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　南方湯圓還是北方餃子?在深圳過(guò)冬至，我們可以不糾結(jié)，兩者皆可得。

　在深圳多年的桌遊教練法國(guó)人Eric趕在冬至前，跟著深圳老字號(hào)深圳市合口味食品有限公司的麵點(diǎn)師傅陳世建學(xué)會(huì)了餃子和湯圓的做法，開(kāi)啟奇妙的中國(guó)傳統(tǒng)美食之旅。

　餃子餡最經(jīng)典的兩種：韭菜肉餡，大白菜肉餡。(張玲 攝)

　備用的韭菜。(張玲 攝)

　Northern Chinese sticky rice balls or Southern Chinese dumplings? If we celebrate Winter Solstice in Shenzhen, we can have both instead of being torned between the two.

　Just before the Winter Solstice, Eric, a French who has been a board game instructor in Shenzhen for many years, learned how to make dumplings and glutinous sticky riceballs with Chef Chen Shijian, who is a well-experienced pastry chef from a time-honoured food manufacturerShenzhen Mrs. Chefs Food Industry Co.Ltdand began his wonderful journey of traditional Chinese cuisine.

　資深麵點(diǎn)師傅陳世建(左)收下Eric這個(gè)徒弟，兩人一見(jiàn)如故。(張玲 攝)

　Eric(中)學(xué)著調(diào)餃子餡。(張玲 攝)

　陳世建，來(lái)自河南，是合口味小荔大方餃子研發(fā)總監(jiān)，中式面點(diǎn)經(jīng)驗(yàn)豐富。在主持人畢藍(lán)予Bonnie和小荔餃子市場(chǎng)經(jīng)理鄭丹翎Dennis的引薦下，陳世建為Eric戴上了廚師帽，儀式感十足。

　Chen shiJian, from Henan, China, is the dumplings R&D Director of Xiaoli Dafang Dumpling Restaurant with a vast experience in Chinese pastries. Introudced and led by the host Bonnie and the marketing manager Dennis at Xiaoli Dumplings, Chen Shijian put on a chef's hat for Eric with a sense of ceremony.

　主持人畢藍(lán)予：接下來(lái)，我們要體驗(yàn)包湯圓了，你準(zhǔn)備好了嗎?(張玲 攝)

　Eric煮湯圓。(張玲 攝)

　和面、揉麵團(tuán)，分劑子、搟麵皮，拌餃子餡，每一道工序都一一體驗(yàn)。Eric上手極快，很快就能自己包出一個(gè)像元寶一樣的餃子。

　Mixing and kneading the dough, splitting the dough into smaller pieces, and rolling out the dough, as well as mixing the dumpling fillings. Every process is thoroughly experienced. Eric is very talented and was able to make a dumpling that looked like gold ingot.

　品嘗自己包的餃子。(張玲 攝)

　桌上擺著兩瓶調(diào)料，一瓶是醬油，另一瓶是醋。用醋搭配是吃餃子的正確姿勢(shì)。(張玲 攝)

　湯圓的製作，顯得更容易一些。陳世建準(zhǔn)備好了花生餡和芝麻餡，糯米粉揉好，把餡裹入其中，利用手心的力度揉搓成圓球即可。

　The process of making sticky rice balls seems easier as compared to making dumplings. Chen shijian has prepared peanuts and sesame fillings, and has already kneaded the glutinous rice and stuffed it with the fillings. All is left is rolling it into a circularshape using the palm of your hands with the right pressure.

　水滾下鍋，餃子、湯圓浮上水面，每一碗熱氣騰騰的，都是人間煙火，舉筷入口即團(tuán)圓。

　Put the dumplings and sticky rice balls together into the pot after the water is boiled. They are ready when they float above the water. Every bowl is steaming, showing passion for life and reunion when they eat the dumplings and sticky rice balls as a family.

　祝大家冬至快樂(lè)，闔家團(tuán)圓。(張玲 攝)

　頂圖圖説：不管是餃子還是湯圓，都是家的味道。(攝影：張玲，設(shè)計(jì)：馮牧原)