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(píng)論翻譯

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


Anton Taiki, Wasted Years Director (1991-present)

安東 ? 泰基，荒廢了很多年的導(dǎo)演(1991年至今)

Answered Jan 8

1月8日回答

"Ma, why are we eating only vegetables? It's Chinese New Year!"

"媽，為什么我們只吃蔬菜？ 今天是中國新年!"

"Today's the first day of the new year, we go vegetarian."

"今天是新年的第一天，所以我們吃素。"

She's not even a Buddhist or Taoist so I guess it's tradition. This was the first time I was going to have this huge plate of cooked vegetables with nothing else but white rice - that was it! :-(

她甚至不是佛教徒或道教徒，所以我想這是傳統(tǒng)。 這是我第一次吃這么大一盤煮熟的蔬菜，除了白米飯什么都沒有 — 就這么簡單！ :-(

Dish called: Luohan Zhai (or Buddha’s Delight). It's a popular Chinese vegetarian dish that uses a host of vegetables and other vegetarian ingredients (stew/braise) in a soy sauce-fermented bean curd gravy together with other seasonings. Buddhists have been enjoying this dish in China for a thousand years. Now it's popular worldwide. (name luóhàn zhai combines two words: zhai (vegetarian diet) + luohan (ascetic individual/the Buddha).

菜名叫: 羅漢齋(或佛陀的喜悅)， 這是一道很受歡迎的中國素菜，用大量的蔬菜和其他素食材料與醬油、腐乳汁和其他調(diào)味料一起做成(蒸或燉都行)， 佛教徒在中國享用這道菜已經(jīng)有上千年的歷史了， 現(xiàn)在它在全世界都很流行。 (名稱羅漢齋由兩個(gè)詞組成: 齋 (素食) + 羅漢 (苦行者 / 佛陀)

First encounter for a meat-eater.

無肉不歡的我第一次吃到這種菜。

Apparently you can use as many as eighteen vegetables/ingredients some of them include: arrowhead, bamboo shoots, bean curd sticks, mung bean noodles, lily buds, black mushrooms, black moss, lotus seeds, Gingko nuts, fried tofu, water chestnuts, Napa cabbage, lotus roots, black fungus (wood ear), fermented bean curd. Buddha would have been delighted with ma's recipe because she used most of the ingredients listed to cook in a large wok. (Other vegetables often used include leeks, snow peas, bean sprouts, carrots, and baby corn). This is one dish that is available in regular non vegetarian Chinese restaurants.

顯然，你可以使用多達(dá)十八種蔬菜 / 配料，其中的一些包括: 茨菇、竹筍、腐竹、綠豆粉絲、金針菇、冬菇、發(fā)菜、蓮子、銀杏、油炸豆腐、荸薺、白菜、蓮藕、黑木耳、腐乳等等， 如果是按照媽媽的菜譜做，佛陀一定會(huì)很高興，因?yàn)樗昧肆谐龅拇蟛糠植牧显谝豢诖箦伬镒霾耍?(其他常用到的蔬菜包括韭菜、荷蘭豆、豆芽、胡蘿卜和小玉米)， 這是一道在普通的非素食中餐館里也可以吃到的菜。

First impression of a vegetarian kind.

第一次對(duì)素菜印象如此深刻。

Pork Belly Stew with Sauce. 醬油燜五花肉. It is so rich and savory, great with steamed rice. Exceptional in winter. You have a little clay pot and stew the pork belly for over an hour, sometimes two hours with various spices like star anise 八角, the white part of the spring onion as well as others. And the pork- stewed pork is always my favorite- tender, melt in your mouth, soaked with rich sauce and spices, hot and soft. Oh, my, god.

醬燜五花肉， 它有如此豐富的口感和美味，就著蒸米飯一起吃就更棒了，特別是冬天，用一個(gè)小陶罐花一到兩個(gè)小時(shí)燉煮豬五花肉，加上八角、蔥白和其它各種香料， 燉豬肉一直是我的最愛 — 嫩嫩的，入口即化，蘸著濃郁的醬汁和香料，又燙又軟， 天啊。

Roast pork belly. I love pork bellies. The type I like is usually found in restaurants, with golden and thin crackles. Not much fat, more lean meat, and generally thinner. It’s great when semi-cooled.

還有烤五花肉， 我喜歡吃豬五花肉， 特別是餐館做的那種，薄薄的外皮酥脆金黃，比起家里做的沒有太多的肥肉，瘦肉要多一些，通常也更薄， 半冷卻的時(shí)候吃起來棒極了。

Steamed grass carp. 蒸皖魚. It has to be fresh from the market, the sauce has to be boiled with hot oil and sprinkled spring onions. Tender, fresh, amazing. I have a love for tender meat.

清蒸皖魚，魚必須是剛從市場(chǎng)上買回來的，魚蒸熟后將醬汁加熱油煮沸淋在魚身上，然后撒上蔥花， 肥嫩、新鮮的魚肉令人驚嘆， 我喜歡吃嫩魚肉。

Carp 鯽魚 is also fantastic. But too much bones. However, the meat is so soft and silky it melts right in your mouth.

用鯽魚清蒸也很好吃， 雖然魚刺很多， 但是它的肉特別柔軟絲滑，它好像能融化在你的嘴里。

Stir-fried potato. I don’t know, I just love it. I can eat four bowls of rice just with a plate of salted stir-fried potatoes.

炒土豆絲， 不知道為什么，我就是喜歡吃，就著一盤咸咸的炒土豆絲我可以吃四碗米飯。

Mushroom noodles. I have eaten it in a random restaurant in Guangzhou and I absolutely love it. Rich, soup, lots of finely diced mushrooms, little bit of pork strips, noodles al dente… *mouth waters*

蘑菇面條， 這是我在廣州一家不起眼的餐館里吃的，我非常喜歡它， 豐盛的湯汁，大量的蘑菇丁，少量的豬肉絲，再配上有嚼勁的面條... * 想起來就流口水 *

Seaweed egg soup. 雞蛋紫菜湯. Fresh, warm, great in summer. I don’t really know, I kinda just love it.

新鮮、溫暖的紫菜雞蛋湯，在夏天喝起來很棒， 我不知道怎么說，真的很喜歡喝。

Garlic spare ribs. 蒜蓉排骨. Roast or steamed. Full of garlic and silky (from the starch put in when marinating), savory. With some black pepper and ginger, yum.

蒜蓉排骨， 烤的或蒸的都很好吃， 滿滿的蒜香和絲滑的口感 (因?yàn)殡缰茣r(shí)加了淀粉的緣故) ，美味極了， 再加點(diǎn)黑胡椒和姜絲，好吃。

There’re more. These are my favorites. Writing this right now makes me hungry…

還有更多的菜可寫， 這些都是我的最愛， 但現(xiàn)在寫這個(gè)讓我感覺很餓…

Have a good day

祝你今天過得愉快