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十四道思鄉菜 - 韋沃英語

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     CNN最近評選了十四道最讓海外游子思鄉的中國菜。快來看看有沒有你的最愛吧!
 
 
  CNN recently selected 14 typical Chinese dishes that "are almost guaranteed to wake the homesick bug in most Chinese living or traveling abroad."
 
  CNN近日挑選出了十四款最能喚起旅居國外中國人思鄉之情的十四款典型中國菜。
 
  From Spicy crayfish to Yan Du Xian Soup, from Guilin rice noodles to Stinky tofu, "while ingredients are easy to transport, feelings of home aren’t, nor are certain specialties that only taste their best in the place they were born," CNN said.
 
  從麻辣島小龍蝦到羊肚鮮湯,從桂林米粉到臭豆腐。CNN稱:“盡管制作這些菜肴的原料很好運輸,但是家鄉的感覺卻很難,有些特色菜只有在出生的地方味道最好”。
 
  
 
  Islamic lamb kebabs with cumin, teppanyaki-style squid with five-spice sauce, gigantic "swords"of mind-blowing spicy chicken wings, grilled fresh oysters, fried pork tenderloin slices and razzle-dazzle exhibitions of vegetables-on-sticks.
 
  清真孜然羊肉串,法式五香鐵板魷魚,爆辣雞翅,烤鮮牡蠣,油炸里脊肉片,各式各樣的蔬菜串。
 
  
 
  The mini-lobsters are simmered in broth with chilies and spices. From spring to early autumn, it’s ritual to have a night out cracking and eating crayfish with friends or family.
 
  用紅辣椒和調料燉小龍蝦。從春天到初秋,人們習慣晚上和朋友、家人在外面吃龍蝦。
 
  
 
  In China, a country closely linked to Mongolian nomads, heavy and hearty lamb hot pot is hugely popular, especially in the north during the bitterly cold winter.
 
  中國是一個和蒙古游牧民族有著淵源聯系的國家,酣暢淋漓的刷羊肉火鍋在中國很流行,尤其在北方的寒冬時節。
 
  
 
  In what’s usually a makeshift open kitchen, formidable 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.
 
  通常,在一個臨時廚房里,身材健碩的清真做面師傅在經過拍打,搓揉和拉伸面團后,把面團變成頭發粗細的面條,這一速度比你店面的速度還要快。
 
  
 
  Yan Du Xian is a nutritious soup known as the great comfort food of the Yangtze River Delta in early spring.
 
  羊肚鮮湯是早春時節長江三角洲地區營養豐富的上好補品。
 
  
 
  Fried, braised, streamed or grilled -- stinky tofu is delicious no matter how it’s prepared. Stinkytofu is most popular in Hunan Province in central China, the Yangtze River Delta region(especially Shaoxing) and Taiwan.
 
  無論怎樣制作,油炸,紅燒還是燒烤,臭豆腐都很美味。臭豆腐是中國中部長江三角洲地區湖南省(尤其在紹興)和臺灣最流行的小吃。
 
  
 
  For Shanghainese, autumn isn’t complete without a steamed, roe-laden hairy crab.
 
  對上海人來說,沒有清蒸大閘蟹的秋天是不完整的。
 
  
 
  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.
 
  在鴨骨湯里,盛滿了像豆腐塊一樣的鴨血,粉絲,炒豆腐以及一些鴨子的臟器,比如肝臟和胃。
 
  
 
  There are a variety of ways to cook bullfrogs in different parts of the country, but shui zhu -- acooking technique from Sichuan cuisine -- has gained widespread popularity. Pre-fried bullfrogsare poached in oil packed with strong spices, such as chili peppers, then served in a larger bowl and garnished with fresh coriander.
 
  中國的各個地區制作牛蛙的方法都不同,但是川式水煮蛙最流行。未炸過的牛蛙在放滿有辣椒的油鍋里烹炸,之后裝碗出鍋,撒上一些新鮮的香菜。
 
  
 
  Spring chickens are boiled till tender, then chopped up and served with a dipping sauce
 
  把童子雞煮爛,然后切塊,蘸醬吃。
 
  
 
  Guilin rice noodles
 
  桂林米粉
 
  
 
  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 (especiallycabbage).
 
  哈爾濱紅腸是文明中國的冷切食品。人們從熟食店購買它然后把它當做零食吃,或者和面包一起做野炊,也可以和蔬菜一起烹制(尤其是圓白菜)。
 
  
 
  For this ever-popular autumn snack, chefs fry chestnuts (which are cut open) in an enormous wokfilled with black sand and granulated sugar. When properly done, they’re soft, sweet and extremely fragrant.
 
  這是秋天最流行的小吃,廚子在盛滿黑沙和顆粒狀糖的大鍋里炒栗子。當炒完以后,栗子很軟,很甜而且非常香。
 
  
 
  Sold by the stick, the dessert-to-go tastes great and looks greater -- bright red haws line up on askewer in auspicious shapes, their sugary outer layers glimmering in the light.
 
  這種隨身攜帶的串裝零食味道很好而且樣子也很好看,紅紅的山楂以寓意吉祥的姿態串成一串,糖衣在陽光下閃閃發亮。

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