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General Tso's Chicken×ó×ÚÌĽ«¾ü¼¦
Most people who grow up in China's mainland have never heard of thisdish that was created by a Taiwan chef in the 50s, and in fact it hasnot the slightest bit of relevance to Zuo Zongtang (the General Tso forwhich the dish isnamed).´ó¶àÊýÔÚÖйú´ó½³¤´óµÄÈË´ÓÀ´Ã»Ìý˵¹ýÕâµÀÓÉ50Äê´úһλÖйų́Íå³øʦ×öµÄ²Ë£¬ÊÂʵÉÏËüÓë×ó×ÚÌÄ£¨ÕâµÀ²ËÃû×ÖµÄÀ´Ô´£©Ò»µã¹Øϵ¶¼Ã»ÓС£
In the 1970s, the dish's creator brought it to America where it wasadored by Henry Kissinger and suddenly its popularity exploded. Chineserestaurants all over started making their own imitations of the dish.The dish's flavor slowly morphed from the original salty and spicyprofile into the sweet one that is presumed to be loved by so manyAmericans until it reached its current state as just a kind of sweet andsourchicken.ÉÏÊÀ¼Í70Äê´ú£¬ÕâµÀ²ËµÄ´´ÔìÕß°ÑËü´øµ½ÁËÃÀ¹ú£¬Êܵ½Á˺àÀû¡¤»ùÐÁ¸ñµÄϲ»¶£¬ÓÚÊÇͻȻ£¬ËüµÄÊÜ»¶Ó³Ì¶È¼¤Ôö¡£¸÷µØµÄÖв͹ݶ¼¿ªÊ¼·ÂÖÆÕâµÀ²Ë¡£Î¶µÀÂýÂýµØ´ÓÔÀ´µÄÏÌζºÍÀ±Î¶×ª±ä³ÉÁËÌðζ¡£ÓÐÈËÈÏΪºÜ¶àÃÀ¹úÈËϲ»¶Ìðζ£¬Ò»Ö±µ½Ëü±ä³ÉÁËÏÖÔÚµÄËáÌðζ¼¦Èâ¡£
What I can assure you is that natives in Hunan, General Tso'shometown, have never heard of this so-called Hunandish.ÎÒ¸Ò¸úÄã´ò°üƱ×ó×ÚÌĹÊÏçºþÄϵÄÈËÃñ´ÓÀ´Ã»Ìý¹ýÕâµÀËùνµÄºþÄϲˡ£
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Chop Suey"ÔÓËé"
When Chinese people talk about "chop suey" they mean animal organschopped up together and eaten, but westerners don't eat organs andoffal, so the American "chop suey" refers to a mismatched mess offoodstuffs such as cabbage, pork strips, bean sprouts, celery, greenpepper, onion all fried uptogether.ÖйúÈËËù˵µÄ¡°ÔÓË顱ÊÇÖ¸¶¯ÎïÆ÷¹ÙÒ»ÆðÇÐËéʳÓ㬶øÎ÷·½È˲»³ÔÆ÷¹ÙºÍÄÚÔ࣬ËùÒÔÃÀ¹úÈËËù˵µÄ¡°ÔÓË顱ÊÇÖ¸¾íÐIJˡ¢ÖíÈâÌõ¡¢¶¹Ñ¿¡¢Ç۲ˡ¢Çཷ¡¢Ñó´ÐµÈ²»ÏàÅäµÄÒ»¶ÑʳÎïÒ»Æ𳴳ɵġ£
As one can well imagine, there is no standard for this dish, anyrestaurant can take whatever leftovers they have and turn it into chopsuey. Liang Qichao, who during 1903 visited the US, tried the dish andleft us with the following evaluation: "Those eaters of chop suey lackculinary skill. Chinese people would never touch such adish."¿ÉÒÔÏëÏó£¬ÕâµÀ²ËÊÇûÓбê×¼µÄ£¬ÈκÎÒ»¼Ò²Í¹Ý¶¼¿ÉÒ԰ѱ߽ÇÁÏ×ö³ÉÔÓËé¡£ÁºÆô³¬ÔÚ1903Äê·ÃÎÊÃÀ¹úʱ£¬³¢¹ýÕâµÀ²Ë£¬Áô¸øÃÀ¹úÈ˵ÄÆÀ¼ÛÊÇ£º¡°ÄÇЩ³ÔÕâµÀ²ËµÄÈËȱ·¦Åë⿼¼ÇÉ¡£ÖйúÈËÓÀÔ¶²»»áÅöÕâÑùµÄ²Ë¡£¡±
[This is] an "imagined authentic Chinese food" that in fact had neverexisted in China. For Americans it became the iconic Chinese dish inthe mid-1900s, coming to be regarded as more and more authentic, even asit became less and less Chinese in its culinaryformat.£¨ÕâÊÇ£©Ò»ÖÖ¡°ÏëÏó³öÀ´µÄÕý×ÚÖв͡±£¬Êµ¼ÊÉÏÔÚÖйú¸ù±¾²»´æÔÚ¡£¶ÔÃÀ¹úÈËÀ´Ëµ£¬ÕâµÀ²ËÔÚ20ÊÀ¼ÍÖÐÆÚ³ÉΪÁ˱êÖ¾ÐÔµÄÖйú²Ë£¬¾¡¹ÜËüµÄÅëâ¿ÐÎʽԽÀ´Ô½²»Öйú£¬µ«ËüÈ´Ô½À´Ô½±»ÈÏΪÊÇÕý×Ú¡£
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Spring Rolls´º¾í
Spring rolls are probably one of the most popular appetizers found inforeign Chinese restaurants. On the surface, a crispy, golden shellfilled mainly with bean sprouts and cabbage, but when it comes down toputting it in your mouth, you'll find that they are usually fried intooblivion and if you can manage to make it to the center of thiscudgel-like snack you'll likely be left with a mouthful of oil. Truespring rolls should have a very thin skin, abundant filling and just alittleoil.´º¾í¿ÉÄÜÊÇÍâ¹úÖв͹Ý×îÊÜ»¶ÓµÄ¿ªÎ¸²ËÖ®Ò»¡£±íÃæÉÏ¿´£¬´º¾í´à´àµÄ¡¢Óнð»ÆÉ«µÄÍâ¿Ç£¬ÀïÃæÖ÷ÒªÊǶ¹Ñ¿ºÍ¾íÐIJˣ¬µ«µ±Äã°ÑËü·Å½ø×ìÀïʱ£¬Äãͨ³£»á·¢ÏÖ£¬´º¾íÕ¨¹ýÁËÍ·£¬ÒªÊÇÄãÒ§µ½Õâ¸ù¶Ì°ô×´µÄʳÎïÖм䣬ÄãºÜ¿ÉÄÜ»áÒ§³öÒ»×ìÓÍ¡£Õý×ڵĴº¾íÓ¦¸ÃÊDZ¡Æ¤ÉÙÓÍ£¬ÓзḻµÄÏÚÁÏ¡£
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Chicken or beef broccoli stir fry: Broccoli isn't native to China and not generally eaten.¼¦Èâ»òÅ£Èâ³´Î÷À¼»¨£ºÎ÷À¼»¨²»ÊÇÖйúÍÁÉúÍÁ³¤µÄʳ²Ä£¬¶øÇÒ²¢Ã»ÓкܶàÈ˳ԡ£
Crab cheesy wontons or other types of cheese wontons: Anythingcontaining cheese isn't authentic since the cheese was eaten in very fewregions. Most Chinese are lactose intolerant. When the Chinese makewontons, they use differentingredients.зÈâ֥ʿâÆâ½»òÕßÆäËûÐÎʽµÄ֥ʿâÆâ½£ºËùÓÐÓÐ֥ʿµÄʳÎﶼ²»ÊÇÕý×ÚÖйú²Ë£¬ÒòΪÖйúÖ»Óм«ÉÙÊýµØ·½³£³Ô֥ʿ¡£´ó¶àÊýÖйúÈ˶¼ÓÐÈéÌDz»ÄÍÊÜ¡£ÖйúÈË×öâÆâ½»áÓõ½²»Í¬µÄʳ²Ä¡£
Chinese salads: If you find fresh salad on the menu in a Chineserestaurant abroad, it definitely isn't Chinese. This was nevertraditionally eaten, and is still rare except in foreign restaurants inChina.ÖйúɳÀ£ºÈç¹ûÄãÔÚº£ÍâÖйú²Í¹ÝµÄ²Ëµ¥ÉÏÄÜ¿´µ½ÐÂÏÊɳÀ£¬Äǿ϶¨²»ÊÇÕý×ÚÖйú²Ë¡£Öйú´«Í³²Ëϵ¸ù±¾¾Í²»³ÔɳÀ£¬ÄÄÅÂÓÐÒ²ºÜÉÙ£¬Ö»´æÔÚÓÚÖйúµÄÍâ¹ú²Ë²Í¹ÝÀï¡£
Iced tea: A lot of Chinese restaurants outside the country serve icedtea. Freshly made black iced tea with ice and no sugar or sugar(Chinese would call it red tea) is basically unknown in the mainlandexcept in a touristrestaurant.±ù²è£ºº£ÍâÖв͹ݺܶ඼Óбù²è¡£ÐÂÏʼӱùµÄºì²è¼ÓÌÇÒ²ºÃ²»¼ÓÌÇÒ²°Õ£¬ÔÚÖйú´ó½¼¸ºõÕÒ²»µ½£¬³ý·ÇÊÇÔÚÓοͷ¹µêÀï¡£
Beef chow mien: Depending on the region, something like what you'veeaten served on fried noodles might be available, but the flavor isprobably muchdifferent.Å£Èâ³´Ã棺Ҫ¿´µØ·½£¬¿ÉÄÜ»áÓÐÄã³Ô¹ýµÄʳ²Ä¸ÇÔÚ³´ÃæÉ϶ËÉÏÀ´£¬µ«Î¶µÀ£¨¸úÄã³ÔµÄͬÑùʳ²Ä£©ºÜÓпÉÄÜ´óÓвî±ð¡£
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According to the report released by Meituan-Dianping, China's largeston-demand service platform, there are over 600,000 Chinese restaurantsoverseas. In 2017, at least 16 renowned Chinese catering brands,including Peking Duck brand DaDong and Qing Feng Steamed Dumpling Shop,tapped successfully into the foreignmarket.¾ÝÖйú×î´óµÄÍâÂôƽ̨ÃÀÍŵãÆÀ·¢²¼µÄ±¨¸æÏÔʾ£¬Ä¿Ç°ÔÚº£ÍâÓг¬¹ý60Íò¼ÒÖв͹ݡ£2017Ä꣬±±¾©¿¾Ñ¼Æ·Åƴ󶡢Çì·á°ü×ÓÆ̵ÈÖÁÉÙ16¸öÖйúÖªÃû²ÍÒûÆ·ÅƳɹ¦´òÈë¹úÍâÊг¡¡£
When DaDong opened its restaurant in New York at the end of lastyear, 2,500 reservations were booked within the first two hours itbecame available, which reflected the extreme popularity of traditionalChinese foodoverseas.È¥ÄêÄêµ×£¬´ó¶ÔÚŦԼ¿ªÉè²ÍÌüʱ£¬ÔÚ¿ªÊ¼ÓªÒµµÄÇ°Á½¸öСʱÄÚ¾ÍÊÕµ½ÁË2500·Ý¶©×ù£¬Õâ·´Ó³ÁËÖйú´«Í³Ê³Æ·ÔÚº£Í⼫ÆäÊÜ»¶Ó¡£
The report also pointed out that hotpot is the most popular food inthe foreign market and made up 34.2 percent of the total. Sichuancuisine, as well as some Chinese snacks and fast food followed, came insecond and third,respectively.±¨¸æ»¹Ö¸³ö£¬»ð¹øÊǹúÍâÊг¡×îÊÜ»¶ÓµÄÆ·À࣬ռ×ÜÁ¿µÄ34.2%¡£´¨²Ë£¬ÒÔ¼°Ò»Ð©ÖйúС³ÔºÍ¿ì²Í½ôËæÆäºó£¬·Ö±ðÅÅÔÚµÚ¶þºÍµÚÈýλ¡£
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Staple of Chinese Street Food: BBQ MeatÖйú½ÖͷʳÎï±Øµã£º¿¾Èâ
One of the meals you can find wandering the streets of China is kaorou (or barbecued meat). You can find this skewered meat in restaurants,as well as street vendor carts. They're known for being quite spicy andcooked over coals. Kao rou can consist of almost any kind of meat,including braised pork, chicken, beef, and even other internalorgans!Äã¿ÉÒÔÔÚÖйúµÄ½ÖµÀÉÏÕÒµ½Ò»ÖÖʳÎ¡ª¿¾Èâ¡£Äã¿ÉÒÔÔڲ͹ÝÀïÕÒµ½ÕâÖÖÈâ´®£¬»¹ÓнÖͷС··µÄÊÖÍƳµÉÏÒ²ÓС£ËüÃÇÒÔÐÁÀ±ÎÅÃû£¬¶øÇÒÊÇÓÃľ̿¿¾µÄ¡£¿¾È⼸ºõ¿ÉÒÔ°üº¬ÈκÎÖÖÀàµÄÈ⣬°üÀ¨ìÀÖíÈâ¡¢¼¦È⡢ţÈ⣬ÉõÖÁÄÚÔà¡£
Cold Vegetable DishÁ¹²Ë
This dish, named liang cai, literally translates to "cold dish". So,it makes sense that it would be a hodge-podge of ingredients. It'susually an assortment of cold vegetables, such as cucumbers, greenbeans, and cabbage. But there is no fixed recipe for it. For flavor, thevegetables are usually topped with a sauce, as well as tofu andpeanuts. If you're in the mood for something healthy, this is a greatchoice!ÕâµÀ²ËÃûΪÁ¹²Ë£¬×ÖÃæÒâ˼ÊÇ"colddish"¡£ËùÒÔ£¬¿ÉÒÔÏë¼ûÁ¹²Ë»á°üº¬¸÷ÖÖ¸÷ÑùµÄʳ²Ä£¬Í¨³£ÊǸ÷ÖÖÀäÊ߲ˣ¬Èç»Æ¹Ï¡¢ÇඹºÍ¾íÐIJ˵ȣ¬µ«Ò²Ã»Óй̶¨µÄÅä·½¡£ÎªÁ˵÷棬Êß²Ëͨ³£ÔÚÉÏÃæ¼ÓÉϽ´Ö£¬¶¹¸¯ºÍ»¨Éú¡£Èç¹ûÄãÏë³Ô½¡¿µµÄʳÎÕâÊÇÒ»¸öºÜºÃµÄÑ¡Ôñ£¡
Tofu Pudding¶¹»¨£¨¶¹¸¯ÄÔ£©
Tofu, all by itself, is quite bland, tasteless, and requires spicesto make it flavorful. However, tofu is a staple of Chinese cuisine andcan even be found in their desserts! A popular dessert is tofu pudding,which consists of soft tofu covered in either sugar or a sweet gingersauce. If you want your pudding to be a little more savory, you can topit off with soy sauce, chili, andpeanuts.¶¹¸¯±¾Éíµ¶øÎÞ棬ÐèÒªµ÷ζÁϲÅÄÜÔöζ¡£²»¹ý£¬¶¹¸¯ÊÇÖйú²ËµÄÖ÷½ÇÖ®Ò»£¬ÉõÖÁ¿ÉÒÔ³öÏÖÔÚÌðµãÖУ¡ÓÐÒ»ÖÖºÜÊÜ»¶ÓµÄÌðµãÊǶ¹»¨£¬ËüÊÇÓÉÈí¶¹¸¯ºÍÌÇ»òÌð½ªÖ×ö³É¡£Èç¹ûÄãÏëÈö¹»¨¸üÓÐζһµã£¬Äã¿ÉÒÔÔÚÉÏÃæ¼ÓÉϽ´ÓÍ¡¢À±½·ºÍ»¨Éú¡£
It's Not Quite Noodles: Mutton StewÕâ²»ÊÇÃ棺ÑòÈâÅÝâÉ
This dish, from the city of Xi'an, is a traditional stew called paomo. Although it's usually made with mutton, you can also use pork orbeef. The interesting quality about this stew is that, instead ofnoodles, there are pieces of unleavened bread floating in the broth. Onthe side, you'll usually find pickled garlic and chili sauce tocompliment the stew. It's a great dish if you want something a littleheartier to keep youwarm.ÕâµÀ²ËÀ´×ÔÎ÷°²£¬ÊÇÒ»µÀ´«Í³µÄìÀ²Ë£¬½ÐÅÝâÉ¡£ËäȻͨ³£ÊÇÓÃÑòÈâ×öµÄ£¬µ«Ò²¿ÉÒÔÓÃÖíÈâ»òÅ£Èâ¡£ÕâµÀìÀ²ËµÄÓÐȤ֮´¦ÔÚÓÚ£¬ÈâÌÀÀïûÓÐÃæÌõ£¬¶øÊÇƯ¸¡×ÅһЩδ·¢½ÍµÄÃæ¸í´ñ¡£ÔÚËüÅԱߣ¬Äãͨ³£»á·¢ÏÖÓÐëçËâºÍÀ±½·½´¿ÉÒÔ×÷ΪÅÝâɵÄÅä²Ë¡£Èç¹ûÄãÏë³ÔµãÈȺõºõµÄ¶«Î÷À´±£Å¯µÄ»°£¬ÕâÊÇÒ»µÀºÜºÃµÄ²Ë¡£
The Most Versatile of Dishes: Baozi×îÍòÄܵIJˣº°ü×Ó
When it comes to choosing whether to have a meal or dessert... whynot both? Baozi are traditional Chinese steamed buns that are known forbeing delightfully fluffy. The buns are usually filled with vegetablesand meat, usually barbecue pork. However, if you're looking forsomething a little sweeter, baozi can be filled with red bean paste orcustard. If you're ever feeling indecisive about what to eat, this mealis versatile andsatisfying.ÔÚÑ¡ÔñÊdzԶٷ¹»¹ÊdzԵãÌðʳµÄʱºò¡¡ÎªÊ²Ã´£¬²»¿ÉÒÔÁ½Õ߶¼³ÔÄØ£¿°ü×ÓÊÇÖйú´«Í³Ê³ÎÓеãÏñÔ²Ãæ°ü£¬Ê®·ÖÅîËÉ¡£°ü×ÓÀïͨ³£ÓÐÊ߲˺ÍÈ⣬һ°ãÊÇ¿¾Èâ¡£²»¹ý£¬Èç¹ûÄãÏë³ÔÌðÒ»µãµÄ£¬°ü×ÓÀï¿ÉÒÔÊǺ춹ɳ»òÕßÁ÷ÐÄÄ̻ơ£Èç¹ûÄã¶Ô³Ôʲô¸Ðµ½ÄÑÒÔ¾ñÔñ£¬°ü×Ӿͺܰٴî¶øÇÒÁîÈËÂú×ã¡£
Note
offal [ˈɔːfl] n £¨Ê³Óõģ©¶¯ÎïÄÚÔà
sprout [spraʊt] n Ã磻ÐÂÑ¿£»ÄÛÖ¦
hodge-podge [ˈhɒdʒpɒdʒ] n ´óÔÓ»â
hearty [ˈh¨»ːti] adj ·áÊ¢µÄ£»Ç×Çеģ»Ç¿ÁÒµÄ
versatile ['vɜː(r)sətaɪl] adj.ͨÓõÄ
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