老外慕名到四川吃蛋糕？100年前的古法蛋糕現(xiàn)在還在做

Foreigners Travel to Sichuan for Cake? Ancient Cake-Making Technique from 100 Years Ago Still Practiced Today

張世超正在制作蛋糕。

制作中的蛋糕。

新鮮出爐的蛋糕。

炭火烤制梅花，模具刷上菜油，倒入新鮮攪拌的蛋漿，炭火隨時保持移動均勻烤制，這樣古法烤制的蛋糕已有近百年的歷史。

Imagine roasting plum blossoms over a charcoal fire, brushing the mold with rapeseed oil, pouring in freshly whisked egg liquid, and maintaining an even charcoal fire to bake. These are indispensable methods for creating classical cakes that have been cherished for nearly a century.

今年57歲的張世超是這家蛋糕店的老板，他的店位于成都崇州市街子古鎮(zhèn)旁的自家平房里，烤具是張世超二爺爺留下來的自制炭火烤爐。在19歲那年，張世超嘗了一口二爺爺做的蛋糕，從此便開啟了自己的“蛋糕之路”。

Zhang Shichao serves as a 57-year-old cake artisan, who operates a quaint cake shop located in his own bungalow next to the Jiezi Ancient Town, Chongzhou City, Chengdu. The key tool for crafting delectable cakes is a homemade charcoal oven left by Zhang Shichao’s grandfather’s second-oldest brother. Zhang’s journey into the world of cake making began at the age of 19 when he tasted a bite of cake prepared by his grandfather’s second-oldest brother. Impressed by the unique flavor, he embarked on a trip to share this culinary delight.

最開始張世超騎著自行車去商店推銷自己烤的蛋糕，因為是炭火烤制，原料也沒有添加任何色素香精，吃起來特別香，漸漸被大家喜愛。現(xiàn)在，每天上門買蛋糕的人絡(luò)繹不絕，甚至還有馬來西亞和美國的游客慕名而來。

At first, Zhang promoted his baked cakes in different shops by bike. The distinctive taste of his charcoal-baked cakes, free from artificial pigments and additives, quickly captured the hearts and palates of the public. Today, the shop continues to draw numerous daily visitors, including tourists from as far as Malaysia and the United States.

2022年3月，張世超的古法蛋糕被列為成都崇州市非物質(zhì)文化遺產(chǎn)名錄。

In March 2022, Zhang Shichao’s exclusive cakes were added to the Intangible Cultural Heritage List of Chongzhou City, Chengdu.

中文作者：華西都市報-記者 羅彬月 紀(jì)陳杰 徐瑛蔓

英文作者：四川國際傳播中心記者 劉動

攝影：羅彬月 紀(jì)陳杰 徐瑛蔓