楚菜大师用豆腐雕出“月季花”

Top Chu Cuisine Chef Carves "Roses" from Tofu

极目新闻记者：卢成汉

摄影：邹斌

翻译：李元杰 温芷晗 卫拉（湖北大学）

Jimu News Reporter: Lu Chenghan

Photographer: Zou Bin

Translators: Li Yuanjie, Wen Zhihan, Lisa M.K (Hubei University)

一块嫩豆腐，在他的手中，经过雕刻，竟变成了一朵逼真的月季花。2024年12月23日，湖北经济学院楚菜现代产业学院的楚菜大师房丞杰在武汉东湖湖畔，展示了这一绝活，让人惊叹叫绝。

A piece of soft tofu, having been carved in his hands, transformed into a realistic-looking rose. On December 23, 2024, a top chef of Chu (Hubei) cuisine Fang Chengjie from the Chu Cuisine Research Institute of Hubei University of Economics showcased this amazing skill by the East Lake in Wuhan, leaving onlookers in awe.

房丞杰雕出的“月季花”A rose carved by Fang Chengjie

12月23日下午，房丞杰拿出四块从市场上买来的豆腐。只见他用不锈钢圈模，在豆腐中间，压出一个圆柱形状。随后，他将圆柱形豆腐放在盛满水的透明器皿中，一手托豆腐在掌心，一手拿雕刻刀，左右雕刻。

On the afternoon of December 23, Fang took out four pieces of tofu he had bought from the market. He then used a stainless steel ring mold to press out a cylindrical shape in the center of the tofu. Afterwards, he placed the cylindrical tofu in a transparent container filled with water. Holding the tofu in one hand and a carving knife in the other, he began to skillfully carve it from all sides.

2分12秒，一朵栩栩如生的多瓣月季花，映入眼帘，让人惊叹不已。随后，如法炮制，又雕刻出4朵月季花。将它们放在装有清水的透明玻璃器皿中，显得生机勃勃。

In just 2 minutes and 12 seconds, an intricate and realistic multi-petaled Chinese rose appeared before the eyes, leaving the audience in utter amazement. Subsequently, following the same procedure, he carved out four more stunning roses which were then placed in a transparent glass container filled with clear water.

房丞杰在豆腐上雕花Fang Chengjie carves flowers out of tofu

“其实，豆腐上雕花这一绝活，源于同事们的一句激将。”房丞杰告诉极目新闻记者。初学厨艺时，他对萝卜雕刻产生了浓厚的兴趣，于是，在2009年，他自费到成都一家雕塑工作室深造学习雕刻技艺。

“Actually, I acquired the skill of carving flowers on tofu after a dare from my colleagues,” Fang Chengjie told the Jimu News reporter. When he first started learning cooking, he developed a keen interest in radish carving. So, in 2009, he went to a sculpting studio in Chengdu to refine his carving techniques at his own expense.

学成归来后，他可以用萝卜南瓜雕刻各种人物、动物、花鸟虫鱼，同事们在羡慕的同时，故意激将他：你能不能在豆腐上也雕出花？

Upon returning, he was able to carve various characters, animals, flowers, birds, insects, and fish on radishes and pumpkins. While his colleagues admired his skills, they would purposefully tease him, saying: “Can you also carve flowers on tofu?”

“那我试试看呗。”他深知，豆腐易碎，不好着力，雕坏一刀，前功尽弃，于是，他拿来几块豆腐进行雕刻，不出意外地，豆腐碎了一地。

“Well, I’ll give it a try,” he said. He was well aware that tofu was fragile and hard to handle; one wrong cut could ruin all his efforts. So, he took out a few pieces of tofu to carve. As expected, the tofu crumbled all over the floor.

有一天，他在盆中的水里拿豆腐，感到豆腐在水中有一定的浮力，突然间灵感一现：假如在水中雕刻豆腐，利用水的浮力托住花瓣兴许能够成功。

One day, while taking tofu out of a basin of water, he noticed that the tofu had some buoyancy in the water. Suddenly, a flash of inspiration struck him: if he carved the tofu in water, using the buoyancy to support the petals, perhaps it might just work.

利用空闲时间，一次买了五六斤豆腐，用手在水中托起豆腐，开始练习水中雕刻月季花。经过一个多月的练习，他完全掌握了水中雕刻的技术，能够熟练将豆腐雕出逼真的“月季花”。

In his spare time, he bought about five to six jin (2.5 to 3 kilograms) of tofu at a time. Holding the tofu in the water with his hands and began practicing carving roses in the underwater. After over a month of practice, he had completely mastered the technique of water carving and could skillfully carve tofu into lifelike “roses”.

他用豆腐雕刻出的“月季花”，搭配菌汤制作成“松茸菌汤豆腐”这道菜品，成为了酒店畅销的佳肴。

The “Chinese rose” he carved from tofu, when paired with a mushroom soup to create the dish “Matsutake Mushroom Tofu Soup”, has become a best-seller in the hotel.

2018年，凭借雕刻这一绝活，房丞杰一举夺得“湖北工匠杯”湖北省第一届职业技能大赛雕刻项目全场第一名，获得湖北省“五一劳动奖章”。

In 2018, with his exceptional carving skills, Fang Chengjie placed first in the carving category at the first Hubei Provincial Vocational Skills Competition under the “Hubei Craftsman Cup”, and was awarded the “May 1st Labor Medal” of Hubei Province.

去年，他还获评“武汉市首席技师”。如今，在酒店工作的同时，房丞杰也成了湖北经济学院楚菜现代产业学院的客座教师。

Last year, he was also honored as the “Chief Technician of Wuhan City”. Currently, while working at the hotel, Fang Chengjie has also become a guest lecturer at the Chu Cuisine Research Institute of Hubei University of Economics.

（来源：极目新闻）

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