What is your favorite AUTHENTIC Chinese dish you have ever eaten and why?

你吃過的哪一道正宗中國菜是你的最愛? 為什么呢？

評論翻譯

原創(chuàng)翻譯：龍騰網(wǎng) http://www.ltaaa.com ?轉(zhuǎn)載請注明出處


Ashmede Asgarali, Masters from University of Manitoba (1978)

Ashmede Asgarali，曼尼托巴大學(xué)碩士學(xué)位 (1978)

Tiffany Cheng
Chaozhou Braised Meats (Duck, Goose, Pork, Pigeon): If the Cantonese could do well with Roasted Meats, then the Teochews/Chaozhou people could do well with braised meats. Chaozhou braised meats are very succulent and flavourful yet not oily and not too salty. The meats are simmered /braised with aromatics such as Chinese five spices, garlic, etc. and with soya sauce.

潮州燉肉(有鴨、鵝、豬肉、鴿子) : 如果說廣東人很擅長烤肉，那么潮州人則很擅長燉肉， 潮州燉肉鮮美多汁，不油膩，也不太咸， 這些肉是用中國五香粉、大蒜等香料加上醬油燉的。

Chee-Eng, Lim, owner and main factotum at Syarikat Ceramech (1986-present)

林志英，馬來西亞陶瓷窯爐設(shè)備公司Syarikat Ceramech的業(yè)主及主要經(jīng)理(1986年至今)

If Chinese Nyonya dishes is considered authentic, then how about Nyonya Curry Chicken. Or would that be a con-fusion of Malay with Indian and Chinese flavours?

如果說中國的娘惹菜是正宗的，那么娘惹咖喱雞怎么樣，正宗嗎？ 還是馬來風(fēng)味與印度和中國風(fēng)味的融合？

If eating out, I go for Bak Kut Teh, would you consider it Authentic? It was invented in Klang, Selangor, Malaysia, but some say it is a local variation of Chinese cooking.

如果我在外面吃飯，我會去肉骨茶，不知道夠正宗嗎？ 它最早是在馬來西亞雪蘭莪州的巴生出現(xiàn)的，但也有人說它是中國烹飪手法在當(dāng)?shù)氐淖兎N。

So I have no favourite Chinese dish, authentic or otherwise, as I do not eat Chinese food any more after the Chinese interlude !

因此，我沒有什么最喜歡的中國菜，不管正不正宗，因為在中國的旅行之后我不會再吃中國菜！

Dan Hunter, Just an old guy who has been cooking his own meals since he was a kid.

丹 ? 亨特，一個從小就自己做飯的老家伙。

For about 3 months I was having a lunch packed for me. It was usually pork, greens and rice. It was more rice than meat or greens, but I would say the proportions were balanced. It was not just rice.

大約有三個月的時間，我一直在吃外賣打包的午餐， 通常是豬肉、蔬菜和米飯， 雖然米飯比肉類和蔬菜要多，但我認為比例是平衡的， 因為不僅僅有米飯。

Fran Northouse, Teacher

弗蘭 ? 諾特豪斯，教師

That’s a difficult question to answer because there are so many. I live in China so every Chinese dish I eat here is authentic. I don’t know the English names of most of my favorites and I can’t remember the Chinese names either. I usually recognize them on the menu, though, to be honest, the same dish can vary wildly from restaurant to restaurant and sometimes the dish is very good while other times it is barely edible.

這是一個很難回答的問題，因為有這么多好吃的菜， 我住在中國，所以我在這里吃的每一道中國菜都是正宗的， 我不知道大多數(shù)我喜歡吃的菜的英文名字，也不記得中文名字， 雖然我能在菜單上認出他們，但是，說實話，同一道菜在不同的餐廳有很大的區(qū)別，有時候這道菜很好吃，有時候幾乎不能入口。

I guess if I had to choose one that is fairly consistent and always delicious it would be what we call Peking Duck in English.

我想如果我必須選擇一種相當(dāng)一致而且總是美味的菜，那就是我們英語中所說的北京烤鴨。

Albert Cornelius Doyle, studied at Harvard University

阿爾伯特 ? 科尼利厄斯 ? 道爾，就讀于哈佛大學(xué)

In America, I’d have to say Dim Sum. For a couple of reasons.

在美國的話，我會推薦點心， 有以下幾個原因。

First off, compared to standard Szechuan and Cantonese restaurants in the trendier parts of town, the Dim Sum places in the Chinatowns are always jampacked with actual Chinese.

首先，與城里更新潮地區(qū)的那些標(biāo)準(zhǔn)的四川和廣東餐館相比，唐人街的點心店里總是擠滿了真正的中國人。

Ruby Mei Le

I can't choose only one dish since I love so many. I'll just mention two dishes though.

我不能只選擇一道菜，因為我愛吃的有這么多，還是提一下其中的兩道菜吧。

(1) Pork belly and taro

(一) 芋頭扣肉

It's a Hakka dish. The recipes on the internet all involve braising; however, my family steams instead.

這是客家菜， 網(wǎng)上的菜譜都是燉的，但我的家人卻用蒸來代替。

Here's a recipe on the internet, using the braising method.

這里有一個在網(wǎng)上的食譜，使用的是燉的方法。

Braised pork belly with taro (芋頭扣肉) - How to make in 4 steps

芋頭扣肉-如何分四步制作

(2) Beef and Chinese turnip stew

(二)蘿卜燉牛肉

Here's a recipe below.

下面是一個食譜。

Chinese Braised Beef and Turnips (Daikon Radish) - The Woks of Life

蘿卜燉牛肉-生命之鍋

Kiyomi Chiyeko

Chinese Chicken wings with french fries are the best!!!!!!!!!!!!!!! with alooootttt of hotsauce and ketchup

中式雞翅配炸薯條是最好的!!!!!!!!!!!!!!! 配上辣醬和番茄醬

Al Beastone

Dim-sum are great, Peking duck in various forms like mushu, stir fry or soup. Too much to enumerate. We have great cuisine from all over the world here in Chicago

點心很好吃，北京烤鴨有糖滷鴨、炒、湯菜等各種形式的做法， 太多了，無法一一列舉， 在芝加哥，我們有來自世界各地的美食。

Jeff Bek

La zi ji, a very spicy chicken dish from Sichuan. Why? Because I love spicy food and LOVE Sichuan dishes.

辣子雞，一道來自四川的辣子雞， 為什么？ 因為我喜歡吃辣，喜歡吃四川菜。

Harry Wong

west lake vinegar fish (西湖醋魚) has a history of 800 yrs. beside west lake, there is restaurant name louwailou, it combing scenery of lakes and mountains. enjoy the beautiful scenery when taking the fish. west lake is in hangzhou (杭州), the most graceful city in china. one day u must go there to try the dish.

西湖醋魚有800年的歷史， 在西湖旁邊，有一家名為樓外樓的餐館，它將湖光山色融為一體， 在釣魚的時候可以享受美麗的風(fēng)景， 西湖位于杭州，那是中國最優(yōu)雅的城市， 有一天你一定要去那里嘗嘗這道菜。

Donal Kirk, former CEO of US Co. Pharmacist, Photographer

多納爾 ? 柯克，美國公司前首席執(zhí)行官，藥劑師，攝影師

Peking Roast Duck is the most famous and delicious too

北京烤鴨是最有名也是最好吃的

I never go to “Chinese restaurants”

但我從不去"中餐館"。

I go for dinner quite often to Sichuan style restaurants. I also like Hunan style hotpot. Or real Shanghainese style handmade jiaozi with cu from Zhenjiang.

我經(jīng)常是去川菜館吃飯， 也喜歡湖南風(fēng)味的火鍋， 或者是真正上海風(fēng)格的手工餃子，吃的時候要蘸著來自鎮(zhèn)江的醋。

My favourite dish is La Yu Tou. But it is hard to find in Shanghai.

我最喜歡吃的菜是臘魚頭， 但這在上海很難找到。

Kathie Doorley, former Former Teacher (2002-2016)

Kathie Doorley，前教師(2002-2016)

Pickled daikon radish.

腌蘿卜。