配方材料：禽肉*4、火腿*2、鸟蛋*2、金鱼草*1
星级：★★★★
食谱获取方法：完成世界任务此菜不应人家有获得
制作精细的菜肴，将鸡脯肉剁至细腻，搅至上劲，加入以多种肉茸扫过的清汤中，小火慢煲。成品清新淡雅，色泽洁白，吃起来有豆花的感觉。将荤料制成素形，“吃鸡不见鸡，但又胜似鸡”。
现实中，鸡豆花是四川地区以鸡肉和火腿为原料的特色传统名菜，至今已有百余年的历史。此菜为四川厨菜的看家菜，成菜颇有特色，为川菜中清淡醇厚的代表菜之一。2018年9月10日，“鸡豆花”被评为“中国菜”四川十大经典名菜。
鸡豆花诞生已有百余年。在1909年出版的《成都通览》和清末时的《四季菜谱摘录》中均有记载。相传过去在四川的佛寺中有一帮专想吃肉的和尚，他们为了“吃肉但不破戒”，钻研除了一门独特的烹饪技艺：名曰“吃鸡就似鸡，吃肉就似肉”，即将素料制成有荤味的菜肴（有种辣条的感觉……）。而在四川菜馆，人们可能受到了启发，决定反其道而行之，将荤菜做出素菜的感觉，以荤托素，这就是鸡豆花的由来。
以上摘自《岩港年夜饭——璃月料理原型考据》
鸡豆花
A dish made with great precision. The finely-diced chicken breast is stirred strongly and added into a soup that has various other minced meats within, before being cooked over a small flame. The result is light and elegant, and it tastes like tofu pudding. The meat has been shaped such that it is "a chicken above chickens, yet does not look like chicken." This, too, is part of Liyue's culinary fine arts.
finely-diced 剁碎的
culinary /ˈkʌlɪneri/ adj. <正式>烹饪的，食物的
制作精细的菜肴。将鸡脯肉剁至细腻，搅至上劲，加入以多种肉茸扫过的清汤中，小火慢煲。成品清新淡雅，色泽洁白，吃起来有豆花的感觉。将荤料制成素形，「吃鸡不见鸡、但又胜似鸡」，也属璃月的一种烹饪美学。
奇怪的鸡豆花
A dish made with great precision. The base soup is far too salty and the mouthfeel of the chicken tofu pudding is insufficiently fine. This technical lack has caused this dish to merely have the form and not the power.
base soup 汤底
制作精细的菜肴。底汤咸鲜味过重，鸡豆花口感不够细腻。技艺的缺失使这道菜空有形似，而缺乏神似。
美味的鸡豆花
A dish made with great precision. Shaped like a single block that does not scatter, it truly looks like tofu pudding. Its exquisite tenderness unravels on the tongue the moment it is scooped up with a porcelain spoon and fed into the mouth, with a freshness so intense that it could carry your spirit from your mortal shell following in hot pursuit. What lies before you is not a dish, but a gentle freeze, a pure spring, a stroke of the divine.
unravel /ʌnˈrævl/ v. （使）解开，（使）松开
porcelain /ˈpɔːrsəlɪn/ n. 瓷；瓷器
mortal shell躯壳
制作精细的菜肴。形似豆花，成团不散。用瓷勺舀起，入口轻抿，细嫩的触感已在舌尖化开。紧接着，鲜美的滋味百转千回，仿佛要将品尝者的灵魂带出躯壳。眼前所见不再是一道荤菜，而是一缕清风，一捧清泉，一缕神念。
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