新闻详情

10道辣辣的迷倒一片外国人的中华料理,有你的菜没?

32
发表时间:2018-01-23 15:26

对于很多歪果仁来说,辣味菜肴是中国菜中不得不提的一部分。当他们第一次尝到中国西南地区盛行的麻辣菜品时,那种辣得酸爽刺激了他们的灵魂,就连喝水也缓解不了从舌头辣到喉咙的感觉。那么,在歪果仁眼中,有哪些辣味中国菜不可错过呢?格林希尔外教英语带你看一下。

1.jpg


1.Mapo tofu, Sichuan

麻婆豆腐,四川

The dish is made with a spicy bean chilisauce, tofu and ground pork and a liberal sprinkling of the mouth-numbingSichuan peppercorn that is a mainstay in Sichuan and Chongqing cooking.

这道菜的主要材料是豆瓣辣椒酱、豆腐、猪肉糜以及少量能让人嘴巴发麻的四川花椒——这货是四川和重庆菜肴中不可或缺的香料。

2.jpg


2.Dan dan noodles, Sichuan

担担面,四川

The true dan dan noodle dish is made with ablistering chili black bean paste, ground pork, a dollop of raw minced garlicand crunchy ground peanuts topped off with scallions and cilantro. The sauce isplaced at the bottom of an empty bowl, unseasoned al dente noodles are put overthe sauce and the diner is charged with the task of mixing it all up.

正宗的担担面的主食材有豆豉辣椒酱、猪肉糜、少量生蒜末,上面撒上香脆的花生、葱花和香菜。先在空碗底倒入酱汁,然后把很有嚼劲但是未调味的面条盖在酱汁上,吃的时候只需将其拌匀就可以了。

3.jpg


3.Saliva chicken, Sichuan

口水鸡,四川

Literally translated as “saliva chicken,”because you'll salivate when you even think about this dish. Boiled chicken ismarinated in a chili and sesame oil sauce that features 10 spices and saucesmaking it a fiery yet mouth-watering dish.

这道菜字面上被译作“口水鸡”,因为你一想到这道菜就会流口水。白煮鸡在辣椒和麻油的酱汁中浸泡,酱汁中有着10种香料和调味汁,让其热辣如火却又让人垂涎欲滴。

4.jpg


4.Hot and sour glass noodles, Chongqing

酸辣粉,重庆

This inexpensive spicy snack is beloved allover China and is made of sweet potato flour glass noodles stewed in a soupmade of soybeans, chili paste, copious amounts of vinegar, and chili oil.

这道廉价的麻辣小吃风靡全中国,主要制作方法是用大豆、辣椒酱以及好几种醋和辣油制成的汤汁配地瓜粉制成的粉丝。

5.jpg


5. Griddle,Hunan

干锅,湖南

Choose from a variety of meats, vegetablesand tofu to be flash stir-fried and sent sizzling to your table in a mini wok. Hunanfood is less oily than Sichuan food and the abundance of fresh red and greenchili peppers, scallions, ginger and garlic make Hunan food arguably thespiciest cuisine in China.

选用各种肉类、蔬菜以及豆腐,在小锅中快速翻炒过后,连着迷你热锅一起端到你的餐桌上。湘菜并没有川菜那么油腻,且湘菜中大量的新鲜红椒和青椒、葱、姜和蒜使其有资格竞争中国最辣的菜肴。

6.jpg


6.Hot and sour fish soup, Guizhou

酸汤鱼,贵州

A Guizhou favorite is hot and sour fishsoup, which is made with your choice of freshwater fish and a fish broth oftomatoes, local Guizhou red chili peppers, chili oil and garlic and scallions.

酸汤鱼是一道贵州人民颇为喜爱的菜肴,采用客人选择的淡水鱼加上西红柿、贵州本地红辣椒、辣油、蒜和葱煮出的鱼汤制成。

7.jpg


7.Hunan spicy beef, Hunan

湖南香辣牛肉

Hunan province knows a thing or two aboutcooking up beef since it is the second-largest supplier of beef in China. Thechoice beef dish is Hunan spicy beef, which is beef stir fried in a mixture offresh and deep fried chili peppers.

湖南作为中国第二大牛肉供应省,对于牛肉料理十分精通。精选牛肉菜品就是湖南香辣牛肉,制作时把牛肉和鲜辣椒、油炸辣椒混在一起翻炒。

8.jpg


8.Er kuai spicy chicken, Yunnan

饵块辣子鸡,云南

This dish is little known outside of Yunnanprovince but Chinese foodies rave about er kuai, a savory rice cake made ofglutinous rice paste that is steamed and then cut into small cubes and stirfried with fresh chili peppers and tender morsels of deep fried chicken.

这道菜在云南省以外的地区是鲜为人知,不过中国的美食家对饵块是大肆赞扬,由黏糊的米糊做成的可口年糕煮熟后做成小块,这就是饵块了。同新鲜辣椒以及炸过的嫩鸡丁一起爆炒成饵块辣子鸡。

9.jpg


9.Hotpot, Chongqing

火锅,重庆

It’s tasty because there's a layer ofrendered beef fat in the kitchen-sink sized hotpot at the center of the table.Dried and fresh red chili peppers and 20 other herbs and spices go into thehotpot soup ensuring that whatever meat, vegetable, noodle or tofu you dip intothe hotpot you will be rewarded with a spicy euphoria that will linger longafter the meal is over.

在桌子中央,摆上一口厨房水槽大小的火锅,浮着一层牛油,美味极了。火锅汤底包含干辣椒、鲜辣椒以及其他20种草药和香料,不管你往火锅里头丢什么,肉、蔬菜、面条或是豆腐,都能给你一种热辣的快感,经久不绝。

10.jpg


10. Fish-flavouredbean curd, Sichuan

鱼香豆腐,四川

Never mind the fact that there is no fishused in the preparation of this dish.Red chili bean paste, sugar, garlic,ginger, onions and soy sauce is stewed with deep fried tofu and fresh capsicum.This dish can be made substituting tofu for eggplant or shredded pork.

这道菜里并没有用到鱼,不过不用在意。这道菜由豆瓣辣椒酱、糖、大蒜、生姜、洋葱以及酱油和炸过的豆腐以及新鲜的辣椒一起红烧而成,里面的豆腐也可以替换成茄子或是肉丝。

11.jpg

分享到: