「天時人事日相催，冬至陽生春又來。」冬至二十四個節氣中最早被制定的節氣，是一年中白晝最短，黑夜最長的一天。冬至也是中國最重要的傳統節日之一，在民間，素有「冬至大如年」，「肥冬瘦年」的說法。

　對廣東人來說，「冬至進補，來年打虎」，冬至是最適宜食補養生的時節。在深圳大學讀書，來自老撾的Alisa來到了深圳福田希爾頓酒店，跟大廚學習用甲魚來製作一道廣東的冬至時令菜。

　來自深圳大中華希爾頓酒店的行政總廚李焱，顏值才華均在線。(設計：閻思遠)

　姜油熱鍋。(翁仁瑩 攝)

　花椒、生薑、陳皮等配料是這道菜的點睛之筆，不可或缺。(張玲 攝)

　所有食材已經備好。(張玲 攝)

　醃製好的甲魚下鍋翻炒。(翁仁瑩 攝)

　來自老撾的深大留學生Alisa小心翼翼上手翻炒甲魚。(翁任瑩 攝)

　「Heaven and earth change day by day; on the Winter Solstice, spring arrives without delay.」 Winter Solstice is the earliest of the twenty-four seasonal division points, marking the shortest daylight and the longest night of the year in the Northern Hemisphere. Winter Solstice is also regarded as one of China's most important traditional festivals. There is an old saying in China: 「The Winter Solstice is as significant as the Spring Festival」.

　In Guangdong, Cantonese believes that: 「If you take tonic in the winter, you can be strong enough to fight a tiger in the next year」 emphasising that the Winter Solstice is the best time for regimen and nourishment. Alisa from Laos, currently enrolled at Shenzhen University, came to the Hilton Shenzhen Futian. She was going to learn how to prepare a Guangdong Winter Solstice seasonal dish with turtles.

　此次節目拍攝地點：深圳大中華希爾頓酒店。(大中華希爾頓酒店供圖)

　美食製作中。(翁任瑩 攝)

　萬小藝也試着翻炒甲魚。(翁任瑩 攝)

　「廣東有三寶，陳皮、老薑、禾稈草。」李焱(希爾頓酒店蘭亭潮中餐廳主廚)為初次嘗試做粵菜的Alisa介紹着今天會用到的粵菜傳統食材。接下來要做的這道陳皮姜油浸金邊甲魚，既有古法粵菜的傳承，也融入了李大廚的創新。優選廣東上等小黃姜煉製而來的姜油是這道菜的精華所在。

　「There are three treasures in Guangdong: tangerine peel, old ginger, and straw grass.」 Li Yan, the main chef at Hilton LanTingChao Chinese Restaurant, introduced the traditional Cantonese ingredients to the young novice in Cantonese.

　The seasonal dish they would make was the golden-edged turtle with dried tangerine peel and ginger oil, which combined traditional Cantonese culinary methods with Chef Li's innovations. The essence of this dish is the ginger oil refined from high-quality small yellow gingers in Guangdong.

　此次拍攝地點位於俯瞰深南大道和崗廈地鐵站，擁有無敵視野的大中華希爾頓酒店蘭亭潮中餐廳。(酒店供圖)

　淋上滾燙的姜油，再給甲魚收汁，香味已經藏不住了。(翁任瑩 攝)

　三斤重的甲魚，先用鹽和生粉醃製調味。在預熱後的鍋中，鋪上一層秘制的姜油。甲魚倒入，煎至金黃色，再加入高湯，姜油、陳皮、老薑、禾稈草……湯汁濃郁，食材和調料跟香氣完美融合，多種味道充分浸入鮮嫩的甲魚肉中。燒好收汁後，還需要經過煲制，才會更加美味。

　The 1.5 kilograms turtle meat was first marinated with salt and cornstarch for seasoning. In a preheated wok, they spread the ginger oil and poured the turtle into the wok. They pan-fried the turtle meat until it turned golden. Subsequently, they added stock, ginger oil, dried tangerine peel, old ginger, and straw grass. The fabulous stock perfectly blended with the ingredients and spices, permeated the tender meat of the turtle.

　After simmering and reducing the broth, it needed to be boiled in a traditional clay pot to enhance flavour.

　翻炒甲魚的同時熬製新鮮的姜油。(翁任瑩 攝)

　行政總廚李焱精心烹製。(張玲 攝)

　來，嘗嘗自己做的美味。(翁任瑩 攝)

　煲底鋪上一層新鮮的廣東小黃姜，再把燒好的甲魚移至煲中。多餘的新鮮小黃姜添至姜油中小火慢熬，激發出更加具有層次感的姜的香氣。油熱後，一勺一勺地把姜和姜油均勻澆在甲魚上。姜油的香味，甲魚的膠質，陳皮的回甘，再加入少許青花椒，大火煲開，一時香氣四溢。一道陳皮姜油浸金邊甲魚就完成了。

　They laid a bed of fresh Guangdong ginger on the bottom of the clay pot before transferring the turtle meat to the clay pot. Chef Li put the extra fresh ginger into the boiled ginger oil to enhance the infusion of layered ginger scents.

　After the oil was heated, they poured the ginger and ginger oil evenly over the turtle meat spoon by spoon. The essence of ginger, the richness of turtle collagen, the sweetness of tangerine peel, and the aroma of little green peppers were harmoniously blended and brought to a boil over high heat, and the delicious turtle dish was ready to be served.

　太香了，再夾幾塊!(翁任瑩 攝)

　Alisa用筷子夾起一塊肉，這是她第一次嘗試吃甲魚。「軟軟的，糯糯的，非常特別的口感，」她眼睛亮亮的，閃爍着新奇和喜悅。等不及放下筷子，她朝着李大廚比了個大拇指，「好吃!」李大廚則笑着問Alisa有沒有學會這道菜，期待她下次能自己在家嘗試製作這道菜。

　Alisa picked up a piece of turtle meat with chopsticks. This was her first time trying turtle meat. 「The texture of the meat, it's so soft and it has a unique texture,」 she said, her eyes shining with curiosity and joy. Unable to wait, she put down the chopsticks, gave Chef Li a thumbs up, and cheered, "Delicious!" Chef Li smiled and asked Alisa if she had mastered how to make this dish and he looked forward to her next attempt at making it at home.

　陳皮姜油浸金邊甲魚，成功!(張玲 攝)

　(接下來，Alisa將探索聖誕甜點製作，讓我們一起期待吧!)

　(Next episode，Alisa is ready for another exciting culinary adventure. She will make a special Christmas dessert. )

　(深圳新聞網記者 閻思遠 鍾亞萍 林恆鑫 張玲 翁任瑩 楊佳慧 實習生 萬小藝)

　頂圖圖説：冬至大如年，這份暖心大餐在家就可以做。（設計：閻思遠）