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据史料记载，辣椒原产于中南美洲热带地区，原产国是墨西哥。公元15世纪至16世纪，欧洲的航海家们陆续开辟新航路，发现了美洲新大陆，使得原生于美洲大陆的辣椒传入世界其他地区。16世纪末，中国正处于开放海禁的明代后期（隆庆至万历年间），与欧洲商人的贸易使得辣椒经海路进入中国，并从东南沿海逐步向西北、西南内陆输送传播。
辣椒最早传入中国的时候并不是用来吃的，而是用来观赏的。清乾隆年间，辣椒最早作为一种蔬菜被中国人食用，国内普遍开始吃辣椒则是在道光以后。
我们知道，川之辣，在麻;湘之辣，在烈;鄂之辣，在干;赣之辣，在香;云贵之辣，在酸;东北之辣，在辛。而常山之辣，主要在鲜。浙江常山是中国鲜辣文化的发祥地。这鲜，鲜在一方好山好水赐予的新鲜优质食材，鲜在千年古县世代相传的独特调味佐料，鲜在这方水土祖辈传承的烹饪技术。多年来，以“鲜辣”为特色的常山将军鱼等“十大碗”享有盛名，深受各地宾朋喜爱。
Chili peppers were originally produced in the tropical regions of Central and South America， with Mexico as its country of origin. From the 15th to the 16th centuries， European navigators opened up new routes one after another and discovered the New World of America， and chili peppers were thus spread from the American continent to other parts of the world. At the end of the 16th century， chili peppers were able to enter China by sea， reaching the southeast coast before further spreading to the inland areas in the northwest and southwest.
When chili peppers were first introduced to China， they were a feast only for the eyes. During Emperor Qianlong’s reign （r. 1736-1796）， they began to be consumed as a vegetable， and it was after Daoguang’s reign （r. 1821-1850） that chili peppers became a common food in China.
Chinese spiciness is known to have different shades. Sichuan spicy flavor accentuates a numbing spiciness. Hunan’s is strong， Hubei’s dry， and Jiangxi’s fragrant. The spiciness of Yunnan and Guizhou is more of a sour kind， and that of the northeast China is pungent. While for Changshan， its spiciness features freshness， which comes from good ingredients， unique seasoning spices and perfect cooking skills. Over the years， "fresh and spicy" characterizes "ten big bowls"， classical Changshan dishes loved by people from all over the world.
将军鱼
General Fish
将军鱼也叫军鱼，是一种生长在淡水里的清水鱼，生存于水流较急、水色清澈的江河中，对水质要求比较高。钱江源源头何家乡长风一带，山清水秀，风景如画，是“将军鱼”主要生产河段。
General fish， also called military fish， is a kind fish that lives in clear， fresh water. This species survives in rivers with rapid currents and has high requirements for water quality. At the source of Qianjiang River， a village called Changfeng is known as the main water body home to the general fish.
定陽猴头菇
Dingyang Lion’s Mane Mushroom
常山是“中国食用菌之乡”，猴头菇更是食用菌中的“一宝”。猴头菇是四大山珍之一，不但营养价值高、味道鲜美，还有药用价值，对慢性胃炎等多种消化道疾病均有较好疗效。常山猴头菇闻名国内外，朵小型美，质地细嫩、风味独特。
Changshan is the hometown of Chinese edible mushrooms， and lion’s mane mushroom is one of the edible treasures. As one of Changshan’s four signature dishes， it is tender， tasteful， nutritious， and also has medicinal value， good for curing digestive ailments. 球川豆腐干
Qiuchuan Tofu
南宋官吏、诗人、散文家汪应辰从小就住在球川的外婆家，最爱吃的便是清鲜柔嫩的清炖豆腐。他说，球川豆腐用古井的水、山地的豆、祖传的方手磨加工而成，口感细腻绵滑，百尝不厌。2008年，球川豆腐传统制作工艺被列入衢州市非物质文化遗产保护名录。
Wang Yingchen， a Southern Song （1127-1279） official， poet and essayist， lived in his grandmother’s house in Qiuchuan since he was a child. His favorite food was the fresh and tender stewed tofu. Qiuchaun tofu， according to him， was made from well water and mountain soy beans in an old-fashion way， which gave it a smooth and silky texture. In 2008， the traditional processing techniques of Qiuchuan tofu was included in the Quzhou Intangible Cultural Heritage List.
龙绕泥鳅煲
Longrao Loach Pot
龙绕土地肥沃，雨水充沛，沟渠、塘堰、水田等软泥多的水体浅水区，繁殖栖息着大量泥鳅。龙绕泥鳅特征明显，体小细长，并且这一带黄泥地多，受泥质影响，泥鳅背部呈现淡黄色。
The fertile land and abundant rainfall in Longrao， especially the shallow water areas with soft mud， provides a perfect inhabit for loaches. Longrao loaches have distinctive characteristics： small and slender in shape with a light-yellow back， which is the result of their living beside the yellow mud.
三衢进士面
Sanqu Jinshi Noodles
三衢进士面，又称“旦旦面”，是常山农家历史久远的特色菜，其烹饪方法简单，几乎家家户户都会做。取名三衢进士面，寓意学业有成，这一面名还与北宋淳化年间官至吏部尚书、集贤殿学士的汪韶有关。汪韶是宋代常山的第一个进士。
Sanqu Jinshi noodles， also known as Dandan noodles， is a traditional specialty of Changshan farming families， and its cooking method is so simple that almost every household can make it. The name “Sanqu Jinshi noodles” suggests success in studies. Legend has it that this special noodles have something to do with Wang Shao， the first jinshi （highest degree in China’s imperial examinations） holder， of Changshan in the Song dynasty（960-1279）.
章舍金瓜酱
Zhangshe Golden Melon Paste
金瓜酱，又名酱豆糍，是常山农村一道原汁原味的“生态干品”，主要用它当下酒菜招待客人。金瓜酱历史悠久，传说与北宋进士后官至秘阁校理、延康殿太学士的芙蓉章舍人王介一家有关。
Golden melon paste， also known as soy bean patties， is an original “ecological dry product” from the rural areas of Changshan. It is a snack served with wine for entertaining guests. It is said that this age-old golden melon paste is related to the family of Wang Jie， an official-scholar of the Northern Song dynasty（960-1127）.
墨魚炖土鸡
Cuttlefish Stewed with Local Chicken
常山农村有一道专门给家中男子滋补的菜品，叫墨鱼炖土鸡。它是色香味俱全的浙西传统名菜。土鸡营养十分丰富。
Cuttlefish stewed with local chicken is a special dish in rural Changshan， and a nourishing food especially for the family men. It is a famous traditional dish in western Zhejiang province， rich in color， flavor， and nutrition. 菇鳝炒粉干
Fried Rice Noodles with Mushrooms and Eel Meat
常山粉干有近千年的历史。早在北宋初年，常山的粉干家坊制作就远负盛名。常山粉干质地柔韧富有弹性，水煮不糊汤，干炒不易断，是大多数当地人爱吃的美食。用菇鳝炒粉干，味道极其鮮美。
Fried rice noodles with mushrooms and eel meat have a history of nearly a thousand years. In early Northern Song dynasty， this dish was already well-known for being made in family workshops. Changshan rice noodles have a soft， elastic texture， and they do not get mushy in boiling or break easily in dry frying. They will become extra tasty when fried with mushrooms and eel meat.
柚皮炒羊肉
Stir-fried Lamb with Grapefruit Peel
冬吃羊肉赛人生，春夏秋食亦强身。常山是中国胡柚之乡。冬季，是胡柚产销的黄金季节，在招贤、青石、东案一带胡柚主产地，热情好客的柚农们会烹饪一道特色菜品，叫柚皮炒羊肉。
Lamb is a whole-some food all year round. Changshan is the hometown of grapefruit in China， and winter is the golden season for grapefruit harvest and marketing. In winter， the hospitable grapefruit farmers of Zhaoxian， Qingshi and Dong’an counties often cook a special dish called stir-fried lamb with grapefruit peel.
古县蒸肉圆
Zhaoxian Steamed Meat Balls
招贤镇自古以来人杰地灵、商贾云集，素有常山“东大门”之称，更有千年古镇之美誉。招贤有道家喻户晓的名菜，就是蒸肉圆。它是一道味道香浓又寓意团圆的菜品。“一生憎杀招贤柳，一生爱杀招贤酒。”宋代大诗人杨万里曾六过招贤，每次途经招贤下馆子，他都喜欢点上一道蒸肉圆，把酒作诗……
In ancient Zhaoxian county， there is a famous dish of steamed meat balls. It is a dish with a rich flavor that symbolizes reunion. Yang Wanli， a great poet of the Song dynasty， had visited Zhaoxian six times. Every time Yang went to a Zhaoxian restaurant， he liked to have the steamed meat balls and some wine while writing his poems.
辣椒最早传入中国的时候并不是用来吃的，而是用来观赏的。清乾隆年间，辣椒最早作为一种蔬菜被中国人食用，国内普遍开始吃辣椒则是在道光以后。
我们知道，川之辣，在麻;湘之辣，在烈;鄂之辣，在干;赣之辣，在香;云贵之辣，在酸;东北之辣，在辛。而常山之辣，主要在鲜。浙江常山是中国鲜辣文化的发祥地。这鲜，鲜在一方好山好水赐予的新鲜优质食材，鲜在千年古县世代相传的独特调味佐料，鲜在这方水土祖辈传承的烹饪技术。多年来，以“鲜辣”为特色的常山将军鱼等“十大碗”享有盛名，深受各地宾朋喜爱。
Chili peppers were originally produced in the tropical regions of Central and South America， with Mexico as its country of origin. From the 15th to the 16th centuries， European navigators opened up new routes one after another and discovered the New World of America， and chili peppers were thus spread from the American continent to other parts of the world. At the end of the 16th century， chili peppers were able to enter China by sea， reaching the southeast coast before further spreading to the inland areas in the northwest and southwest.
When chili peppers were first introduced to China， they were a feast only for the eyes. During Emperor Qianlong’s reign （r. 1736-1796）， they began to be consumed as a vegetable， and it was after Daoguang’s reign （r. 1821-1850） that chili peppers became a common food in China.
Chinese spiciness is known to have different shades. Sichuan spicy flavor accentuates a numbing spiciness. Hunan’s is strong， Hubei’s dry， and Jiangxi’s fragrant. The spiciness of Yunnan and Guizhou is more of a sour kind， and that of the northeast China is pungent. While for Changshan， its spiciness features freshness， which comes from good ingredients， unique seasoning spices and perfect cooking skills. Over the years， "fresh and spicy" characterizes "ten big bowls"， classical Changshan dishes loved by people from all over the world.
将军鱼
General Fish
将军鱼也叫军鱼，是一种生长在淡水里的清水鱼，生存于水流较急、水色清澈的江河中，对水质要求比较高。钱江源源头何家乡长风一带，山清水秀，风景如画，是“将军鱼”主要生产河段。
General fish， also called military fish， is a kind fish that lives in clear， fresh water. This species survives in rivers with rapid currents and has high requirements for water quality. At the source of Qianjiang River， a village called Changfeng is known as the main water body home to the general fish.
定陽猴头菇
Dingyang Lion’s Mane Mushroom
常山是“中国食用菌之乡”，猴头菇更是食用菌中的“一宝”。猴头菇是四大山珍之一，不但营养价值高、味道鲜美，还有药用价值，对慢性胃炎等多种消化道疾病均有较好疗效。常山猴头菇闻名国内外，朵小型美，质地细嫩、风味独特。
Changshan is the hometown of Chinese edible mushrooms， and lion’s mane mushroom is one of the edible treasures. As one of Changshan’s four signature dishes， it is tender， tasteful， nutritious， and also has medicinal value， good for curing digestive ailments. 球川豆腐干
Qiuchuan Tofu
南宋官吏、诗人、散文家汪应辰从小就住在球川的外婆家，最爱吃的便是清鲜柔嫩的清炖豆腐。他说，球川豆腐用古井的水、山地的豆、祖传的方手磨加工而成，口感细腻绵滑，百尝不厌。2008年，球川豆腐传统制作工艺被列入衢州市非物质文化遗产保护名录。
Wang Yingchen， a Southern Song （1127-1279） official， poet and essayist， lived in his grandmother’s house in Qiuchuan since he was a child. His favorite food was the fresh and tender stewed tofu. Qiuchaun tofu， according to him， was made from well water and mountain soy beans in an old-fashion way， which gave it a smooth and silky texture. In 2008， the traditional processing techniques of Qiuchuan tofu was included in the Quzhou Intangible Cultural Heritage List.
龙绕泥鳅煲
Longrao Loach Pot
龙绕土地肥沃，雨水充沛，沟渠、塘堰、水田等软泥多的水体浅水区，繁殖栖息着大量泥鳅。龙绕泥鳅特征明显，体小细长，并且这一带黄泥地多，受泥质影响，泥鳅背部呈现淡黄色。
The fertile land and abundant rainfall in Longrao， especially the shallow water areas with soft mud， provides a perfect inhabit for loaches. Longrao loaches have distinctive characteristics： small and slender in shape with a light-yellow back， which is the result of their living beside the yellow mud.
三衢进士面
Sanqu Jinshi Noodles
三衢进士面，又称“旦旦面”，是常山农家历史久远的特色菜，其烹饪方法简单，几乎家家户户都会做。取名三衢进士面，寓意学业有成，这一面名还与北宋淳化年间官至吏部尚书、集贤殿学士的汪韶有关。汪韶是宋代常山的第一个进士。
Sanqu Jinshi noodles， also known as Dandan noodles， is a traditional specialty of Changshan farming families， and its cooking method is so simple that almost every household can make it. The name “Sanqu Jinshi noodles” suggests success in studies. Legend has it that this special noodles have something to do with Wang Shao， the first jinshi （highest degree in China’s imperial examinations） holder， of Changshan in the Song dynasty（960-1279）.
章舍金瓜酱
Zhangshe Golden Melon Paste
金瓜酱，又名酱豆糍，是常山农村一道原汁原味的“生态干品”，主要用它当下酒菜招待客人。金瓜酱历史悠久，传说与北宋进士后官至秘阁校理、延康殿太学士的芙蓉章舍人王介一家有关。
Golden melon paste， also known as soy bean patties， is an original “ecological dry product” from the rural areas of Changshan. It is a snack served with wine for entertaining guests. It is said that this age-old golden melon paste is related to the family of Wang Jie， an official-scholar of the Northern Song dynasty（960-1127）.
墨魚炖土鸡
Cuttlefish Stewed with Local Chicken
常山农村有一道专门给家中男子滋补的菜品，叫墨鱼炖土鸡。它是色香味俱全的浙西传统名菜。土鸡营养十分丰富。
Cuttlefish stewed with local chicken is a special dish in rural Changshan， and a nourishing food especially for the family men. It is a famous traditional dish in western Zhejiang province， rich in color， flavor， and nutrition. 菇鳝炒粉干
Fried Rice Noodles with Mushrooms and Eel Meat
常山粉干有近千年的历史。早在北宋初年，常山的粉干家坊制作就远负盛名。常山粉干质地柔韧富有弹性，水煮不糊汤，干炒不易断，是大多数当地人爱吃的美食。用菇鳝炒粉干，味道极其鮮美。
Fried rice noodles with mushrooms and eel meat have a history of nearly a thousand years. In early Northern Song dynasty， this dish was already well-known for being made in family workshops. Changshan rice noodles have a soft， elastic texture， and they do not get mushy in boiling or break easily in dry frying. They will become extra tasty when fried with mushrooms and eel meat.
柚皮炒羊肉
Stir-fried Lamb with Grapefruit Peel
冬吃羊肉赛人生，春夏秋食亦强身。常山是中国胡柚之乡。冬季，是胡柚产销的黄金季节，在招贤、青石、东案一带胡柚主产地，热情好客的柚农们会烹饪一道特色菜品，叫柚皮炒羊肉。
Lamb is a whole-some food all year round. Changshan is the hometown of grapefruit in China， and winter is the golden season for grapefruit harvest and marketing. In winter， the hospitable grapefruit farmers of Zhaoxian， Qingshi and Dong’an counties often cook a special dish called stir-fried lamb with grapefruit peel.
古县蒸肉圆
Zhaoxian Steamed Meat Balls
招贤镇自古以来人杰地灵、商贾云集，素有常山“东大门”之称，更有千年古镇之美誉。招贤有道家喻户晓的名菜，就是蒸肉圆。它是一道味道香浓又寓意团圆的菜品。“一生憎杀招贤柳，一生爱杀招贤酒。”宋代大诗人杨万里曾六过招贤，每次途经招贤下馆子，他都喜欢点上一道蒸肉圆，把酒作诗……
In ancient Zhaoxian county， there is a famous dish of steamed meat balls. It is a dish with a rich flavor that symbolizes reunion. Yang Wanli， a great poet of the Song dynasty， had visited Zhaoxian six times. Every time Yang went to a Zhaoxian restaurant， he liked to have the steamed meat balls and some wine while writing his poems.