伊秉绶,字墨卿,号汀洲。说起他,非艺术圈子内的多数不知其何所人也,然而提到“伊面”和“扬州炒饭”,我想,知道并且尝过的人一定不少。然而,这两样美食与伊秉绶有什么关系呢?伊秉绶嘉庆间任扬州知府时,颇讲究美食,晚年于公文案牍之余,除寄兴于书画诗文之外,那就是喜欢研究美食了。本来伊府的炒面、烩面、捞面是与江苏的制法相仿的,所不同的,乃将生面条先用油炸,约至半酥,留为后用,即上口时的爽滑之外,又多一层酥香,即成为“伊府面”了,现在的方便面就是由此而来的。又江苏式的炒饭,即葱油鸡蛋炒饭,所不同的,伊府厨师又锦上添花,再加上一些虾仁和叉烧(瘦熟肉丁)同炒,所以能味美逾恒,此味即现在所称的“扬州炒饭”。 Yi Bingshou, the word ink Qing, No. Ting Chau. Speaking of him, most people in the non-art circles do not know what they are doing. However, referring to “Yi Noodles” and “Yangzhou Fried Rice,” I think there must be a lot of people who know and taste. However, what is the relationship between these two kinds of delicacies and Yi Bingshou? When Yi Bingshou served as a prefect of Yangzhou, Jiaqing was quite particular about food. In his later years, apart from posthumously writing and prose poetry, he likes to study food It’s Originally, the fried yakisoba noodles, noodles, fishing surface is similar to the Jiangsu system of law, the difference is that the raw noodles with fried first, about half the cakes, leaving for later use, that is, when the catchy slippery In addition, another layer of crisp, that has become “Iraqi government noodles”, and now the instant noodles is the result of this. And Jiangsu-style fried rice, that is, scallion fried eggs, the different, the Iraqi cook and icing on the cake, plus some shrimp and pork (lean meat Ding) with the speculation, so delicious over constant, the taste is now called The “Yangzhou fried rice.”