當(dāng)春的細(xì)雨浸潤滁州的田野，清明化作西澗春雪里軟糯的鄉(xiāng)愁；夏陽正盛時，滁河的魚蝦肥美，一道梅白魚鮮掉眉毛，是夏至?xí)r節(jié)最解暑的饋贈；秋風(fēng)掠過瑯琊山，金黃的銀杏與菊花同時相遇，滁菊的清香成了白露時節(jié)的溫暖慰藉；冬雪覆蓋古城墻，一碗熱氣騰騰的馬廠羊肉面端上桌，肉質(zhì)酥爛、面條軟糯，驅(qū)散了大雪的凜冽 —— 這，就是刻在二十四節(jié)氣里的滁州味道。

When the spring drizzle soaks the fields of ChuZhou, the mugwort with a unique fragrance emerges around the Qingming Festival, turning into the soft and glutinous nostalgia in green rice cakes. In the scorching summer, the fish and shrimp in the Chu River are plump and tender; a plate of steamed white fish is so delicious that it delights the taste buds, serving as the most refreshing gift during the Great Heat. When autumn winds sweep over Langya Mountain, golden ginkgo leaves meet plump chestnuts, and the sweet aroma of sugar-fried chestnuts fills the streets and alleys, becoming a warm comfort after the Frost's Descent. When winter snow covers the ancient city walls, a pot of steaming Dingyuan braised goose is served on the table; its tender meat and rich sauce drive away the chill of the Major Snow—this is the flavor of ChuZhou engraved in the 24 Solar Terms.

當(dāng)小雪的霜花漸融于寒風(fēng)，大雪節(jié)氣攜著凜冽冬意鋪展而來?！抖墓?jié)氣里的滁州味道》海外（英文）版第三期，以馬廠羊肉面的勁道鮮香與半塔全羊湯的醇厚暖潤，為海外觀眾解鎖滁州冬日最治愈的煙火滋味。這不僅是一場跨越山海的味覺盛宴，更是一次深植于節(jié)氣智慧的文化傳遞，讓世界透過鏡頭讀懂滁州人“以食御冬”的生活哲學(xué)與傳承千年的飲食底蘊。

As the frost flowers of light snow gradually melt in the cold wind, the Major Snow Solar Term arrives with a chilly winter atmosphere. The third issue of "The Flavors of Chuzhou Through China’s 24 Solar Terms" overseas (English) edition unlocks the most healing winter flavors of Chuzhou for overseas audiences, featuring the chewy and fragrant Machang mutton noodles and the mellow and warming Banta Complete Lamb Broth. This is not only a gustatory feast that transcends mountains and seas, but also a cultural transmission deeply rooted in the wisdom of solar terms, allowing the world to understand through the lens the Chuzhou people's philosophy of "using food to withstand winter" and the thousand-year-old dietary heritage.

大雪時節(jié)的滁州，天地間一片清寒，卻藏著最熱烈的飲食儀式。《二十四節(jié)氣里的滁州味道》海外（英文）版的鏡頭，追隨當(dāng)?shù)厝说哪_步深入鄉(xiāng)野：馬廠鎮(zhèn)的農(nóng)戶們選取散養(yǎng)山羊的鮮嫩腿肉，經(jīng)腌制、燉煮、切片等多道工序，搭配當(dāng)?shù)靥厣珤烀?，澆上慢熬?shù)小時的羊骨高湯，撒上蔥花、香菜與特制辣椒油，一碗馬廠羊肉面便盛滿了冬日的酣暢；半塔鎮(zhèn)的匠人則將整羊拆解，與姜片、白芷、桂皮等香料一同投入大鐵鍋，以柴火慢燉至肉質(zhì)酥爛、湯汁奶白，無需過多調(diào)味，僅靠食材本身的鮮美便成就了一鍋半塔全羊湯。從田間地頭的食材甄選，到廚房內(nèi)的匠心烹制，每一個環(huán)節(jié)都遵循著滁州人“大雪補冬，溫補為宜”的節(jié)氣智慧——羊肉性溫，恰能抵御冬日嚴(yán)寒，而這兩道美食的制作工藝，更是歷經(jīng)數(shù)百年傳承，在代代相傳中沉淀為滁州獨有的飲食密碼。

In Chuzhou during the heavy snow season, the world is filled with a clear chill, yet it hides the warmest culinary rituals. The overseas (English) version of "The Flavors of Chuzhou Through China’s 24 Solar Terms" follows the footsteps of locals deep into the countryside: Farmers in Machang Town select fresh and tender leg meat from free-range goats, which undergoes multiple processes such as marination, stewing, and slicing, paired with local specialty noodles and topped with a slow-cooked sheep bone broth simmered for hours, sprinkled with scallions, cilantro, and special chili oil. A bowl of Machang lamb noodles is filled with the heartiness of winter; craftsmen in Banta Town disassemble whole sheep and put it into a large iron pot along with spices such as ginger slices, white peony root, and cinnamon bark, simmering slowly over firewood until the meat is tender and the broth is milky white. Without excessive seasoning, the natural deliciousness of the ingredients alone makes a pot of Banta whole sheep soup. From the selection of ingredients in the fields to the craftsmanship in the kitchen, every step follows the solar term wisdom of Chuzhou people - "tonification during the heavy snow season, with warmth being suitable" - lamb meat is warm in nature, which can withstand the severe cold of winter, and the cooking techniques of these two dishes have been passed down for hundreds of years, precipitating into a unique culinary code of Chuzhou through generations.

對于海外觀眾而言，馬廠羊肉面與半塔全羊湯或許是陌生的味覺體驗，但其中蘊含的文化共鳴卻跨越山海?！抖墓?jié)氣里的滁州味道》海外（英文）版以細(xì)膩的鏡頭語言，呈現(xiàn)大雪封冬的自然之景、柴火慢燉的匠心工藝、親友團聚的溫暖場景，讓海外友人透過屏幕，不僅嘗到了滁州的冬日滋味，更感受到了中國人“順應(yīng)時節(jié)、以食為媒”的生活哲學(xué)。羊肉面的勁道與全羊湯的醇厚，是滁州人對抗嚴(yán)寒的生活智慧；鄰里分享、親友團聚的場景，是人類共通的情感追求。這兩道美食像一座橋梁，將滁州的冬日溫度傳遞到世界各個角落，讓“二十四節(jié)氣”不再是抽象的歷法名詞，而是可感、可嘗、可觸摸的生活美學(xué)，更讓滁州的飲食文化成為中國文化“走出去”的一張溫情名片。

For overseas audiences, Machang lamb noodles and Banta Complete Lamb Broth may be unfamiliar culinary experiences, but the cultural resonance they embody transcends mountains and seas. The overseas (English) version of "The Flavors of Chuzhou Through China’s 24 Solar Terms" presents, through delicate cinematic language, the natural scenery of a winter day blanketed in heavy snow, the craftsmanship of slow-cooking with firewood, and the warm scenes of family and friends reuniting. It allows overseas friends to not only taste the winter flavors of Chuzhou through the screen but also to feel the Chinese philosophy of living, which is to "follow the seasons and use food as a medium." The chewy texture of lamb noodles and the richness of whole sheep soup embody the life wisdom of Chuzhou people in combating the severe cold; the scenes of neighborhood sharing and family reunions represent a universal human emotional pursuit. These two delicacies serve as a bridge, conveying the warmth of winter in Chuzhou to every corner of the world, let the "24 Solar Terms" transcend abstract calendar terms to become a tangible, tasteable, and touchable aesthetic of daily life, while elevating Chuzhou’s culinary culture into a heartwarming emblem of Chinese culture as it reaches global tables.

GREATER SNOW

《二十四節(jié)氣里的滁州味道》海外（英文）版

將陸續(xù)上新

邀您共賞！

榮譽出品：

中共滁州市委宣傳部

中共滁州市委網(wǎng)信辦

主辦：滁州市文化和旅游局

編輯：張榮蓉，初審：賁方舟

復(fù)審：嚴(yán) 慧，終審：高 宇