Songshu guiyu

资深吃货走遍全国：中国各地美食（一）>>>

1.Jiangsu province: Songshu guiyu (squirrel-like mandarin fish, 松鼠桂鱼）
江苏省：松鼠桂鱼

The cuisine: Jiangsu food is famous for its cut and shape.
烹饪风格：江苏菜以其刀功和菜形而出名。

The provincial capital of Nanjing produces the best salted duck in the country, while Suzhou in the south is renowned for its desserts and rice cakes.
全国最正宗的盐水鸭来自于江苏首府——南京，而南部的苏州市以其甜点和年糕驰名。

The dish: Carved into the shape of a squirrel (sort of), the mandarin fish is deep-fried until golden brown, then smothered with a sweet-and-sour glaze, which, when poured sizzling over the fish, results in a squeak that sound like an actual squirrel (thus the name of the dish).
菜肴：将桂鱼切成类似一只松鼠的形状，下锅烤至金黄色（淡棕色），调糖醋料加以勾勒后焖煮，倒上滚热的水直至发出像松鼠叫的吱吱声（这也是菜名的由来）。

Xiaoji dun mogu

2. Liaoning province: Xiaoji dun mogu (chicken and mushroom stew, 小鸡炖蘑菇)
辽宁省：小鸡炖蘑菇

The cuisine: The Liaoning people are known for being extremely straightforward and generous, and their cuisine reflects these traits.
烹饪风格：辽宁菜风格正反映了辽宁人享有盛名的直爽和豪迈性格。

Not as delicate as the culinary culture of the south, Liaoning dishes are known for strong, rich flavors and hearty portions.
和南方精雕细琢的烹饪手法不同，辽宁菜味道重分量足。

The dish: In the cold of northeast China, families huddle together on a heated bed to share a dish of stewed chicken, hazel mushroom and potato noodles to help pass the harsh winters.
菜肴：在中国寒冷的北方，人们喜欢围聚在炕上，分享由炖鸡、蘑菇和苕粉混合制成的大杂烩来抵御严寒的冬季。

Yangza sui tang

3. Ningxia Hui autonomous region: Yangza sui tang (sheep entrails soup, 羊杂碎汤)
宁夏回族自治区：羊杂碎汤

The cuisine: Favoring simple cooking methods, the nomads and Muslim Hui of this autonomous region can’t live without their boiled beef and mutton.
烹饪风格：此地区的游牧民族和信仰伊斯兰教的回族人青睐简单的烹饪手法，如果没有牛羊肉，他们是无法生存的（不吃猪肉）。

The dish: A steaming bowl of sheep entrails soup is garnished with spicy red chili oil and fragrant coriander -- the best treat for a Ningxia shepherd after a day of herding.
菜肴：热气腾腾的羊杂碎汤，上面点缀着鲜红的辣子油和香气扑鼻的香菜——是当地牧羊人牧羊回家享受的最好一道菜。

Shouzhua yangrou

4. Qinghai province: Shouzhua yangrou (hand-grabbed lamb, 手抓羊肉)
青海省：手抓羊肉

The cuisine: Qinghai’s vast expanse of grassland produces some of the country’s finest mutton and beef. While cooking, locals combine spice with twists of sweetness.
烹饪风格：青海辽阔的草原培育出了全国最上等的牛羊肉。当地人喜爱将香料中加一丝甜味来做这道菜。

The region's cuisine is heavily influenced by Hui Muslim and Tibetan cooking traditions.
这个地区的烹饪手法深受回族和藏族的烹饪传统影响。

The dish: As a province with a large Islamic population, Qinghai contains a great variety of halal food.
菜肴：青海省的居民大都信仰伊斯兰教，因此当地有大量的清真食品。

The local style of cooking lamb is to boil it in plain water, which brings out the maximum tenderness of the meat. The meat is then eaten by hand, with diners grabbing and pulling pieces of the meat off the bone.
烹饪羊羔的正宗方法应该是：将其放入白开水里煮，才能使羊肉的鲜美最大限度得发挥出来。之后应该有手抓羊肉，将肉撕扯着吃，直至看见骨头。

Qishan saozi mian

5. Shanxi province: Qishan saozi mian (qishan noodles, 岐山臊子面)
陕西省：岐山臊子面

The cuisine: The northwestern province makes use of simple ingredients, such as pork, lamb and noodles.
烹饪风格：中国西北部的菜肴材料都非常简单，比如猪肉，羊肉和面条。

Shanxi cuisine is often sour and spicy, with strong garlic and coriander flavors.
陕西菜味道酸辣，配有大量的大蒜和香菜作辅料。

The dish: These soup noodles feature hand-rolled dough cooked in a red oil-based broth.
菜肴：将手卷面团加煮到鲜红的，油鰲制的肉汤里。

The broth is topped with saozi, a stir-fried mixture of diced pork belly, dried tofu, wooden ear mushrooms, day lilies and seaweed.
然后将这样的肉汤里加上臊子——五花肉末，素鸡（豆干），木耳，百合和海带的杂烩。

Hongshaorou

6. Shanghai: Hongshaorou (red braised pork belly, 红烧肉)
上海：红烧肉

The cuisine: Largely influenced by its neighbor Suzhou, Shanghainese love their food sweet.
烹饪风格：由于深受周边城市苏州的影响，上海人偏爱甜食。

From hairy crab to hongshaorou, you'll find sweetness on most local plates.
不管是大闸蟹还是红烧肉，你会发现绝大部分的上海菜都是甜的。

The dish: Undeniably the symbol of Shanghainese cuisine, hongshaorou is rich in flavor and heavy in sauce. It's a dream for pork lovers.
菜肴：毋庸置疑，红烧肉乃是上海菜肴的标志。味全汁多的猪肉，乃是食肉一族的大爱呀。

After hours of braising, the lean meat of the pork belly becomes extremely juicy, thanks to layers of fat.
用文火炖煮几小时后，五花肉的精肉部分再淋上鲜美浓香的肉汁（肥肉炖煮之后形成）。

Mapo doufu

7. Sichuan province: Mapo doufu (mapo Tofu, 麻婆豆腐)
四川省：麻婆豆腐

The cuisine: Sichuan is one of the most influential regional cuisines in today’s China.
烹饪风格：现如今，川菜是中国最具有影响力的地方菜色之一。

It’s known for the strong flavor and bright color and is heavily seasoned with chili pepper, Sichuan pepper, black pepper and fresh ginger.
川菜以其色艳味浓闻名，由红辣椒，川椒，黑胡椒和生姜调制的佐料更是令人赞不绝口。

The dish: Mapo doufu is named after its creator, a freckle-face woman ("mapo" in Chinese) from Chengdu who lived during the Qing Dynasty. No Sichuan meal is complete without it.
菜肴：麻婆豆腐是由这道菜的发起人——一个满脸雀斑的女人（汉语：麻婆）而命名的。她来自成都，居住在清朝时期。没有麻婆豆腐川菜就不完整。

The tofu is tender, the minced beef crispy, the scallions fresh. The sauce hits its “ma” (numb) and “la” (spicy) notes with aplomb.
嫩豆腐，碎牛肉和鲜葱是这道菜的主要材料。其调料巧妙地实现了”麻“和”辣“的平衡。

Tie bobo ao xiaoyu

8. Tianjin: Tie bobo ao xiaoyu (baked corn bread combined with fish, 贴饽饽熬小鱼)
天津： 贴饽饽熬小鱼

The cuisine: Tianjin is one of the largest harbor cities in China and the local cuisine mixes all sorts of cooking styles with produce from the sea.
烹饪风格：天津是中国最大的海港城市之一，因此当地的烹饪也充分融合了海鲜的各种烹饪方法。

The dish: Tie bobo ao xiaoyu is a Tianjin staple. Combining fish and vegetables in a stew along with baked corn bread, this dish is perfect to share with a group.
菜肴： 贴饽饽熬小鱼是天津的主打菜肴。烹饪时将炖汤里放入鱼和蔬菜，再配备烘培好的玉米面包。这道菜非常适合一大帮子朋友共同享用。

Having absorbed the umami flavor from the broth, the corn bread becomes the highlight of the meal.
玉米面包将会吸收肉汤的鲜味，这是这道菜肴的亮点。

Da pan ji

9. Xinjiang Uygur autonomous region: Da pan ji (big plate chicken, 大盘鸡)
新疆维吾尔族自治区：大盘鸡

The cuisine: Uygur people like to show their hospitality by treating guests to heavy sauces on top of hearty meat dishes served on gigantic plates.
烹饪风格：维吾尔族人喜欢展现他们的热情好客，因此会将分量十足的鲜肉淋上丰富的佐料，然后放在一个巨大盘子里来招待客人。

The dish: Da pan ji features big chunks of chicken and potatoes cooked in a beer-based sauce and garnished with colorful bell peppers.
菜肴：大片鸡块，由啤酒佐料拌煮的土豆，再装饰上色泽鲜艳的甜椒，别提多美味了！

Generous portions are vital.
分量足是重点哦！

Guoqiao mixian

10. Yunnan province: Guoqiao mixian (over-the-bridge rice noodles, 过桥米线)
云南省：过桥米线

The cuisine: Yunnan cuisine is heavily influenced by Sichuan, meaning locals have a yen for spicy food.
烹饪风格：受到川菜的影响，当地人也非常喜爱吃辣味。

The province is also home to the largest number of ethnic minorities in China, who enjoy adding flowers and wild mushrooms to their cooking.
云南也是中国少数民族最多的地方，他们多喜爱在烹饪时将花朵或野蘑菇放入菜肴中。

The dish: Allegedly invented by a virtuous wife who wanted to keep her soup noodles fresh and hot for her hard-studying husband, this Yunnan specialty is nutritious and often beautifully presented.
菜肴：据称，这道菜是由当地一位非常贤惠的妻子制成，由于她的丈夫在外努力工作，因此她用了特别的方式使面条长久保鲜保热。这道云南特色菜营养丰富，呈现方式也非常新颖。

The dish normally comes with a bowl of rice noodles, a bowl of stock and more than a dozen of small plates piled with toppings, such as beef, crab meat, salted goose, oyster mushrooms, wooden-ear mushrooms, assorted vegetables and fragrant herbs.
一般来说，这道菜配备有一碗米线，一碗高汤和几打装有各种配料的小盘子，例如牛肉，蟹肉，盐水鸭，牡蛎，木耳，然后辅以蔬菜和香草制成。