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令人惊讶的是，中国著名的酸辣汤不只是在冬天能让你的身体暖和起来。Shreds of tofu， Chinese mushrooms， wood

 

先关注再点赞，这是一个好习惯让我们开始今天的文章吧Best Chinese food: 20 dishes every traveler should try (14-20)

14.Mapo tofu麻婆豆腐A memorable mapo tofu packs a boatload of zing -- salty, peppery and spicy flavors should all hit the taste buds in a single spoonful thanks to the different types of spices, peppers and chili used in the dish.

一道令人难忘的麻婆豆腐含有大量的刺激性成分——咸、麻和辣的味道在一饭勺中直达味蕾，这要归功于菜肴中使用的不同类型的香料、胡椒和辣椒①boatload：船的载货量;载货量;大量②zing：英 [zɪŋ] 美 [zɪŋ] 。

兴奋;激动③bud：英 [bʌd] 美 [bʌd] 花蕾;苞Discerning local gourmets insist that the best mapo tofu should be made with Hanyuan peppercorns and broad bean chili paste from Sichuans Pidu district.

有鉴赏力的当地美食家坚持认为，最好的麻婆豆腐应该用汉源花椒和四川郫都地区的蚕豆辣椒酱制作discern：英 [dɪˈsɜːn] 美 [dɪˈsɜːrn] 辨别;识别;觉察出Its most commonly cooked with minced pork or beef -- and tofu, of course. But as the Sichuan dish is so wildly popular nowadays, restaurants often serve creative versions of mapo tofu with different types of meats.。

它最常用的烹调方法是猪肉末或牛肉末，当然还有豆腐。但是由于四川菜现在非常受欢迎，餐馆经常提供创新版本的麻婆豆腐和不同类型的肉类。

15.Pork belly with dry, pickled Chinese mustard干五花肉配中国腌制芥菜（梅菜扣肉）Tender, well-braised pork belly is naturally irresistible -- but the star of this Hakka dish is actually mei cai, a dry, pickled Chinese mustard that gives the hearty stew its sour and salty taste.

嫩滑、炖好的五花肉自然是无法抗拒的——但这道客家菜的主角其实是梅菜，一种干燥、腌制的中国芥菜，使炖肉吃起来酸咸可口①braise：英 [breɪz] 美 [breɪz] 炖;煨②pickle：英 [ˈpɪkl] 美 [ˈpɪkl] 。

腌制的③mustard：英 [ˈmʌstəd] 美 [ˈmʌstərd] 芥末;芥菜Its said that every Hakka family, a traditionally nomadic tribe in China, pickle their own mei cai.

据说，每一个客家家庭（中国传统的游牧部落），都会腌制自己的梅菜①nomadic：英[nəʊˈmædɪk] 美 [noʊˈmædɪk] 游牧的;游牧生活的②tribe：英 [traɪb] 美 [traɪb] 。

部落;一伙人

16.Fried rice炒饭Whether its an elevated version made with diced abalone and truffles, or a leftover medley of soon-to-spoil ingredients from your fridge, every good version of classic fried rice shares two important ingredients -- dry but succulent rice and wok hei (also known as the breath of the wok).

无论是用鲍鱼丁和松露制成的高级版本，还是用冰箱里很快就会变质的原料做成的剩饭，每一种好的经典炒饭都有两种重要的配料——干，但是多汁味美的米饭和炒锅黑（也称为炒锅的味道）①diced：英 [daɪst] 美 [daɪst] 。

切粒的;掷骰子;切成小方块②abalone：英 [ˌæbəˈləʊni] 美 [ˌæbəˈloʊni] 鲍鱼③truffle：英 [ˈtrʌfl] 美 [ˈtrʌfl] 块菌(生长于地下，可食用，价格昂贵);圆形巧克力软糖

④medley：英 [ˈmedli] 美 [ˈmedli] 混合的⑤succulent：英 [ˈsʌkjələnt] 美 [ˈsʌkjələnt] 汁多味美的;肉质的;多汁的⑥wok：英 [wɒk] 美 [wɑːk]

炒菜锅

17.Jian bing guozi煎饼果子One of the most welcome sights on a cold morning in Tianjin in northern coastal China is a jian bing stand, with its sizzling hot pan.

在中国北方沿海城市天津，寒冷清晨中的煎饼摊，伴随着平底锅发出的呲呲声，这是最受欢迎的景点之一sizzling：英 [ˈsɪzlɪŋ] 美 [ˈsɪzlɪŋ] 发出(油煎食物的)咝咝声Jian bing guozi is composed of two elements: Jian bing (crepes) and guozi (deep-fried crisps).。

煎饼果子由两部分组成：煎饼和果子（炸薯片，老外应该指的是薄脆）①crepe：英 [ˈkreɪp] 美 [ˈkreɪp] 薄煎饼②crisps：英 [krɪsp] 美 [krɪsp] 脆的;酥脆的;油炸土豆片;炸薯片。

To make a jian bing guozi, first, a mung bean mixture is fanned out with a ladle onto a flat-iron pan. Eggs and scallions are then spread out on the crepe.

要做一个煎饼果子，首先用勺子把绿豆混合物搅成扇形放在一个扁平的铁锅上然后将鸡蛋和葱摊在薄煎饼上①mung bean：英 [mʌŋ biːn] 美 [mʌŋ biːn] 绿豆②ladle：英 [ˈleɪdl] 美 [ˈleɪdl] 。

长柄勺;汤勺;(用大勺)舀;盛

18.Xiaolongbao小笼包Wondering whether the xiaolongbao wrapper will break on the long journey between the steaming basket and your mouth is one of the most suspenseful moments that can take place at a dining table.

在餐桌上，最令人悬念的时刻莫过于小笼包的皮在从蒸笼到嘴里的漫长旅程中是否会断裂Amassing a huge following in and outside China, xiaolongbao, also called xiaolong tangbao (translated as "small basket soup bun"), is a mix of soup and pork packed inside a thin dumpling wrapper.。

小笼包，又称小笼汤包（翻译为“小篮子汤包”），在中国国内外拥有众多追随者，是一种汤和猪肉混合而成的薄皮饺子。amass：英 [əˈmæs] 美 [əˈmæs] 积累;聚集

19.Chen cun rice noodles陈村米线If youre one of those people who thinks the real star of beef chow fun is the noodles and not the beef, you should try Chen cun fen (Chen village flat rice noodles).

如果你认为牛肉炒粉的真正明星是面条而不是牛肉，你应该试试陈村粉（陈村扁米粉）Chewier, wider and thinner than the usual flat rice noodles, Chen cun fen is a specialty from Chen village, a town in Shunde district in the Pearl River Delta.。

陈村粉是珠江三角洲顺德区陈村的特产，比普通的扁米粉更宽更薄更有嚼劲。

20.Dongpo pork东坡肉Named after famous poet, painter and statesman Su Dongpo (who lived about 1,000 years ago), Dongpo rou is made up of braised pork belly, rock sugar, soy sauce, yellow wine and other seasonings.

东坡肉是以著名诗人、画家和政治家苏东坡（生活在大约1000年前）命名的，由红烧肉、冰糖、酱油、黄酒和其他调味品组成seasoning：英 [ˈsiːznɪŋ ] 美 [ˈsiːznɪŋ] 调味料The result is a richly flavored and extremely tender pork slab that can easily be pried apart with chopsticks.。

其结果是一块味道丰富、极其鲜嫩的猪肉，可以用筷子轻松撬开。

21. Hot and sour soup酸辣汤Surprisingly, Chinas famed hot and sour soup isnt just great at warming up your body in winter.

令人惊讶的是，中国著名的酸辣汤不只是在冬天能让你的身体暖和起来Local Sichuanese believe that the soup can also expel excessive humidity and hotness from ones body in summer as well.。

四川当地人认为，这种汤在夏天也能排出体内过多的湿热①expel：英 [ɪkˈspel] 美 [ɪkˈspel] 排出;驱除②humidity：英 [hjuːˈmɪdəti] 美 [hjuːˈmɪdəti] 。

湿热;湿度A bowl of hot and sour soup should have a balance of sourness (from vinegar) and spiciness (from peppers) -- but not hotness from chili.

一碗酸辣汤让酸味（来自醋）和辣味（来自辣椒）平衡，但不能放辣椒来产生辣味Shreds of tofu, Chinese mushrooms, wood ears and bamboo shoots are some of the common ingredients found in the thick soup.。

豆腐丝、香菇、木耳和竹笋是浓汤中常见的成分。翻译：老戴编辑：老张全网搜索：老戴讲英语感谢各位的阅读，欢迎大家留言、点赞和转发，让我们一起加油(๑•̀ㅂ•́)و✧

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