成都舌尖上的中国川菜 舌尖上的中国:四川重庆湖北等美食小译

舌尖上的中国:四川重庆湖北等美食小译  

Hubei province: three delicacies wrapped in tofu skin
The cuisine: Three words sum up Hubei cuisine: steamed
fishy and soupy.
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 o pieces of tofu skin and then pan-fried until golden brown.
菜肴：三鲜豆皮是湖北的千层面。武汉的传统早点是用美味可口的馅儿做成的，软糯米，鸡蛋，蘑菇和猪肉混合，卷在两张豆皮里，然后放在油锅中炸至金棕色。
Chongqing: chili-fried chicken cubes
The cuisine: Even pared with food from Sichuan
China's mecca of spicy dishes
Chongqing cuisine scores high in spiciness and numb-inducing ingredients.
The dish: La zi ji bines 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.
Yunnan province: over-the-bridge rice noodles
The cuisine: Yunnan cuisine is heavily influenced by Sichuan
meaning locals have a yen for spicy food.
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. The dish normally es 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.
Xinjiang Uygur autonomous region: big plate chicken
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.
The dish: Da pan ji features big chunks of chicken and potatoes cooked in a beer-based sauce and garnished with colorful bell peppers.
Sichuan province: mapo doufu
The cuisine: Sichuan is one of the most influential regional cuisines in today's China.
The dish: Mapo doufu is named after its creator
a freckle-face woman from Chengdu who lived during the Qing Dynasty. No Sichuan meal is plete without it. The tofu is tender
the minced beef crispy
the scallions fresh. The sauce hits its numb and spicy notes with aplomb.
Beijing: Roast Duck
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
which uses only premium quality ingredients and is cooked with plex techniques.
The dish: A perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat oozes a fruity flavor.
Qinghai province: hand-grabbed lamb
The cuisine: Qinghai's vast expanse of grassland produces some of the country's finest mutton and beef. While cooking
locals bine spice with ists of sweetness.
The dish: As a province with a large Islamic population
Qinghai contains a great variety of halal food.