Kaoya

資深吃貨走遍全國(guó)：中國(guó)各地美食（二）>>>

1. Beijing: Kaoya (Peking roast duck, 烤鴨)
北京：烤鴨

The cuisine: Generations of emperors and blue-blooded residents have set the standard for high-end Chinese cuisine. The city is famous for imperial cuisine, or guan cai (官菜), which uses only premium quality ingredients and is cooked with complex techniques.
烹飪風(fēng)格：歷代皇帝和貴族早已為高端的中式烹飪?cè)O(shè)定了標(biāo)準(zhǔn)。北京這座城市因其皇家菜肴或是官菜聞名遐邇，這種菜肴僅選用上等食材佐料，并運(yùn)用復(fù)雜的技巧烹飪而成。

The dish: A perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat oozes a fruity flavor.
菜肴：最棒的烤鴨烤至淡紅色，表皮酥脆，鴨肉口感圓潤(rùn)。

A whole roasted duck is typically served in two ways: the juicy meat and crispy skin are wrapped in mandarin pancakes with scallion, cucumber and hoisin sauce; and the bones are slow-cooked into a tasty soup.
一整只烤鴨有兩種特色吃法：拿薄餅卷著肥美的鴨肉和酥脆的鴨皮，再搭配些青蔥絲，黃瓜絲和海鮮醬；鴨骨架經(jīng)慢火燉成美味的湯。

La zi ji

2. Chongqing: La zi ji (chili-fried chicken cubes, 辣子雞)
重慶：辣子雞

The cuisine: Even compared with food from Sichuan, China’s mecca of spicy dishes, Chongqing cuisine scores high in spiciness and numb-inducing ingredients.
烹飪風(fēng)格：即使常常拿來(lái)和川菜作對(duì)比，重慶仍舊是當(dāng)之無(wú)愧的中國(guó)辣菜圣城，在麻辣程度上重慶菜首屈一指。

The dish: La zi ji combines crispy chicken breast cubes with a fireplace of peppercorn, toasted sesame and dried bird’s-eye chilis to create a plate of hot, red deliciousness.
菜肴：辣子雞是將酥脆的雞胸脯塊與干胡椒、芝麻和干辣椒一同翻炒，從而做出一盤子火辣辣紅彤彤的美味。

Fo tiao qiang

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3. Fujian province: Fo tiao qiang (Buddha jumps over the wall, 佛跳墻)
福建?。悍鹛鴫?/strong>

The cuisine: Located along the southeastern coast of China, Fujian is famous for fresh seafood, but its flavorful shrimp oil and shrimp paste make the region’s cuisine stand proud.
烹飪風(fēng)格：坐落于中國(guó)東南沿海的福建省以其新鮮的海產(chǎn)而聞名，不過(guò)福建有名的蝦油和蝦醬也讓當(dāng)?shù)匾詾榘恋呐腼兪址ā?/div>

The dish: Legend has it that this dish is so irresistible that Buddha jumped over the wall for a taste.
菜肴：相傳佛跳墻這道菜美味難擋，佛都從墻頭跳過(guò)前來(lái)品嘗。

Fo tiao qiang is made of 18 pricey ingredients, including shark fin, abalone, sea cucumber, ginseng and scallops, all simmered together for hours with premium Shaoxing rice wine.
佛跳墻由包括魚翅、鮑魚、海參、人參和扇貝等18種食材做成，所有食材再加些上好的紹興米酒，經(jīng)小火煨數(shù)小時(shí)即可。

Lanzhou lamian

4. Gansu province: Lanzhou lamian (Lanzhou hand-pulled noodles, 蘭州拉面)
甘肅?。禾m州拉面

The cuisine: This Islamic province makes hands-down the best noodles with beef or lamb in the country.
烹飪風(fēng)格：有著伊斯蘭信仰的甘肅省能夠輕而易舉地做出全國(guó)最棒的面食來(lái)，面里一般會(huì)放牛肉或是羊肉。

The dish: The perfect Lanzhou lamian is made with five ingredients: a clear soup, white radish, green coriander, red chilis, yellow noodles.
菜肴：最好吃的蘭州拉面由5種食材組成：清湯，白蘿卜，香菜，紅辣椒，細(xì)黃面條。

The best way to experience this regional mainstay is seated in a humble lamian joint, slurping down noodles amid hungry eaters.
體驗(yàn)這道當(dāng)?shù)刂鞔蛎朗匙詈玫姆绞?，就是坐在普普通通的小攤前，在饑餓的食客中間痛快地“哧溜哧溜”將面條吃到嘴里。

Suan tang yu

5. Guizhou province: Suan tang yu (fish in sour soup, 酸湯魚)
貴州省：酸湯魚

The cuisine: Like foodies in Sichuan and Hunan, Miao tribespeople in hilly Guizhou loves their food sour and spicy.
烹飪風(fēng)格：像湖南和四川愛(ài)好美食的人們一樣，居住在貴州山區(qū)的苗族人家也更喜歡吃酸辣口味的菜。

The dish: The soup is made with fermented rice or tomatoes, pickled chilis and various herbs, and then cooked with freshly caught river fish for a super sour blend.
菜肴：酸湯魚由酒釀或是番茄、泡椒和許多香草共同熬成，然后再放入剛抓回來(lái)的新鮮河魚，即可做出超級(jí)酸爽的酸湯魚了。

The thick, delicious broth has a persistent aroma. You can throw in tofu and other vegetables and eat it hot-pot style.
香濃美味的湯香味很持久，你可以像吃火鍋一樣，在湯中下些豆腐和其他蔬菜吃。

Lvrou huoshao

6. Hebei province: Lvrou huoshao (donkey meat sandwich, 驢肉火燒)
河北?。后H肉火燒

The cuisine: Much as it is in neighboring Beijing, Hebei cuisine is savory and sauce heavy, with an emphasis on the cut and color of the dishes.
烹飪風(fēng)格：和鄰近的北京菜有很多相似之處，河北菜很可口，醬油重，看重刀工和菜肴的顏色。

The dish: Brace yourself. Locals reckon donkey is as delicious as dragon meat, even though no one can provide much in the way of documentary evidence of having eaten the latter.
菜肴：做好準(zhǔn)備。當(dāng)?shù)厝苏J(rèn)為驢肉和龍肉一樣美味，盡管沒(méi)人能用文字證明有誰(shuí)真的吃過(guò)龍肉。

Donkey meat is high in protein, low in cholesterol and has a finer fiber than beef. It's leaner than pork and lacks the funky odor of mutton. Sliced donkey meat is stewed and served between two pieces of ciabatta-like bread to make a Hebei-style sandwich.
驢肉蛋白質(zhì)含量高，膽固醇含量低，而且比牛肉纖維細(xì)。驢肉又比豬肉瘦些，也沒(méi)有羊肉那股膻味。片好的驢肉是燉好的，夾在兩片像意大利脆皮面包模樣的餅子中間，這樣就做好了河北風(fēng)格的三明治了。

Harbin hongchang

7. Heilongjiang province: Harbin hongchang (Harbin red sausage, 哈爾濱紅腸)
黑龍江?。汗枮I紅腸

The cuisine: Heilongjiang is among the coldest provinces in China, and its people eat lots of meat and Russian bread. The cuisine is typified by heavy sauce and deep-frying.
烹飪風(fēng)格：黑龍江省是中國(guó)最嚴(yán)寒的省區(qū)之一，這里的人們會(huì)吃很多肉食和俄羅斯面包。烹飪風(fēng)格就是醬油重，深油炸。

The dish: In the early 20th century, Russian traders brought this smoked pork sausage across the border into Harbin. Since then it's become a specialty of the city.
菜肴：20世紀(jì)早期，俄羅斯商人將這種熏豬肉腸從邊境帶到了哈爾濱。從那時(shí)起這種紅腸就變成了當(dāng)?shù)氐恼信撇恕?/div>

Flavored with garlic and black pepper, hongchang is the perfect companion to dalieba bread and tastes even better with a pint of Harbin beer.
搭配大蒜和黑胡椒一起吃，紅腸加上俄羅斯面包才最棒，再來(lái)一品脫哈爾濱啤酒感覺(jué)就更好了。

Sanxian doupi

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8. Hubei province: Sanxian doupi (three delicacies wrapped in tofu skin, 三鮮豆皮)
湖北?。喝r豆皮

The cuisine: Three words sum up Hubei cuisine: steamed, fishy and soupy.
烹飪風(fēng)格：“蒸、魚、湯”這三個(gè)字就可以總結(jié)湖北菜。

The province is also famous for its delicious breakfast snacks, such as hot dry noodles and sanxian doupi.
湖北省也因其美味可口的早點(diǎn)聞名，比如熱干面和三鮮豆皮。

The dish: Sanxian doupi is Hubei's answer to lasagna.The traditional breakfast from Wuhan is made with a delicious stuffing, a mixture of soft glutinous rice, egg, mushroom and pork, tucked into two pieces of tofu skin and then pan-fried until golden brown.
菜肴：三鮮豆皮是湖北的千層面。武漢的傳統(tǒng)早點(diǎn)是用美味可口的餡兒做成的，軟糯米，雞蛋，蘑菇和豬肉混合，卷在兩張豆皮里，然后放在油鍋中炸至金棕色。

Duojiao yutou

9. Hunan province: Duojiao yutou (steamed fish head with pickled chilis, 剁椒魚頭)
湖南?。憾缃肤~頭

The cuisine: Also known as Xiang cuisine (湘菜), Hunan food is known to be just as hot as Sichuan, minus the numbing quality. Locals are partial to smoked and cured meats in their dishes.
烹飪風(fēng)格：就是眾所周知的湘菜，湖南菜和四川菜一樣火辣辣，但卻沒(méi)有那股子麻勁兒。當(dāng)?shù)厝似珢?ài)熏肉和腌肉。

The dish: In addition to an irresistible combination of pickled chilis and the tender meat of a fish head, duojiao yutou is packed with nutrients, such as vitamin A and vitamin C, providing an instant metabolism boost.
菜肴：除了難以抗拒的泡椒和鮮嫩魚頭肉做成的美味，泡椒魚頭還含有很多營(yíng)養(yǎng)物質(zhì)，比如維生素A和維生素C，增進(jìn)新陳代謝。

Instead of just red chilis, chefs use both green and red chilis to create a colorful mixture. Add the complimentary plate of egg noodles to the soupy fish dish to make a full meal.
除了紅辣椒之外，廚師還會(huì)用到青椒和紅椒搭配菜的顏色。在香濃的魚湯中下入贈(zèng)送的雞蛋面就是完美的一餐了。

Kao yang tui

10. Inner Mongolia autonomous region: Kao yang tui (barbequed lamb leg, 烤羊腿)
內(nèi)蒙古自治區(qū)：烤羊腿

The cuisine: From beef and mutton, to venison and ostrich, hearty Inner Mongolians never say no to barbecue.
烹飪風(fēng)格：從牛肉到羊肉，再?gòu)穆谷獾进r鳥肉，健碩的內(nèi)蒙人從來(lái)都不拒絕燒烤。

The dish: This isn't the average meat-on-a-stick. It's an entire grilled sheep leg loaded with spices.
菜肴：這不是平常說(shuō)到的串在簽子上的烤肉喔，這可是撒了佐料的一整只烤羊腿。
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