一千多年前，韩愈写下了《初南食贻元十八协律》：
Over a thousand years ago,Han Yu penned "A Poem on Southern Cuisine".
唐·韩愈《初南食贻元十八协律》
鲎实如惠文，骨眼相负行。蠔相黏为山，百十各自生。
蒲鱼尾如蛇，口眼不相营。蛤即是虾蟆，同实浪异名。
章举马甲柱，斗以怪自呈。其馀数十种，莫不可叹惊。
我来御魑魅，自宜味南烹。调以咸与酸，芼以椒与橙。
……
2019年，为了纪念“韩愈治潮1200周年”，
In 2019, in commemoration of the 1200th anniversary of "Han Yu's governance of Chaozhou" ,
潮州文史专家曾楚楠先生，结合韩愈诗词，
Mr. Zeng Chu Nan, Chaozhou's cultural and historical expert, explored Han Yu's poetry ,
研究出一套“韩公宴”菜谱。
to offer recipes for "Banquet for Han Yu".
潮州市餐饮协会会长张生，
Zhang Sheng, the president of the Chaozhou Catering Association,
根据这份菜谱进行长时间筹备，
spent considerable time on them
终于成功研发出韩公宴。
and finally succeeded in developing the Banquet for Han Yu.
韩公宴选用诗中所列举的食材，
Banquet for Han Yu incorporates the ingredients listed in the poem
结合现代潮州菜的烹饪手法进行创新，
and modern Chaozhou culinary techniques for innovation.
如“白灼章举”“小象拱冰”“红桃果点”“翻砂香芋”，
Dishes like "Boiled Octopus", "Elephant Drinking Ice", "Red Peach and Other Fruits", and "Foundry Colocasia" are featured.
丰富的主菜搭配多样的小菜，
The rich main courses are complemented by a variety of side dishes,
体现潮州菜食材丰富、以海鲜为主、粗菜细做的特点。
reflecting Chaozhou cuisine's characteristics of abundant ingredients, seafood as the primary focus, and meticulous preparation.
“调以咸与酸，芼以椒与橙”
“调点咸味或酸味，放点花椒或橙料”，
The line, "Adjust the saltiness or sourness, add some Sichuan pepper or orange essence,"
诗句直接反映出潮州菜独特的烹饪风格，
directly reflects the unique cooking style of Chaozhou cuisine.
提供各种味道的调料让食客自己选择。
That is, providing a range of flavors and condiments for diners to choose from.
潮州菜至今保留了一菜一碟的配置，
Chaozhou cuisine maintains the tradition of serving dishes individually,
是区别于其他菜系的一大特色。
a distinguishing feature that sets it apart from other regional cuisines.
一千多年前，从中原到达滨海之城，韩愈与潮州不期而遇。
Over a thousand years ago, Han Yu unexpectedly encountered Chaozhou on his journey from the Central Plains to the coastal city.
一千多年后，我们品味韩公宴，
Over a thousand years later, as we savor the Banquet for Han Yu,
也期盼能与韩愈来一场跨越时空的对话。
we hope for a cross-temporal dialogue with him.