In places like Guijie in Beijing, Yunnan Nan Lu in Shanghai and Mingwalang in Nanjing, foodies can sample all sorts of freshly cooked skewers while witnessing the ultimate in food theater.
北京的簋街,上海的云南南路,還有南京的明瓦廊,都是吃貨心中的圣地~
Every bite of China's street kebabs is a combination of good food and a street-side buzz unique to the country.
每一口烤串都是中國的美味與街頭熱鬧獨(dú)一無二的結(jié)合。
NO.2
Spicy crayfish
麻辣小龍蝦
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From spring to early autumn, crayfish-night-outs have become a ritual for many. Groups of friends find a jam-packed stall, sit on tiny plastic stools and order a bucket or two of bright red crayfish. No chopsticks needed -- digging in with the hands is preferred.
Outside of China, spicy Sichuan hot pot and nourishing Cantonese hot pot are well known. But in China, heavy and hearty lamb hot pot is hugely popular, especially in the north during the bitterly cold winter.
There are noodles stalls everywhere in Guilin and surrounding areas. Locals like to mix the silky noodles and ingredients in a spicy and sour brine then eat them dry.
Yan Du Xian is a nutritious soup known as the great comfort food of the Yangtze River Delta in early spring. It's a typical homey dish -- restaurants serve it, but the best always comes from a loving mom.
In what's usually a makeshift open kitchen, noodle masters beat, fold and pull a flour-based dough, turning it into hair-thin noodles faster than most people can decide what to order.
Despite its underwhelming appearance and sharp smell, stinky tofu has a pleasant texture -- crispy on the outside, tender inside.
外形丑,聞著臭,吃著香,臭豆腐有著美妙的口感:外脆里嫩。
NO.9
Shanghai hairy crab
大閘蟹
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For Shanghainese, autumn isn't complete without a steamed, roe-laden hairy crab.
對上海人來說,沒有金黃多毛的清蒸蟹,秋天是不完整的!
NO.10
Duck blood soup with vermicelli
鴨血粉絲湯
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Duck-bone stock, duck blood, bits of duck organ—does not sound like the most glorious dish ever but a good bowl comes with the comforting taste of home for many Chinese.
鴨骨、鴨血、鴨臟,似乎不大像美味佳肴,盛到大湯碗里,卻是很多人最治愈的家鄉(xiāng)味。
NO.11
哈爾濱紅腸
Harbin Red sausage
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Smoked Harbin red sausage evolved from Lithuanian sausages. Its texture is more tender than Salami, firmer than American hotdog and drier than cooked British sausages.
“Shuizhu”is a cooking technique from Sichuan. Pre-fried frogs are poached in oil with strong spices such as chill peppers and flower peppers. The oil is often still bubbling when served, creating a dramatic visual effect.