貴州剪粉，顧名思義，是將米粉通過剪刀剪成短段。與傳統(tǒng)米粉的長條形狀不同，剪粉并不拘泥于形式，而以其獨特的自由與隨性，呈現(xiàn)出貴州人對美食的獨到理解和溫暖情感。

 

Guizhou Jianfen(scissored rich noodles), as the name suggests, is made by cutting rice noodles into short pieces with scissors. Unlike the traditional long-shaped rice noodles, Jianfen does not adhere to a fixed form. Instead, its unique spontaneity reflect the Guizhou people's distinct understanding of food and their warm emotions.

 

剪粉的制作過程，是手藝中的精細活計。貴州人選用本地的粳米，浸泡一夜，研磨成漿，再經過蒸制與剪切的工序，方能成形。相比傳統(tǒng)的長條米粉，它更加緊實、柔韌，咬上一口，米香與湯汁交織，滑嫩卻又不失嚼勁。

 

The process of making Jianfen is a delicate craft. Locals use high-quality glutinous rice, soak it overnight, grind it into a paste, then steam and cut it into pieces. Compared to the traditional long rice noodles, Jianfen is denser and more elastic. When you take a bite, the rice fragrance and the soup blend together, tender yet with a satisfying chewiness.

 

而剪粉最經典的搭配，莫過于貴州的酸湯與辣湯。酸湯以本地特產酸菜、番茄與辣椒為底，酸辣適口，清香四溢；而辣湯則用地道的辣椒和香料調制，辣味十足，香氣撲鼻。這兩種湯底，各具特色，與剪粉的韌性完美融合。

 

The most classic pairing for Jianfen is Guizhou's famous sour soup and spicy soup. The sour soup is made with local specialties such as pickles, tomatoes, and chili, offering a perfect balance of sourness and spiciness, with a fragrant aroma. The spicy soup, on the other hand, is made with authentic chili and spices, delivering a robust and aromatic spiciness. These two soup bases, each with its own unique flavor, blend perfectly with the chewy texture of the Jianfen.

 

剪粉的起源要追溯到貴州少數(shù)民族地區(qū)。那時，家家戶戶都喜歡用剪粉招待親朋，它既是節(jié)慶時團聚的象征，也是人與人之間濃濃的鄉(xiāng)情表達。

 

The origin of Jianfen can be traced back to the ethnic minority areas in Guizhou. Back then, families would often serve Jianfen to entertain guests, making it not only a symbol of festive occasions but also an expression of deep local ties and warm feelings.

 

從熱騰騰的酸湯剪粉到辣味十足的牛肉剪粉，剪粉逐漸成為了貴州人餐桌上的“常客”，每逢團聚，都會有它的身影。隨著社會的變遷和城市化進程的加速，剪粉這道傳統(tǒng)美食已不再局限于貴州的鄉(xiāng)村，它逐漸突破了地域的界限，走進了大城市的餐館、街頭小攤，甚至成為了許多外地游客在貴州旅行時必嘗的特色小吃之一。

 

From the steaming hot sour soup Jianfen to the spicy beef Jianfen, Jianfen gradually became a staple on the dining tables of Guizhou people. It’s always present during family gatherings and reunions. With the acceleration of social change and urbanization, this traditional dish is no longer confined to rural Guizhou. It has crossed regional boundaries and found its way into the restaurants and street stalls of big cities, even becoming a must-try specialty for many tourists visiting Guizhou.

貴州日報天眼新聞記者 李鈺

編輯 張瀚文

二審 龐博 陳大煒

三審 許邵庭