10种你在中国绝对吃不到的中国菜(双语）
It's true that much of what we eat here can, at least, be traced back to China somehow, but many dishes, ingredients and preparations took on a life of their own once on our shores. Here are a few of those dishes that don't quite translate.
确实，很多我们在这里吃到的菜都能追溯到中国，但这些菜到了美国，在配料和烹饪方面都已经本土化了。请看下面几道经典菜式。
General Tso's Chicken
左宗棠鸡
Nowadays, this sweet and spicy fried chicken dish is perhaps the most quintessential of American Chinese food offerings. Though it can trace some roots to the cooking of Hunan, the version Americans know and love was invented in 1970s New York, according to Salon.
现在，这道甜辣炸鸡菜可谓是最典型的“美式中国菜”了。尽管它和湖南菜貌似很有渊源，但据Salon报道，美国人眼里最爱的左宗棠鸡是上世纪70年代在纽约创制的。
Crab Wontons (aka Crab Rangoon)
蟹黄馄炖（又名“蟹仰光”）
The fact that these fried dumplings, stuffed with cream cheese and crab, are named after a former capital of Burma (now Myanmar) should raise a few red flags. But, as Eater points out, almost all Chinese people are lactose intolerant. So, this is not their invention.
这款炸饺的馅料是乳酪和蟹黄，“仰光”得名于缅甸前首都，不过这道菜存有争议。有食客指出，大部分中国人都不喜欢乳糖。所以这貌似并不是原创中国菜吧。
Fortune Cookies
福饼
The exact origin of the fortune cookie is debated, but it's agreed that it was invented in San Francisco or Los Angeles in the late 19th or early 20th century. According to OMG Facts, they are marketed in China as "genuine American fortune cookies."
福饼确切起源尚有争议，但毫无疑问的是，它是19世纪末20世纪初在旧金山或洛杉矶创制的。据OMG报道，福饼在中国被认为是货真价实的“美国食物”。
Duck Sauce
鸭酱
This curiously named sauce (sometimes called plum sauce) is made with dried Turkish apricots, which is not a fruit typically seen in Chinese cuisine, says NBC News.
NBC新闻上说，这个名字奇怪的调味酱（有时也叫“梅子酱”）是用土耳其干杏做成的，而土耳其干杏在中国菜中根本就很少见。
Chop Suey
杂烩菜
Before there was General Tso's, Chop Suey was the shining star of Chinese restaurants Stateside. According to the History Channel, the dish can be traced to California during the Gold Rush days, when the dish was said to have been invented by enterprising Chinese restaurateurs to satisfy a bunch of drunken miners. The chefs scraped together leftovers, doused them in soy sauce, and presented it as “shap sui” (meaning “mixed pieces” or “odds and ends” in Cantonese). Chop suey houses soon become ubiquitous across the country.
除了左宗棠鸡，杂烩菜在美国的中餐馆也相当有名。据历史频道报道，这道菜早在淘金热时代就出现在加利福尼亚州了，据说当时为了招待醉酒旷工，一些有创意的餐馆老板因此创制了这道菜。烧菜师傅把剩菜搅和在一起，再浇上酱汁，并美其名曰“杂烩”。自此，杂烩餐馆很快就在全美国流行开来。
Egg Rolls
鸡蛋卷
In China, spring rolls are small with a thin, delicate wrapper. In American hands, they are significantly larger with a thick wrapper. Both the internet encyclopedia and NBC agree: not Chinese.
中国的地道春卷皮薄个小，而美国的鸡蛋卷却皮厚个大。因此，网络百科和NBC都认为这并不是中国菜。
Sweet And Sour Pork
咕噜肉
A version of sweet and sour sauce is used in China, though mostly with fish or seafood instead of meat, says GB Times. But, over there it's less sweet and less "glue-like." (And probably not neon pink.
据GB Times报道，海外的咕噜肉虽然源自中国，但主料多半不是肉，而是鱼或海鲜；而且，本土化的咕噜肉并不是特别甜特别黏，甚至色泽也没那么亮艳。
Beef With Broccoli
牛肉炒西兰花
You'll probably find beef stir fried with broccoli in China, but that's Chinese broccoli, which is actually a leafy vegetable. Those bright green florets are purely American, says Eater.
中国也有牛肉炒西兰花——但这里的西兰花是中国本土品种，比较肥嫩；但根据Eater报道，而美国这里的西兰花却很不一样，色泽呈翠绿色。
Egg Foo Young
芙蓉蛋
Another one from the retro files, this dish take on a more elaborate Shanghai egg recipe. But, our version is basically a fried egg pancake with various meat, seafood or vegetable fillings, says About.com.
这也是一道本土化的菜。地道的芙蓉蛋是按照复杂精细的沪式烹饪法制作而成，但根据About.com网站的评论，美国的芙蓉蛋只是在厚厚的鸡蛋饼里夹上肉、海鲜或蔬菜罢了。
Fried Rice
炒饭
As with the aforementioned beef with broccoli, there's nothing necessarily un-Chinese about fried rice's existence. However, it's we Americans who are heavy handed with that soy sauce, or so says Wikipedia. We like our fried rice brown.
跟前面的牛肉炒西兰花一样，中国到处都有炒饭。但是，维基百科上显示，美国人不喜欢酱汁太浓的炒饭，本地的炒饭口味都比较清淡。
页:
[1]