thirty years mastering Huaiyang cuisine, they will accompany the Yangzhou Heyun Art Troupe to India, bringing the authentic flavors of Huaiyang cuisine to South Asia. Xue Liangjun, the founder of the Courtyard Aesthetics Restaurant, participated in the preparations for this trip. He expressed his hope that through this cultural exchange, Huaiyang cuisine could serve as a link, helping Indian people understand the delicate craftsmanship of Yangzhou’s food culture, and also promoting the integration of different culinary styles to create new flavors.

At the event, Chef Yu Changliang, who was responsible for the “Red Dish” dish, demonstrated his signature dish prepared for the Indian event. He carefully cut the fresh mandarin fish into pieces, coated them evenly with flour, then lifted the fish by its tail and shook it; the meat pieces became like squirrels with fluffed up fur. After being placed in hot oil, the fish was fried, allowing the meat to rise and curl within the oil. Once cooked and arranged, a sauce was poured over it, resulting in a visually interesting and brightly colored dish called “Squirrel Fish”. As for the seemingly simple Yangzhou fried rice, it requires great skill from the chef. The egg mixture is first fried until it becomes small particles, and then cold rice and side dishes are added to the pot. As the spoon moves around, the rice grains become clearly visible, and the delicious aroma fills the air, showcasing the authentic flavor of Yangzhou cuisine.

Following him was Chef Bao Jing, who has thirty-four years of experience in the art of making “white-baked” pastries. In addition to dishes like Qionghua酥 and Feicui Shaomay, she also brought a dish that showcases the exquisite knife skills used in Yangzhou cuisine – Chrysanthemum Tofu. A piece of soft and fragile tofu is carefully cut into thousands of fine strands, which float gently in water, resembling blooming chrysanthemums. This impressive cooking technique not only impressed the members of the Yangzhou Heyun Art Troupe but also attracted many passersby who took photos to capture this wonderful moment.

To make the exhibition more authentic and effective, the Yangzhou Heyun Art Troupe invited two Indian students from Yangzhou University to observe the cooking techniques. While watching the chefs work, they learned about Indian customs and food traditions.

Bao Jing’s innovative mutton buns were truly amazing – once bitten, the filling burst out, and the Indian students exclaimed that it was like “magic”. They said, “I rarely eat mutton buns, but this time the taste was excellent. We finished them quickly; I believe it would be very popular if displayed in India.” After tasting all the Yangzhou-style pastries and dishes, the two Indian students shared their thoughts. Anata praised the Yangzhou cuisine, saying, “I really like Yangzhou fried rice; it matches our tastes perfectly. If any Indian friends visit Yangzhou, I will definitely recommend them to try it!” Another student, Anand, had studied in Yangzhou for seven years, so his connection with the city was particularly strong. He said sincerely, “Yangzhou is a city with a rich history. I have tasted many authentic dishes here, and I hope that when the troupe performs in India, my friends back home can also taste these delicious foods.”

In conjunction with the dietary preferences of Indian students whom they have interacted with, the Yangzhou Yuyuan team will also consider creating a new version of Yangzhou Wuding Bao that features more Indian flavors. This dish will combine the soft dough of Huaiyang buns with Indian-style curry, along with fillings such as chicken pieces, potato cubes, carrot cubes, onion pieces, and green beans. By integrating the cooking techniques of Yangzhou pastries with the culinary traditions of South Asia, they aim to bridge the gap in taste between Chinese and Indian consumers.

（大运河新闻热线：18611735190）

制作 曹宇

编校 延晨 徐蓉

一审 桂艳 张莉

二审 肖东 董明

三审 晖军