“硬菜”引發(fā)南北大討論，你家鄉(xiāng)的硬菜是什么？

There have been many controversies over differences in diet between the North and the South in China. For example, a northern Chinese may wonder why their southern fellows must have stir-fried vegetables as the last dish for a meal, while the southerner may be surprised to know that people from north always hoard cabbages before winter.

南北方之間的飲食差異已經(jīng)被討論過很多次了。例如南方人不懂北方人囤百斤大白菜過冬，北方人不懂南方人點菜最后一道菜為什么一定是炒青菜。

hoard：貯藏

Recently, different understandings of ying dishes caused another round discussion on the internet.

最近，“硬菜”這一話題又引起了南北大討論。

Chinese Name:Ying dish

中文名：硬菜

Function: To satisfy a craving for delicious food

功效：比較解饞的

Attributes: Meat in large chunks and ingredients in bulk

屬性：大塊的肉類炒菜

Cooking Requirements: Mom's cooking / Highly rated restaurant's cooking

制作要求：媽媽做的菜、好評餐廳

Eating Methods: To gobble and devour

食用方法：狼吞虎咽

Applicable Environments: Necessary to northern Chinese

適應(yīng)場合：北方人點餐必備

In northern China, ying dishes refer to those which are distinctive and delicious enough to show your sincerity when you entertain guests.

在北方，硬菜通常指特色、美味、能看出誠意的菜。

Dishes with abundant meat and varieties of fish are often considered as ying dishes which are usually served in basins rather than plates.

北方的硬菜一定要有大魚大肉，并且通常用盆裝。

Some said that ying dishes are quite common in the North, which are usually made of purely beef, lamb and pork and other kinds of meat, and must look amazing in terms of presentation.

在北方人的生活里硬菜十分常見，通常是全葷的，用牛羊肉或者豬肉制成，一端上來就讓人直呼過癮。

For most southern Chinese, however, ying dishes are quite unfamiliar. Seven out of eight styles of Chinese cuisine originate from southern parts of China, which are eye-dazzling with various kinds of cooking methods.

南方的朋友可能對硬菜并不十分熟悉。南方聚集了“八大菜系”中七大名菜系，各式各樣的烹調(diào)方法讓人眼花繚亂。

Ying dishes in South China are not only numerous in variety, but also in perfect combination of colors, smells and tastes.

因此，南方的硬菜不僅品種多樣，還色香味俱全。

In Guangdong province for example, soup are usually stewed for several hours with chunks of vegetables or seafood rather than chunks of meat, is often considered as the ying dish and attached great importance.

在廣東，湯就是重頭菜。與北方的大多數(shù)硬菜不同，廣東的湯通常使用蔬菜或者海鮮熬制多個小時而成。

chunks：厚塊，大塊

It is said that soup should always be served first on the table with great expectations and people will comment after trying. A restaurant which is unable to provide satisfactory soup is often considered a failure.

通常湯要第一個隆重登場，喝完的人都要點評下味道。一個飯店如果連湯都煲不好，那就是失敗中的失敗。

Except for the heated discussion, people from different provinces also willingly and proudly shared the ying dishes in their hometown.

網(wǎng)友們也在討論之余分享起了各自家鄉(xiāng)的傳統(tǒng)硬菜。
鐵鍋燉魚：

東北亂燉：

醬脊骨：

醬肘子：

芝士焗波士頓龍蝦

燒鵝：

白切雞：

What about you? Would you like to share some ying dishes in your hometown?

你呢?愿意分享一下來自家鄉(xiāng)的硬菜嗎?