It's true that much of what we eat here can, at least, be traced back to China somehow, but many dishes, ingredients and preparations took on a life of their own once on our shores. Here are a few of those dishes that don't quite translate.
确实,很多我们在这里吃到的菜都能追溯到中国,但这些菜到了美国,在配料和烹饪方面都已经本土化了。请看下面几道经典菜式。
General Tso's Chicken
左宗棠鸡
Nowadays, this sweet and spicy fried chicken dish is perhaps the most quintessential of American Chinese food offerings. Though it can trace some roots to the cooking of Hunan, the version Americans know and love was invented in 1970s New York, according to Salon.
现在,这道甜辣炸鸡菜可谓是最典型的“美式中国菜”了。尽管它和湖南菜貌似很有渊源,但据Salon报道,美国人眼里最爱的左宗棠鸡是上世纪70年代在纽约创制的。
Crab Wontons (aka Crab Rangoon)
蟹黄馄炖(又名“蟹仰光”)
The fact that these fried dumplings, stuffed with cream cheese and crab, are named after a former capital of Burma (now Myanmar) should raise a few red flags. But, as Eater points out, almost all Chinese people are lactose intolerant. So, this is not their invention.
这款炸饺的馅料是乳酪和蟹黄,“仰光”得名于缅甸前首都,不过这道菜存有争议。但Eater网站指出,大部分中国人都不喜欢乳糖。所以这貌似并不是原创中国菜吧。
【10种你在中国吃不到的中国菜】相关文章:
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2020-09-15
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