中国从不缺美食，在这片土地上，每个地区、每个民族都有着自己独特的食物。今天，我们精选中国外文局所属华语教学出版社出版的《中国民俗文化词典》插图本（英汉对照）中有关中华传统美食的部分内容，与您一同探索那些令人垂涎欲滴的美食，领略舌尖上的中国风味。

涮羊肉

instant-boiled mutton

　　又称“羊肉火锅”，是中国北方以羊肉为主料的火锅食品，在北京、天津、河北等地颇为流行。将细嫩羊肉切成大薄片，待火锅内鲜汤烧沸后，用筷子夹着羊肉片在锅内涮熟，蘸着芝麻酱、腐乳、韭菜花、卤虾油等搅成的调味汁吃。特点是肉质鲜嫩，不膻不腻。

　　A hotpot dish with mutton as the main ingredient, also called “mutton hotpot,” popular in areas in north China like Beijing, Tianjin, and Hebei Province. It is prepared by dipping thinly-sliced mutton pieces into a pot of boiled water or flavored broth, cooking them a short time before being served. The cooked meat is served with a variety of sauces such as sesame, fermented tofu, chives, or shrimp sauces. Mutton cooked this way is fresh, tender, and not greasy. The meat does not have its normally strong smell.

冰糖葫芦

crystal sugar-coated haws on a stick

　　中国传统小吃，也叫“糖葫芦”，流行于北京等地。一般用竹签将山楂果或海棠果串成一串儿，蘸上熔化的冰糖或麦芽糖制成，造型美观，酸甜可口。据传冰糖葫芦早在宋朝就已出现，到清代其制作日趋精致，在民间社会广泛流行。现在它依然是中国人喜爱的传统小吃。

　　A traditional Chinese sweet snack made of haws or crab-apples skewered with a bamboo stick and then coated with crystal or malt sugar, giving it a sour and sweet taste. It is said that the snack dates back to the Song Dynasty (960-1279), but became more refined and popular during the Qing Dynasty (1616-1911). Today it is one of the favorite traditional snacks of Chinese people.

炸酱面

noodles with soybean paste(Beijing Style)

　　富有北京特色的食物。炸酱用肉丁、葱、姜等及黄酱或甜面酱炸炒而成。面条煮热后，浇上炸酱，拌以黄瓜、胡萝卜、豆芽等即可食用。有点类似意大利肉酱面的感觉，只是口感更清爽鲜香。

　　A specialty of Beijing cuisine. The soybean paste is made by stirfrying diced pork, spring onions and ginger together with salty fermented bean sauce. The boiled noodles are covered in the paste and topped with diced vegetables such as shredded cucumber, carrots, and bean sprouts. It is similar to spaghetti bolognese in form, but has a lighter and mote refreshing taste.

东坡肉

Braised Dongpo Pork

　　中国传统名菜之一。各地做法也有不同。最常见的做法是将五花肉煮到八分熟后切成方块，放入大砂锅或小陶罐内，加作料，开锅后改小火，煮、焖至酥烂，强调小火慢火。特点是薄皮嫩肉、色泽红亮、味醇汁浓、酥烂而形不碎，香糯而不腻口。传说此菜因北宋文学家苏东坡擅烹饪而得名。

　　A famous traditional Chinese dish of pork belly. There are many variations of preparation, but the most common method entails the pork belly being boiled until alost fully cooked, then cubed and put into a casserole or a small pot. Now seasonings are added. It is then brought to a boil again before being stewed at a low heat until tender The result is a very tender meat with a shining color, rich flavor, and an appealing appearance. The dish is named after Su Dongpo, literati and poet of the Northern Song Dynasty (960-1127), who was said to be very skilled at cooking this dish.

佛跳墙

Buddha Jumping over the Wall

　　是集山珍海味于一体的闽菜传统名菜。选用鸡、鸭、干贝、鲍鱼、花菇等二十多种原料放入绍兴酒坛中，精心煨制而成。吃起来软嫩柔润、浓郁荤香、味中有味。

　　A famous Fujian dish which is elaborately cooked with more than 20 ingredients including chicken, duck, scallops, abalone, mushrooms, and many others. The ingredients are combined in a Shaoxing rice wine jar and simmered in a variety of seasonings for hours. It has a tender and soft texture with the rich and hearty aroma of cooked meat.

　　编辑：慕悦