摘要：刚剥壳的虾仁还带着冰碴子，猪肉糜选肥三瘦七的黄金比例，马蹄碎咔嚓咔嚓剁进来，香味别提有多浓郁。包饺子时，手指蘸水抹皮边，舀一勺馅料往中间一放，面皮对折捏褶子，包成元宝形状讨“捞财”彩头。

刚剥壳的虾仁还带着冰碴子，猪肉糜选肥三瘦七的黄金比例，马蹄碎咔嚓咔嚓剁进来，香味别提有多浓郁。包饺子时，手指蘸水抹皮边，舀一勺馅料往中间一放，面皮对折捏褶子，包成元宝形状讨“捞财”彩头。

Freshly shelled shrimp still sparkle with ice crystals. The pork filling is a golden ratio of 30% fat to 70% lean. Minced water chestnuts crunch crisply as they're chopped in, and the aroma is mouthwatering. When making dumplings, fingertips dip in water to moisten the wrapper edges. A spoonful of filling is placed in the center, then folded and pleated into a gold-ingot shape which a symbol of fortune.

咬破饺皮先嘬汤，猪骨高汤混着干贝的鲜，烫得舌尖打战也停不下。虾肉弹牙，马蹄丁脆生，韭菜碎的辛辣味“唰”地窜上鼻腔，最后猪油香在喉头打转。配一碟镇江香醋，蘸着吃能中和腻味。爱吃辣的浇勺辣椒油，红油顺着饺子边往下淌，看得人食欲暴涨。

Biting through the wrapper, one first sips the soup: rich pork bone broth mingled with the umami of dried scallops, so hot it makes the tongue tremble, but it's impossible to stop. The shrimp is bouncy, the chestnuts crisp, the chives release a spicy zing up the nose, and the lard leaves a lingering fragrance in the throat. Paired with a dish of Zhenjiang black vinegar, it balances the richness. For spice lovers, a spoonful of chili oil brings fiery red drips down the dumpling's edge, instantly igniting the appetite.

当醋汁渗进褶皱里的虾仁，你尝到的不仅是渤海湾的潮汐，更是中国人把山海装进面皮、用一口鲜味熨平生活褶皱的生存智慧。

As the vinegar seeps into the shrimp nestled in the pleats, you're tasting not only the tides of the Bohai Bay, but also the wisdom of Chinese people. They wrap mountains and seas in dough, and use a single bite of savory flavor to smooth the creases of life.

责编：赵骏逸

来源：美食小饭桌