海外華人最想念的中國美食

When Spring Festivals rolls around, food is part of the celebration, even for citizens living on the other side of the world.

當中國的春節到來之際，美食是不可缺少的，海外華人也如是，過節都要吃中國傳統美食。

But while ingredients are easy to transport, feelings of home aren't. Nor are certain specialties that only taste their best in the place they were born.

對於遠在國外的遊子們，雖然食物原料可以通過運輸獲得，但是如果食物沒有做出家鄉的味道，就少了家的感覺。某些特色美食只有在當地吃才別有風味。

With 56 ethnic groups, eight recognized major cuisines and countless cooking styles, this menu of Chinese favorites could run longer than a finely pulled noodle. But these 14 dishes are almost guaranteed to waken the homesick bug in most mainland Chinese living or traveling abroad.

中國有56個民族和公認的八大菜系和無數的烹飪風格，美食更是數不勝數，但大致來說以下的14道菜幾乎肯定會喚醒大多數在異鄉生活的中國華人的思鄉之情。

In no particular order, these are the real deals, hard to find at your local Chinese restaurant.

以下是在美國的華人餐館中難以找到的中國美食，排名不分先後：

The most unforgettable meals in China don't come from Michelin-starred restaurants.

在中國最難忘的餐點，並不來自米其林星級餐廳。

They're eaten in the streets in noisy, crowded, pungent food quarters in the heart of cities.

它坐落在嘈雜、擁擠的街頭，以辛辣的食物爲主。

Islamic lamb kebabs with cumin, teppanyaki-style squid with five-spice sauce, gigantic "swords" of mind-blowing spicy chicken wings, grilled fresh oysters, fried pork tenderloin slices and razzle-dazzle exhibitions of vegetables-on-sticks.

這裏有伊斯蘭風味的孜然羊肉串，抹上五香醬的魷魚鐵板燒，還有碩大的辣雞翅烤串、烤生蠔、炸豬裏脊肉切片，還有令人眼花繚亂的蔬菜烤串。

Every bite of China's street kebabs is a combination of good food and a street-side buzz unique to the country.

美味的烤串很好地代表了中國獨有的熙熙攘攘的街頭小吃文化。

Crayfish has taken China by a storm in the past decade or so.

過去十年小龍蝦在中國非常流行。

Cities all over the country go gaga over the crustaceans, which are simmered in a broth with chili and abundant spices then served dry. 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.

全國大小城市的居民都對小龍蝦趨之若鶩。小龍蝦和辣椒及許多香料一起慢燉，然後撈出來上桌。從春天到初秋，夜宵吃小龍蝦已經成爲許多人日常生活中的一部分。三五好友找到一個擁擠的大排檔，坐在小小的塑料凳子上，點一兩盆鮮紅的小龍蝦。

No chopsticks needed -- digging in with the hands is preferred. The preferred beverage to go with these tasty freshwater lobsters? Ice cold Chinese beer -- Reeb, Tsingtao, Yanjing, depending on the city.

飲食特點：無需用筷子，用手“挖”；首選搭配飲料：冰啤——力波，青島，燕京，取決於你所在的城市。

Outside of China, spicy Sichuan hot pot and nourishing Cantonese hot pot are well known.

在中國境外，四川麻辣火鍋和粵式滋補火鍋是非常有名、衆所周知的。

But in China, a country closely linked to Mongolian nomads, heavy and hearty lamb hot pot is hugely popular, especially in the north during the bitterly cold winter.

但在中國，起源於蒙古族牧民的口味重而豐盛的羊肉火鍋是非常受歡迎的，尤其是在寒冷冬季的北方。

Although a variety of meats, seafood and vegetables can be cooked, the star of the meal is plate after plate of wafer-thin lamb slices.

羊肉火鍋中可烹製各種肉類、海鮮和蔬菜，當然鍋中的重頭戲是一盤盤切得超薄的羊肉片。

Guilin isn't only famous for its heavenly landscape, but bowls of refreshing rice noodles topped with preserved long beans, peanuts, bamboo shoots and spring onions. There are noodles stalls everywhere in Guilin and surrounding areas.

桂林不獨以甲天下的山水而聞名，那裏的米粉也很出名。桂林的米粉放了酸豆角、花生、竹筍和小蔥，在桂林各處及周邊地區都可以看到米粉攤。

Locals like to mix the silky noodles and ingredients in a spicy and sour brine then eat them dry; or savor the whole combination in the beef stock.

桂林當地人喜歡吃酸辣幹拌粉，或者吃暖暖的牛肉湯粉。

Different meats can be added. The most popular tend to be slices of beef and chunks of beef belly.

桂林米粉可添加不同肉類，但最常加的一般是牛肉片和牛肚。

Yan Du Xian is a nutritious soup known as the great comfort food of the Yangtze River Delta in early spring.

醃篤鮮是一種營養豐富的湯，被稱爲長江三角洲地區早春最好的治癒食物。

It's a typical homey dish -- restaurants serve it, but the best always comes from a loving mom.

這是一個典型的家常菜，雖然餐廳也有提供，但最美味的醃篤鮮都是充滿愛心的媽媽做的。

Seasonal delicacies, such as young bamboo shoots, chunks of pork belly, cured pork slices, firm tofu sheets and premium yellow rice wine, are put together in one clay pot for hours of simmering.

醃篤鮮彙集了時令美食，有嫩嫩的竹筍、五花肉塊、醃豬肉切片、凍豆腐和高檔黃酒，放在一個陶罐裏燉上數個小時。

Xian is a taste unique to China and hard to find in Western food.

醃篤鮮具有獨特的中國風味，很難在西餐中找到這種味道。

The flagship halal dish from China, hand-pulled noodles hail from the wild, sandy lands of northwest China.

蘭州拉麪是中國典型的清真食物，源於荒漠漫漫的中國西北地區。

Each bowl is as much handicraft as hearty meal.

每碗拉麪既像是一道工藝品，又滿足了味覺讓您飽餐一頓。

In what's usually a makeshift open kitchen, formidable Islamic 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.

在中國的很多臨時搭建的開放式廚房中可以看到一個令人敬畏的甩面高手，把一個麪糰對摺又拉開，將其變成細如髮絲的麪條，速度極快，大多數人還沒決定要點什麼拉麪師傅就已經把麪條拉好了。

A classic bowl of hand-pulled noodles comes with beef broth, slices of beef, coriander and spring onions.

一碗典型的蘭州拉麪中有牛肉湯、牛肉片、香菜和小蔥。

Another popular derivation is knife-sliced noodles, or Dao Xiao Mian.

另一種流行的麪食是刀削麪，也是非常的美味。

This is an iconic snack in northern China, especially in Beijing.

糖葫蘆是中國北方的一個標誌性的小吃，尤其是在北京。

Sold by the stick, the dessert-to-go tastes great and looks greater -- bright red haws line up on a skewer in auspicious shapes, their sugary outer layers glimmering in the light.

糖葫蘆是論串賣的。這種甜食看上去比吃起來還要更美味，亮紅色的山楂果串成一串，看上去就喜慶，外面包裹的糖衣在日光下閃閃發光。

Its nearest counterpart in the West might be toffee apples (known as candy apples in North America).

在西方與糖葫蘆最接近的甜食可能是太妃蘋果糖（在北美叫作糖果蘋果） 。

But haws are sourer than apples, so they offer a refreshing contrast to the sweet coating.

但山楂比蘋果要酸很多，這種有別於糖衣的酸味讓糖葫蘆更爽口。

Cold northern winters ensure the sugarcoating is firm and crispy.

而北方冬天的寒冷讓糖衣又硬又脆。

Fried, braised, streamed or grilled -- stinky tofu is delicious no matter how it's prepared.

無論是深炸、紅燒、蒸或燒烤——臭豆腐都是好吃的。

Somewhat similar to cheese, it's an acquired taste or one that perhaps you have to grow up with to fully appreciate.

這是需要後天培養的口味，你可能需要年紀大一點才能充分享受它的美味。這一點上臭豆腐和奶酪有點相似。

Stinky tofu is most popular in Hunan Province in central China, the Yangtze River Delta region (especially Shaoxing) and Taiwan.

臭豆腐是最流行的地區是湖南省、長江三角洲地區（特別是紹興）和臺灣。

Recipes vary from region to region, but the basic method is to let bean curd ferment in a special brine then deep-fry it.

臭豆腐的配方根據不同地區而異，但是基本的做法是讓豆腐在一個特製的滷水裏發酵，然後將其油炸。

It can be eaten with chili sauce, soy sauce, sesame oil or kimchi. Despite its underwhelming appearance and sharp smell, stinky tofu has a pleasant texture -- crispy on the outside, tender inside.

臭豆腐可以拌辣椒醬、醬油、香油或泡菜吃。儘管它的外觀不起眼，味道嗆鼻，但臭豆腐的口感卻很好——外焦裏嫩。

For Shanghainese, autumn isn't complete without a steamed, roe-laden hairy crab. Every year the city hosts an influx of serious epicures from around the Sinoshpere who come to taste its legendary food signature.

對於上海人來說，如果沒有黃多膏滿的清蒸大閘蟹作伴，那麼這個秋天是不完整的。每一年都有來自世界各地的華人圈美食家到上海來品嚐這道美味佳餚。

Raised on crab farms in the Yangtze River estuary, the gray-shelled freshwater crab waves its big hairy claws in family kitchens, respectable restaurants and luxury hotels in September and October.

大閘蟹一般在長江口的河蟹養殖場養殖，每年的九月和十月是大閘蟹被端上家庭餐桌、高級餐廳和豪華酒店的時節。

Local mothers buy them from wet markets, steam them and eat them with gingery vinegar.

上海本地的媽媽們從生鮮市場購買大閘蟹，清蒸後拌上姜味醋吃，這樣的美味是無法形容的。

Specialty restaurants like Wang Bao He create expansive crab banquets out of the seasonal delicacy -- fried crab roe, crab roe tofu, steamed crab meatballs, crab meat dumplings and other inventive dishes might all be featured.

在一些上海特色餐廳，如王寶和大酒店，會推出許多時令螃蟹宴——炒蟹黃，蟹黃豆腐，清蒸蟹肉丸子，蟹粉小籠包和其他各種創新菜餚。

The traditional beverage to drink with a steamed hairy crab is warm yellow rice wine.

吃清蒸大閘蟹的傳統絕配是溫熱的黃酒。

Peking roast duck is only one of many outstanding duck dishes in China.

北京烤鴨只是中國的衆多鴨子名菜之一。

For true fans of fowl, however, the city to be is actually Nanjing, capital of Jiangsu Province.

但說到喜歡吃家禽類（特別是鴨）的“粉絲”，這個城市是非江蘇省的南京市莫屬。

Nanjing residents love eating duck, from salted duck to pancakes made with duck grease to duck-blood soup.

南京市民愛吃鴨子，無論是鹽水鴨、鴨油燒餅還是鴨血湯。

In a bowl of duck-bone stock, duck blood is presented in beancurd-like cubes together with vermicelli, fried firm bean curd and bits of duck organs, such as liver and gizzard.

鴨血粉絲的湯是用鴨骨頭熬出來的，鴨血像豆腐一樣一塊一塊的，還有炸過的凍豆腐和一些鴨子的內臟，如鴨肝、鴨胗等。

Harbin red sausage is a hugely popular cold cut in China.

哈爾濱紅腸在中國是一個非常受歡迎的冷切菜。

People get it from delicatessens and eat it on its own as a snack, with bread as a picnic food or cook it with vegetables (especially cabbage).

人們從熟食店買到它，可以作爲小吃單獨食用，也可以夾在麪包中作爲野餐便當，或者和蔬菜（尤其是圓白菜）一起炒。

Although traditional sausages in China are wind-dried and much sweeter than their Western counterparts, Harbin red sausages are smoked and have evolved from Lithuanian sausages.

儘管中國傳統香腸（臘腸）是風乾的，比西方的香腸甜得多，但是從立陶宛香腸演變而來的哈爾濱紅腸採用的是煙燻製法。

The texture is more tender than salami, firmer than an American hotdog and drier than cooked British sausages.

哈爾濱紅腸口感比意大利蒜味臘腸嫩，比美國熱狗硬，比熟英國香腸幹。

Street vendors in China use all sorts of curious appliances to make great foods.

中國的街頭小販們用各種奇妙的器具做出美味的食物。

For this ever-popular autumn snack, chefs fry chestnuts (which are cut open) in an enormous wok filled with black sand and granulated sugar.

糖炒栗子作爲秋季零食一直以來都很受歡迎。師傅把開口的栗子放到一口巨大的鍋裏與黑砂和砂糖一起翻炒。

When properly done, they're soft, sweet and extremely fragrant.

會炒的師傅們炒出來的栗子是又軟又甜、香飄四溢的。

Although chestnuts can be found all over the world, the best ones for this popular snack come from the regions around Beijing, especially the Fangshan area.

雖然栗子在世界各地都有，但是最正宗的糖炒栗子來自北京周邊地區，尤其是房山。

Kermit might not like to hear this, but frogs are a delicacy in China, especially bullfrogs.

青蛙卡米特也許不想知道這個，但是青蛙在中國可是美食，尤其是牛蛙。

There are a variety of ways to cook bullfrogs in different parts of the country, but shui zhu -- a cooking technique from Sichuan cuisine -- has gained widespread popularity.

中國不同地區都有各自烹調牛蛙的方式，不過川菜中的水煮牛蛙是最廣受歡迎的。

Pre-fried bullfrogs are poached in oil packed with strong spices, such as chili peppers and flower peppers, then served in a larger bowl and garnished with fresh coriander.

將牛蛙先煸一下，然後放入熱油中煮，加入辛辣的調味品，如辣椒和花椒，然後用大碗盛出，灑上新鮮的香菜。

Often, the oil is still bubbling while being served.

通常情況下，剛上桌的水煮牛蛙的熱油還冒着泡。

It's an unbeatable sharing dish for a big group. It's most satisfying with a bowl of white rice.

這是一個集體共享的絕佳食物，配上白米飯最好吃。

In China, chicken meat attached to the bones is considered the most flavorful.

在中國，帶骨頭的雞肉被認爲是最美味的。

That's why the majority of chicken dishes in China are served with the bones.

這就是爲什麼大多數的雞肉菜餚在中國是帶着骨頭上桌的。

This dish is typical. Spring chickens are boiled till tender, then chopped up and served with a dipping sauce.

這道白斬雞就是一個典型。將童子雞煮到肉嫩，剁碎後蘸醬吃。

The chunky meat is nice, but the tastiest bits are actually the bones, which locals love to suck. They're even yummier with the magic of the sweet, sour and gingery sauce.

一塊塊的雞肉固然好吃，但是最美味的部分其實是雞骨頭，當地人最喜歡嘬雞骨頭。白斬雞蘸上甜甜酸酸的姜味醬料吃起來更加美味。