致歪果仁：

Ever wondered if the food you get from your local Chinese takeaway is truly authentic? Your favorite Chinese dish might not even originate from China.
你有沒有想過自己從當(dāng)?shù)刂惺酵赓u餐館拿到的美食實(shí)際上不是真正的中餐？你最喜歡的中國菜甚至可能并非起源于中國。

MailOnlinehas gathered a list of 10 Chinese dishes thought to be from China that haven't been heard of in China.
每日郵報(bào)在線收集了10道中國菜，這一系列美食原本被認(rèn)為來自中國，然而中國人卻未曾聽說過這幾道菜。

?

1. Crab Rangoons
炸蟹角

Crab Rangoons consist of stuffed crab puffs filled with cream cheese then dipped in sweet and sour, plum or duck sauce. It is usually served as an appetizer in most US restaurants.
炸蟹角是塞滿奶油干酪的蟹餃，可以蘸著又酸又甜的醬、酸梅醬或烤鴨醬享用。美國多數(shù)餐館通常把它當(dāng)做開胃菜。

?

2. Chicken balls with sauce
醬汁雞球

Chicken balls usually contain chicken or pork inside and are then dipped in a variety of sauces. The dish may have been adapted for British 'fish and chips'.
雞球中通常有雞肉或豬肉，可以蘸著各種醬料享用。這道菜可能是英國“炸魚薯?xiàng)l”的翻版。

?

3. General Tso's Chicken
左宗棠雞

The deep-friend chicken dish is believed to be associated with Tsung-tang Tso, a Chinese statesman and military leader in the late 1800s. Actually, it was invented by Changkuei Peng, a Taiwanese chef who created the dish in 1955 for US Naval Admiral Arthur W. Radford.
人們以為這道炸雞料理與19世紀(jì)后期中國的一位政治家兼軍事領(lǐng)袖左宗棠有關(guān)。實(shí)際上，這道菜是由彭長貴發(fā)明的，他是一位臺灣廚師，于1955年為美國海軍上將亞瑟·W·雷德福制作了這道菜。

?

4. Fortune Cookies
幸運(yùn)餅

Fortune Cookies are popular in western Chinese restaurants as after-meal desserts. Despite their popularity, restaurants in China and Hong Kong certainly don't serve fortune cookies as sweets after finishing their meal.
幸運(yùn)餅被當(dāng)做餐后甜點(diǎn)，在西方的中餐館里頗受歡迎。雖然這道甜點(diǎn)很受歡迎，但中國和香港的餐館卻一定不會(huì)把幸運(yùn)餅作為餐后甜點(diǎn)。

?

5. Chop Suey
炒雜燴

Chop Suey consists of bamboo shoots, bean sprouts, mushrooms and cabbage with a choice of chicken, prawns or beef. Chinese takeaways created Chop Suey to make the best profit of the leftover food of the day.
炒雜燴里有竹筍、豆芽、蘑菇和卷心菜，還可以選擇加入雞肉、大蝦或牛肉。中式外賣餐館推出炒雜燴，用一天中的剩余食物來獲取最大的收益。

?

6. Egg Rolls
蛋卷

The egg roll is a bigger version of the spring roll. The roll has a thick wrapper that's made with wheat and egg and stuffed with meat and vegetables. Egg rolls in Asian countries are snacks that are purely made of egg and sugar.
蛋卷是春卷的放大版。蛋卷的外皮比較厚，是用小麥粉和雞蛋做成的，里面塞滿了肉和蔬菜。亞洲國家的蛋卷完全是用雞蛋和糖做成的小吃。

?

7. Prawn Crackers
蝦片

Deep fried prawn crackers are made from starch and prawn flavorings. Contrary to popular belief, the origin of prawn crackers is actually Indonesia.
炸蝦片是用淀粉和蝦粉做成的。蝦片的起源與普遍觀點(diǎn)不同，實(shí)際上蝦片起源于印度尼西亞。

?

8. Beef Broccoli
西藍(lán)花炒牛肉

This dish is Stir-fried beef with broccoli in brown sauce. Chinese people cannot find gai-lan in western countries and therefore use broccoli instead and created this dish.
這道菜是用西藍(lán)花煸炒牛肉，加燒汁烹飪而成。中國人在西方國家找不到甘藍(lán)，因此就用西藍(lán)花代替甘藍(lán)作出了這道菜。

?

9. Sweet and Sour Pork
甜酸肉

The pork dish is made from ketchup, sugar, pineapple juice and soy sauce. Sweet and Sour dishes did not originate from China but were more likely created from a Cantonese dish and then adapted for westerners' taste buds.
這道豬肉菜品是用番茄醬、糖、菠蘿汁以及醬油做成的。咕嚕肉并非起源于中國，更可能是源自粵菜，然后根據(jù)西方人的口味改制而成。

?

10. Sesame Prawn Toast
芝麻蝦

Prawn toast consists of deep fried triangle toasts coated with shrimp paste and sesame on top. It is often seen on the menu as a Dim Sum dish but sesame toast has never been seen served as Dim Sum in Cantonese cuisine.
芝麻蝦是涂有蝦醬的炸三角吐司，上面還撒了芝麻。這道菜經(jīng)常會(huì)在點(diǎn)心餐單上看到，但在粵菜里，芝麻吐司從未被當(dāng)作點(diǎn)心。

?

（翻譯：Dlacus）

聲明：本雙語文章的中文翻譯系滬江英語原創(chuàng)內(nèi)容，轉(zhuǎn)載請注明出處。中文翻譯僅代表譯者個(gè)人觀點(diǎn)，僅供參考。如有不妥之處，歡迎指正。