全国美食推荐联盟

原来兰州拉面、麻辣小龙虾的英文是这样!CNN评出海外学子最思念的中国美食

21世纪英文报2019-06-12 09:06:09

小时候,乡愁是一串小小的臭豆腐,我在这头,母亲在那头;长大后,乡愁是一张窄窄的机票,我在这头,麻辣小龙虾、大闸蟹、烤羊肉串还有冰糖葫芦都在那头……这种浓浓的思乡之情不仅让无数海外学(chi)霸(huo)毅然决然地回到祖国的怀抱,更是勾起了歪果仁深深的好奇心:到底是怎样的食物可以让人身体已经漂洋过海而吃货之心还留在中华大地上?这不,CNN旅游频道近日就刊登了一篇文章,评选出海外中国学子最爱的14种美食!快来看看“传说中”的兰州拉面、臭豆腐、麻辣小龙虾……英文都是怎么说哒~


街边小吃

Proper street kebabs



吃货在街边,北京的簋街,上海的云南南路,都有他们的身影。你问他们有啥推荐?烤羊肉串、铁板鱿鱼、麻辣鸡翅……只要你有一颗“这是什么,吃起来一定不错”的好奇心,那里一定会留下你最美味的回忆。


The most unforgettable meals in China are eaten in the streets. In places like Guijie in Beijing and Yunnan Nan Lu in Shanghai, foodies can sample all sorts of freshly cooked skewers while witnessing the ultimate in food theater. Islamic lamb kebabs with cumin, teppanyaki-style squid with five-spice sauce, spicy chicken wings, grilled fresh oysters, fried pork tenderloin slices and razzle-dazzle exhibitions of vegetables-on-sticks.


马上学:Kebab指“烤串”。Islamic lamb kebabs with cumin指“烤羊肉串”,其中cumin是“孜然”;teppanyaki-style squid with five-spice sauce是“铁板鱿鱼”,grilled fresh oysters是“碳烤生蚝”,fried pork tenderloin slices是“肉夹馍”,fried pork tenderloin slices 是“炸里脊片”,有木有一种“眼花缭乱”(razzle-dazzle)的赶脚?真的吃货就速速学起来吧~


麻辣小龙虾

Spicy crayfish



麻辣小龙虾来的太快就像龙卷风,无法拒绝的全国吃货都爱它。三五好友围坐一团,点一两桶色香味俱全的小龙虾,就可以从早春吃到深秋。作为一种无需筷子即可享用的美食,目测小龙虾马上要火出国境线了。吃货温馨提示:搭配冰啤食用,味道更佳哦~


Crayfish has taken China by a storm in the past decade or so. Cities all over the country go gaga over it. From spring to early autumn, groups of friends find a jam-packed stall, sit on tiny plastic stools and order a bucket or two of bright red crayfish. No chopsticks needed -- digging in with the hands is preferred. The preferred beverage to go with these tasty freshwater lobsters? Ice cold Chinese beer.


马上学:这里,take…by storm表示“使……大为轰动”,如:The Beatles first visited America in 1964 and took the country by storm. (甲壳虫乐队于1964年第一次访问美国, 立即使美国人民为之倾倒。)Gaga over表示“着迷、痴迷”,如:They were gaga over the rock group’s new album. (他们对滚石乐队的新专辑迷得发狂。)


桂林米粉

Guilin rice noodles



听说麻辣小龙虾就像龙卷风,桂林米粉默默地笑了。你可以不知道桂林有多么山清水秀,但你一定见过桂林米粉的大字招牌。没错!就是这种(老板心情好时会)点缀着长豆角、花生、竹笋、细葱花的米粉!地道的桂林米粉,粉当如丝缎般滑嫩,汤应是酸辣爽口的牛肉汤。无肉不欢的吃货还可享受加牛肉片和牛肚的豪华套餐~


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. 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. Different meats can be added. The most popular tend to be slices of beef and chunks of beef belly.


臭豆腐

Stinky tofu



没有吃过臭豆腐的吃货不足以谈人生!在这个看脸的时代,长相不佳、气味非人类的臭豆腐依然能让中国的吃货们跪下来唱征服,可见其味道是多么逆天!所以作为湖南的名小吃,它早已名扬全国。真•吃货温馨提示:蘸着辣酱、豆瓣酱、芝麻油或者泡菜吃,简直堪称人间美味!


Fried, braised, streamed or grilled -- stinky tofu is delicious no matter how it’s prepared. Stinky tofu is most popular in Hunan Province. 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.


兰州拉面

Lanzhou hand-pulled noodles



想要假装身在大西北,最省事儿的办法就是吃一碗正宗的兰州拉面,那放荡不羁的气质只有用最大的海碗才能装下。面团经过师傅的揉拉,瞬间成为或细如发丝,或粗如韭叶的面条,再配上几片牛肉,香菜,葱花,一碗热气腾腾的牛肉面就做好了。当然,刀削面也值得推荐,师傅们削面的速度奇快,堪称绝技!(外国小伙伴已经惊呆了有木有!)


This hearty dish is a handicraft masterpiece. Hand-pulled noodles hail from the wild, sandy lands of northwest China. 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. A classic bowl of hand-pulled noodles comes with beef broth, slices of beef, coriander and spring onions. Another popular derivation is knife-sliced noodles, or Dao Xiao Mian. To make this, the chef slashes chunks of dough in boiled water with eye-opening speed to make shorter, thicker and wider noodles.


冰糖葫芦

Sugar-coated haws (Candied haw/tong hu lu)



有一种童年叫做“妈妈我要吃糖葫芦”,有一种冬天叫做“今天吃了糖葫芦”。山楂的酸和糖衣的甜就足以让无数长不大的吃货垂涎三尺。


This is an iconic snack in northern China, especially in Beijing. 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. Haws offer a refreshing contrast to the sweet coating. Cold northern winters ensure the sugarcoating is firm and crispy.


羊肉火锅

Lamb hot pot



尽管辛辣的四川火锅和滋补的广东火锅名扬海外,但是中国人最爱的还是羊肉火锅。(CNN如实招来吧,你是什么时候潜入我国火锅党内部的?连羊肉火锅这种存在都知道~)它大概起源于元朝,兴盛于清朝。锅子用铜质火锅,下烧炭火,中间是高高的烟囱,烟囱四周盛汤以涮肉。


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. 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.


上海大闸蟹

Shanghai hairy crab



对于上海人来说,没有大闸蟹的秋天是不完整的!每逢金秋十月,不管是寻常百姓家,还是餐馆酒店内,随处可见大闸蟹的身影。当地的妈妈们则直接从水货市场购买。蒸过的大闸蟹蘸着美味的醋,或是传统的黄米酒,那味道……此处省略一万字。


For Shanghainese, autumn isn't complete without a steamed hairy crab. The gray-shelled freshwater crab waves its big hairy claws in family kitchens, respectable restaurants and luxury hotels in September and October. Local mothers buy them from wet markets, steam them and eat them with gingery vinegar. The traditional beverage to drink with a steamed hairy crab is warm yellow rice wine.


哈尔滨红肠

Harbin red sausage



它比意大利腊肠更细嫩,比美国热狗更有嚼劲,比英国香肠更有滋味。它就是低调的哈尔滨红肠!直接从熟食店买来,或野餐时就着面包,或和蔬菜吵着吃,都很美味。


Harbin red sausage is a popular 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. 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.


南京鸭血粉丝汤

Duck blood soup with vermicelli



南京人最喜欢吃鸭子了,鸭肉、鸭脖、鸭舌、鸭翅、到鸭血、鸭肝、鸭肠都能做出美味来。一碗满满当当的鸭血粉丝汤里,有浸满鸭血的粉丝,有嚼劲的豆腐果,还有各种鸭的部位,简直不知道要先吃哪个了好嘛!


If you can forget you're chewing duck’s blood, the taste and texture is quite pleasant. Nanjing residents love eating duck, from salted duck to duck-blood soup. 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. It can be eaten any time of day with steamed buns, a bowl of rice or just on its own.


马上学:Beancurd-like指“像豆腐一样的”,vermicelli指“粉丝”。


腌笃鲜

Yan Du Xian soup



想知道长江三角洲的“味道”?就去尝尝这道早春季节的家常菜。不过,最好吃的腌笃鲜还是来自妈妈的厨房。那鲜嫩的笋尖、腌过的猪肉、豆腐片、汤汁中的黄酒香,经过砂锅的慢慢温炖,味道美美哒~


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. 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.


糖炒栗子

Sugar-fried chestnuts



CNN说的没错,中国的街边小贩发挥着想象力,创造了各种各样的小吃。温热的栗子,松软香甜,不过最好吃的栗子来自中国房山,这个说法,你同意吗?


Street vendors in China use all sorts of curious appliances to make great foods. 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. The best ones for this popular snack come from the regions around Beijing, especially the Fangshan area.


马上学:Street vendors指“街边小贩”,


水煮牛蛙

Bullfrog poached in chilli oil (Sichuan boiled bullfrog)



名字听起来有点恐怖,但是真的很美味。重口味是这道菜的精髓,各种辣椒香料的味道弥漫在油锅中,伴着牛蛙肉的鲜嫩,让人胃口大开。


Frogs are a delicacy in China, especially bullfrogs. 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. 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.


白切鸡

Boiled chicken chops served cold (cold chopped chicken)



美国人只吃又柴又没味道的鸡胸脯肉,但咱中国人就喜欢紧贴鸡骨头的鸡肉,于是就有了这道白切鸡。鸡在沸水里微微烫熟,把鸡肉连着皮和骨头切块,然后蘸点神奇的酸甜口味的酱汁,还可以加上一些姜丝哦!


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. This dish is typical. Spring chickens are boiled till tender, then chopped up and served with a dipping sauce. They’re even yummier with the magic of the sweet, sour and gingery sauce.


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