查看完整版本: [CNN] The Chinese dishes Chinese people love most

[CNN] The Chinese dishes Chinese people love most

CNN: 最令中国人思乡的14道菜  


随着中国国庆假期的到来，美国有线新闻网(CNN)评选出14道最令中国人魂牵梦绕的“思乡菜”。

从麻辣小龙虾到腌笃鲜；从兰州拉面到白斩鸡……CNN认为，尽管这些菜的原材料运输便利，餐馆也遍布全国，但只有在本地才能吃出“家”的感觉。


街头烧烤(Proper street kebabs)

中国最令人难忘的餐点并不在米其林星级餐厅。

他们在嘈杂、拥挤的街头吃着刺激味蕾的食物——北京的簋街、上海的云南南路、南京的明瓦廊，美食家们可以品尝各种新鲜的烧烤。

■新▲疆■撒着孜然的烤羊肉、蘸着酱汁的铁板鱿鱼、令人欲罢不能的辣鸡翅、烤生蚝、炸猪里脊、蔬菜串……在中国的街头吃烧烤，每一口都是美味与这个国家特有的街边风情的组合。



麻辣小龙虾(Spicy crayfish)


大约在过去10年间，小龙虾席卷了中国。

几乎所有城市中都有小龙虾，从春天直至初秋，“小龙虾夜奏曲”已经成为一种仪式——一群朋友在一个拥挤的摊位中寻得位子，坐在塑料板凳上，叫一两桶麻辣小龙虾大快朵颐。

吃麻辣小龙虾，根本不需要筷子，上手就可以了。

要问吃麻小喝什么，那必须是冰啤酒啊！



涮羊肉(Lamb hot pot)


在中国，除了四川的麻辣火锅和广东的滋补火锅，涮羊肉在寒冷的北方十分受欢迎。

涮羊肉在清代就已开始流行，铜锅炭火，夹起一片切好的羊肉片放在锅中，一翻腾就熟，蘸着芝麻酱，心满意足。


桂林米粉(Guilin rice noodles)


桂林山水甲天下，但桂林不仅仅有天堂般的风景。清爽的米粉配上特制的酸笋、酸豆角，佐以油炸花生或蒜末、葱花、芫荽、辣椒……吃一回就忘不了。

桂林处处都是米粉店。有的人喜欢干捞，有的人喜欢汤粉，加的肉也各不相同，每一道细细吃来，都有不同滋味。


腌笃鲜(Yan Du Xian soup)


悄悄地，春天来了，腌笃鲜的脚步近了。作为长三角地区最受欢迎的家乡菜，最好吃的腌笃鲜并不在餐厅，而是在妈妈的厨房里。

腌笃鲜是道时令美食，每年初春鲜嫩的竹笋、冬天制备好的咸肉，加上高汤打底，佐以百叶结小火慢煨，无需盐和味精，一锅浓汤洋溢着奇妙的鲜香，这种味道在异国他乡，实在难寻。


兰州拉面(Lanzhou hand-pulled noodles)


在中国苍茫的大西北，兰州拉面是最具标志性的美食。

在半开放式的厨房窗口，能看到拉面师傅炉火纯青的功夫。一小块面团在他手中百般搓揉，后反复抻拉，最后在案板上“啪”一声入锅，端着一碗“一清二白三红四绿五黄”的面，才感觉回到了家。

对于不少身在异乡的兰州人而言，这碗面不仅仅是一顿餐，是兰州的生活方式，是对兰州的深厚情感。冬天的清晨，不少食客端着面蹲在店门口，吸哩呼噜地吃着面，吃饱了觉得热气腾腾，干什么都有劲儿，是为兰州气质。


冰糖葫芦(Sugar-coated haws)


这是北方冬天的标志性小吃。

冰糖葫芦林林总总地插在木架子上，鲜艳的红色山楂裹着透明的糖衣，晶莹剔透，吃一个在嘴里，酸甜夹杂。


臭豆腐(Stinky tofu)


煎煮炖烤，臭豆腐怎么做都好吃。

这种“闻起来臭，吃起来香”的臭豆腐是一种发酵豆制品，在湖南、浙江绍兴、台湾尤其流行。各地的臭豆腐配方有所不同，但绝对令人欲罢不能。

尽管味道“犀利”，但臭豆腐香脆在外，细嫩在内，蘸着辣椒酱、酱油、香油甚至泡菜，都各有滋味。


上海大闸蟹(Shanghai hairy crab)


对于上海人来说，金秋时节，如果不来上一顿大闸蟹，简直不能好好过日子。

每年秋天，肥美的大闸蟹被一批一批送到家庭厨房，街边饭馆以及豪华酒店。家庭主妇们忙着从菜市场购入这些美味，仅需洗净放进国内蒸熟，蘸着姜醋，鲜美至极。

说到吃蟹，其实还是一件高雅的事。古人为此还发明了蟹八件，一只蟹上来，用剪刀剪下二只大螯和八只蟹脚，将腰圆锤对着蟹壳四周轻轻敲打一圈，再以长柄斧劈开背壳和肚脐，之后拿钎、镊、叉、锤，或剔或夹或叉或敲，取出金黄油亮的蟹黄或乳白胶粘的蟹膏，取出雪白鲜嫩的蟹肉……吃完后，壳还能拼成一只“大闸蟹”。

除了蒸大闸蟹，各家名厨还能做出一席螃蟹宴——炒蟹黄、蟹黄豆腐、清蒸蟹肉丸子、蟹粉小笼包……啖蟹、饮酒、赏菊，简直为人间乐事。


鸭血粉丝汤(Duck blood soup with vermicelli)


北京烤鸭是全球闻名的美食，但在论起爱鸭却不如南京。秦淮河畔，老饕吃的鸭子花样繁多，从盐水鸭到桂花鸭，最流行的，还是一碗鸭血粉丝汤。

粉丝配上鸭血、鸭肠、鸭肝，另加入豆腐、姜汁、榨菜……起锅盛到大汤碗里，最后撒上切碎的小葱和香菜、胡椒粉轻轻一搅，香气扑鼻。一天三顿，南京人几乎天天吃鸭血粉丝汤。


哈尔滨红肠(Harbin red sausage)


哈尔滨红肠是相当受欢迎的冷切肠。人们从熟食店买回来，单吃也好，夹着面包吃也好，配着蔬菜吃也好，这种原产于立陶宛的红肠质地比香肠更嫩，比美国热狗香肠紧实，比英国的香肠更干。

哈尔滨红肠有着熏制的味道，这也是俄罗斯人带入中国的精彩“美食遗产”。


糖炒栗子(Sugar-fried chestnuts)


一到秋冬，街边就垒砌起一口口巨大的铁锅，厨师们挥着臂膀，在铁锅中来回翻炒在黑色沙子中的板栗。

炒出来的板栗油光锃亮，香甜软糯，大冬天捧着一袋糖炒栗子，光是闻一闻这热气腾腾的香甜味儿，就让人垂涎三尺。


水煮牛蛙(Sichuan boiled bullfrog)


水煮是川菜的特色做法，水煮牛蛙更是普罗大众青睐的美食。牛蛙洗净去皮斩块，腌好后和辣椒、泡椒、花椒、豆瓣等翻炒，后煮熟端上桌时，汤还在冒着泡；众人围着这一大碗水煮牛蛙，配着喷香米饭，香辣四溢，刺激着人的味觉神经。


白斩鸡(Boiled chicken chops served cold)


在中国，人们往往认为带着骨头的鸡肉是最美味的。白斩鸡就是一道典型菜。

三黄鸡不加调味烹煮，色泽金黄，皮脆肉嫩，佐以虾子酱油，百吃不厌。肉固然好吃，但最美味的其实是骨头，搭配酱汁，能吸吮出奇特的味道。

(CNN)When China's October 1 National Day rolls around, food is part of the celebration, even for citizens living on the other side of the world.

But 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.

With 56 ethnic groups, eight recognized major cuisines and countless cooking styles, this menu of Chinese favorites could run longer than a finely pulled noodle.

But these 14 dishes are almost guaranteed to waken the homesick bug in most mainland Chinese living or traveling abroad.

In no particular order, these are the real deals, hard to find at your local Chinese restaurant.


Proper street kebabs

Outside of China, spicy Sichuan hot pot and nourishing Cantonese hot pot are well known.

But 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.

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.

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.


Guilin rice noodles

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.

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.

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



Yan Du Xian soup

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.

Xian is a taste unique to China and hard to find in Western food.

Similar to umami, it's subtler and often achieved by quickly cooking fresh seafood or slowly boiling meat and bones from poultry.



Lanzhou hand-pulled noodles

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.

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.

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.


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

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.

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.

Cold northern winters ensure the sugarcoating is firm and crispy.



Stinky tofu

Fried, braised, streamed or grilled -- stinky tofu is delicious no matter how it's prepared.

Somewhat similar to cheese, it's an acquired taste or one that perhaps you have to grow up with to fully appreciate.

Stinky tofu is most popular in Hunan Province in central China, 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.

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.




Shanghai hairy crab


For Shanghainese, autumn isn't complete without a steamed, roe-laden hairy crab.

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.

Local mothers buy them from wet markets, steam them and eat them with gingery vinegar.

Specialty restaurants like Wang Bao He create expansive crab banquets out of the seasonal delicacy -- fried crab roe, crab roe tofu, steamed crab meatballs, crab meat dumplings and other inventive dishes might all be featured.

The traditional beverage to drink with a steamed hairy crab is warm yellow rice wine.


Duck blood soup with vermicelli

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, and onetime capital of the Ming Dynasty as well as the Republic of China.

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.

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.




Harbin red sausage

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).

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.

It's one of the wonderful Eurasian legacies of Harbin, capital of the Heilongjiang Province, which shares a border with Russia.

It was brought to China by Russian and Eastern European immigrates who came to construct trans-Siberian railways.



Sugar-fried chestnuts

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.

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.




Bullfrog poached in chili oil (Sichuan boiled bullfrog)

Kermit might not like to hear this, but 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.

Often, the oil is still bubbling while being served.

It's an unbeatable sharing dish for a big group.

It's most satisfying with a bowl of white rice.



Boiled chicken chops served cold (cold chopped chicken)

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.

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.

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原文读来很好玩:lol

虽然吃不到，想想也是好的:P  只是越想越饿:Q :Q :Q

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moved

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