近日，一款名為“黃油年糕”的甜品在社交媒體上爆火，迅速佔據各大甜品、糕點店的熱銷榜單。
Butter rice buns have gone viral on social media, quickly topping bestseller lists at dessert shops and bakeries.
3月20日，該話題更是衝上熱搜第一。據上海SMG都市頻道報道，某門店一天就能賣出6000個黃油年糕，甚至出現排隊搶購的情況，可見其火爆程度。
黃油年糕的熱銷並非偶然。這款甜品融合了中西方飲食文化，以江浙滬地區常見的糯米年糕為基礎，搭配西式甜品常用的黃油，形成了外脆裡糯的獨特口感，令人一試難忘。
The dessert's success is no accident. Blending Eastern and Western culinary traditions, butter rice buns combine the chewy glutinous rice cake, a staple in China's Jiangsu-Zhejiang-Shanghai area, with butter, a common ingredient in Western desserts. The result is a unique texture—crispy on the outside and delightfully chewy on the inside—that has earned it a reputation for being "addictively unforgettable".
外層酥脆、內部Q彈軟糯，這款甜品讓很多人慾罷不能。
不少網友在社交平臺上曬出自己的黃油年糕製作過程，也讓這款美食的熱度迅速攀升。
其誘人的口感讓不少人直呼“好吃得嚇人”，也有人調侃它是“全民減肥的絆腳石”。
黃油年糕的熱量引人關注。據南京鼓樓醫院臨床營養科營養師李相睿介紹，一塊黃油年糕的熱量相當於大半碗米飯，可謂是“熱量小炸彈”。她建議高血糖、高血脂及正在減重的人群控制攝入量，避免影響健康。
However, its calorie count has also drawn scrutiny. Li Xiangrui, a nutritionist at the clinical nutrition department of the Nanjing Drum Tower Hospital, warns that a single bun contains calories equivalent to over half a bowl of rice, dubbing it a "mini calorie bomb". She advises individuals with high blood sugar, high cholesterol, or those actively losing weight to moderate their intake to avoid health risks.
此外，黃油年糕主要由糯米粉製成，糯米在胃內滯留時間較長，消化功能較弱的人群應適量食用，以免引起胃部不適。
據揚子晚報報道，醫生還提醒，黃油年糕的黏性較大，可能會增加食道阻塞的風險，尤其是老年人、腫瘤患者及食管癌康復期患者，建議儘量少吃，甚至避免食用。
The sticky texture increases the risk of esophageal blockage, particularly for the elderly, cancer patients, and those recovering from esophageal cancer, who are urged to avoid it entirely.
儘管黃油年糕熱量較高，但並不意味著需要完全拒絕。無論是為了減肥還是健康，真正的飲食平衡在於合理控制攝入量。適量享受美食，同時兼顧健康，才是長久之道。畢竟，生活的樂趣就在於嚐遍美味，同時也能保持身體的輕盈與健康！
編輯：黎霈融
見習編輯：裴禧盈
來源：中國青年報
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