CNN：14种中国人最爱的思乡美食

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最近美国有线新闻网（CNN），评选出14道最令中国人魂牵梦绕的“思乡菜”。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。

1街头烧烤(Proper street kebabs)

在中国，最令人难忘的美食并不在米其林星级餐厅。在嘈杂、拥挤的街头吃烧烤，每一口都是美味与街边风情的组合，撒着孜然的烤羊肉、蘸着酱汁的铁板鱿鱼、令人欲罢不能的鸡翅、烤生蚝、烤蔬菜……——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。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。

Proper street kebabs - From lamb kebabs with cumin and teppanyaki squid to swords of spicy chicken wings and grilled oyster, China’s street kebabs present a combination of good food and a street buzz unique to the country.

2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。吃麻辣小龙虾，根本不需要筷子，上手就可以了。

Spicy crayfish - These mini-lobsters are simmered in broth with chilies and spicies. From spring to early autumn, it’s a ritual to have a night out cracking and eating crayfish with friends or family.

3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，又称'羊肉火锅'，始于元代，兴起于清代。选料精细鲜嫩，肉片纸薄均匀，调料多样味美。切好的羊肉片放在锅中，一翻腾就熟，蘸着调料，香味纯正，鲜嫩可口。

Lamb hot pot - A reminder of Mongolian, heavy and hearty lamb hot pot is hugely popular, especially in the north during the bitterly cold winter.

4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。

Guilin rice noodles - Guilin isn’t only famous for its heavenly landscape, but also bowls of rice noodles topped with preserved long beans, peanuts, bamboos shoots and spring onions.

5腌笃鲜(Yan Du Xian soup)

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。

Yan du zian soup - A Yangtze River Delta dish, the comforting soup is usually served at home in early spring. Seasonal delicacies such as young bamboo shoot, pork belly, tofu sheets and yellow rice wine are cooked in a clay pot for hours.

6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，然后反复拉抻，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。

Lanzhou hand-pulled noodles - Hailing from northwest China, formidable Islamic noodle masters beat, fold, pull and turn flour-based dough into hair-thin faster than you can decide what to order with them.

7冰糖葫芦(Sugar-coated haws)

冰糖葫芦，是北方冬天的标志性小吃。使很多人能回忆起自己的童年，那又酸又甜的味道，至今记忆犹新。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。冰糖葫芦老少皆宜，具有开胃、养颜、消除疲劳、清热的作用。

Candy -coated haws on a stick - This iconic snack is similar to toffee apples(candy apples), but with a refreshing sour taste.

8臭豆腐(Stinky tofu)

这种“闻起来臭，吃起来香”的东西是种发酵豆制品，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。

Stinky tofu - Recipes vary from region to region, but the basic method is to let bean curd ferment in a special brine then deep-fry it. Stinky tofu can be eaten with chili sauce, soy sauce, sesame oil or kimchi.

9大闸蟹(Shanghai hairy crab)

上海人对于大闸蟹的钟爱，就像东北人对酸菜粉条、四川人对水煮鱼一样难以割舍。每年秋天，除了蟹脚痒之外，上海人的心也随之痒了起来，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。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，仅需洗净放进锅内蒸熟，蘸着姜醋，鲜美至极，上海人的幸福时光开始了。

Shanghai hairy crab - For the Shanghainese, autumn isn’t complete without a steamed roe-laden hairy crab. Specialty restaurants put on expensive crab banquets -- fried crab roe, crab roe tofu, steamed crab meatballs and crab meat dumplings might all be featured.

10鸭血粉丝汤(Duck blood soup with vermicelli)

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。鸭肉蛋白质含量高，脂肪含量低。南京人几乎天天吃鸭血粉丝汤。

Duck blood soup with vermicelli - Duck-bone stock, duck blood, bits of duck organ -- doesn’t sound like the most glorious dish ever but a good bowl comes with the comforting taste of home for many Chinese.

11哈尔滨红肠(Harbin red sausage)

哈尔滨红肠，原产于东欧的立陶宛。中东铁路修建后，外国人大量进入哈尔滨，也将红肠工艺带到了哈尔滨。是相当受欢迎的冷切肠。哈尔滨红肠有些许的大蒜味，里面有适量的脂肪丁，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，配上啤酒，味道很棒！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。

Harbin red sausage - Smoked Harbin red sausage evolved from Lithuanian sausage. Its texture is more tender than salami, firmer than an American hot dog and drier than cooked British sausages.

12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。

Sugar-fried chestnuts - For this ever-popular autumn snack, chefs fry chestnuts in an enormous wok. When properly done, they’re soft, sweet and extremely fragrant.

13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。

Sichuan Shui zhu bullfrog - “Shui zhu” is a cooking technique from Sichuan, both loved and feared for its intense spicy flavor. Pre-fried frogs are poached in oil with strong spices such as chili peppers and flower peppers. The oil is often still bubbling when served, creating a dramatic visual effect.

14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。

White cut chicken - In China, meat attached to the bones is considered the best. The spring chicken is boiled until tender, then chopped up and served with sipping sauce.

（摘自《半月选读》，并节选收录于《读者参考》127期之今日说法）