带你吃遍中国

StudyInQDC2019-02-10 15:41:56

1. 北京:烤鸭

Beijing: Kaoya (Peking roast duck)



烹饪风格:历代皇帝和贵族早已为高端的中式烹饪设定了标准。北京这座城市因其皇家菜肴或是官菜闻名遐迩,这种菜肴仅选用上等食材佐料,并运用复杂的技巧烹饪而成。

The cuisine: Generations of emperors and blue-blooded residents have set the standard for high-end Chinese cuisine. The city is famous for imperial cuisine, or guan cai (官菜), which uses only premium quality ingredients and is cooked with complex techniques.


菜肴:最棒的烤鸭烤至淡红色,表皮酥脆,鸭肉口感圆润。

The dish: A perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat oozes a fruity flavor.


一整只烤鸭有两种特色吃法:拿薄饼卷着肥美的鸭肉和酥脆的鸭皮,再搭配些青葱丝,黄瓜丝和海鲜酱;鸭骨架经慢火炖成美味的汤。

A whole roasted duck is typically served in two ways: the juicy meat and crispy skin are wrapped in mandarin pancakes with scallion, cucumber and hoisin sauce; and the bones are slow-cooked into a tasty soup.


2. 重庆:辣子鸡

Chongqing: La zi ji (chili-fried chicken cubes)



烹饪风格:即使常常拿来和川菜作对比,重庆仍旧是当之无愧的中国辣菜圣城,在麻辣程度上重庆菜首屈一指。

The cuisine: Even compared with food from Sichuan, China’s mecca of spicy dishes, Chongqing cuisine scores high in spiciness and numb-inducing ingredients.


菜肴:辣子鸡是将酥脆的鸡胸脯块与干胡椒、芝麻和干辣椒一同翻炒,从而做出一盘子火辣辣红彤彤的美味。

The dish: La zi ji combines crispy chicken breast cubes with a fireplace of peppercorn, toasted sesame and dried bird’s-eye chilis to create a plate of hot, red deliciousness.


3. 福建省:佛跳墙

Fujian province: Fo tiao qiang (Buddha jumps over the wall)



烹饪风格:坐落于中国东南沿海的福建省以其新鲜的海产而闻名,不过福建有名的虾油和虾酱也让当地引以为傲的烹饪手法。

The cuisine: Located along the southeastern coast of China, Fujian is famous for fresh seafood, but its flavorful shrimp oil and shrimp paste make the region’s cuisine stand proud.


菜肴:相传佛跳墙这道菜美味难挡,佛都从墙头跳过前来品尝。

The dish: Legend has it that this dish is so irresistible that Buddha jumped over the wall for a taste.


佛跳墙由包括鱼翅、鲍鱼、海参、人参和扇贝等18种食材做成,所有食材再加些上好的绍兴米酒,经小火煨数小时即可。

Fo tiao qiang is made of 18 pricey ingredients, including shark fin, abalone, sea cucumber, ginseng and scallops, all simmered together for hours with premium Shaoxing rice wine.


4. 甘肃省:兰州拉面

Gansu province: Lanzhou lamian (Lanzhou hand-pulled noodles)



烹饪风格:有着伊斯兰信仰的甘肃省能够轻而易举地做出全国最棒的面食来,面里一般会放牛肉或是羊肉。

The cuisine: This Islamic province makes hands-down the best noodles with beef or lamb in the country.


菜肴:最好吃的兰州拉面由5种食材组成:清汤,白萝卜,香菜,红辣椒,细黄面条。

The dish: The perfect Lanzhou lamian is made with five ingredients: a clear soup, white radish, green coriander, red chilis, yellow noodles.


体验这道当地主打美食最好的方式,就是坐在普普通通的小摊前,在饥饿的食客中间痛快地“哧溜哧溜”将面条吃到嘴里。

The best way to experience this regional mainstay is seated in a humble lamian joint, slurping down noodles amid hungry eaters.


5. 贵州省:酸汤鱼

Guizhou province: Suan tang yu (fish in sour soup)



烹饪风格:像湖南和四川爱好美食的人们一样,居住在贵州山区的苗族人家也更喜欢吃酸辣口味的菜。

The cuisine: Like foodies in Sichuan and Hunan, Miao tribespeople in hilly Guizhou loves their food sour and spicy.


菜肴:酸汤鱼由酒酿或是番茄、泡椒和许多香草共同熬成,然后再放入刚抓回来的新鲜河鱼,即可做出超级酸爽的酸汤鱼了。

The dish: The soup is made with fermented rice or tomatoes, pickled chilis and various herbs, and then cooked with freshly caught river fish for a super sour blend.


香浓美味的汤香味很持久,你可以像吃火锅一样,在汤中下些豆腐和其他蔬菜吃。

The thick, delicious broth has a persistent aroma. You can throw in tofu and other vegetables and eat it hot-pot style.


6. 河北省:驴肉火烧

Hebei province: Lvrou huoshao (donkey meat sandwich)



烹饪风格:和邻近的北京菜有很多相似之处,河北菜很可口,酱油重,看重刀工和菜肴的颜色。

The cuisine: Much as it is in neighboring Beijing, Hebei cuisine is savory and sauce heavy, with an emphasis on the cut and color of the dishes.


菜肴:做好准备。当地人认为驴肉和龙肉一样美味,尽管没人能用文字证明有谁真的吃过龙肉。

The dish: Brace yourself. Locals reckon donkey is as delicious as dragon meat, even though no one can provide much in the way of documentary evidence of having eaten the latter.


驴肉蛋白质含量高,胆固醇含量低,而且比牛肉纤维细。驴肉又比猪肉瘦些,也没有羊肉那股膻味。片好的驴肉是炖好的,夹在两片像意大利脆皮面包模样的饼子中间,这样就做好了河北风格的三明治了。

Donkey meat is high in protein, low in cholesterol and has a finer fiber than beef. It's leaner than pork and lacks the funky odor of mutton. Sliced donkey meat is stewed and served between two pieces of ciabatta-like bread to make a Hebei-style sandwich.


7. 黑龙江省:哈尔滨红肠

Heilongjiang province: Harbin hongchang (Harbin red sausage)



烹饪风格:黑龙江省是中国最严寒的省区之一,这里的人们会吃很多肉食和俄罗斯面包。烹饪风格就是酱油重,深油炸。

The cuisine: Heilongjiang is among the coldest provinces in China, and its people eat lots of meat and Russian bread. The cuisine is typified by heavy sauce and deep-frying.


菜肴:20世纪早期,俄罗斯商人将这种熏猪肉肠从边境带到了哈尔滨。从那时起这种红肠就变成了当地的招牌菜。

The dish: In the early 20th century, Russian traders brought this smoked pork sausage across the border into Harbin. Since then it's become a specialty of the city.


搭配大蒜和黑胡椒一起吃,红肠加上俄罗斯面包才最棒,再来一品脱哈尔滨啤酒感觉就更好了。

Flavored with garlic and black pepper, hongchang is the perfect companion to dalieba bread and tastes even better with a pint of Harbin beer.


8. 湖北省:三鲜豆皮

Hubei province: Sanxian doupi (three delicacies wrapped in tofu skin)



烹饪风格:“蒸、鱼、汤”这三个字就可以总结湖北菜。

The cuisine: Three words sum up Hubei cuisine: steamed, fishy and soupy.


湖北省也因其美味可口的早点闻名,比如热干面和三鲜豆皮。

The province is also famous for its delicious breakfast snacks, such as hot dry noodles and sanxian doupi.


菜肴:三鲜豆皮是湖北的千层面。武汉的传统早点是用美味可口的馅儿做成的,软糯米,鸡蛋,蘑菇和猪肉混合,卷在两张豆皮里,然后放在油锅中炸至金棕色。

The dish: Sanxian doupi is Hubei's answer to lasagna.The traditional breakfast from Wuhan is made with a delicious stuffing, a mixture of soft glutinous rice, egg, mushroom and pork, tucked into two pieces of tofu skin and then pan-fried until golden brown.


9. 湖南省:剁椒鱼头

Hunan province: Duojiao yutou (steamed fish head with pickled chilis)



烹饪风格:就是众所周知的湘菜,湖南菜和四川菜一样火辣辣,但却没有那股子麻劲儿。当地人偏爱熏肉和腌肉。

The cuisine: Also known as Xiang cuisine (湘菜), Hunan food is known to be just as hot as Sichuan, minus the numbing quality. Locals are partial to smoked and cured meats in their dishes.


菜肴:除了难以抗拒的泡椒和鲜嫩鱼头肉做成的美味,泡椒鱼头还含有很多营养物质,比如维生素A和维生素C,增进新陈代谢。

The dish: In addition to an irresistible combination of pickled chilis and the tender meat of a fish head, duojiao yutou is packed with nutrients, such as vitamin A and vitamin C, providing an instant metabolism boost.


除了红辣椒之外,厨师还会用到青椒和红椒搭配菜的颜色。在香浓的鱼汤中下入赠送的鸡蛋面就是完美的一餐了。

Instead of just red chilis, chefs use both green and red chilis to create a colorful mixture. Add the complimentary plate of egg noodles to the soupy fish dish to make a full meal.


10. 内蒙古自治区:烤羊腿

Inner Mongolia autonomous region: Kao yang tui (barbequed lamb leg)



烹饪风格:从牛肉到羊肉,再从鹿肉到鸵鸟肉,健硕的内蒙人从来都不拒绝烧烤。

The cuisine: From beef and mutton, to venison and ostrich, hearty Inner Mongolians never say no to barbecue.


菜肴:这不是平常说到的串在签子上的烤肉喔,这可是撒了佐料的一整只烤羊腿。

The dish: This isn't the average meat-on-a-stick. It's an entire grilled sheep leg loaded with spices.


11. 江苏省:松鼠桂鱼

Jiangsu province: Songshu guiyu (squirrel-like mandarin fish)



烹饪风格:江苏菜以其刀功和菜形而出名。

The cuisine: Jiangsu food is famous for its cut and shape.


全国最正宗的盐水鸭来自于江苏首府——南京,而南部的苏州市以其甜点和年糕驰名。

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.


菜肴:将桂鱼切成类似一只松鼠的形状,下锅烤至金黄色(淡棕色),调糖醋料加以勾勒后焖煮,倒上滚热的水直至发出像松鼠叫的吱吱声(这也是菜名的由来)。

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).


12. 辽宁省:小鸡炖蘑菇

Liaoning province: Xiaoji dun mogu (chicken and mushroom stew)



烹饪风格:辽宁菜风格正反映了辽宁人享有盛名的直爽和豪迈性格。

The cuisine: The Liaoning people are known for being extremely straightforward and generous, and their cuisine reflects these traits.


和南方精雕细琢的烹饪手法不同,辽宁菜味道重分量足。

Not as delicate as the culinary culture of the south, Liaoning dishes are known for strong, rich flavors and hearty portions.


菜肴:在中国寒冷的北方,人们喜欢围聚在炕上,分享由炖鸡、蘑菇和苕粉混合制成的大杂烩来抵御严寒的冬季。

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.


13. 宁夏回族自治区:羊杂碎汤

Ningxia Hui autonomous region: Yangza sui tang (sheep entrails soup)



烹饪风格:此地区的游牧民族和信仰伊斯兰教的回族人青睐简单的烹饪手法,如果没有牛羊肉,他们是无法生存的(不吃猪肉)。

The cuisine: Favoring simple cooking methods, the nomads and Muslim Hui of this autonomous region can’t live without their boiled beef and mutton.


菜肴:热气腾腾的羊杂碎汤,上面点缀着鲜红的辣子油和香气扑鼻的香菜——是当地牧羊人牧羊回家享受的最好一道菜。

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.


14. 青海省:手抓羊肉

Qinghai province: Shouzhua yangrou (hand-grabbed lamb)



烹饪风格:青海辽阔的草原培育出了全国最上等的牛羊肉。当地人喜爱将香料中加一丝甜味来做这道菜。

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.


这个地区的烹饪手法深受回族和藏族的烹饪传统影响。

The region's cuisine is heavily influenced by Hui Muslim and Tibetan cooking traditions.


菜肴:青海省的居民大都信仰伊斯兰教,因此当地有大量的清真食品。

The dish: As a province with a large Islamic population, Qinghai contains a great variety of halal food.


烹饪羊羔的正宗方法应该是:将其放入白开水里煮,才能使羊肉的鲜美最大限度得发挥出来。之后应该有手抓羊肉,将肉撕扯着吃,直至看见骨头。

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.


15. 陕西省:岐山臊子面

Shanxi province: Qishan saozi mian (qishan noodles)



烹饪风格:中国西北部的菜肴材料都非常简单,比如猪肉,羊肉和面条。

The cuisine: The northwestern province makes use of simple ingredients, such as pork, lamb and noodles.


陕西菜味道酸辣,配有大量的大蒜和香菜作辅料。

Shanxi cuisine is often sour and spicy, with strong garlic and coriander flavors.


菜肴:将手卷面团加煮到鲜红的,油鰲制的肉汤里。

The dish: These soup noodles feature hand-rolled dough cooked in a red oil-based broth.


然后将这样的肉汤里加上臊子——五花肉末,素鸡(豆干),木耳,百合和海带的杂烩。

The broth is topped with saozi, a stir-fried mixture of diced pork belly, dried tofu, wooden ear mushrooms, day lilies and seaweed.


16. 上海:红烧肉

Shanghai: Hongshaorou (red braised pork belly)



烹饪风格:由于深受周边城市苏州的影响,上海人偏爱甜食。

The cuisine: Largely influenced by its neighbor Suzhou, Shanghainese love their food sweet.


不管是大闸蟹还是红烧肉,你会发现绝大部分的上海菜都是甜的。

From hairy crab to hongshaorou, you'll find sweetness on most local plates.


菜肴:毋庸置疑,红烧肉乃是上海菜肴的标志。味全汁多的猪肉,乃是食肉一族的大爱呀。

The dish: Undeniably the symbol of Shanghainese cuisine, hongshaorou is rich in flavor and heavy in sauce. It's a dream for pork lovers.


用文火炖煮几小时后,五花肉的精肉部分再淋上鲜美浓香的肉汁(肥肉炖煮之后形成)。

After hours of braising, the lean meat of the pork belly becomes extremely juicy, thanks to layers of fat.


17. 四川省:麻婆豆腐

Sichuan province: Mapo doufu (mapo Tofu)



烹饪风格:现如今,川菜是中国最具有影响力的地方菜色之一。

The cuisine: Sichuan is one of the most influential regional cuisines in today’s China.


川菜以其色艳味浓闻名,由红辣椒,川椒,黑胡椒和生姜调制的佐料更是令人赞不绝口。

It’s known for the strong flavor and bright color and is heavily seasoned with chili pepper, Sichuan pepper, black pepper and fresh ginger.


菜肴:麻婆豆腐是由这道菜的发起人——一个满脸雀斑的女人(汉语:麻婆)而命名的。她来自成都,居住在清朝时期。没有麻婆豆腐川菜就不完整。

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.


嫩豆腐,碎牛肉和鲜葱是这道菜的主要材料。其调料巧妙地实现了”麻“和”辣“的平衡。

The tofu is tender, the minced beef crispy, the scallions fresh. The sauce hits its “ma” (numb) and “la” (spicy) notes with aplomb.


18. 天津: 贴饽饽熬小鱼

Tianjin: Tie bobo ao xiaoyu (baked corn bread combined with fish)



烹饪风格:天津是中国最大的海港城市之一,因此当地的烹饪也充分融合了海鲜的各种烹饪方法。

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.


菜肴: 贴饽饽熬小鱼是天津的主打菜肴。烹饪时将炖汤里放入鱼和蔬菜,再配备烘培好的玉米面包。这道菜非常适合一大帮子朋友共同享用。

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.


玉米面包将会吸收肉汤的鲜味,这是这道菜肴的亮点。

Having absorbed the umami flavor from the broth, the corn bread becomes the highlight of the meal.


19. 新疆维吾尔族自治区:大盘鸡

Xinjiang Uygur autonomous region: Da pan ji (big plate chicken)



烹饪风格:维吾尔族人喜欢展现他们的热情好客,因此会将分量十足的鲜肉淋上丰富的佐料,然后放在一个巨大盘子里来招待客人。

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.


菜肴:大片鸡块,由啤酒佐料拌煮的土豆,再装饰上色泽鲜艳的甜椒,别提多美味了!

The dish: Da pan ji features big chunks of chicken and potatoes cooked in a beer-based sauce and garnished with colorful bell peppers.


分量足是重点哦!

Generous portions are vital.


20. 云南省:过桥米线

Yunnan province: Guoqiao mixian (over-the-bridge rice noodles)



烹饪风格:受到川菜的影响,当地人也非常喜爱吃辣味。

The cuisine: Yunnan cuisine is heavily influenced by Sichuan, meaning locals have a yen for spicy food.


云南也是中国少数民族最多的地方,他们多喜爱在烹饪时将花朵或野蘑菇放入菜肴中。

The province is also home to the largest number of ethnic minorities in China, who enjoy adding flowers and wild mushrooms to their cooking.


菜肴:据称,这道菜是由当地一位非常贤惠的妻子制成,由于她的丈夫在外努力工作,因此她用了特别的方式使面条长久保鲜保热。这道云南特色菜营养丰富,呈现方式也非常新颖。

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.


一般来说,这道菜配备有一碗米线,一碗高汤和几打装有各种配料的小盘子,例如牛肉,蟹肉,盐水鸭,牡蛎,木耳,然后辅以蔬菜和香草制成。

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.

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