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标题: CNN评出中国人最爱的14种小吃，馋得人口水都要下来了啊！ [打印本页]

作者: 周星星1832 时间: 19-1-2017 13:18
标题: CNN评出中国人最爱的14种小吃，馋得人口水都要下来了啊！
　　说到中国美食，光菜名就能说上三天三夜不带重样的。比起炸鱼薯条、汉堡披萨，咱们的选择简直多到没朋友啊。
　　我们吃得开心，外媒也眼馋了。CNN评出了最受中国人欢迎的14道中国美食，有声有色地讲解了一番，看得人口水直流。
　　快随双语君（微信ID：chinadaily_mobile）一起看看这张榜单，顺便学学用英文来描绘这些美食。
　　Proper street kebabs
　　街边烤串
　　

　　The most unforgettable meals in China don't come from Michelin-starred restaurants. They're eaten in the streets in noisy, crowded, pungent food quarters in the heart of cities.
　　在中国，最令人难忘的美食不在米其林星级餐厅。你应该去城市中心路边那喧闹、拥挤、热辣的街边摊寻觅。
　　In places like Guijie in Beijing, Yunnan Nan Lu in Shanghai and Mingwalang in Nanjing, foodies can sample all sorts of freshly cooked skewers while witnessing the ultimate in food theater.
　　在北京簋街、上海云南南路、南京明瓦廊，吃货们可以一边品尝各种各样新鲜的烤肉串，一边探寻美食天堂的终极奥义。
　　From lamb kebabs with cumin and teppanyaki squid to swords of spicy chicken wings and grilled oyster, China's street kebabs present a combination of good food and a street buzz unique to the country.
　　从撒着孜然的羊肉串、铁板烧鱿鱼，到辣烤鸡翅、烤牡蛎，中国的街边烧烤展现了美食本身和街边热闹的结合，独一无二，他处难寻。
　　Spicy crayfish
　　麻辣小龙虾
　　

　　Crayfish has taken China by a storm in the past decade or so.
　　在过去十多年里，小龙虾席卷中国。
　　Cities all over the country go gaga over the crustaceans, which are simmered in a broth with chili and abundant spices then served dry. From spring to early autumn, crayfish-night-outs have become a ritual for many. Groups of friends find a jam-packed stall, sit on tiny plastic stools and order a bucket or two of bright red crayfish.
　　全国各大城市都为这种甲壳类动物疯狂。做法是将小龙虾放在肉汤里加入辣椒和大量香料后炖制，沥干后上桌。从春天到早秋，夜宵吃小龙虾已经成为许多人的习惯。一帮朋友一起去拥挤的小摊，坐在小塑料凳上，点一两盆鲜红的小龙虾。
　　No chopsticks needed -- digging in with the hands is preferred. The preferred beverage to go with these tasty freshwater lobsters? Ice cold Chinese beer.
　　吃小龙虾并不用筷子，直接上手最好。跟这些美味的淡水龙虾最配的饮料是什么？当然是冰镇国产啤酒。
　　Lamb hot pot
　　羊肉火锅
　　

　　Outside of China, spicy Sichuan hot pot and nourishing Cantonese hot pot are well known. But in China, heavy and hearty lamb hot pot is hugely popular, especially in the north during the bitterly cold winter.
　　在国外，热辣的四川火锅和营养的广式打边炉都相当流行。但在中国，隆重而丰盛的羊肉火锅极为流行，尤其在北方严冬时节更是倍受欢迎。
　　Likely originating during the Yuan Dynasty and made popular by Qing Dynasty emperors, lamb hot pot is dramatic to look at -- the copper container has a tall chimney in the middle to release steam from burning coal below, while the broth cooks in the outskirts of the pot.
　　相传，羊肉火锅发源于元朝，此后被清朝历代皇帝们推广开来。火锅非常具有观赏性，铜制容器中间有高高的烟囱，让下面燃烧着的煤块释放蒸汽，而肉汤则在火锅外围加热。
　　Although a variety of meats, seafood and vegetables can be cooked, the star of the meal is plate after plate of wafer-thin lamb slices.
　　尽管火锅可以煮各种肉类、海鲜和蔬菜，但全场焦点绝对是一盘接一盘的薄薄的羊肉片。
　　Guilin rice noodles
　　桂林米粉
　　

　　Located in southern China among clear rivers and Karst Mountains, Guilin isn't only famous for its heavenly landscape, but bowls of refreshing rice noodles topped with preserved long beans, peanuts, bamboo shoots and spring onions.
　　桂林坐落在中国南部，被清流与喀斯特地貌环绕。这里不仅因其天堂般的风景而闻名，那撒满酸豆角、花生、竹笋和小葱的清新爽口的米粉也为其增色不少。
　　There are noodles stalls everywhere in Guilin and surrounding areas. Locals like to mix the silky noodles and ingredients in a spicy and sour brine then eat them dry; or savor the whole combination in the beef stock.
　　在桂林和周边许多地方，米粉店遍地都是。当地人喜欢把那口感丝滑的米粉和配料放进酸辣的卤水里蘸一下，然后干吃，或者倒入牛肉汤中享用。
　　Different meats can be added. The most popular tend to be slices of beef and chunks of beef belly.
　　米粉里可以加不同的肉，最受欢迎的还数那牛肉片和大块牛腩。
　　Yan Du Xian soup
　　腌笃鲜汤
　　

　　Yan Du Xian is a nutritious soup known as the great comfort food of the Yangtze River Delta in early spring. It's a typical homey dish -- restaurants serve it, but the best always comes from a loving mom.
　　腌笃鲜是一道滋补汤品，是早春时长江三角洲一带的治愈美食。这是一道典型的家常菜，虽然饭店也有卖，但最好吃的一定是出自有爱的妈妈之手。
　　Seasonal delicacies, such as young bamboo shoots, chunks of pork belly, cured pork slices, firm tofu sheets and premium yellow rice wine, are put together in one clay pot for hours of simmering.
　　由嫩竹笋、大块五花肉、腌制猪肉片、紧实的豆腐皮和上等黄酒等时令美味一并放入砂锅中炖制数小时而成。
　　Lanzhou hand-pulled noodles
　　兰州拉面
　　

　　The flagship halal dish from China, hand-pulled noodles hail from the wild, sandy lands of northwest China. Each bowl is as much handicraft as hearty meal.
　　拉面诞生于中国西北那荒凉的戈壁，是一道一流的清真食品。每一碗拉面既能让人饱餐一顿，也是一件手工艺品。
　　In what's usually a makeshift open kitchen, Islamic noodle masters beat, fold and pull a flour-based dough, turning it into hair-thin noodles faster than most people can decide what to order.
　　在通常开放的简易厨房里，穆斯林拉面师傅手里的面团被拍打、折叠、拉扯，不一会儿就变成发丝粗细的面条，比客人点餐速度还快。
　　A classic bowl of hand-pulled noodles comes with beef broth, slices of beef, coriander and spring onions.
　　传统的拉面配着牛肉汤、切片牛肉、香菜和葱。
　　Sugar-coated haws
　　(Candied haw/tong hu lu)
　　冰糖葫芦
　　

　　This is an iconic snack in northern China, especially in Beijing.
　　这是中国北方一种颇具代表性的小吃，在北京尤为有名。
　　Sold by the stick, the dessert-to-go tastes great and looks greater -- bright red haws line up on a skewer in auspicious shapes, their sugary outer layers glimmering in the light.
　　这种边走边吃的甜食一串串地卖，味道可口，外表好看——亮红色的山楂喜庆地串成串，外面那层糖衣在阳光下闪闪发亮。
　　Its nearest counterpart in the West might be toffee apples (known as candy apples in North America). But haws are sourer than apples, so they offer a refreshing contrast to the sweet coating.
　　与糖葫芦最像的西方小吃是太妃苹果糖（在北美被称作糖苹果）。但山楂比苹果酸，配上糖衣，酸甜味对比风味十足。
　　Cold northern winters ensure the sugarcoating is firm and crispy.
　　北方寒冷的冬季保证了糖衣能够保持坚硬酥脆。
　　Stinky tofu
　　臭豆腐
　　

　　Fried, braised, streamed or grilled -- stinky tofu is delicious no matter how it's prepared.
　　炸也好，炖也好，蒸也好，烤也好，不管怎么做，臭豆腐都非常好吃。
　　Somewhat similar to cheese, it's an acquired taste or one that perhaps you have to grow up with to fully appreciate.
　　与奶酪有点相似，这是一种需要慢慢培养才能完全爱上的口味。
　　Stinky tofu is most popular in Hunan, the Yangtze River Delta region (especially Shaoxing) and Taiwan. Recipes vary from region to region, but the basic method is to let bean curd ferment in a special brine then deep-fry it.
　　臭豆腐在湖南、长江三角洲一带（尤其是绍兴）和台湾最为流行，做法各地不同，但基本方法是先让豆腐在特制的卤水里发酵，再将其油炸。
　　It can be eaten with chili sauce, soy sauce, sesame oil or kimchi. Despite its underwhelming appearance and sharp smell, stinky tofu has a pleasant texture -- crispy on the outside, tender inside.
　　臭豆腐可以配着辣椒酱、酱油、芝麻油或者泡菜一起吃。虽然外表看着不太起眼，味道也很刺鼻，但臭豆腐外酥里嫩，口感很棒。
　　Shanghai hairy crab
　　上海大闸蟹
　　

　　For Shanghainese, autumn isn't complete without a steamed, roe-laden hairy crab.
　　对上海人来说，没有蟹黄满满的清蒸大闸蟹的秋天是不完整的。
　　Every year the city hosts an influx of serious epicures from around the Sinoshpere who come to taste its legendary food signature. Raised on crab farms in the Yangtze River estuary, the gray-shelled freshwater crab waves its big hairy claws in family kitchens, respectable restaurants and luxury hotels in September and October.
　　每年，都有来自中华文化圈的众多美食家涌入上海，品味那标志性的传奇食品。每到九十月份，这些来自长江河口的灰壳淡水蟹就挥舞着那巨大的毛钳子，被送进家庭厨房、高档饭店和奢华酒店。
　　The traditional beverage to drink with a steamed hairy crab is warm yellow rice wine.
　　与蒸大闸蟹最搭的传统饮品是温黄酒。
　　Duck blood soup with vermicelli
　　鸭血粉丝汤
　　

　　Peking roast duck is only one of many outstanding duck dishes in China. For true fans of fowl, however, the city to be is actually Nanjing, capital of Jiangsu province.
　　北京烤鸭只是众多优秀中国鸭肉菜品之一，对于真正的家禽肉食爱好者而言，最理想的城市应该是江苏省的省会南京市。
　　Nanjing residents love eating duck, from salted duck to pancakes made with duck grease to duck-blood soup, which has recently become popular in many parts of China.
　　南京市民爱吃鸭，从盐水鸭到鸭油煎饼，再到鸭血汤，都是他们的爱好。而鸭血汤最近也在中国许多地方流行起来。
　　In a bowl of duck-bone stock, duck blood is presented in beancurd-like cubes together with vermicelli, fried firm bean curd and bits of duck organs, such as liver and gizzard. It can be eaten any time of day with steamed buns, a bowl of rice or just on its own.
　　在鸭骨汤里，盛有豆腐状的鸭血，并配着粉丝、炸豆腐和鸭肝鸭胗等鸭内脏。一天中任何时候都可以享用，或就着馒头米饭，或单独品尝。
　　Harbin red sausage
　　哈尔滨红肠
　　

　　Harbin red sausage is a hugely popular cold cut in China. People get it from delicatessens and eat it on its own as a snack, with bread as a picnic food or cook it with vegetables (especially cabbage).
　　哈尔滨红肠是中国著名的冷菜。从熟食市场买来后，可以作零食吃，可以配上面包当做野餐食品，也可以和蔬菜，特别是卷心菜一起炒。
　　Although traditional sausages in China are wind-dried and much sweeter than their Western counterparts, Harbin red sausages are smoked and have evolved from Lithuanian sausages. The texture is more tender than salami, firmer than an American hotdog and drier than cooked British sausages.
　　尽管中国传统的香肠都是风干的，并且比西方的香肠要甜，但哈尔滨红肠则采用了熏制法，是从立陶宛香肠演变而来的。它的口感比意大利腊肠更柔软，比美国热狗肠紧致，比英国香肠更干。
　　Sugar-fried chestnuts
　　糖炒栗子
　　

　　Street vendors in China use all sorts of curious appliances to make great foods.
　　中国的街边摊会用各种各样新奇的装置来制作美食。
　　For this ever-popular autumn snack, chefs fry chestnuts (which are cut open) in an enormous wok filled with black sand and granulated sugar. When properly done, they're soft, sweet and extremely fragrant.
　　要烹制这种广受欢迎的秋季零食，师傅们会把切开口的栗子放进大锅里，和黑色的沙、砂糖一起炒。炒好以后，栗子们软软的、甜甜的、香气扑鼻。
　　Although chestnuts can be found all over the world, the best ones for this popular snack come from the regions around Beijing, especially the Fangshan area.
　　尽管栗子全世界都有，但制作这道美味最好的栗子来自北京周边地区，以房山一带为最佳。
　　Bullfrog poached in chili oil
　　(Sichuan boiled bullfrog)
　　四川水煮牛蛙
　　

　　Kermit might not like to hear this, but frogs are a delicacy in China, especially bullfrogs.
　　芝麻街的Kermit青蛙可能不太爱听这个说法，但在中国，青蛙，尤其是牛蛙，是一种很棒的食材。
　　There are a variety of ways to cook bullfrogs in different parts of the country, but shui zhu -- a cooking technique from Sichuan cuisine -- has gained widespread popularity.
　　中国各地有烹制牛蛙的方法各不同，但川菜的做法——水煮——在各地都广受欢迎。
　　Pre-fried bullfrogs are poached in oil packed with strong spices, such as chili peppers and flower peppers, then served in a larger bowl and garnished with fresh coriander. Often, the oil is still bubbling while being served.
　　预先炸过的牛蛙会与辣椒、花椒等味道浓郁的香料一起在油锅里煮，然后换一个大碗盛好，用新鲜香菜做装饰，就可以上桌了。通常在端上桌时，锅里的油还在冒着泡泡。
　　It's an unbeatable sharing dish for a big group. It's most satisfying with a bowl of white rice.
　　这是非常适合聚餐吃的无敌菜肴，配上白米饭吃最满足。
　　Boiled chicken chops served cold
　　白切鸡
　　

　　In China, chicken meat attached to the bones is considered the most flavorful. That's why the majority of chicken dishes in China are served with the bones.
　　在中国，人们觉得带骨头的鸡肉最美味，因此中国的大多数鸡肉菜都带着骨头。
　　This dish is typical. Spring chickens are boiled till tender, then chopped up and served with a dipping sauce.
　　这道菜就是典型的代表。童子鸡用水煮到肉质松软，然后切开，配着蘸料一起端上桌。
　　The chunky meat is nice, but the tastiest bits are actually the bones, which locals love to suck. They're even yummier with the magic of the sweet, sour and gingery sauce.
　　厚实的鸡肉非常美味，但最好吃的其实是骨头，当地人喜欢吸吮鸡骨。配上神奇的酸甜姜汁调料，就更好吃了。
　　是不是流着口水看完了介绍呀？你的最爱上榜了吗？

作者: chubbycat 时间: 19-1-2017 13:32