歲寒冬至，《二十四節氣里的滁州味道》海外（英文）版攜橋尾臘肉赴暖冬之約

人間小團圓

歲末冬至時

傳統二十四節氣之第二十二個節氣

當春的細雨浸潤滁州的田野，清明化作西澗春雪里軟糯的鄉愁；夏陽正盛時，滁河的魚蝦肥美，一道梅白魚鮮掉眉毛，是夏至時節最解暑的饋贈；秋風掠過瑯琊山，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，肉質酥爛、面條軟糯，驅散了大雪的凜冽 —— 這，就是刻在二十四節氣里的滁州味道。

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.

當大雪的寒意漸深，冬至節氣攜著 “晝短夜長” 的人文印記如約而至。《二十四節氣里的滁州味道》海外（英文）版第四期，以一塊油潤紅亮的橋尾臘肉為引，為海外觀眾解鎖滁州冬日最醇厚的時光風味。這不僅是一場跨越山海的味覺品鑒，更是一次深植于節氣民俗的文化對話，讓世界讀懂滁州人 “冬至腌臘，以待來年” 的生活智慧與百年飲食底蘊。

As the chill of Major Snow deepens, the Winter Solstice arrives as scheduled, carrying the cultural connotation of "shorter days and longer nights". The fourth episode of Chuzhou Flavors Through China’s 24 Solar Terms (Overseas English Edition) invites the global audiences into the most mellow winter flavors of Chuzhou forged by time,taking the a piece of moist and red Qiaowei Cured Pork as its introduction. More than a culinary journey across mountains and seas, it is a cultural dialogue rooted in solar-term customs—allowing the world to understand the Chuzhou people’s life wisdom and centuries-old dietary heritage of "curing meat on Winter Solstice in preparation for the coming year" .

冬至時節的滁州，寒風掠過皖東平原，卻吹不散農家小院的醬香濃郁。橋尾臘肉是江淮地區腌臘文化的代表，其制作技藝歷經數百年傳承，早已成為滁州獨有的味覺符號。滁州人遵循 “冬至腌臘，迎年納福” 的節氣古訓，將腌臘視為抵御冬日食材匱乏、迎接新年的傳統儀式。屋檐下懸掛的臘肉，是滁州冬日里最具煙火氣的風景。

In Chuzhou during the Winter Solstice, the cold wind sweeps across the eastern Anhui Plain, yet it cannot dispel the rich aroma of soy sauce in the small courtyards of rural households. Qiaowei Cured Pork stands as a representative of the salted and cured culture in the Jianghuai region. Its craftsmanship, passed down through centuries, has long become a unique gustatory symbol of Chuzhou. Following the ancient solar term adage "salt and cure during the Winter Solstice to welcome the New Year and embrace good fortune", Chuzhou people regard salted and cured meat as a traditional ritual to combat the scarcity of ingredients during winter and usher in the New Year. The bacon hanging under the eaves is the most festive sight in Chuzhou during winter.

對于海外觀眾而言，橋尾臘肉或許是陌生的味覺體驗，但其中的文化共鳴卻跨越山海。《二十四節氣里的滁州味道》海外（英文）版以細膩鏡頭，呈現冬至皖東風光、闔家分享臘肉的溫暖場景，讓海外友人不僅嘗到滁州的冬日滋味，更感受到中國人 “順應時節、以食寄情” 的生活哲學。

For overseas audiences, Qiaowei Cured Pork may be an unfamiliar taste experience, but the cultural resonance it embodies transcends mountains and seas. Chuzhou Flavors Through China’s 24 Solar Terms (Overseas English Edition) presents, through delicate photography, the scenery of the East Anhui region during the Winter Solstice and the warm scene of families sharing bacon, allowing overseas friends to taste the winter flavors of Chuzhou，and to feel the Chinese philosophy of "following the seasons and expressing emotions through food".

《二十四節氣里的滁州味道》海外（英文）版

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邀您共賞！

出品：

中共滁州市委宣傳部

中共滁州市委網信辦

主辦：滁州市文化和旅游局

編輯：張榮蓉，初審：賁方舟

復審：嚴 慧，終審：高 宇