Songshu guiyu

資深吃貨走遍全國：中國各地美食（一）>>>

1.Jiangsu province: Songshu guiyu (squirrel-like mandarin fish, 松鼠桂魚）
江蘇?。核墒蠊痿~

The cuisine: Jiangsu food is famous for its cut and shape.
烹飪風(fēng)格：江蘇菜以其刀功和菜形而出名。

The provincial capital of Nanjing produces the best salted duck in the country, while Suzhou in the south is renowned for its desserts and rice cakes.
全國最正宗的鹽水鴨來自于江蘇首府——南京，而南部的蘇州市以其甜點(diǎn)和年糕馳名。

The dish: Carved into the shape of a squirrel (sort of), the mandarin fish is deep-fried until golden brown, then smothered with a sweet-and-sour glaze, which, when poured sizzling over the fish, results in a squeak that sound like an actual squirrel (thus the name of the dish).
菜肴：將桂魚切成類似一只松鼠的形狀，下鍋烤至金黃色（淡棕色），調(diào)糖醋料加以勾勒后燜煮，倒上滾熱的水直至發(fā)出像松鼠叫的吱吱聲（這也是菜名的由來）。

Xiaoji dun mogu

2. Liaoning province: Xiaoji dun mogu (chicken and mushroom stew, 小雞燉蘑菇)
遼寧省：小雞燉蘑菇

The cuisine: The Liaoning people are known for being extremely straightforward and generous, and their cuisine reflects these traits.
烹飪風(fēng)格：遼寧菜風(fēng)格正反映了遼寧人享有盛名的直爽和豪邁性格。

Not as delicate as the culinary culture of the south, Liaoning dishes are known for strong, rich flavors and hearty portions.
和南方精雕細(xì)琢的烹飪手法不同，遼寧菜味道重分量足。

The dish: In the cold of northeast China, families huddle together on a heated bed to share a dish of stewed chicken, hazel mushroom and potato noodles to help pass the harsh winters.
菜肴：在中國寒冷的北方，人們喜歡圍聚在炕上，分享由燉雞、蘑菇和苕粉混合制成的大雜燴來抵御嚴(yán)寒的冬季。

Yangza sui tang

3. Ningxia Hui autonomous region: Yangza sui tang (sheep entrails soup, 羊雜碎湯)
寧夏回族自治區(qū)：羊雜碎湯

The cuisine: Favoring simple cooking methods, the nomads and Muslim Hui of this autonomous region can’t live without their boiled beef and mutton.
烹飪風(fēng)格：此地區(qū)的游牧民族和信仰伊斯蘭教的回族人青睞簡單的烹飪手法，如果沒有牛羊肉，他們是無法生存的（不吃豬肉）。

The dish: A steaming bowl of sheep entrails soup is garnished with spicy red chili oil and fragrant coriander -- the best treat for a Ningxia shepherd after a day of herding.
菜肴：熱氣騰騰的羊雜碎湯，上面點(diǎn)綴著鮮紅的辣子油和香氣撲鼻的香菜——是當(dāng)?shù)啬裂蛉四裂蚧丶蚁硎艿淖詈靡坏啦恕?/div>

Shouzhua yangrou

4. Qinghai province: Shouzhua yangrou (hand-grabbed lamb, 手抓羊肉)
青海?。菏肿パ蛉?/strong>

The cuisine: Qinghai’s vast expanse of grassland produces some of the country’s finest mutton and beef. While cooking, locals combine spice with twists of sweetness.
烹飪風(fēng)格：青海遼闊的草原培育出了全國最上等的牛羊肉。當(dāng)?shù)厝讼矏蹖⑾懔现屑右唤z甜味來做這道菜。

The region's cuisine is heavily influenced by Hui Muslim and Tibetan cooking traditions.
這個(gè)地區(qū)的烹飪手法深受回族和藏族的烹飪傳統(tǒng)影響。

The dish: As a province with a large Islamic population, Qinghai contains a great variety of halal food.
菜肴：青海省的居民大都信仰伊斯蘭教，因此當(dāng)?shù)赜写罅康那逭媸称贰?/div>

The local style of cooking lamb is to boil it in plain water, which brings out the maximum tenderness of the meat. The meat is then eaten by hand, with diners grabbing and pulling pieces of the meat off the bone.
烹飪羊羔的正宗方法應(yīng)該是：將其放入白開水里煮，才能使羊肉的鮮美最大限度得發(fā)揮出來。之后應(yīng)該有手抓羊肉，將肉撕扯著吃，直至看見骨頭。

Qishan saozi mian

5. Shanxi province: Qishan saozi mian (qishan noodles, 岐山臊子面)
陜西?。横诫用?/strong>

The cuisine: The northwestern province makes use of simple ingredients, such as pork, lamb and noodles.
烹飪風(fēng)格：中國西北部的菜肴材料都非常簡單，比如豬肉，羊肉和面條。

Shanxi cuisine is often sour and spicy, with strong garlic and coriander flavors.
陜西菜味道酸辣，配有大量的大蒜和香菜作輔料。

The dish: These soup noodles feature hand-rolled dough cooked in a red oil-based broth.
菜肴：將手卷面團(tuán)加煮到鮮紅的，油鰲制的肉湯里。

The broth is topped with saozi, a stir-fried mixture of diced pork belly, dried tofu, wooden ear mushrooms, day lilies and seaweed.
然后將這樣的肉湯里加上臊子——五花肉末，素雞（豆干），木耳，百合和海帶的雜燴。

Hongshaorou

6. Shanghai: Hongshaorou (red braised pork belly, 紅燒肉)
上海：紅燒肉

The cuisine: Largely influenced by its neighbor Suzhou, Shanghainese love their food sweet.
烹飪風(fēng)格：由于深受周邊城市蘇州的影響，上海人偏愛甜食。

From hairy crab to hongshaorou, you'll find sweetness on most local plates.
不管是大閘蟹還是紅燒肉，你會(huì)發(fā)現(xiàn)絕大部分的上海菜都是甜的。

The dish: Undeniably the symbol of Shanghainese cuisine, hongshaorou is rich in flavor and heavy in sauce. It's a dream for pork lovers.
菜肴：毋庸置疑，紅燒肉乃是上海菜肴的標(biāo)志。味全汁多的豬肉，乃是食肉一族的大愛呀。

After hours of braising, the lean meat of the pork belly becomes extremely juicy, thanks to layers of fat.
用文火燉煮幾小時(shí)后，五花肉的精肉部分再淋上鮮美濃香的肉汁（肥肉燉煮之后形成）。

Mapo doufu

7. Sichuan province: Mapo doufu (mapo Tofu, 麻婆豆腐)
四川?。郝槠哦垢?/strong>

The cuisine: Sichuan is one of the most influential regional cuisines in today’s China.
烹飪風(fēng)格：現(xiàn)如今，川菜是中國最具有影響力的地方菜色之一。

It’s known for the strong flavor and bright color and is heavily seasoned with chili pepper, Sichuan pepper, black pepper and fresh ginger.
川菜以其色艷味濃聞名，由紅辣椒，川椒，黑胡椒和生姜調(diào)制的佐料更是令人贊不絕口。

The dish: Mapo doufu is named after its creator, a freckle-face woman ("mapo" in Chinese) from Chengdu who lived during the Qing Dynasty. No Sichuan meal is complete without it.
菜肴：麻婆豆腐是由這道菜的發(fā)起人——一個(gè)滿臉雀斑的女人（漢語：麻婆）而命名的。她來自成都，居住在清朝時(shí)期。沒有麻婆豆腐川菜就不完整。

The tofu is tender, the minced beef crispy, the scallions fresh. The sauce hits its “ma” (numb) and “l(fā)a” (spicy) notes with aplomb.
嫩豆腐，碎牛肉和鮮蔥是這道菜的主要材料。其調(diào)料巧妙地實(shí)現(xiàn)了”麻“和”辣“的平衡。

Tie bobo ao xiaoyu

8. Tianjin: Tie bobo ao xiaoyu (baked corn bread combined with fish, 貼餑餑熬小魚)
天津： 貼餑餑熬小魚

The cuisine: Tianjin is one of the largest harbor cities in China and the local cuisine mixes all sorts of cooking styles with produce from the sea.
烹飪風(fēng)格：天津是中國最大的海港城市之一，因此當(dāng)?shù)氐呐腼円渤浞秩诤狭撕ｕr的各種烹飪方法。

The dish: Tie bobo ao xiaoyu is a Tianjin staple. Combining fish and vegetables in a stew along with baked corn bread, this dish is perfect to share with a group.
菜肴： 貼餑餑熬小魚是天津的主打菜肴。烹飪時(shí)將燉湯里放入魚和蔬菜，再配備烘培好的玉米面包。這道菜非常適合一大幫子朋友共同享用。

Having absorbed the umami flavor from the broth, the corn bread becomes the highlight of the meal.
玉米面包將會(huì)吸收肉湯的鮮味，這是這道菜肴的亮點(diǎn)。

Da pan ji

9. Xinjiang Uygur autonomous region: Da pan ji (big plate chicken, 大盤雞)
新疆維吾爾族自治區(qū)：大盤雞

The cuisine: Uygur people like to show their hospitality by treating guests to heavy sauces on top of hearty meat dishes served on gigantic plates.
烹飪風(fēng)格：維吾爾族人喜歡展現(xiàn)他們的熱情好客，因此會(huì)將分量十足的鮮肉淋上豐富的佐料，然后放在一個(gè)巨大盤子里來招待客人。

The dish: Da pan ji features big chunks of chicken and potatoes cooked in a beer-based sauce and garnished with colorful bell peppers.
菜肴：大片雞塊，由啤酒佐料拌煮的土豆，再裝飾上色澤鮮艷的甜椒，別提多美味了！

Generous portions are vital.
分量足是重點(diǎn)哦！

Guoqiao mixian

10. Yunnan province: Guoqiao mixian (over-the-bridge rice noodles, 過橋米線)
云南?。哼^橋米線

The cuisine: Yunnan cuisine is heavily influenced by Sichuan, meaning locals have a yen for spicy food.
烹飪風(fēng)格：受到川菜的影響，當(dāng)?shù)厝艘卜浅Ｏ矏鄢岳蔽丁?/div>

The province is also home to the largest number of ethnic minorities in China, who enjoy adding flowers and wild mushrooms to their cooking.
云南也是中國少數(shù)民族最多的地方，他們多喜愛在烹飪時(shí)將花朵或野蘑菇放入菜肴中。

The dish: Allegedly invented by a virtuous wife who wanted to keep her soup noodles fresh and hot for her hard-studying husband, this Yunnan specialty is nutritious and often beautifully presented.
菜肴：據(jù)稱，這道菜是由當(dāng)?shù)匾晃环浅Ｙt惠的妻子制成，由于她的丈夫在外努力工作，因此她用了特別的方式使面條長久保鮮保熱。這道云南特色菜營養(yǎng)豐富，呈現(xiàn)方式也非常新穎。

The dish normally comes with a bowl of rice noodles, a bowl of stock and more than a dozen of small plates piled with toppings, such as beef, crab meat, salted goose, oyster mushrooms, wooden-ear mushrooms, assorted vegetables and fragrant herbs.
一般來說，這道菜配備有一碗米線，一碗高湯和幾打裝有各種配料的小盤子，例如牛肉，蟹肉，鹽水鴨，牡蠣，木耳，然后輔以蔬菜和香草制成。