老外最愛(ài)的10道激辣中華料理，有你愛(ài)的嗎？

　　對(duì)于很多歪果仁來(lái)說(shuō)，辣味菜肴是中國(guó)菜中不得不提的一部分。當(dāng)他們第一次嘗到中國(guó)西南地區(qū)盛行的麻辣菜品是，那種辣到流汗、辣到嚎叫的酸爽讓他們得到了靈魂上的刺激，就連喝水也緩解不了從舌頭到喉嚨的麻辣感受。那么，在歪果仁眼中，有哪些辣味中國(guó)菜不可錯(cuò)過(guò)呢?

　　1. Ma po tofu, Sichuan

　　麻婆豆腐，四川

　　The dish is made with a spicy bean chili sauce, tofu and ground pork and a liberal sprinkling of the mouth-numbing Sichuan peppercorn that is a mainstay in Sichuan and Chongqnig cooking.

　　這道菜的主要材料是豆瓣辣椒醬、豆腐、豬肉糜以及少量能讓人嘴巴發(fā)麻的四川花椒——這玩意是四川和重慶菜肴中不可或缺的香料?！?/p>

　

  　　2. Dan dan noodles, Sichuan

　　擔(dān)擔(dān)面，四川

　　The true dan dan noodle dish is made with a blistering chili black bean paste, ground pork, a dollop of raw minced garlic and crunchy ground peanuts topped off with scallions and cilantro. The sauce is placed at the bottom of an empty bowl, unseasoned al dente noodles are put over the sauce and the diner is charged with the task of mixing it all up.

　　真正的擔(dān)擔(dān)面的主要食材有豆豉辣椒醬、豬肉糜、少量生蒜末，還要在上面撒上香脆的花生、蔥花和香菜。先在空碗底倒入醬汁，然后把未調(diào)味但是很有嚼勁的面條蓋在醬汁上，用餐者只需將其拌勻就可以食用啦?！　?/p>

　　3. Saliva chicken, Sichuan

　　口水雞，四川

　　Literally translated as “saliva chicken,” because you'll salivate when you even think about this dish.

　　這道菜字面上被譯作“saliva chicken(口水雞)”，因?yàn)槟阋幌氲竭@道菜就會(huì)流口水。

　　Boiled chicken is marinated in a chili and sesame oilsauce that features 10 spices and sauces making it a fiery yet mouth-watering dish.

　　白煮雞在辣椒和麻油的醬汁中浸泡，醬汁中有著10種香料和調(diào)味汁，讓其熱辣如火卻又讓人垂涎欲滴?！　?/p>

　　4. Hot and sour glass noodles, Chongqing

　　酸辣粉，重慶

　　This inexpensive spicy snack is beloved all over China and is made of sweet potato flour glass noodles stewed in a soup made of soybeans, chili paste, copious amounts of vinegar, and chili oil.

　　這道廉價(jià)的麻辣小吃風(fēng)靡全中國(guó)，主要制作方法是用大豆、辣椒醬以及好幾種醋和辣油制成的湯汁配地瓜粉制成的粉絲?！　?/p>

　　5. Gan guo, Hunan

　　干鍋，湖南

　　Choose from a variety of meats, vegetables and tofu to be flash stir-fried and sent sizzling to your table in a mini wok.

　　選用各種肉類、蔬菜以及豆腐，在小鍋中快速翻炒過(guò)后，連著迷你熱鍋一起端到你的餐桌上。

　　Hunan food is less oily than Sichuan food and the abundance of fresh red and green chili peppers, scallions, ginger and garlic make Hunan food arguably the spiciest cuisine in China.

　　湘菜并沒(méi)有川菜那么油膩，且湘菜中大量的新鮮紅椒和青椒、蔥、姜和蒜使其有資格競(jìng)爭(zhēng)中國(guó)最辣的菜肴?！　?/p>

　　6. Hot and sour fish soup, Guizhou

　　酸湯魚(yú)，貴州

　　A Guizhou favorite is hot and sour fish soup, which is made with your choice of freshwater fish and a fish broth of tomatoes, local Guizhou red chili peppers, chili oil and garlic and scallions.

　　酸湯魚(yú)是一道貴州人民頗為喜愛(ài)的菜肴，由你選用的淡水魚(yú)加上西紅柿、貴州本地紅辣椒、辣油、蒜和蔥煮出的魚(yú)湯制成。　　

　　7. Hunan spicy beef, Hunan

　　湖南香辣牛肉

　　Hunan province knows a thing or two about cooking up beef since it is the second-largest supplier of beef in China. The choice beef dish is Hunan spicy beef, which is beef stir fried in a mixture of fresh and deep fried chili peppers.

　　湖南作為中國(guó)第二大牛肉供應(yīng)省，十分精通牛肉料理。其中精選出的牛肉菜品就是就是湖南香辣牛肉，把牛肉和鮮辣椒以及油炸辣椒混在一起翻炒?！　?/p>

　　8. Er kuai spicy chicken, Yunnan

　　餌塊辣子雞，云南

　　This dish is little known outside of Yunnan province but Chinese foodies rave about er kuai, a savory rice cake made of glutinous rice paste that is steamed and then cut into small cubes and stir fried with fresh chili peppers and tender morsels of deep fried chicken.

　　這道菜在云南省以外的地區(qū)是鮮為人知，不過(guò)中國(guó)的美食家對(duì)餌塊是大肆贊揚(yáng)，由黏糊的米糊做成的可口年糕煮熟后寫(xiě)成小塊(餌塊)，同新鮮辣椒以及炸過(guò)的嫩雞丁一起爆炒成餌塊辣子雞。

　　

　　9. Hotpot, Chongqing

　　火鍋，重慶

　　It’s tasty because there's a layer of rendered beef fat in the kitchen-sink sized hotpot at the center of the table. Dried and fresh red chili peppers and 20 other herbs and spices go into the hotpot soup ensuring that whatever meat, vegetable, noodle or tofu you dip into the hotpot you will be rewarded with a spicy euphoria that will linger long after the meal is over.

　　在桌子中央，擺上一口廚房水槽大小的火鍋，浮著一層牛油，美味極了?；疱仠装衫苯?、鮮辣椒以及其他20種草藥和香料，不管你往火鍋里頭丟什么，肉、蔬菜、面條或是豆腐，都能給你一種熱辣的快感，經(jīng)久不絕?！　?/p>

　　10. Yu xiang tofu, Sichuan

　　魚(yú)香豆腐，四川

　　Never mind the fact that there is no fish used in the preparation of this dish.

　　這道菜里并沒(méi)有用到魚(yú)，不過(guò)不用在意。

　　Red chili bean paste, sugar, garlic, ginger, onions and soy sauce is stewed with deep fried tofu and fresh capsicum. This dish can be made substituting tofu for eggplant or shredded pork.

　　這道菜由豆瓣辣椒醬、糖、大蒜、生姜、洋蔥以及醬油和炸過(guò)的豆腐以及新鮮的辣椒一起紅燒而成，里面的豆腐也可以替換成茄子或是肉絲。