除了左宗棠鸡,杂烩菜在美国的中餐馆也相当有名。据历史频道报道,这道菜早在淘金热时代就出现在加利福尼亚州了,据说当时为了招待醉酒矿工们,一些有创意的餐馆老板因此创制了这道菜。烧菜师傅把剩菜搅和在一起,再浇上酱汁,并美其名曰“杂烩”。自此,杂烩餐馆很快就在全美国流行开来。
Egg Rolls
鸡蛋卷
In China, spring rolls are small with a thin, delicate wrapper. In American hands, they are significantly larger with a thick wrapper. Both the internet encyclopedia and NBC agree: not Chinese.
中国的地道春卷皮薄个小,而美国的鸡蛋卷却皮厚个大。因此,网络百科和NBC都认为这并不是中国菜。
Sweet And Sour Pork
咕噜肉
A version of sweet and sour sauce is used in China, though mostly with fish or seafood instead of meat, says GB Times. But, over there it's less sweet and less "glue-like." (And probably not neon pink.)
据GB Times报道,中国虽然也用类似的糖醋酱汁,但主料却大多是鱼和海鲜而非猪肉。而且中国的咕噜肉并不是特别甜特别黏,而且色泽也没那么亮艳。
Beef With Broccoli
牛肉炒西兰花
You'll probably find beef stir fried with broccoli in China, but that's Chinese broccoli, which is actually a leafy vegetable. Those bright green florets are purely American, says Eater.
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