Here Comes the“Spicy” | 上菜啦!

[来源:策策连载] 2021-07-08 15:51:47

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Advanced Speaking “策神”进阶

看到这里,你可能会问:“我想成为更高级的‘策神’,更高级地策湖南,还能怎么策?”如果你是“弗兰”本地人,首先恭喜你,终于来到了“策神”养成的最后一关!在这部分,你将学会更多进阶的湖南省情英文表达法,更深入地和这片热辣辣的土地“联络感情”。而且,本章将帮助你在未来的国际舞台上与外国友人尽情策湖南,讲讲我们“大弗兰”和“弗兰人”的故事。如果你是对湖南感兴趣的外地朋友、外国友人,并且本书的第一、二部分已经深深地引起了你对湖南的兴趣和好奇,那么在这部分,本书的几位“向导”——小文、小杨、小王、小高、小刘——将带您走入一个更立体、更丰满、更惊喜的湖南。让我们一起游览历史悠久的名胜古迹,享受幸福指数“爆表”的福地,拥抱这片创新开放的发展热土。在这里,我们可以置身秀丽险峻的山水、穿梭于古老静谧的老街,参观底蕴深厚的博物馆、拜访两千年不朽的辛追娭毑、一探古老长沙文明的秘密,感受欣欣向荣、活力四射的酒吧文化,拥抱蓬勃发展的湖南新科技……还有很多故事,等待我们探寻和讲述,等待未来的湖南人书写。你会讲出什么样的“湖南故事”呢?和我们一起,行湖南,策湖南,更爱湖南。


Hunan Cuisine 第九章 吃在湖南

Dialogue 情景对话

说起湖南菜,你的脑海中冒出的第一个词很可能是“辣”!湘菜的辣,烧舌烧心,是湖南人舌尖抹不去的记忆。放眼望去,无论是大餐厅、小饭馆,还是路边摊,桌上绝对少不了一瓶“剁辣椒”。几道菜上桌,食客便吃得面红耳赤,嘴巴也红彤彤的了。很多具有代表性的湘菜都以辣闻名——

Here Comes the“Spicy”.

上菜啦!

Speaking of Hunan cuisine, the first word that pops up in your mind might be “spicy”!

The spicy flavor of Hunan cuisine is a memory that Hunan people cannot erase. It burns not only your tongue, but also yourheart! Looking around, whetherit is in large restaurants, small restaurants, or roadside stalls, there is definitely a bottle of “chopped pickled chili” on the table. After a few dishes, your face turns red, and your lips too! Many Hunan specialties are famous for their spicy flavor.

“策神”进阶

剁椒鱼头

剁椒鱼头融鱼头的“味鲜”和剁椒的“香辣”为一体。鲜艳的红剁椒,覆盖着白嫩嫩的鱼头肉,冒着热腾腾的香气。蒸制使得鱼头的鲜香被尽量保留在肉质之内,剁椒的味道又恰到好处地渗入鱼肉当中。

Steamed Fish Head with Chopped Pickled Chili Combined with the umami fish head and spicy chopped pickled chili, the fresh fish-head meat is covered by bright red chopped pickled chili, as steaming aroma fills the air. The culinary method of steaming helps to keep the fresh taste of fish head as much as possible, while the flavor of chopped pickled chili permeates right into the fish.

麻辣小龙虾

世界闻名的麻辣小龙虾在长沙的做法可谓别具一格。麻辣小龙虾在长沙又叫“口味虾”。小龙虾的“口味”到底妙在哪里?新鲜的小龙虾经过烹制之后,既保留了小龙虾肥美鲜嫩的口感,蘸上色泽金黄的蘸料和蒜蓉,又满口香辣,十分过瘾!

Spicy Crayfish

World-known spicy crayfish is uniquely cooked in Changsha. Spicy crayfish is also known as flavored crayfish in Changsha. What is so special about this flavored crayfish? After being cooked, the fresh crayfish would remain its luscious flavor. Dipping it with some sauce
and minced garlic, your mouth would be full of this special flavor. Bravo!

辣椒炒肉

这是每个湖南家庭的餐桌上都少不了的一道家常菜。油光发亮的五花肉配上嫩绿的青辣椒,经过大火烘炒之后,散发出浓郁的香气,是远在他乡的游子最惦记的故乡味道。

Fried Sliced Pork with Chili

This is a very popular dish of Hunan cuisine. Oily streaky pork with green chili, after roasted, will send out attractive fragrance. It is the perfect dish for people who are far away from home to reminisce about their hometown.

香辣火焙鱼

满满一碗鲜嫩的小鱼仔,上面铺上厚厚的红辣椒、大蒜子、山胡椒,经过文火慢慢蒸制之后,色泽红亮,干香浓郁,酥中带软,香辣可口,最宜下饭。

Braised Fish with Spicy Sauce

A bowl full of little fish,

covered with thick chili, garlic, and black pepper, after soft fire steaming, gives out a bright color and strong spicy fragrance. At the same time, it’s crispy outside while soft in the middle. It’s the best partner for rice!

东安嫩仔鸡

东安鸡用东安的新鲜小母鸡烹制而成,放上鲜嫩的子姜、红辣椒、绿辣椒、大蒜子等秘制调料,烹制之后,绿白红黄,酸辣鲜香。1972 年,美国前总统尼克松访华时,国宴中就有东安鸡这道菜。

小炒黄牛肉

小炒黄牛肉是很多湖南人在餐馆里必选的下饭菜。这道菜选用湘西山区上等的土黄牛肉,急火快炒,最大程度地锁住肉质中的营养成分,入味爽辣,鲜嫩有嚼劲。

Spring Chicken, Dong’an Style

When making Dong’an chicken, people use young little chicken as the major ingredient,mixed with fresh ginger, red chili, green chili, garlic and other secret sauces. After cooked, it will combine the colors of green, white, red and yellow together, with a rich flavor that is sour, spicy, fresh and fragrant. In 1972, when the former president of the United States Nixon visited China, Dong’an chicken was on the menu of the state banquet.

Stir-fried Sliced Beef

Stir-fried sliced beef is a must-have in most of the restaurants in Hunan, which adopts the best cattle in western Hunan. The way to cook it is through a short time of quick stir-frying, which can best maintain the nutrition and flavor of the chewy beef.

小高:天呐,还记得我来长沙第一周,真是辣死我这个河南人了!长沙人为什么这么爱吃辣?

Xiaogao: Oh my! I could still remember the first week I came to Changsha. As a Henanese, it is really hard for me to adapt to all these spicy dishes! Why are Changsha people so crazy about spicy food?

小王:作为一个成都人,我觉得毫无压力!

Xiaowang: I am from Chengdu, Sichuan, and I love spicy food just as Changsha people do!

小文:湖南人爱吃辣和地理位置和气候有关。湖南冬天气候湿冷,夏天湿热(谁来谁知道),且地势好似一个朝北开口的马蹄形,稳稳兜住了湿气。吃辣椒可以驱寒,可以促使人体排汗,冬天可以避寒保暖,夏天消暑除湿,所以人们通过吃辣椒来减轻潮湿气候对身体的影响,助消化、增食欲。所以在和湖南类似的四川、贵州等地,人们也喜欢吃辣。据说吃辣还有助于防止人们患风湿病、腰肌痛等病症……

Xiaowen: Hunan people love to eat spicy food because of Hunan’s geographical location and climate. The winter in Hunan is super moist and cold, and the summer is hot and humid (crazy weather), and the mountains surrounding it form a horseshoe-shaped opening to the north, blocking all the moisture. Eating chili can dispel coldness and promote perspiration to keep people warm in winter and cool down in summer. Therefore, people eat hot chili to reduce the impact of the humid climate on their bodies, help digestion and increase appetite. This is why people in Sichuan, Guizhou and other places similar to Hunan also like spicy food. It is said that eating spicy food can also help prevent people from rheumatism, lumbar muscle pain and other diseases ...

小彭:不管怎么说,湖南还有很多不辣的美食,相信你们会爱上它们。

Xiaopeng: Anyway, there are many delicious non-spicy dishes in Hunan. I’m sure you will love them.

[责编:田梦瑶]

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