在美國(guó)大受歡迎的中國(guó)美食（雙語(yǔ)）

深受中國(guó)人喜愛(ài)的多種當(dāng)?shù)匦〕袁F(xiàn)在已經(jīng)攻陷了美國(guó)的大街小巷。其中有些為了適應(yīng)美國(guó)人口味做了調(diào)整，而還有一些則完全保留了其原汁原味。

Here are just some of them.

接下來(lái)將列舉幾個(gè)在美國(guó)很熱門(mén)的中國(guó)小吃。

Pai huang gua (smashed cucumbers)

拍黃瓜

In a report titled Smashed cucumber salad takes Manhattan, The New York Times praised the method of smashing cucumbers in making salads as a completely new way to eat a cucumber.

一篇名為《拍黃瓜沙拉》的報(bào)道攻占了曼哈頓，《紐約時(shí)報(bào)》也對(duì)其大加贊賞，對(duì)這種吃黃瓜的新方式贊不絕口。

As the latest trend in New York this summer, smashed cucumbers and "their craggy edges and rough surfaces absorb flavors and form relationships in seconds," as opposed to sliced cucumbers, which tend to "shrug" off the dressing.

作為紐約今夏的最新風(fēng)潮，拍黃瓜“凹凸的棱角以及粗糙的表面能快速地吸收調(diào)料味道并能在數(shù)秒內(nèi)和調(diào)料融為一體，”和“油鹽不進(jìn)”的黃瓜片恰好相反。

"It's cool how just changing the way you break down an ingredient completely changes the way it feels and tastes," said Danny Bowien, the chef at Mission Chinese Food on the Lower East Side.

丹尼•鮑溫是曼哈頓下東區(qū)龍山小館(Mission Chinese Food)的主廚，他表示“你添加調(diào)料的方法不同，會(huì)導(dǎo)致食物的口感和味道也不同，這非常奇妙。”

The traditional Chinese cucumber salad, or pai huang gua, is dressed with a vinaigrette of soy sauce, rice or black vinegar, chopped garlic, sugar and sesame oil. In North and West China, where spicy foods are preferred, chili oil or Sichuan peppercorns are added for that extra kick.

傳統(tǒng)的中式黃瓜沙拉，或者說(shuō)拍黃瓜，表面都裹著一層沙拉汁，由醬油、白醋或黑醋、蒜蓉、糖和芝麻油調(diào)制而成。中國(guó)北部和西部的人民嗜辣，所以有時(shí)會(huì)加辣椒油或者朝天椒來(lái)調(diào)味。

Smashed cucumbers have long been found in Chinese restaurants in New York, but they have branched into other types of cuisine this summer. At Mr. Bowien's Mexican-influenced restaurant Mission Cantina, they are served with an intensely flavored dressing of lime, cumin and oregano-flavored sesame paste. At the Japanese restaurant Untitled, they are served with buckwheat noodles, baby turnips and tuna tartare.

拍黃瓜在紐約中餐館里的歷史其實(shí)已經(jīng)不短了，但這道菜在這個(gè)夏天發(fā)展成好幾種美味。在鮑溫的另一家具有墨西哥風(fēng)情的小館Mission Cantina，拍黃瓜搭配的調(diào)料味道很強(qiáng)烈，有酸橙、茴香和牛至葉粉口味的芝麻醬。而在日本料理店“無(wú)題”內(nèi)，和拍黃瓜一起端上桌的還有蕎麥面、嫩蕪菁和金槍魚(yú)韃靼。

At Superiority Burgers, the cucumbers are mixed with tangy yogurt and jalapeno honey and sprinkled with crushed sesame breadsticks, a form that the traditional Chinese dish has never taken before.

在“上等漢堡”店(Superiority Burgers)內(nèi)，廚師將拍黃瓜與氣味撲鼻的酸奶和墨西哥胡椒蜂蜜混合，再撒上掰碎的長(zhǎng)棍芝麻面包，創(chuàng)造出這種與中餐截然不同的小吃。

"There's something about the roughness, and the variety of shapes and sizes, that you get with smashing that is incredibly satisfying," said Julia Goldberg, a sous-chef who created the recipe alongside Brooks Headley, chef and owner of Superiority Burger.

“上等漢堡”店的助理廚師茱莉亞•哥德堡和主廚兼老板布魯克斯•黑德利一起研發(fā)了這道菜譜，她表示，“拍黃瓜的棱角、形狀和大小的多樣性都讓人非常滿意。”

Jian bing (grilled savory crepe)

煎餅

Jian bing, a form of grilled savory crepe with stuffing, is a popular dish in North China. The mung-bean-and-millet crepe is often made on a well-heated pan. Freshly scrambled egg, pickled vegetables, scallions, cilantro, black bean paste, chili sauce and a crispy fried crackers (the secret that adds a crunch to the crepe) are added on the crepe and rolled up. Often sold by street vendors, Jian bing is a popular choice for breakfast for on-the-go commuters.

煎餅，是一種包有內(nèi)餡兒的咸味煎薄餅，它在中國(guó)北方廣受歡迎。在燒得滾熱的案板上，攤開(kāi)綠豆和小米面糊烙成面餅，在面餅上打一個(gè)雞蛋，撒上泡菜、大蔥、香菜，涂上豆瓣醬、辣椒醬，然后放上一塊薄脆(讓煎餅酥脆的秘密)，再卷起來(lái)。煎餅通常是大街小巷的小販在賣，它是許多趕著上班的通勤族最愛(ài)的早餐。

Alisa Grandy, the owner of Bing Mi!, fell in love with the snack when she returned to Portland from her trip in China.

艾麗莎•格蘭迪是Bing Mi的店主，在她從中國(guó)旅游回到波特蘭以后，她對(duì)煎餅的愛(ài)就一發(fā)不可收拾。

"When she got back from China, that's all she would talk about," says her husband Neal. Grandy spent months perfecting the right mix of ingredients to recreate the exact taste she enjoyed in China. Six months later, the couple opened a store. Business is good, as they've already got two crepe-makers on back order.

她的丈夫尼爾稱“自打她從中國(guó)回來(lái)以后，她成天都在談?wù)摷屣?rdquo;。后來(lái)格蘭迪花了好幾個(gè)月，專門(mén)研究煎餅的原料和配方，以復(fù)制她在中國(guó)嘗過(guò)的那種味道。六個(gè)月后，夫婦倆開(kāi)了家店。生意非常紅火，兩個(gè)煎餅師傅都忙不過(guò)來(lái)。

Bing Mi! sells a piece of jian bing for $6. In fact, it is the only item that they sell. According to Grandy's husband, Chinese customers nostalgic for the taste of home have given their compliments.

Bing Mi!的煎餅每個(gè)售價(jià)6美元。事實(shí)上，他們只賣煎餅。格蘭迪的丈夫稱，因思鄉(xiāng)而來(lái)品嘗故鄉(xiāng)味道的中國(guó)顧客稱贊了他們做的煎餅。

Rou jia mo (Chinese hamburger)

肉夾饃

Rou jia mo, which translates as "meat placed between bun", has a similar recipe to hamburgers, consisting of chopped meat inside a bun.

肉夾饃，翻譯過(guò)來(lái)就是“夾了肉的小圓面包”，它和漢堡的配方類似，就是在小圓面包里夾入肉糜。

The chewy bun baked in a clay oven or fried in a pan and with a mouthwatering meat filling stewed in a variety of spices — is not only popular in China's streets and alleys but also with foodies overseas.

充滿嚼勁兒的饃饃通常是在土灶內(nèi)烤制或平底鍋上煎制而成，然后在里面加入讓人垂涎欲滴的風(fēng)味烤肉——這道小吃不僅火遍中國(guó)大街小巷，在海外吃貨的嘴里，也是贊不絕口。

Xie Yunfeng, a Chinese vendor selling rou jia mo in front of Columbia University in New York, became an online sensation in 2013. Xie said he could sell more than 100 rou jia mo a day.

謝云峰在紐約的哥倫比亞大學(xué)前賣肉夾饃，他在2013年還火了一把，他稱他一天能賣100多個(gè)肉夾饃。

Commenting on the reported comparison between rou jia mo and hamburgers, one Internet user said, "People like eating meat by sandwiching it between buns, whether they are in the East or the West."

在一則比較肉夾饃和漢堡的報(bào)告下有一則評(píng)論，一位網(wǎng)友如此說(shuō)道，“不管是東方還是西方，人們都愛(ài)把肉夾在面包或饅頭里吃。”

General Tao's Chicken

左宗棠雞

Though name of the dish comes from general Zuo Zongtang (1812-1885), who lived during the Qing dynasty in today's Hunan province, the general himself carries little relation to the dish.

名字雖然來(lái)源于左宗棠將軍，他曾在清朝居住在現(xiàn)今的湖南省境內(nèi)，但這道菜其實(shí)和他并沒(méi)多大關(guān)系。

The dish General Tao's Chicken is neither served in Changsha, the capital of Hunan province, nor in Xiangyin, the birthplace of the general. The generals' descendants, who still live in Xiangyin, said they have never heard of such a dish.

這道菜，你不僅在湖南省會(huì)長(zhǎng)沙找不到，在他的出生地湘陰也找不到。如今他的后人仍生活在湘陰，他們表示從未聽(tīng)說(shuō)過(guò)此道菜。

General Tao's Chicken can be found almost ubiquitously in Chinese restaurants in the US. The chicken chunks, battered and deep fried, are often covered with a thick sweet and sour sauce seasoned with soy sauce, rice wine, rice wine vinegar, sugar, cornstarch and dried red chili peppers. 但是這道菜在美國(guó)境內(nèi)的中餐館里可到處都是。

“左宗棠雞”的做法是將雞塊先捶打，后油炸，再澆上一層濃郁的酸甜醬汁。這種醬汁由醬油、米酒、白醋、糖、玉米粉和干辣椒制成。

Egg rolls

蛋卷

The term egg roll often refers to a variation of fried spring rolls in China, only the wrap is thicker, the entire form bigger, and it doesn't have much to do with eggs.

在中國(guó)，蛋卷一詞通常指的是炸春卷的變體，只不過(guò)表皮變厚了一些，體積大了一點(diǎn)，和雞蛋并沒(méi)有太大關(guān)系。

The typical spring rolls in China are made with rice dough, wrapped around fillings which often consists of julienned vegetables and sometimes meat, and then deep fried. The egg roll, however, is made with flour dough, which gives it a thicker texture as opposed to the rice wrap.

中國(guó)春卷的做法一般是用大米粉制成春卷皮，裹住餡料再下油鍋炸，餡兒通常由蔬菜絲和肉組成。而蛋卷皮是用面粉制成，所以比大米粉做的春卷皮更厚。

Egg rolls are often served as appetizers in the US, just as spring rolls are in China.

蛋卷在美國(guó)通常是作為開(kāi)胃菜，就像中國(guó)的春卷一樣。